We do more than make coffee. We always have. We bring joy, we provide pleasure – and we do it for you.
prodomo in a different form
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.
Dallmayr prodomo is a top-quality blend of the finest Arabica highland coffee from the best cultivation regions in the world. The typical flavour is predominantly defined by the first-class Arabica beans from the fertile provinces of Ethiopia – the original home of coffee.
Cup after cup of unforgettable coffee pleasure – freshly prepared with your NESCAFÉ® Dolce Gusto® machine. 100% Arabica
5
16 capsules of 7 g = 112 g (coffee)
Our classic: a highly aromatic and full-bodied premium coffee. Unmistakeable in flavor thanks to the selection of the finest highland Arabica beans – also from Ethiopia, the original home of coffee.
91 g in 16 capsules
Dallmayr French Press prodomo is a blend of exquisite highland arabica coffees from the world’s best coffee-growing regions. Naturally mild varieties are harmoniously combined to create an incomparable coffee experience. A distinctive roast with subtle spicy notes. Prepare Dallmayr French Press prodomo in a BODUM® Chambord coffee maker and experience fine coffee-house culture in your own home.
Recommended by BODUM®
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.
500 g ground
250 g ground
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.
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.
500 g ground
250 g ground
500 g whole beans
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!
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.
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.
112 g in 16 individual portions
For all those who like to prepare a good cup of filter coffee quickly and easily. Preparing a cup of filter coffee has never been easier. All you need is a prodomo filter bag, a cup or a mug, and some boiling water. Dallmayr prodomo Drip Coffee tastes great at home, in the office or on big and little adventures.
8 x 8 g single sachet
prodomo Filter coffee
Dolce Gusto prodomo Capsules
Cremesso prodomo Capsules
French Press prodomo Filter coffee
prodomo naturally mild Filter coffee
prodomo Filter coffee
prodomo decaffeinated Filter coffee
Crema prodomo Espresso / caffè crema
prodomo pads Pads
prodomo naturally mild pads Pads
prodomo Drip Coffee Filter coffee
Tourists do not leave the Dallmayr delicatessen in Munich without a pack of it in their luggage as a souvenir. Here, the coffee is scooped by hand out of precious Nymphenburg porcelain vases and weighed out on antique balance scales.
The decaffeinated and the naturally mild varieties complete the Dallmayr prodomo product family.
In Dallmayr prodomo, selected highland coffees from Asia, Africa, and South and Central America come together to form a finely balanced premium blend. The typical taste primarily comes from the arabica coffees from the fertile southern provinces of Ethiopia – the birthplace of coffee. In the highlands here, people harvest the coffee cherries which primarily grow in small plantations. After the harvest, they are “washed” in a special procedure, which also refines the green coffee.
The soundThe skill is, in spite of different crop yields, to always achieve the same taste profile which the Dallmayr prodomo fans love so much.
We remain faithful to our high standards:
100%arabica quality
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.
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.
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: www.dallmayr.com/de/academy/
For me, filter coffee is pure indulgence without any frills. I prefer it without milk and prepared with a pour-over coffee dripper or in a French Press. Filter coffee is amazingly diverse – in its methods of preparation as well as in its flavour. I have control over all the important factors during preparation – such as grinding level, the amount of coffee and water, the temperature and the pouring intervals during the brewing process. That allows me to really bring out the coffee’s various flavours and aromas.
That is, of course, a matter of preference. For me, a good filter coffee is full-bodied with a pleasant, subtle acidity and a hint of herbs that’s somewhat reminiscent of black tea. My favourite right now is our Dallmayr Gran Verde Filter Coffee. Made using sustainable arabica beans from Peru, the coffee is mild in flavour with a wonderfully delicate nutty aroma and is very palatable. I also take pleasure in a cup of our classic Dallmayr prodomo. After all, there’s a good reason why it has been a favourite among coffee fans for generations.
Filter coffee was never really “out”. In most German kitchens, filter coffee continues to be the most predominantly brewed coffee. However, people are focussing once again on the fundamentals. There’s more and more interest in where the coffee beans come from, as well as how they are processed and roasted.
The classic pour-over coffee dripper is a genuine all-rounder and ideal for use in any kitchen. Depending on the cup size, I recommend using 7 to 12 grams of fresh, medium-fine ground coffee. Generally, the fresher the beans, the better the flavour. Place the filter paper in the filter cone and rinse it with plenty of hot water. This removes any paper flavours and opens up the filter paper’s pores. Next, fill the filter with your ground coffee and pour over hot but not boiling water. Ideally, the temperature should be just above 90°C; any hotter, and the coffee will end up tasting too bitter.
200 ml cream
50 g Dallmayr prodomo coffee beans
200 g butter
80 g sugar
Pulp of ½ pod of vanilla
Grated zest of ½ lemon
2 pinches of salt
5 eggs (separated)
300 g flour (405)
10 g cornflour
5 egg whites
120 g sugar
Pinch of salt
1-2 tbsp. cocoa powder
30 ml coffee
Heat up the cream, add the coffee beans and allow the mixture to steep. After 10 minutes, sieve the cream to remove the coffee beans. Allow the coffee cream to cool down.
Stir together the butter, sugar, vanilla pulp, lemon zest and a pinch of salt until smooth, and then gradually mix in five egg yolks.
Once cooled, stir the coffee essence bit by bit into the cake mixture, alternating with the flour and the cornflour.
Whisk the egg white with the sugar and a pinch of salt until stiff, and then fold into the dough.
Put a small part of this mixture aside for the top layer.
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.
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.
the birthplace of coffee – he discovers arabica beans of an outstanding quality, and this becomes the first Ethiopian coffee to be imported to Germany.
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.
From the family album 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”.
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.
Dallmayr is one of the first companies in Germany to have advertisements broadcast in the 1950s.
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.
“Unfortunately, that was zilch!”
No answers correct.
“Practice makes perfect.”
One answer correct.
“Not bad, but could be better!”
Two answers correct.
“You are on the way to becoming a real prodomo pro.”
Three answers correct.
“Wow, you are a real prodomo expert.”
All the answers correct.
