Germany 
Dolce Samba Espresso
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 18 g
- Dose in / Menge Kaffee
- 42–45 g
- Dose out / Menge Espresso nach Brühvorgang
- 26–28 sec.
- Brühvorgang / Extraktionszeit
- 93°C
- Temperatur
Hawaii
Guatemala
Costa Rica
Peru
Jamaica
Colombia
Kenya
Ethiopia
Tansania
India
Java – Indonesia
Papua
New Guinea
New Guinea
Brazil
Röstkunst
Coffee is our passion.
We love the coffee bean – and everything we can make from it. We believe this passion is the key to something special – and that the best products are created by those who love what they do. In our case, we love discovering outstanding coffees and roasting them in a way that brings out their unique, natural character. So try them out for yourself and discover our new range – from exquisite espresso specialities and craft-roasted plantation coffees to speciality coffee editions.
Now available! New Additions to Our Röstkunst (Art of Roasting) Line
Discover seven new Specialty Coffees!
Coffee enjoyment at its finest
Alongside our trusted Röstkunst selections, we’re proud to introduce seven new Specialty Coffees: three espressos, one caffè crema, and three versatile omni roasts.
What makes Specialty Coffee so unique?
Speciality Coffee stands for exceptional quality and careful processing. Only coffees that score at least 80 out of 100 points on the SCA scale earn this designation. Our new varieties come from growing regions with ideal climatic conditions, where the beans ripen slowly at high altitudes – developing a rich and distinctive aroma in the process.
Every bean counts:
✔ Hand-picked harvest for the highest quality
✔ Gentle processing to preserve unique flavour profiles
✔ Transparent traceability back to farm
The difference between our Röstkunst Coffee and Speciality Coffee
While our Röstkunst varieties impress with their diversity and quality, Speciality Coffee places greater emphasis on lighter roasts – especially in single origins. These highlight the natural, complex flavours of each bean, turning every cup into a unique taste experience.
Sustainability & conscious coffee enjoyment
Speciality Coffee is more than just a trend – it represents a culture of mindful coffee consumption. By choosing Speciality Coffee, you support not only sustainable farming and fair trade, but also enjoy a product with truly exceptional flavour. Sustainable agriculture means preserving resources like water and soil, protecting biodiversity, and using organic fertilizers. At the same time, it strengthens local communities and promotes social development. Each of our Specialty Coffees is fully traceable back to the farmer or plantation where it was grown – offering complete transparency and the highest quality in every cup.
Our sustainable sourcing in action using the example of
Ethiopia Finchawa & Costa Rica Las Nubes
Ethiopia Finchawa
The Adorsi Washing Station, located in Ethiopia’s renowned Yirgacheffe region, stands for sustainable coffee cultivation and full traceability. Situated at 1,950 meters above sea level, it processes coffee cherries from around 800 smallholder farmers. These farmers primarily practice organic agriculture on small plots, protected by the natural shade of native trees. Thanks to the high altitude and cool climate, the cherries ripen slowly – resulting in beans with sweet, complex flavour profiles. At the Adorsi Washing Station, the harvests from each community (Kebele) are processed separately to ensure greater transparency and traceability. This particular coffee originates from the village of Aricha. Adorsi combines traditional farming practices with a strong commitment to sustainability, producing outstanding coffees with clear origins and exceptional quality.
Costa Rica Las Nubes
With over 50 years of experience, Roberto Mata Naranjo is a true coffee expert – practically a walking encyclopaedia. As a pioneer in sustainable coffee farming, he combines traditional cultivation methods with innovative techniques. Driven by a deep love for nature and his homeland, he founded a family-run business a few years ago, where he now processes his coffee in an environmentally friendly way. Just behind his home, Roberto runs his own micromill, equipped with a water-saving eco-pulper. He dries his beans on raised beds, protected from intensive sunlight by shade nets. Roberto specializes in producing high-quality honey- and natural-lots.
Buying speciality coffee supports not only exceptional coffee quality, but also fair trade. Producers like Roberto benefit from better prices, direct market access, and greater recognition for their work. In this way, every cup of specialty coffee contributes to a more sustainable and equitable coffee industry.
Röstkunst – Classic Selection
Our core range is a true celebration of the art of roasting. With this brand promise, we capture the essence of Dallmayr’s tradition: 90 years of craftmanship, expertise, and passion for coffee. High-quality beans and attention to detail come together to create a truly unique coffee experience. In this collection, you’ll find beloved filter coffees and espressos alongside exceptional new single origins, a decaffeinated espresso, specialty coffees, and limited editions.
While our Röstkunst range does not carry an official score like our Specialty Coffees, it still delivers outstanding quality. To receive a score, coffees must be evaluated by certified graders – a process that not all of our coffees undergo. Instead, these coffees are assessed by other stringent quality standards.
We place the highest value on quality in our classic Röstkunst range and focus on supply chain transparency – just as is standard in the world of specialty coffee.
For the packaging design, we took inspiration from the iconic coffee vases of the Nymphenburg Porcelain Manufactory. These artistic pieces have been at the heart of our coffee department for decades. Now, their exotic motifs bring the distinctive Dallmayr flair right into your home. Each colourful label provides fascinating insights into the individual coffees – from the origin and flavour profile to the processing methods used. True to the spirit of roasting craftsmanship, all varieties are gently roasted in the drum or manufactory. The result: a perfectly balanced coffee with a full, refined aroma.
Take a look at the PDF below for an even better overview of our range:
Download
The use of traditional brewing methods is an increasing trend in the coffee sector. This is a positive development that we very much welcome. Our long history stretches back to the 18th century. We’ve been roasting coffee in-house since the beginning – and with the Dallmayr art of roasting, we are now placing an even greater emphasis on this tradition. Our experts have developed some truly wonderful coffees for this purpose.
Our special roasting process
It’s not until the roasting stage that coffee beans develop their typical colour and distinct flavour and aroma. As part of our special roasting process, we roast our single-origin beans in small batches. The beans are roasted particularly slowly and gently at low temperatures to bring out each coffee’s specific character. Our roasting experts determine the optimum roast profile for each batch – which is an art in itself.
Our drum roasting technique
Drum roasters are horizontal rotating cylinders that slowly circulate the beans during the roasting process. The heat is applied from outside of the drum. Inside, the coffee is roasted through the contact between the beans and cylinder wall as well as by the temperature in the drum. Drum roasters are available in a number of sizes: the smallest drums roast around a kilo and the largest about four tonnes of coffee at a time.
Brewing guide
Specialty Coffee
Velvet Noir Espresso
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 18 g
- Dose in / Menge Kaffee
- 36 g
- Dose out / Menge Espresso nach Brühvorgang
- 22–24 sec.
- Brühvorgang / Extraktionszeit
- 90–92°C
- Temperatur
Italian Vibe Espresso
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 18,5 g
- Dose in / Menge Kaffee
- 40–42 g
- Dose out / Menge Espresso nach Brühvorgang
- 24–26 sec.
- Brühvorgang / Extraktionszeit
- 92°C
- Temperatur
Golden Silk Caffè Crema
Unsere Empfehlung für die perfekte Zubereitung als Caffè Crema im Vollautomaten:
- 180 ml
- Tassengröße
- 8–9 g
- Kaffeebohnen pro Tasse
- mittelfein
- Mahlgrad
Costa Rica Las Nubes Red Honey
Unsere Empfehlung für die perfekte Zubereitung als Filterkaffee im Handfilter:
- 19 g
- Dose in / Menge Kaffee
- 310 g
- Wassermenge
- 3:00–3:20 min.
- Brühvorgang / Extraktionszeit
- 94°C
- Temperatur
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 19 g
- Dose in / Menge Kaffee
- 40–42 g
- Dose out / Menge Espresso nach Brühvorgang
- 26–28 sec.
- Brühvorgang / Extraktionszeit
- 93°C
- Temperatur
Colombia Villa Flor Pink Bourbon
Unsere Empfehlung für die perfekte Zubereitung als Filterkaffee im Handfilter:
- 18 g
- Dose in / Menge Kaffee
- 300 g
- Wassermenge
- 2:30–2:45 min.
- Brühvorgang / Extraktionszeit
- 93–94°C
- Temperatur
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 20 g
- Dose in / Menge Kaffee
- 40 g
- Dose out / Menge Espresso nach Brühvorgang
- 28–30 sec.
- Brühvorgang / Extraktionszeit
- 93°C
- Temperatur
Ethiopia Finchawa Anaerobic
Unsere Empfehlung für die perfekte Zubereitung als Filterkaffee im Handfilter:
- 18 g
- Dose in / Menge Kaffee
- 290 g
- Wassermenge
- 2:40–3:00 min.
- Brühvorgang / Extraktionszeit
- 95°C
- Temperatur
Unsere Empfehlung für die perfekte Zubereitung als Espresso im Siebträger:
- 19–20 g
- Dose in / Menge Kaffee
- 43–45 g
- Dose out / Menge Espresso nach Brühvorgang
- 27–29 sec.
- Brühvorgang / Extraktionszeit
- 93–94°C
- Temperatur
Brewing guide
Preparation
- Pour-over method
- French press
- Stovetop espresso maker
- Portafilter
- Fully automatic machine
Pour-over method
- approx. 3 min
- brewing time
- 500 ml
- hot water
- approx. 3 min
- brewing time
- and:
- · a filter cone & filter paper
· a jug for the coffee
Method:
- Put the filter paper into the filter cone and place on top of the jug. Rinse the filter paper by pouring through some hot water.
- Empty this water from the jug and then put the coffee into the filter.
- Pour a little hot water on the ground coffee and leave it for a short time to swell, or “bloom”. Then slowly pour the remaining water over the ground coffee in a circular motion.
- Allow the water to drip through, and then pour the coffee into a warm cup. You can now enjoy your delicious beverage!
French press
- 20 g
- fresh, coarsely ground coffee
- 320 ml
- hot water
- approx. 3 min
- brewing time
- and:
- a French press (0.35 l)
Tip: A simple way to influence the coffee’s flavour is to alter the brewing time. Darker roasts and a coarser grind size are particularly well-suited to this method of preparation.
Method:
- Preheat the French press with hot water, then pour this water away.
- Put the ground coffee in the beaker, add around 100 ml of water and leave the mixture for a moment to swell, or “bloom”.
- Pour over the remaining water and stir. Place the lid on the beaker and push the plunger down a little to keep the coffee grounds under water.
- Leave the coffee to steep for around four minutes, or according to taste, and then slowly push the plunger down to the bottom of the beaker. To prevent the coffee becoming bitter, transfer it to a warm pot or container.
Stovetop espresso maker
- fresh, medium-fine ground coffee hot water
- and:
· a stovetop espresso maker
(also known as a moka pot)
· a damp cloth (optional)
Tip: Towards the end of brewing, the coffee becomes watery and bitter in flavour. Putting a damp cloth around the lower section of the pot at this stage will stop the brewing process and prevent the coffee from tasting too bitter.
Method:
- Unscrew the two halves of the pot and fill the bottom section with hot water to just below the valve.
- Fill the filter basket with coffee and place it in the bottom section of the pot. Smooth out the coffee and remove any loose grounds from the edges. Please do not press the coffee down into the filter basket.
- Screw the two sections back together and place the pot on the stove.
- As soon as the coffee starts to flow into the upper chamber of the pot, turn the heat right down. Just before the coffee has finished brewing, remove the pot from the stove. Time to enjoy your coffee!
Portafilter
- 8–9 g
- ground espresso for a single shot
oder - 16–18 g
- ground espresso for a double shot
- and:
- · a tamper
· a cloth or brush
· a portafilter espresso machine
· a conical or flat burr grinder with
very precise grind settings
Tip: Espresso flow is too slow and the coffee tastes too strong?
—> Then set the grind size to a coarser level or use less coffee. Espresso flow is too fast and the coffee tastes weak and thin?
—> Then set the grind size to a finer level, or use more coffee. The espresso has a balanced, creamy flavour. The crema is golden brown and around 2 mm thick.
—> Well done! The perfect espresso!
Method:
- Remove the portafilter from the machine, knock out any old espresso grounds into a container and clean the basket with a cloth or brush.
- Freshly grind the espresso into the portafilter, distribute evenly, and press the coffee down firmly from above with the tamper.
- Quickly flush some water through the group head, lock the portafilter in place and clean the cup tray. Then place warm cups under the portafilter and start pulling the espresso.
- A rich brown espresso with a smooth consistency should then flow into each cup. Stop brewing the espresso after 20–25 seconds or once there’s 25 ml of coffee in the cup. Enjoy your espresso!
Fully automatic machine
A fully automatic coffee machine takes care of each and every step – from grinding the beans to preparing your espresso or café crème. The water is pushed through the freshly ground coffee at high pressure, creating a beautiful crema.
These convenient all-rounders are set up during manufacturing so you can start making coffee right away. However, we still recommend having the machine’s settings checked to ensure you get the optimum result in the cup.
Our recommendation:
- Grind size
- as fine as possible
- Brewing temperature
- around 90–92°C
- Amount of coffee
- more usually tastes better
- Amount in the cup
- 25 ml for a single shot of espresso; around 150 ml for a caffè crema, depending on the cup size
