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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

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

Package sizes

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

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

Package sizes

1,000 g whole beans
500 g whole beans

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

Package sizes

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

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

Package 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.

Flavour profile

Composition
100 % Arabica
Roast
Acidity
Intensity

Package sizes

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

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

Package sizes

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

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

Changing
variety of tastes

Interview “The perfect espresso”

Tips from our coffee expert Volker Meyer-Lücke

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Tips for preparation

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The interview with the expert

“The perfect espresso”

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.

Tips for preparation

“The perfect espresso”

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. 80°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)
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The d’Oro sound

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Knowledge creates pleasure

Dallmayr Academy. Dallmayr’s new
training centre.

Art from coffee & milk

Latte art is an art in itself,
but with some practice …

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