B Cara Pulses Nutty Brown sugar Rock sugar Nougat Cocoa notes Vanilla Cherry Apricot Warming Liquorice Delicate... Coffee Guide 1
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GOOD TO KNOW No 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. 3
WHERE DO THE BEANS COME FROM? Mexico Central America Caribbean 17 million = 12 % Guatemala M Mexico El Salvador Costa Rica Colombia Nicaragua Brazil U South America 65 million = 46 % Coffee belt 4
Asia, Pacific 45 million = 32 % India Ethiopia ganda Kenya Africa 14 million = 10 % Tanzania ns Equator Indonesia V etnam Papua New Guinea a N 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. 5
WHERE WAS COFFEE DISCOVERED? Ethiopia the origin of quality ON THE TRAIL OF THE BEST BEANS TAKING PLEASURE IN THE ORIGINAL 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. Today, washed arabicas from Ethiopia give Dallmayr s coffee varieties their characteristic 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. 6
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WHAT TYPES OF COFFEE ARE THERE? From elegant to robust 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 sophisticated 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 yearly 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 % 8
Arabica oval & elongated elegant & fine fresh & fruity Robusta small & round smoky & spicy earthy & woody 9
HOW DOES THE AROMA UNFOLD? Perfected by the art of roasting Without roasting, coffee beans would be nothing more than the light green, dry seeds of the coffee cherry and, as a result, unpalatable. 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 typically take place during the roasting procedure change the composition of the green coffee, transforming it into the product people know so well. Heating causes carbohydrates, 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 freshness, quality and value. A long roasting process gives the beans a darker, more intense colour and causes bitter components to develop. These, however, are essential for espressos. Filter coffee D Café crème and espresso D Espresso 10
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12 3 Judging the sensory qualities of coffee requires years of experience and a finely trained sense of perception.
HOW DO EXPERTS JUDGE COFFEE? With experience and finesse 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 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 umami. Experts obtain an overall impression of a coffee through the interaction of its aroma and flavour, which means they use a combination of smell (aroma) and taste (with the tongue). 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 soughtafter characteristic in coffee and a sign of a high-quality product. plays a particularly 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. 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. 13
Contact time, brewing temperature, amount of coffee used, brewing method Green coffee roast, blend grind level Filter to regulate ph level minerals water hardness Coffee Maintaining, cleaning and taking care of the machine Water Coffee quality WHAT INFLUENCES COFFEE QUALITY? The bean. The person making the coffee. The machine. The water. 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. 14
Layer approx. 1-3mm thick * creamy, finely pored consistency * hazelnut brown, lightly marbled THE PERFECT CREMA 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. CHECKLIST Not enough crema 3 Grind too coarse or too fine? 3 Machine or cups not clean? 3 Water too soft? The crema disappears too quickly 3 Grind too coarse? 3 Brewing temperature too high? 3 Water pressure too low? The crema is too light in colour 3 Roast too light? 3 Not enough coffee used? 3 Brewing temperature too low? The crema is too dark 3 Grind too fine? 3 Too much coffee used? 3 Brewing temperature too high? 15
DALLMAYR FLAVOUR PROFILES Dallmayr Café Crème whole 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. Café Crème Speciale Aromatically mellow and naturally mild Dallmayr Café Crème Speciale is an expert blend of the finest, naturally mild highland beans. 16
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. 17
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-quality 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. 18
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, premium quality espresso speciality. 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. 19
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 special roasting process yields a particularly rich coffee. Gastromator Spezial Strong and aromatic In terms of flavour, Dallmayr Gastromator Spezial lies between Dallmayr Gastromator and Gastromat Supra Mokka. This high-quality blend is also ideal for fresh-brew coffee machines. 20
Gastromat Supra Mokka Strong, spicy and aromatic Carefully selected varieties of green coffee are gently roasted during a special process to create Dallmayr Gastromat Supra Mokka. This lends the coffee an extraordinarily intense flavour. Spezialveredelt Gentle and invigorating Dallmayr Spezialveredelt is synonymous with gentle yet invigorating coffee pleasure: the premium blend contains full levels of caffeine but has been specially refined to free it from various irritants and bitterness. Piazza Mild and aromatic Dallmayr Piazza is an expert blend of the finest, naturally mild highland coffees. The mild, rounded flavour of gently roasted beans unfolds in this coffee speciality. 21
Mokka Spezial Full-bodied and floral Sophisticated, top-quality Ethiopian arabica beans give this coffee its distinctive, spicy character. With a subtly floral, full-bodied flavour and balanced aroma. Hotelmischung Naturally mild and aromatic The highland beans used to create Dallmayr Hotelmischung come from the finest growing regions in Central America and Asia. Naturally mild varieties are combined to form a unique taste sensation. 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 roasting process that lends the coffee a more powerful flavour. 22
Dallmayr Via Verde whole beans 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. Via Verde Café Crème Harmonious 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 meticulous care, allowing the aroma to perfectly unfold. Via Verde Espresso Strong 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 cappuccino or latte macchiato. With Dallmayr Via Verde, you can enjoy a top-quality natural product that has been awarded the Fairtrade Mark. 23
Dallmayr Academy When coffee becomes a passion Become a barista Pleasurable moments Latte art Judge coffee like a pro Tea tasting 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 KNOWLEDGE CREATES PLEASURE. 24 www.dallmayr.de