From Vienna
Aroma, strength, texture: these are the characteristics of traditional coffee recipes that have been around for hundreds of years. Many of these coffees were created for famous people such as aristocrats and musicians, or for ordinary guests.
No other European city has embraced coffee culture as much as Vienna. The Austrian capital is famous for its elegant coffee shops, many of which have been around for centuries. This centuries-old tradition is based on Viennese coffee.
This drink is based on espresso or strongly brewed coffee and chocolate. Instead of foamed milk (as in mocha or cappuccino), a thick portion of weightless whipped cream is added. These ingredients are perfectly combined in tall coffee glasses. In Austria, your barista will most likely serve this coffee with a glass of cold water to cleanse your taste buds.
Naturally, Viennese cafes serve this coffee with sweet treats. It goes best with the famous Zachertort (a special Viennese chocolate cake). A marble pie (marmorgugelhupf) and an apple strudel are also ideal.
The basis for all recipes is Espresso
7-10 grams of freshly ground coffee
Tamping weight: 15-20 kg
Extraction time: 20-30 seconds should yield 25-35 ml of coffee (including foam).
The resulting volume should be 25-35 ml, including foam, depending on the amount of coffee used. Serve in a small, pre-warmed cup, displaying the rich brown foam.
Schwarzer (Black)
A small or large “Schwarzer” is a shot of espresso (single or double).
Brauner (Brown)
A small or large Browner is a single or double espresso served with a small amount of coffee cream, allowing you to customize the espresso flavor to your liking.
Verlängerter (Espresso Lungo)
A Verlängerter is a small cup of espresso served in a larger cup with hot water and a small amount of milk, or a larger cup is half-filled with hot water and then a small cup of espresso is added. It can be served with or without milk.
Einspänner (Einspenner)
An Einspenner is an espresso served with whipped cream and powdered sugar. Traditionally, it is served in a glass with a handle.
Classic Viennese Recipe Melange (Viennese Melange)
Melange is a typical Viennese coffee drink. It consists of a small shot of espresso served in a large cup and topped with creamy milk foam.
7-10 grams of freshly ground coffee.
Tamping weight: 15-20 kg.
Extraction time: 20-30 seconds. Yields 25-35 ml of coffee (including foam).
Kaffee verkehrt (Latte Macchiato)
“Verkehrt” means “upside down,” and this is because the barista prepares the milk foam first, then the espresso. Fill a tall glass with creamy milk foam, let it cool slightly, prepare the espresso, and add this hot espresso to the glass, pouring it very slowly to preserve the layers.
Franziskaner
Franciskaner (Franciscan monk). The Franziskaner is similar to the Melange, except it uses whipped cream instead of milk foam. Serve one espresso with warm milk and a layer of whipped cream in a large coffee mug (1/3 coffee, 1/3 milk, 1/3 whipped cream).
Fiaker
Fiaker (coachman’s drink) is made with a double espresso, a shot (20 ml) of fruit brandy, such as plum brandy, or rum, optionally with sugar, topped with whipped cream and a maraschino cherry, and served in a glass with a handle. Traditionally, this drink was created for coachmen driving two-horse carriages. To prevent accidents, the emperor ordered this drink to be created. To please the coachmen, slivovitz was added. The drink is served in a glass with a handle so that all coachmen can drive their carriages while sipping their coffee.
Maria Theresia
The Maria Theresia is a classic drink in Viennese coffee houses. This specialty coffee drink bears the name of the Habsburg monarch. It’s based on a double espresso with orange notes from orange liqueur. It’s topped with whipped cream and a sprinkle of orange zest. Sugar is served on the side for sweetness.