The gold in the cup
The trademark of all three d’Oro varieties is the smooth, velvety crema. A taste experience for any occasion, at any time of day. Either black or with a crown of frothed milk – perfect for fully automatic coffee machines
Espresso in a different form 
Dallmayr Crema d'Oro mild & fine
mild and balanced
For Dallmayr Crema d’Oro, the finest arabica highland plants are processed and then finished off by our coffee roasting experts with a lot of attention to detail. The dense crema is a result of the particularly careful, gentle roasting process. Mild and balanced, this premium coffee is perfect as a caffè crema or café crème.
Flavour profile
- Composition
- 100 % Arabica
- Roast
- Acidity
- Intensity
Dallmayr Crema dOro intensa
intense and spicy
For Dallmayr Crema d’Oro intensa, the finest arabica highland plants are selected, processed and then finished off by our coffee roasting experts with a lot of attention to detail. The dense crema is a result of the particularly careful, long and intensive roasting process. The aroma is full-bodied and spicy. The slight espresso note makes Dallmayr Crema d’Oro intensa perfect as a cappuccino or latte macchiato.
Flavour profile
- Composition
- 100 % Arabica
- Roast
- Acidity
- Intensity
Dallmayr Espresso d'Oro
strong with a fine bitter note
For Dallmayr Crema d’Oro, the finest arabica highland plants are processed and then finished off by our coffee roasting experts with a lot of attention to detail. The dense crema is a result of the particularly careful, gentle roasting process. Mild and balanced – typically Italian, this premium arabica coffee with a small part of robusta is perfect as a caffè crema or café crème.
Flavour profile
- Composition
- Arabica und Canephora
- Roast
- Acidity
- Intensity
Dallmayr Selection of the Year
from Colombia
Colombia is one of the world’s main coffee-growing countries. Due to the good growing conditions, only arabica beans are grown, such as in the region around Popayán. Our selection impresses with the aroma of jasmine and a smooth, full body with a fruity finish.
Flavour profile
- Composition
- 100% Arabica, Columbia Popayan
- Roast
- Acidity
- Intensity
Dallmayr Crema d'Oro mild & fine pads
mild and balanced
We also offer our popular coffee speciality as coffee pads with a mild & fine flavour. For Dallmayr Crema d’Oro, the finest arabica highland plants are processed and then finished off by our coffee roasting experts with a lot of attention to detail. The fine velvety crema is a result of the particularly careful, gentle roasting process. Enjoyed straight as a café crème.
Flavour profile
- Composition
- 100 % Arabica
- Roast
- Acidity
- Intensity
Dallmayr Crema d'Oro intensa pads
intense and full-bodied
We also offer our popular coffee speciality as coffee pads with an intense and spicy flavour. For Dallmayr Crema d’Oro intensa, the finest highland plants are selected, processed and then finished off by our coffee roasting experts with a lot of attention to detail. The dense crema is a result of the particularly careful, gentle roasting process. The slight espresso note makes Dallmayr Crema d’Oro intensa perfect as a cappuccino or latte macchiato.
Flavour profile
- Composition
- 100 % Arabica
- Roast
- Acidity
- Intensity
Dallmayr Crema d'Oro for Dolce Gusto
The capsule for Dolce Gusto allows you to prepare fresh coffee of an excellent quality in no time at all – it is only compatible with NESCAFÉ®* DOLCE GUSTO®* machines. For Dallmayr Crema d’Oro, the finest arabica highland plants are selected, processed and then finished off by our coffee roasting experts with a lot of attention to detail. The fine velvety crema is a result of the particularly careful, gentle roasting process.
Flavour profile
- Composition
- 100 % Arabica
- Roast
- Acidity
- Intensity
Package sizes
120 g in 16 capsules
Crema d'Oro Espresso / caffè crema
Crema d'Oro intensa Espresso / caffè crema
Espresso d'Oro Espresso / caffè crema
Selection Espresso / caffè crema
Crema d'Oro Pads
Crema d'Oro intensa Pads
Crema d'Oro Dolce Gusto Capsules
Did you know?
… that a real expert on the espresso machine is called a barista. In Italy, a barista is a recognised occupation. to the Dallmayr Academy
Did you know?
1 Mississippi – 2 Mississippi – 3 Mississippi – 4 Mississippi … The crema on the espresso should be able to support a spoonful of sugar for a whole four seconds before it slowly sinks into the cup. Try it!
Did you know?
… that the d’Oro beans only get their unmistakeable aroma as a result of the traditional drum roasting method. They are roasted slowly and carefully in a typical Italian process.
Did you know?
… that you need around 80 coffee beans for one cup of espresso.
Did you know?
… that the fine grind of the ground coffee and the shorter contact time with the hot water give espresso a lower caffeine content than filter coffee.
Changing
Knowledge creates pleasure 
Dallmayr Crema d'Oro
Chocolate
espresso cake
Cake mixture
- 15 ml espresso, freshly brewed
- 120 g sugar
- 3 eggs
- 150 g melted dark chocolate
- 60 g flour
- 4 g baking powder
- 8 g cocoa powder
- 160 g melted butter
Preparation
- First, sieve together the flour, cocoa powder and baking powder and put the mixture to one side.
- Next, mix together the eggs, sugar and espresso in a separate bowl.
- Heat up the chocolate.
- Using a whisk, quickly stir the melted chocolate into the egg, sugar and espresso mixture.
- Add the sieved flour, cocoa and baking powder and mix together.
- Finally, add the melted butter and stir the mixture until it is smooth and creamy.
Using a piping bag, pipe the chocolate mixture into an espresso cup (about 50 g for each cup).
Bake for about 15 minutes at 175°C in a fan-assisted oven.
Tip: If you reduce the baking time by half, you’ll get a gateau moelleux with a chocolatey, creamy centre.
Enjoy the cake!
