Coffee isn’t just a menu item. It’s a story you tell your guests. And when that story lasts more than 160 years, it becomes a mark of quality trusted by millions.
HoReCa industry professionals , choosing coffee is a balancing act between impeccable taste and profound meaning. Today, we invite you on a journey from the walls of besieged Vienna to the sunny slopes of Bolzano to discover the secrets of Julius’s success. Meinl and understand how historical heritage turns into your profit.
The Great Coffee Gamble: From Dust Bags to the Gold Standard
The history of European coffee began not in laboratories, but on the battlefield. It’s 1683. Vienna is under heavy Ottoman siege. The city is exhausted, but the fate of Europe is being decided at this moment. The hero of the day is Yuri Franz Kulchitsky, a man fluent in Turkish and possessing incredible courage. Making his way through enemy camps, he delivers vital news to the allies, and Vienna is saved.
Kulchytsky was offered any trophies as a reward . To the generals’ surprise, he didn’t take the gold. He pointed to sacks of strange green grains that the retreating Turks had abandoned in the camp. “The Turks thought it was camel fodder, but I knew it was black gold,” the legend goes.
Thus, Vienna’s first coffee shop, “Under the Blue Bottle,” opened. But there was a catch: the Viennese didn’t like the bitter Turkish drink. So, Kulchitsky made the first marketing move in history: he added honey and milk to the coffee. Thus, Wiener was born. Melange (Viennese Melange). From this point on, coffee ceased to be just a drink—it became part of European culture.
Revolution of Freshness
Almost two centuries later, in 1862, Julius Meinl Iopened a store selling spices and colonial goods in the center of Vienna. At that time, coffee was a complex product: it was bought green and roasted at home in frying pans, often turning into charcoal.
Julius Meinl revolutionized the industry by becoming the first in the world to offer customers freshly roasted coffee. Quality became consistent, and the aroma of freshly roasted beans on the Fleischmarkt became the city’s signature. The symbol of this triumph became the “Boy in a Fez”—a tribute to the very same Eastern roots of coffee that Kulchitsky had once brought back .
Two Moors, Two Fates: The Meeting of Vienna and Italy
In the history of Julius Meinl has a chapter that is especially close to the heart of every restaurateur. It’s the story of the acquisition of an Italian roastery in Bolzano—a city that for centuries served as a bridge between Austrian discipline and Italian zest for life.
For a long time, Bolzano and the lands of South Tyrol were part of the Austro-Hungarian Empire. It was here that the Caffè company was born. del Moro. Surprisingly, their logo was also ” Moro ” (Moor) – the symbol of the Venetian merchants who brought coffee to Italy.
When Julius Meinl acquired Caffè del Moro , this was no ordinary takeover. This was a family reunion. A meeting of two cultures:
- Viennese School:Light roast, refinement, floral notes, a culture of leisurely enjoyment.
- Italian School: Dark roast, denseespresso body , chocolate bitterness and thick crema.
Owners of Caffè del Moro , a hereditary family of craftsmen from Bolzano , sold their business to Julius. Meinl , because they saw them as fellow guardians of tradition. They passed on their secret recipes to those who understood that coffee is an art, not just a commodity.
Legendary Blends: What to Serve Your Guests?
HoReCa line . This offers your business an opportunity to offer guests a story tailored to any preference.
HoReCa Stars (For your restaurant):
- 1862 Premium :The pinnacle of the collection. 100% Arabica in a unique Aroma A fez (a coffee flask) that preserves the aroma until the last cup. It’s the choice for establishments where coffee is a ritual.
- EspressoSpezial ( Espresso Special :A blend created according to the canons of the true taste of Viennese coffee. Balanced, elegant, with a velvety flavor.
- Caffè del Moro ( Del Moro):The very same blend from Bolzano , which has preserved its recipe. Today, it is often presented in product lines as the benchmark for northern Italian espresso —elegant, silky, and aromatic. Known as Elite Espresso.
Retail Legends (For your guests’ home):
- Jubiläum (Jubilee):A true Viennese classic, medium roast. If your guest wants “that Vienna coffee,” this is it.
- Präsident :Austria’s most popular coffee, renowned for its smoothness and lack of excess acidity.
The coffee culture you present to your customers
Viennese coffee culture, recognized by UNESCO, is more than just the coffee beans. It’s the service. When you serve coffee, you bring back a piece of the atmosphere of the legendary cafés where Sigmund Freuddiscussed the theory of dreams and Stefan Zweigwrote his novels.
Three elements of Viennese service for your success:
- Silver Tray:Coffee is a treasure.
- Glass of Water:Cleanse your palate to appreciate the richness of the blend.
- A spoon on a glass:A sign that the guest has been taken care of.
Why is this important for a business owner in Uzbekistan?
Uzbekistan is a country with deep traditions of hospitality. Sincerity and quality are valued here. When you choose Viennese coffee, you’re getting more than just a coffee bean supplier. You’re getting:
- Consistency:160 years of experience ensure that the taste in your guest’s cup will be perfect today, tomorrow and next year.
- Marketing power:A global brand on your bar counter increases trust in your establishment.
- Training:We pass on the knowledge of how to make coffee in a way that will keep people coming back for more.
Julius Meinl is a union of Austrian elegance and Italian passion.It’s the story of how abandoned Turkish sacks grew into a global empire of taste.
Join this story. Let’s create inspiring moments in your establishment together.
Want to get to know our blends better?Contact us to schedule a tasting at your restaurant. We’ll help you choose the perfect flavor that will become the signature of your establishment. Book a coffee tasting using our contact form .
Inspiring masterpieces since 1862.