Creating a wonderful variety of coffee pleasures that all come from just one raw product, that’s what we love to do. We pick the best from each of the three coffee “fields” – roasted coffee, café crème and espresso  – and perfect the end product with the Dallmayr art of roasting.

Freshly roasted coffee gives off an irresistible aroma.  Heating up the dray beans in the roasting facility triggers reactions that release around 1.000 flavors and aromas from what were originally light green, dried seeds of the coffee cherry. During the roasting process , the coffee beans lose moisture and the cell wall crack open, causing the beans volume to increase by 50 to 100 per cent. They then take on the typical brown color that people associate with coffee. Fruit acids develop during the roasting process continues. In other words, the longer the coffee beans are roasted, the less acidity is present in the final product. Roasting the beans for longer will result in a darker and more intense color.

The color of the roasted beans usually determines what method of preparation will be used later on: Beans roasted for a short amount of time are light in color and have a fine and distinct fruity acidity – ideal for filter coffee. Medium dark roasts have a richer flavor and aroma with low acidity. Dark espresso beans are roasted longest and at the highest temperatures-  

Pro Class

Magnificent coffee varieties in three categories – exclusively for the food service industry.

The who is who of coffee beans

Of all the different species of coffee, two play a particulary important role: Arabica (coffea arabica) and robusta (coffea canaphora) . They make up 98 per cent of the green coffee produced around the world. Of the two Arabica is regarded as the more sophisticated in flavor. It is grown at altitudes of up to 2.200 meters and meticulously harvested by hand. The higher the altitude, the cooler the average yearly temperature and this allows the coffee cherries to ripen more slowly. They therefore have more time to develop their flavor, aroma and delicate acidity. Of course, not every Arabica lives up to its name: her, expert judgement is required. And often, it’s the balance between Arabica and robusta that make the coffee perfect.

The high art of “cremalogy”

The hallmark of a good espresso is its crema. With our premium blends, you can’t go wrong. The high quality beans release their full aroma, cup after cup. If your machine is set up correctly, you’ll conjure up the perfect crema on the coffee every time. Simply use a fine grind size and set the brew pressure between 8 and 10 bars. The brewing temperature should be 88-95 C. Should you still not be satisfied with the results, then check the grind size on the grinder, that your machine and the cup are clean and whether the coffee has been stored for too long or at too warm a temperature. The crème shouldn’t be too light or dark, nor should it disappear too quickly. Your personal food service adviser will be glad to help with a checklist.

The dark secret of success

We grew and became successful with classic filter coffee made form the finest Arabica beans. Today, this quality is still the driving force our classic roasted coffee. Working closely with coffee farmers, our expert see this quality for themselves. They purchase only those coffees from highland regions whose climate allows the coffee to mature slowly and where the beans have been carefully picked and processed by hand. Our expert then use them to create premium blends, for instance Mocha Special or Hotel Selection.

Upgrade to first class pleasure

You’ve finally arrived in your hotel room. Time to take a deep breath and put your suitcase down to one side. Arriving at your destination can be a truly wonderful feeling. Yet hotel owners can make their quests feel even better with a special welcome gift: a chic, charcoal-colored tray packed with everything coffee and tea lovers desire. The compact “Roombar” open up like a box of chocolates, delighting guests with four different Capsa varieties, sugar sticks and coffee cream, along with the option of several Dallmayr pyramid teabag varieties. Simply add a Nespresso machine and a kettle and the coffee or tea break can begin. In the blink of an eye, your guests have become baristas. They have a choice of popular varieties from the Dallmayr Capsa range: Espresso Barista, Espresso Ristretto, Espresso Decoffeinato and Lungo Belluno. The inside of the lid fit with a standard of customized inlay that includes hotel branding. The dark and discreet color of the Roombar makes it suitable for any interior and every hotel room should have one. After all, a cup of tea in bed for early birds of an espresso kick after sightseeing or a tough-day at the trade fair belong to those personal moments of indulgence that hotel guests treasure. And that’s one reason to come back.

Made to mealt in your mouth

Sweet moments with Dallmayr feiner schoko trinkgenuss.

The cocoa tree regards as divine. The drink obtains from cocoa beans says to have a healing and intoxicating effect. Therefore, among the indigenous peoples of Central and South America, this particular pleasure reserves for rulers and priests. Due to its value, cocoa beans were also used as a method of payment. Today, drinking chocolate is a pure luxury product and popular among children and adults alike – just like Dallmayr Feiner Schoko Trinkgenuss.

The pure flavor of chocolate, hot or cold, in your cup

Cocoa trees grow in the tropical rain forest. Cocoa pods are shaped like papayas and each contain up to 60 seeds – the prized cocoa beans. These beans are fermented together with the pulp for a few days until first characteristics flavors and aromas have formed and they have taken on their typical brown color. The beans are then dried in the sun. The results is raw cocoa, which tastes rather bitter. The cocoa doesn’t develop its full flavor until it is roasted in Germany. After the skin has been removed, the beans are found in large mills into a liquid cocoa mass (cocoa liquor). The fat, i.e the cocoa butter, is removed from this paste using a press. What’s left is the cocoa press cake, which is used to make cocoa powder.

Dallmay Feiner Schoko Trinkgenuss is made form exquisite cocoa beans and manufactured using an elaborate process. This enables the beverage to fully release its typical chocolate milk flavor later on in the cup. And to be a treat for those who can’t resist anything sweet.