Interview with a barista: What really makes good coffee

You work with coffee every day and use it to conjure up moments of pleasure. What do you personally find so fascinating about high-quality coffee?

With over 1,000 substances and 800 aromas, coffee is incredibly sensitive and versatile – and yet so commonplace. I am fascinated by the amount of knowledge and passion that goes into every bean. Coffee is a fruit and, depending on the variety, origin and preparation, very different flavors emerge. Knowing the passion that goes into every single bean, passing this on and sharing the pleasure of high-quality coffee with others inspires me every time.

Dallmayr stands for the highest quality coffee. What do you attach particular importance to when selecting the coffee beans and how do you ensure that this quality arrives in the cup?

Every coffee is carefully checked by our green coffee purchasing department. Before we decide which coffee to buy, we always taste it at least twice, paying very close attention to the taste. It is important to us that every coffee tastes “clean”. This means that each individual variety must have certain taste characteristics and be very clear and balanced in its aromas, without any off-flavors. As soon as even a small sensory defect can be suspected, this coffee is not purchased.

What do you think is the secret to a perfect cup of coffee? Are there little tricks or details that you always pay attention to?

Three things are crucial: consistent adherence to the right recipe, clean equipment and high-quality water. Filter coffee is around 99% water and espresso is around 92% water – so soft, filtered water should be used. It is also important to use the right ratio of coffee to water and to control the temperature and brewing time. And, of course, a good bean makes all the difference.

At the beginning of our collaboration, the Josefa talents completed a training course with you. How important is it to you to pass on your knowledge and what do you yourself take away from such training courses?

The preparation determines whether coffee is a pleasure. Even the best beans can be ruined by mistakes. That's why it's so important to me to share my knowledge at Dallmayr Academy and refresh it regularly - especially in the catering industry. It's fun to see how this passion is passed on.

How do you ensure that guests who enjoy your coffee - whether at your place or at Josefa - have an unforgettable coffee experience?

We do not compromise on quality and work closely with partners such as Josefa. It's about communicating our passion and passing this enthusiasm on to our guests. This is the only way to make every coffee a special experience.

Coffee is more than just a drink – there are always new trends and developments. What do you see as the next big trend in coffee preparation, and how are you dealing with it at Dallmayr?

Where do I start... there are so many trends. New recipes, machines, tools, preparation options and so on. Coffee lovers are increasingly interested in origin, flavors and preparation. Filter coffee is particularly popular as a home preparation method, especially among specialty coffee fans. We at Dallmayr are always close to new trends and are happy to pass on our knowledge to partners like Josefa.

And by the way: the exclusive Dallmayr Tender Blend and Power Blend coffee roasts are also available to buy at home - exclusively at Josefa. Come by and enjoy our passion for the art of coffee!