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Coffee Guide

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GOOD TO KNOWNo two coffees are alike. This guide examines the differences and helps you find your

very own favourite Dallmayr coffee. Before you delve into the various flavour profiles of

coffee, we invite you to discover more about the beans themselves: Where do the roots

of coffee lie? Where does the plant grow? What types of coffee are there? How do

experts judge a coffee, and what effects does the roasting process have on the bean?

The more you know about coffee, the better you can find your way through the diverse

varieties on offer and develop a fine feel for this precious natural product.

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Uganda

M

Mexico

Central America

Caribbean

17 million = 12 %

Coffee belt

South America

65 million = 46 %

WHERE DO THE BEANS COME FROM?

Brazil

Mexico

Guatemala

El SalvadorCosta Rica

Colombia

Nicaragua

Africa

14 million = 10 %

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a N

ns

Asia, Pacific

45 million = 32 %

In 80 countries around the coffee world Coffee-growing regions are located in areas just north and south of the equator, forming a wide ring around the planet. In this area, known as

the coffee belt, the exquisite beverage is cultivated in some 80 countries, although it is of economic importance in only around 50 of them.

V etnam

Indonesia

Papua New Guinea

Ethiopia

India

KenyaUgandaTanzania

Africa

14 million = 10 %

Equator

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ON THE TRAIL OF THE BEST BEANS

Ethiopia has been considered the home

of coffee since the 9th century. Whether in

Brazil, Kenya, Colombia or India, all coffee

varieties are descendents of those first wild

plants from Ethiopia. It’s no wonder that

experts consider coffee a true botanical

treasure. Around 50 years ago, Konrad

Werner Wille – Dallmayr’s first coffee expert

and the company’s co-owner – rediscovered

Ethiopian coffee: the coffee pioneer was

travelling through the East African country

on his search for the world’s best beans

when, in the fertile southern provinces of

Sidamo and Harrar, he came across beans

of extraordinary quality. He wasted no time

in importing the entire harvest to Germany.

Today, Ethiopia is one of the most important

coffee-growing countries.

TAKING PLEASURE IN THE ORIGINAL

Today, washed arabicas from Ethiopia give

Dallmayr’s coffee varieties their characteris-

tic flavour. As a roaster, we are the largest

buyer of these original coffee varieties and

ensure that we receive the best quality. To

this very day, coffee is still harvested from

plants that grow in the wild in forests or

on small farms. Hardly any pesticides are

needed for coffee grown in this way, and

as a rule, only organic fertiliser is used.

WHERE WAS COFFEE DISCOVERED?

Ethiopia – the origin of quality

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Of all the different types of coffee, two are

of particular importance: arabica (coffea

arabica) and robusta (coffea canephora).

These varieties make up 98 percent of the

green coffee produced globally. Of the two,

arabica is regarded as the more sophisti-

cated in flavour; it is cultivated at altitudes

of up to 2,200 metres and is harvested

with meticulous care by hand. The higher

the altitude, the cooler the average year-

ly temperature, which allows the coffee

cherries to ripen more slowly. This gives

them more time to develop their flavour,

aroma and delicate acidic touch.

ARABICA ROBUSTA

Botanical name Coffea arabica Coffea canephora

Origin Ethiopia Congo

Cultivation/Altitude 800–2,200 m 0–800 m

Temperature 15–24 °C Around 26 °C

Shape Oval, flat, elongated, with s-shaped groove

Small, round, with a straight groove

Aroma Elegant, fine, fresh, fruity Smoky, spicy, earthy, woody

Caffeine 0.9–1.4 % 1.8–4.0 %

WHAT

TYPES OF COFFEE

ARE THERE? From elegant to robust

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Robusta

small & roundsmoky & spicy

oval & elongated

Arabica

elegant & finefresh & fruity

earthy & woody

WHAT

TYPES OF COFFEE

ARE THERE? From elegant to robust

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Filter coffee Café crème and espresso EspressoD D

Without roasting, coffee beans would be

nothing more than the light green, dry seeds

of the coffee cherry and, as a result, unpal-

atable. It is therefore up to the experts at

Dallmayr to decide at what temperature and

for how long the beans should be roasted to

achieve the optimum sensory profile. Often,

roasting for just a few seconds longer at the

end of the process makes all the difference

in achieving the ideal degree of roast. The

chemical and physical processes that typ-

ically take place during the roasting proce-

dure change the composition of the green

coffee, transforming it into the product peo-

ple know so well. Heating causes carbohy-

drates, proteins, oils and acids to react with

each other; the cell walls expand, causing

the beans’ volume to increase by 50-100%;

some of the oils rise to the beans’ surface;

the coffee loses moisture and more than a

thousand aromas can develop. At the same

time, roasting for a longer period removes

chlorogenic acids, allowing fruity and floral

notes (acids) to unfold.

A hint of fruit gives coffee a sense of fresh-

ness, quality and value. A long roasting pro-

cess gives the beans a darker, more intense

colour and causes bitter components to

develop. These, however, are essential for

espressos.

HOW DOES THE AROMA UNFOLD?

Perfected by the art of roasting

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3 Judging the sensory qualities of coffee requires years of experience and a finely trained sense of perception.

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3 AROMA: A coffee bean contains more

than a thousand aromas. When it comes to

smell, our noses enable us to differentiate

between a vast number of nuances. This is

in stark contrast to how our tongues allow

us to perceive flavour. Our sense of taste is

limited to sweet, sour, salty, bitter and uma-

mi. Experts obtain an overall impression of a

coffee through the interaction of its aroma

and flavour, which means they use a com-

bination of smell (aroma) and taste (with the

tongue).

It all begins with the sensory evaluation. Here, the pros evaluate the coffee using all their

senses and taste up to 300 cups per day. The complex interplay between three fundamental

criteria allows them to gain an overall impression of the coffee.

3 BODY: The word “body” describes the

way that coffee is perceived in the

mouth. To give you an idea of what

this means, simply imagine how

different water and milk feel in

your mouth: the viscosity and

fat content of the milk means

that it has more body than

water.

3 ACIDITY: In a qualitative sense, acidity

has nothing to do with sourness. Instead,

it describes the fruity and tangy qualities

of the coffee. A fine acidity is a sought-

after characteristic in coffee and a sign of

a high-quality product. Acidity plays a par-

ticularly important role in our perception of

arabica coffees. It lends the beans a certain

radiance, freshness and dimension. If this

acidity is missing, the coffee tends to taste

dull.

HOW DO EXPERTS JUDGE COFFEE?

With experience and finesse

3 Judging the sensory qualities of coffee requires years of experience and a finely trained sense of perception.

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There are several factors that influence the quality of coffee. And if it doesn’t taste perfect,

it isn’t necessarily down to the coffee itself. We take a look at the root causes of this issue

and find a solution. Our experience ranges from the coffee bean and roasting process right

up to providing a vending machine service, so we are in the perfect position to give you

practical advice and support in all areas. For example, when choosing the most suitable

coffee machine. We can set it up correctly and, on request, train your team to ensure you

achieve the best results.

Coffee quality

Maintaining, cleaning and taking care of the machine

Green coffeeroast, blendgrind level

Contact time, brewing temperature, amount of coffee used, brewing method

Filter to regulatepH levelminerals

water hardness

CoffeeWater

WHAT INFLUENCESCOFFEE QUALITY? The bean. The person making the coffee. The machine. The water.

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THE PERFECT

CREMA

Laye

r appr

ox. 1-

3mm th

ick * creamy, finely pored consistency * hazelnut brown, lightly marbled

To create the perfect crema, the coffee beans must be finely ground. The brew pressure of

the machine should be between 8 and 10 bar, and the brewing temperature for espresso

and café crème at around 88–95 °C.

Not enough crema

3 Grind too coarse or too fine?

3 Machine or cups not clean?

3Water too soft?

The crema is too light in colour

3 Roast too light?

3 Not enough coffee used?

3 Brewing temperature too low?

The crema disappears too quickly

3 Grind too coarse?

3 Brewing temperature too high?

3Water pressure too low?

The crema is too dark

3 Grind too fine?

3 Too much coffee used?

3 Brewing temperature too high?

CHECKLIST

Contact time, brewing temperature, amount of coffee used, brewing method

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Café Crème Speciale Aromatically mellow and

naturally mild

Dallmayr Café Crème Speciale is an

expert blend of the finest, naturally

mild highland beans.

Typical of Dallmayr’s café crème varieties is a balanced, mild aroma and a fine, velvety and

light crema. The precious coffee beans release their full aroma, cup after cup.

DALLMAYR FLAVOUR PROFILES

Dallmayr Café Crème – whole beans

Spiciness

Acidity

BodyMildness

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Spiciness

Acidity

BodyMildness

Café Crème Ticino Full-bodied and tangy

This full-bodied café crème has

a particularly tangy aroma, and

is also delicious as a cappuccino

or latte macchiato.

Café Crème Piazza Spicy and intense

This select blend is deeply aromatic

with a spicy note.

DALLMAYR FLAVOUR PROFILES

Spiciness

Acidity

BodyMildness

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Dallmayr Espresso – whole beans

These blends are made up of exquisite coffee beans from the world’s best growing regions.

The green coffees are carefully selected, harmoniously blended and gently roasted. This

allows the aroma and flavour to perfectly unfold, and produces a thick, hazelnut-brown

crema.

Espresso Palazzo Aromatic and strong

This unique blend of the finest arabica

beans and a small amount of high-qual-

ity robusta coffee stands out for its soft,

caramel character and strong finish. Also

ideal for cappuccino or latte macchiato.

Espresso Classico Full-bodied and tangy

The dark roast gives Dallmayr Espresso

Classico an intense, heavy body and a

powerful, tangy aroma. Also ideal for

cappuccino or latte macchiato.

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Espresso Gusto Bar Full-bodied and low in acidity

A selection of strongly roasted coffee

beans are combined in Dallmayr Espresso

Gusto Bar to create our most powerful

espresso to date. This blend is extremely

low in acidity and is characterised by

its full, heavy body. Its intense aroma is

rounded off by a subtle hint of honey and

chocolate.

Espresso Monaco Full-bodied and bittersweet

A chocolatey aroma with hints of fruit is

what makes Dallmayr Espresso Monaco

so different and unique. An elegant, pre-

mium quality espresso speciality.

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Dallmayr Roast Coffee – ground

These premium blends from Dallmayr combine a variety of coffees from the world’s best

growing regions. They are carefully roasted and ground especially for use in filter coffee

machines. Their distinctive aroma and perfect flavour impress even the most discerning of

coffee lovers.

Gastromator Intense and spicy

Ideal for all those who prefer a stronger

coffee: Dallmayr Gastromator. The spe-

cial roasting process yields a particularly

rich coffee.

Gastromator Spezial Strong and aromatic

In terms of flavour, Dallmayr Gastromator

Spezial lies between Dallmayr Gastro-

mator and Gastromat Supra Mokka.

This high-quality blend is also ideal for

fresh-brew coffee machines.

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Spezialveredelt Gentle and invigorating

Dallmayr Spezialveredelt is synonymous

with gentle yet invigorating coffee plea-

sure: the premium blend contains full

levels of caffeine but has been specially

refined to free it from various irritants and

bitterness.

Gastromat Supra Mokka Strong, spicy and aromatic

Carefully selected varieties of green cof-

fee are gently roasted during a special

process to create Dallmayr Gastromat

Supra Mokka. This lends the coffee an

extraordinarily intense flavour.

Piazza Mild and aromatic

Dallmayr Piazza is an expert blend of the

finest, naturally mild highland coffees.

The mild, rounded flavour of gently roast-

ed beans unfolds in this coffee speciality.

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Mokka Spezial Full-bodied and floral

Sophisticated, top-quality Ethiopian ar-

abica beans give this coffee its distinc-

tive, spicy character. With a subtly floral,

full-bodied flavour and balanced aroma.

Hotelmischung Spezial Naturally mild and aromatic

This rich version of our Hotelmischung

coffee is also created using only naturally

mild highland arabica beans. The subtle

difference lies in the special, long roast-

ing process that lends the coffee a more

powerful flavour.

Hotelmischung Naturally mild and aromatic

The highland beans used to create

Dallmayr Hotelmischung come from the

finest growing regions in Central Amer-

ica and Asia. Naturally mild varieties are

combined to form a unique taste sen-

sation.

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Spiciness

Acidity

BodyMildness

Spiciness

Acidity

BodyMildness

Via Verde Café CrèmeHarmonious and full-bodied

This exquisite café crème stands out for

its harmonious, full-bodied character and

fine, golden-brown crema. The exquisite

highland beans are roasted with meticu-

lous care, allowing the aroma to perfectly

unfold.

Via Verde EspressoStrong and intense

An intense espresso with a strong body

and tangy aroma. The beans go through

a long, gentle dark roasting process

that makes them especially suitable for

professional use. Also ideal for cappuc-

cino or latte macchiato. With Dallmayr

Via Verde, you can enjoy a top-quality

natural product that has been awarded

the Fairtrade Mark.

The name Dallmayr Via Verde stands for doing things the green way – for coffee pleasure

in harmony with humankind and nature. Only fairtrade, organic arabica beans are used to

create the fine café crème and espresso in this range.

Dallmayr Via Verde – whole beans

24www.dallmayr.de

Dallmayr AcademyWhen coffee becomes a passion …

Inspire. Fascinate. Train.Each attempt at unlocking the remaining secrets of coffee opens up brand new worlds. Discover them with one of our experts or baristas. Expand your horizons by taking part in a course at our Academy.

For further information, visit www.dallmayr.de/academy

K N O W L E D G E C R E A T E S P L E A S U R E .

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