Aroma: Sì!
Quality: Yes!

Dallmayr Crema d'Oro mild & fine

velvety smooth & gentle

For Dallmayr Crema d’Oro, fine Arabica coffee beans are blended and roasted with meticulous care. This yields the silky, light crema and balanced, mild aroma. Delicious as caffè crema, café crème or Schümli.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

1,000 g whole beans
500 g whole beans
200 g whole beans

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Dallmayr Crema d'Oro intensa

full flavoured & intense

This first-class blend is distinguished by its intense flavour and smooth, dense crema. Through a careful roasting process, the specially selected Arabica beans unfold their full, spicy aroma in the cup. Delicious as caffè crema, cappuccino or latte macchiato.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

1,000 g whole beans
500 g whole beans

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Dallmayr Espresso d'Oro

tasty & aromatic

This espresso speciality is made using highquality Arabica and Robusta beans, which are roasted very slowly and gently in a traditional drum roaster. This creates an espresso with a strong character that transports us to Italy with every sip. A smooth and full-bodied flavour with a subtle hint of cocoa. Also perfect as a cappuccino or latte macchiato.

Taste profile

Composition: Arabica & Canephora
Roast
Acidity
Strength

Packaging sizes

1,000 g whole beans
500 g whole beans
200 g whole beans
250 g ground

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Dallmayr Selection of the year 2020

from Mexico

For our selection, we have chosen outstanding coffees from Huatusco, the mountainous region Veracruz in Mexico. The coffee is characterized by its fine citrus aroma with hints of honey and chocolate.

Taste profile

Composition: 100% Arabica
Roast
Acidity
Strength

Packaging sizes

1,000 g whole beans

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.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

112 g in 16 individual portions
196 g in 28 individual portions

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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.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

112 g in 16 individual portions
196 g in 28 individual portions

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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.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging 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 2020 Espresso / caffè crema

Crema d'Oro Pads

Crema d'Oro intensa Pads

Crema d'Oro Dolce Gusto Capsules

The making of Dallmayr d’Oro: part 1

Eight hundred different notes

… or how Moritz Bleibtreu warms up his voice.

The making of Dallmayr d’Oro: part 2

La bella Italia – from Munich

… or how Moritz Bleibtreu is swept off his feet by the Italian passione e amore.

The making of Dallmayr d’Oro: part 3

Latte Art

… or how Moritz Bleibtreu disfigures a bear.

Interview: The perfect espresso

Tips from our coffee expert Volker Meyer-Lücke

Tips for preparation

1 Mississippi – 2 Mississippi – 3 Mississippi – 4 Mississippi … The perfect crema can support a spoonful of sugar for a whole four seconds before it slowly sinks into the cup. Volker Meyer-Lücke does not have to wait that long.

As the Head of Purchasing for Coffee at Dallmayr in Munich, he tries every cup without adding anything. The native of Hamburg tastes up to 400 cups of coffee a day – including numerous samples of espresso. He is responsible for the taste and the quality of the Dallmayr beans. The coffee expert has the right coffee for every espresso lover in the product range and knows how to prepare it perfectly.

Volker Meyer-Lücke tastes up to 400 cups of coffee every day in the tasting room of the Dallmayr headquarters in Munich.

Mr Meyer-Lücke, how do I recognise a good espresso?

Tilt the cup gently from side to side in your hand and assess the consistency of the crema and the liquid. Does the crema break immediately, and does the coffee appear thin? Or does it look thick and velvety in the cup? Let your nose make a judgement too: you can smell a good espresso. And finally the taste test – a good coffee has an intense taste and different aromas depending on the variety. These may be chocolatey, reminiscent of cinnamon or hazelnut, or show hints of tobacco or citrus.

What should I bear in mind when buying espresso beans?

The general rule is: the fresher, the better. I don’t recommend stocking up on coffee or espresso beans. It is better to buy them regularly when you need them.

What is the best way to store espresso?

Dark, cool and dry – ideally, seal the coffee well and then put it in the fridge.

Knowledge creates pleasure Discover our tips for preparation

What varieties do you offer and what are the differences?

At Dallmayr, we have a long tradition of espresso – perhaps this is because Munich likes to call itself the northernmost city of Italy. As a homage to this Italian flair, our Dallmayr Espresso Monaco was created in 1964 as one of Dallmayr’s first varieties of espresso. A pure arabica coffee, wonderfully chocolatey and with a slight hint of citrus. Our Espresso d’Oro is particularly well known for its fine velvety crema. Connoisseurs appreciate our exquisite Grand Cru Cafés.

Grand Cru...so that means great growth?

Yes – our range includes two gourmet espressos from special locations, which are absolute rarities. Yellow Bourbon from Brazil and, completely new to our range, Java Terang from the estate of the same name in Indonesia. Whilst Yellow Bourbon is a pure arabica and has an aroma of hazelnut and almonds, as well as fruity notes, the espresso from Java is from the species coffea canephora, also known as robusta. In the cup, it has a pronounced body and a subtle hint of tobacco. As you can see, not every espresso is the same.

“My tip: try each one and discover your own personal favourite.”

What is the secret of espresso?

A good espresso is like a promise. The coffee beans are roasted carefully. They must have an expressive flavour, as a good espresso has a strong character. Even for coffee specialities with milk, such as cappuccino or latte macchiato, where espresso forms the basis, a full-bodied flavour is important. Otherwise, the coffee cannot compete against the milk. Whether you prefer a pure arabica or robusta or blend of both beans is a matter of taste. But you will soon taste good quality.

How do you prefer to drink your espresso?

With some sugar and from my desk with a view of Munich’s town hall and the church towers of the Frauenkirche.

Chocolate
espresso cake

Dallmayr Crema d’Oro Recipe-Tip

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!