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Dallmayr d’Oro

You like your Coffee molto bene?

So do we. That's why we roast our Dallmayr d'Oro so slowly and gently.

The interview with the expert The perfect espresso

Dallmayr can look back on a long espresso tradition: our Dallmayr Espresso Monaco variety was created back in 1964 as a tribute to the Italian attitude to life. That was also the time when German holidaymakers discovered Italy – and, as a result, the espresso bar. Today, the small shot of coffee is more popular in Germany than ever.

Since 2003, Dallmayr has been bringing the “taste of the south” into our cups with the Dallmayr Espresso and Crema d’Oro product family. Coffee expert Julia Dengler knows how to prepare the perfect espresso.

Julia Dengler, a family member in the Dallmayr executive management team

What are the characteristics of a good espresso?

The decisive factor is the roast. A good espresso is roasted slowly and gently. The beans must be expressive and have a full-bodied flavour. This allows the espresso to hold its own against the milk – even in coffee specialities like cappuccino or latte macchiato. Different aromas develop in the cup, depending on the variety. Some espressos are chocolatey or reminiscent of cinnamon and hazelnuts, while others have subtle notes of tobacco and citrus fruits. And finally, there’s the crowning moment for every espresso: the crema. This should be slightly marbled and hazelnut-brown in colour, and its consistency should be as creamy and finely textured as possible.

What should you look for when buying espresso beans?

The fresher the beans, the better. I would advise against buying ahead and stocking up on coffee – and that also applies to espresso beans. I recommend that you always store whole beans in a dark, cool and dry place – preferably tightly sealed.

What should you pay attention to during preparation?

Espresso is not just coffee served in a small cup; it’s an art in its own right. We have a small portafilter espresso machine at home. And while it’s more effort to use than a fully automatic coffee machine, it’s so much fun! At the end of the day, whether you use a portafilter espresso machine or a fully automatic coffee maker, the result in the cup is determined by your own know-how and the care taken during preparation. Important factors such as the amount of coffee, grind size, water temperature and brew pressure need to be correct. If you change the kind of coffee you want to prepare, I highly recommend adjusting these factors accordingly. We can show you how it’s done at the Dallmayr Academy. True to the motto of “Knowledge creates pleasure”, we invite enthusiastic coffee lovers to the Dallmayr Academy to discover more about the coffee bean and to share our passion for life’s special pleasures.

Which Dallmayr espresso varieties do you recommend?

The blend is key. Personally, I like blends of Central American arabica and Indian robusta beans, such as Dallmayr Espresso d’Oro. The beans undergo a long and gentle roasting process the Italian way, and they are also ideal for making a delicious cappuccino. And with Espresso Monaco and Espresso Barista from our Dallmayr Röstkunst range, we offer two further espresso specialities whose character transports you to Italy with every sip. Then there’s Espresso India Parchment Robusta: also from our Dallmayr Röstkunst range, this single-origin espresso speciality is made from 100% robusta. Even connoisseurs find it hard to distinguish this high-quality, wet processed “canephora” from an arabica. Forming a beautiful crema in the cup, this espresso exhibits aromas of dark chocolate, tobacco and cinnamon. It just goes to show that not all espresso is the same. My tip: taste your way through our espresso range and discover your own personal favourite!

The perfect crema

How do you get the perfect crema?

  • Dark roasted coffee beans are ground to a medium-fine texture
  • Brewing pressure between 8 and 12 bars
  • Brewing temperature approx. 90°C
  • The crema should be able to support a spoonful of sugar for 4 seconds to ensure perfect enjoyment

What do you do if the crema …

is too small?

  • Grind too coarse or too fine
  • Machine or cup not clean
  • Grease impairs the formation of the perfect crema
  • Water too soft

dissolves quickly?

  • Grind too coarse or too fine
  • Brewing temperature too high
  • Water pressure too low

is too light?

  • Roasting too light
  • Grind too coarse
  • Brewing temperature too low

is too dark?

  • Brewing temperature too high
  • Grind too fine

is too bitter?

  • Grinding level too fine (bitter substances dissolved with it)

has too little aroma?

  • Dose of coffee too low
  • Roasted coffee too old (aromas evaporate)
  • Grind too coarse (extraction time too short)

Our tips for preparation

  • Portafilter
  • Bialetti
  • Latte Art

Portafilter

The Espresso out of the machine

Bialetti

The Espresso out of the pot

Latte Art

Art in the cup

Dallmayr Academy

Fascinated by coffee? Want to try out some latte art?

At the Dallmayr Academy, you can learn all there is to know about the coffee bean – and how to make the best out of it. Click here to see our training programme and to register for a course:

Dallmayr Recipes

Eggnog Espresso Martini

The Espresso Martini is an absolute classic that has also become an essential part of the home bar. We thought, why not reinterpret this classic? The result - the Eggnog Espresso Martini. The basis for our new favorite is Dallmayr Espresso d'Oro paired with typical ingredients such as Kaluha and vodka. The highlight of this recipe is the full-bodied eggnog, which gives every sip a special, warm note.

This is how to mix your cocktail

  1. Pour the espresso, vodka, Kahlua, eggnog, vanilla sugar and salt into a shaker.
  2. Add ice and shake until the mixture is cold and foamy.
  3. Pour through a sieve into cooled martini glasses.
  4. Garnish with nutmeg or cinnamon and a few coffee beans.

More recipes

Ingredients

  • 30 ml Dallmayr Espresso d'Oro
  • 30 ml Vodka
  • 30 ml Kahlua
  • 100 ml eggnog
  • vanilla sugar
  • 1 pinch of salt
  • 1 cinnamon or nutmeg to garnish
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