You can enjoy a harmonious coffee with a full aroma. 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! 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. The skill is, in spite of different crop yields, to always achieve the same taste profile which the Dallmayr prodomo fans love so much.

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. It is exciting for me because it enables me, as a coffee lover, to better control and influence the result.

From the selection of the beans, the grinding level and the water temperature to the dosage. The filter paper retains the oils and fat contained in the coffee, which is why a freshly brewed cup of filter coffee has a smooth, clear surface.

The result is convincing: good beans prepared as filter coffee optimally release their aroma. Filter coffee was never really out of fashion.

In most German households, people still mainly consume filter coffee. However, what is moving back into the limelight is an awareness of what is essential, with fewer frills, and an interest in the origin of the beans, their preparation and roasting.

Filter coffee is losing its slightly out-dated image; it is a trend and cult at the same time. Take 7 to 12 grams of coffee, depending on the size of the cup.

The general rule is: the fresher, the better. Fold the filter paper at the edges, place it in the filter and moisten it well with hot water.

This avoids a possible taste of paper and causes the pores of the filter paper to open up. Dallmayr is also amongst the first merchants in Germany to offer so-called "air freight" tea: The first flush of high-quality Darjeeling tea is internationally air-freighted directly after picking.

The first customer was the Munich automobile manufacturer, BMW , who in the s positioned hot drinks vending machines in their production halls: Dallmayr supplied the coffee for these and took over the maintenance of the vending machines.

Today, Dallmayr operates over 93, vending machines internationally and is therefore, according to their own data, the German market leader, and one of the five largest providers in Europe.

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To separate the beans from the flesh of the fruit, the coffee can be processed dry, with the power of the sun, or with water.

The latter procedure is more complex, but preserves the aroma of the coffee better. Nowadays, the coffee is mainly shipped as loose bulk goods in a container.

There are only a few growing countries in which coffee is still exported traditionally in 60 kg sacks.

Green coffee itself has hardly any aroma. However, more than a thousand aromas are dormant within it and will only fully unfold when it is roasted.

It is up to the coffee roasting expert to decide at which temperature and for how long coffee must be roasted to achieve the perfect sensory profile.

The roasting methods range from fast hot-air roasting to traditional drum roasting, through to the factory method. The colour of the roasted beans is determined by the preparation: Beans which have been roasted for a short time are light and have a fine, pronounced fruit acidity — perfect for filter coffee.

Medium dark roasts have a slightly more powerful roasted aroma with less acidity. The longest and hottest roasting of all varieties produces espresso beans with a very dark colour.

Tasting takes place according to similar rules throughout the world, whether it is on a coffee farm in Nicaragua or in a roastery. The criteria for assessment are always the appearance, aroma, acidity and body of the beans — criteria which were set more than years ago.

An aroma wheel helps with the tasting and the evaluation. Two of the many different types of coffee which exist play an important role: arabica coffea arabica and robusta coffea canephora.

In terms of its taste, arabica is the finer of the two varieties. It is grown at altitudes of up to 2, m and is harvested by hand in a time-consuming process.

The higher the coffee grows, the cooler the annual average temperature is, which is why the coffee cherries ripen more slowly at higher altitudes.

This gives them more time to develop their flavour, aroma and delicate acidity. The aroma is perceived through the smell the nose and the taste the tongue.

Whilst the nose can distinguish between an infinite number of nuances, the tongue is restricted to sweet, sour, salt, bitter and umami.

The body is the impression which the coffee leaves in the mouth. To get an idea of this, simply imagine the difference between water and milk in your mouth.

The acidity describes the lively, fruity properties of the coffee — which are particularly desired in arabica coffee.

Cookies for the purpose of analysis: We and our partners analyse how our website is being used in order to be able to better fulfil customer requests and offer specific services.

Cookies for marketing purposes: We would like to measure the range and effectiveness of our marketing measures and increase their efficiency. Back there in the corner on the left is definitely where the bookshelves will go.

Space is cramped. This should change with the new school. The new school is really beginning to take shape.

These will support the roof. The concrete pillars are in place and brickwork can be seen. With their backs straight and their heads held high, the women carry the beams one after the other to the building site.

They level the ground using spades. It is perfectly natural that women work here too. Urge passes the construction site each morning on the way to school with her siblings.

At the beginning there was digging, the building was set out, and the materials delivered. It seemed that so much still needed to be done.

But as time went by, the brown foundations were transformed into a large construction site — and for Urge it became increasingly clear that she would soon be sitting in a new classroom.

The foundations are all finished, and the roof beams are in place. When we ask Urge how she is so well informed, she laughs.

But now Urge has to rush off — her English lesson is about to begin. Teacher Korani Fininsa is there to welcome us at the old school.

She picks one up and smells it. Once the new school in Kekero is complete, each pupil will have all the schoolbooks they need. Up to now, each book had to be shared by a group of children.

But that will soon be a thing of the past. Korani walks with us to the door and points to the nearby building site. The windows should have already arrived, but there are problems with the delivery.

More about this can be found in our privacy policy and detailed cookie information. It is Dfb Pokal Heute coincidence that Dallmayr prodomo is the favourite coffee of generations of coffee fans. Baumsetzlinge gespendet. Mediamath Learn more. Large rooms at last — Richard Freitag Größe students are looking forward to their new classrooms Almost a dozen workers show us the progress made on the building site. From the brown foundations to a large construction site Urge passes Visa Casino construction site each morning on the way to school with her siblings. Sustainable Dallmayr Ethiopia coffee Tipico Service Ethiopia Exceptionally good quality beans form the basis of this single origin coffee with an incomparably exquisite aroma which is reminiscent of the scent of herbs. Selection Konrad Werner Wille creates the coffee brand Dallmayr prodomo. Your browser does not support the video tag. This method is faster, but is detrimental to the quality. The fresher, the better Roasted coffee is a sensitive natural product.