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prodomo in a different form to the recipe

Dallmayr prodomo

Dallmayr prodomo is a premium blend of the finest arabica highland coffee beans from the best growing areas in the world. The typical taste primarily comes from the arabica beans from the fertile southern provinces of Ethiopia – the birthplace of coffee.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

500 g ground
250 g ground
500 g whole beans
250 g whole beans

Dallmayr prodomo naturally mild

This finely tuned blend of special arabica highland coffee beans is naturally low in acidity – with a full caffeine content. To harmoniously round off the experience of enjoying a mild coffee, the beans are roasted with particular care. This allows the gentle aroma to unfold perfectly in the cup.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

500 g ground
250 g ground

Dallmayr prodomo decaffeinated

For Dallmayr prodomo decaffeinated, fine arabica highland coffees are decaffeinated, specially refined and perfected by the Dallmayr full aroma roasting process. You can enjoy a harmonious coffee with a full aroma. Approx. 15 cups of Dallmayr prodomo decaffeinated have an equivalent caffeine content to 1 cup of Dallmayr prodomo.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

500 g ground
250 g ground
500 g whole beans

Dallmayr Crema prodomo

Crema prodomo is our recommendation for fully automatic coffee machines. This exquisite blend of the finest Arabica highland coffees is particularly low in acidity thanks to the gentle and slow process of drum roasting. Dallmayr Crema prodomo is specially refined to free it from bitterness. What a delight!

Taste profile

Composition: 100 % Coffea Arabica
Roast
Acidity
Strength

Packaging sizes

1,000 g whole beans

Dallmayr prodomo pads

highly aromatic and spicy

Dallmayr prodomo is a premium blend of the finest arabica highland coffee beans from the best growing areas in the world. The typical taste primarily comes from the arabica beans from the fertile southern provinces of Ethiopia – the birthplace of coffee.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

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

Dallmayr prodomo naturally mild pads

incomparably smooth

This finely tuned blend of special arabica highland coffee beans is naturally low in acidity – with a full caffeine content. To harmoniously round off the experience of enjoying a mild coffee, the beans are roasted with particular care. This allows the gentle aroma to unfold perfectly in the cup.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

112 g in 16 individual portions

Dallmayr prodomo

highly aromatic and spicy

Dallmayr prodomo is a premium blend of the finest arabica highland coffee beans from the best growing areas in the world. The typical taste primarily comes from the arabica beans from the fertile southern provinces of Ethiopia – the birthplace of coffee.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

500 g ground

Dallmayr prodomo filter coffee for Dolce Gusto

Dallmayr prodomo is a premium blend of the finest arabica highland coffee beans from the best growing areas in the world. The typical taste primarily comes from the arabica beans from the fertile southern provinces of Ethiopia – the birthplace of coffee.

Taste profile

Composition: 100 % Arabica
Roast
Acidity
Strength

Packaging sizes

120 g in 16 capsules

prodomo Filter coffee

prodomo naturally mild Filter coffee

prodomo decaffeinated Filter coffee

Crema prodomo Espresso / caffè crema

prodomo pads Pads

prodomo naturally mild pads Pads

prodomo Filter coffee

prodomo Dolce Gusto Capsules

The perfect taste

Knowledge creates pleasure Tips for preparation

Pure arabica quality for generations

Perfectly refined premium quality. There is hardly any other name that has defined the taste of coffee for generations as much as Dallmayr prodomo.

Our tips for preparation

Dallmayr prodomo is perfect for the traditional preparation of filter coffee – whether it is prepared in a filter machine...

Expert interview on filter coffee

It has long been experiencing a revival. Often disguised by terms such as “pour over coffee” or “brewed coffee”, good old filter coffee has crept into the world’s hot spots again.

Our tips for preparation

Dallmayr prodomo is perfect for the traditional preparation of filter coffee – whether it is prepared in a filter machine or with a manual filter – but also, as a whole bean, for fully automatic coffee machines or a French press (coarse grind).

for manual filters and filter machines
for fully automatic machines
for a French press

What do I need?

Filter and filter paper

30 g fresh, medium-fine
ground coffee

500 ml hot water
90-95°C

What do I do?

Put the filter paper in the filter and place it on the pot.
Rinse the filter paper with plenty of hot water, warming up the pot in the process. Then pour the water away.
Put the coffee in the filter and shake it gently, so that it is evenly distributed.
Pour 50-100 ml water over it and mix the ground coffee with the water in the filter. Then leave it to soak.
After approx. 30 secs, pour the remaining water evenly over the coffee in a circular motion. Keep topping up the water, so that the coffee is not dry.

Dallmayr prodomo as whole beans is perfect for the preparation of a “traditional long coffee” in a fully automatic machine, without a crema.

Volker-Meyer Lücke’s recommendation for the
grinding level on a fully automatic machine.

The grinding level determines the duration of the extraction – the time it takes for the water to pass through the coffee. If the coffee is ground too finely, the water is in contact with the ground coffee for too long and the result may taste slightly harsh and bitter. If the grind is too coarse, on the other hand, the water passes through the ground coffee too quickly and the coffee will be too thin.

If the finished coffee is discharged too slowly, simply set a coarser grinding level. If it is discharged too quickly, select a finer grinding level.

The fresher, the better

Roasted coffee is a sensitive natural product. Once the pack has been opened, both whole beans and ground coffee will lose their aroma day by day. Coffee also quickly absorbs other aromas.

Therefore, store open coffee as follows:

Never together with other strong-smelling food
Protected from sunlight and moisture
Ideally in the original packaging (do not decant)
In a fridge or even better a freezer

What do I need?

0.75 l French press
coffee pot

45 g fresh, medium-fine to
coarsely ground coffee

750 ml hot water
90-94°C

What do I do?

Pre-heat the French press pot with hot water, pour away the water and dry the pot.
Put coffee in the pot, pour in 50-100 ml water and stir slowly, soak for approx. 30-40 sec.
Add the rest of the water and stir again.
Put the lid on the pot and press the plunger gently, so that the ground coffee is kept under water.
After 4 minutes, press the plunger slowly downwards.
Important: So that the coffee does not get bitter, pour out at once or decant into another, pre-heated pot.

It has long been experiencing a revival. Often disguised by terms such as “pour over coffee” or “brewed coffee”, good old filter coffee has crept into the world’s hot spots again. There have been brew bars in New York, London, Stockholm and Berlin for a long time now. In the food service industry or at home, with a porcelain filter or a Chemex pot: filter coffee is “in” again.

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, what is special about filter coffee?

It is exciting for me because it enables me, as a coffee lover, to better control and influence the result. From the selection of the beans, the grinding level and the water temperature to the dosage. The filter paper retains the oils and fat contained in the coffee, which is why a freshly brewed cup of filter coffee has a smooth, clear surface. The result is convincing: good beans prepared as filter coffee optimally release their aroma.

Is this really a new trend?

Filter coffee was never really out of fashion. In most German households, people still mainly consume filter coffee. However, what is moving back into the limelight is an awareness of what is essential, with fewer frills, and an interest in the origin of the beans, their preparation and roasting. Filter coffee is losing its slightly out-dated image; it is a trend and cult at the same time. A number of coffee shops, trendy cafés and bars and Michelin-starred restaurants now rely on “brewed coffee”. “Back to the roots” is the motto here.

How do I prepare the perfect cup of filter coffee?

Take 7 to 12 grams of coffee, depending on the size of the cup. The general rule is: the fresher, the better. Fold the filter paper at the edges, place it in the filter and moisten it well with hot water. This avoids a possible taste of paper and causes the pores of the filter paper to open up. Then pour in the ground coffee and pour hot, but no longer boiling water over it. The perfect temperature is slightly over 90°C.

What beans do you enjoy in filter coffee?

It is no coincidence that Dallmayr prodomo is the favourite coffee of generations of coffee fans. Freshly filtered, I regard it as a real classic. I personally like single origin coffees and keep changing the variety I drink. The Dallmayr coffee rarities are perfect for use as filter coffee, as even laypeople can taste the difference here. GRANVERDE has a delicately nutty flavour, KILIMANJARO a slightly floral note and NEIVA has citrus aromas. My tip: Buy beans fresh from the vase in the Dallmayr Coffee Department, have them ground specially for filtering and simply try a new variety.

prodomo in a different form

Dallmayr prodomo cake

Preparation

Cake mixture

200 g butter
80g sugar
pulp of ½ pod of vanilla, grated zest of ½ an organic lemon, pinch of salt Stir the butter and sugar together until smooth and then cream with the egg yolk.
100 g egg yolk (5 egg yolks)

200 g coffee essence
(Heat up 200 ml cream, add 50 g coffee beans and steep; after 10 minutes, sieve out the coffee beans. Leave the coffee cream to cool.
Mix the cooled coffee essence with the flour in alternate directions.
300 g flour 405
10 g starch

Finally
150 g egg whites (5 egg whites)
120 g sugar
Pinch of salt

Put a small part of this mixture aside for the top layer.

Stir and fold 1-2 tbsp. cocoa powder with 30 ml coffee into the rest.
Pour this darker coffee cake mixture into the cups. Finally, put the light coffee cake mixture on over this.

Bake at approx. 160°C for 25 - 30 minutes in a convection oven, leave to cool slightly and eat warm.

Ingredients for 6 large cups:

200 g butter
200 ml cream
200 g sugar
300 g flour (405)
10 g starch
50 g Dallmayr prodomo coffee beans
5 eggs (separated)
Pulp of 1/2 pod of vanilla
Grated zest of 1/2 lemon
1-2 tbsp. cocoa powder
2 pinches of salt

A short journey through time
with Dallmayr prodomo

from 1964 to today

Looking for the best beans in the world,

Konrad Werner Wille, founder of Dallmayr Coffee, travels to Ethiopia in the 1960s. An adventurous journey which he largely makes on the back of a donkey.

In the fertile southern provinces of Sidamo and Harrar –

the birthplace of coffee – he discovers arabica beans of an outstanding quality, and this becomes the first Ethiopian coffee to be imported to Germany.

From the family album

As a coffee pioneer, Konrad Werner Wille imports

the entire Ethiopian harvest, which then consisted of just seven sacks. Today, Ethiopian is amongst the most important coffee-growing countries. The highland arabicas define the taste of Dallmayr prodomo to this day.

1964

Konrad Werner Wille creates the coffee brand Dallmayr prodomo. The name comes from the Latin and means: “for the home”, and in a figurative sense: “to do yourself some good”.

Advertisements change – the taste remains

In the 1970s, Dallmayr prodomo was advertised as a “daily luxury”. From a present perspective, the designs appear nostalgic, but coffee was just as popular then as it is today.

Pioneer in advertising – history of TV adverts

Dallmayr is one of the first companies in Germany to have advertisements broadcast in the 1950s.

Striking appearance – powerful sound

Unmistakeably Dallmayr prodomo: over the decades, the packaging design has only been adapted slightly. This is just as distinctive as the TV adverts with the famous Dallmayr melody.

Invite your friends!

Now invite your friends and family to have a
coffee with the new prodomo e-cards now.

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