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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.

Biene
Illustration Kakadu
Illustration Blumen Now available!

Take a look at the PDF below for an even better overview of our range:

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Dallmayr Kaffeevasen der Nymphenburger Porzellanmanufaktur

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.

Dr. Johannes Dengler, Managing Partner, Alois Dallmayr Kaffee oHG
Zwei Dallmayr Mitarbeiterinnen in der Kaffeeabteilung
special roasting process

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.

drum roasting

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

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
Barista gießt frisch gebrühten Filterkaffee in eine Tasse. Filterkaffee Zubereitung mit Handaufguss.
Illustration Handfilter

Method:

  1. 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.
  2. Empty this water from the jug and then put the coffee into the filter.
  3. 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.
  4. 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)
Kaffee wird aus einer French Press in eine Tasse gegossen. Frau genießt Kaffee aus der French Press am Fenster.

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.

Illustration Stempelkanne

Method:

  1. Preheat the French press with hot water, then pour this water away.
  2. Put the ground coffee in the beaker, add around 100 ml of water and leave the mixture for a moment to swell, or “bloom”.
  3. 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.
  4. 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)
Frisch gebrühter Kaffee in einer Tasse neben einer Espressokanne. Gemahlener Espresso in einer Espressokanne.

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.

Illustration Espressokanne

Method:

  1. Unscrew the two halves of the pot and fill the bottom section with hot water to just below the valve.
  2. 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.
  3. Screw the two sections back together and place the pot on the stove.
  4. 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
Frisch gebrühter Espresso läuft aus einem Siebträger in zwei Espresso Tassen. Gemahlener Espresso in Siebträger.

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!

Illustration Siebträger

Method:

  1. Remove the portafilter from the machine, knock out any old espresso grounds into a container and clean the basket with a cloth or brush.
  2. Freshly grind the espresso into the portafilter, distribute evenly, and press the coffee down firmly from above with the tamper.
  3. 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.
  4. 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.

Barista gießt Latte Art in einen Cappuccino. Espresso Bohnen in einem Bohnenbehälter.
Illustration Vollautomat

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
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