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Vienna Classics
Aroma, warmth, colours, variety - those are the main characteristics of the classic Viennese coffee recipes, which have literally been around for hundreds of years. Many of the recipes are named after famous Austrian writers, composers and aristocratic figures. Immerse yourself into a world of tradition paired with amazing taste
Base for all recipes:
Espresso:
7-8 grams of freshly ground coffee, tamping weight 15-20 kg, 20-30 seconds extraction time should produce 30 ml of coffee (including crema). Serve it in a small, tapered cup, showing the golden, slightly marbled crema.
7-8 grams of freshly ground coffee, tamping weight 15-20 kg, 20-30 seconds extraction time should produce 30 ml of coffee (including crema). Serve it in a small, tapered cup, showing the golden, slightly marbled crema.
Small / Large "Schwarzer"
A small respectively large “Schwarzer” is a single or double espresso. It consists of 7/14 grams of coffee and 3/6 cl water. Preparation time is 20-30 seconds.
Small / Large "Brauner"
A small respectively large “Brauner” is a single or double espresso served with a small creamer of coffee cream on the side allowing you to tailor your espresso as you please.
Verlängerter (Café Americano)
Small cup of espresso served in a large coffee cup with hot water added to the coffee or in a small creamer on the side. It can be served with or without milk.
Melange (Viennese Melange)
A Melange is the typical Viennese coffee specialty. It is one small espresso served in a large cup with half steamed milk topped off with milk froth.
Kaffee verkehrt (Latte Macchiato)
“Verkehrt” means upside down and this is exactly what characterizes this smooth milky coffee, for it has more milk than coffee. Pour 1/3 hot milk and 1/3 milk foam into a high glass and add one shot of espresso.
Franziskaner (Franciscan Monk)
Similar to Melange except for whipped cream, which replaces the milk foam. Serve a single espresso with warm milk and a cap of whipped cream in a large coffee cup (1/3 coffee, 1/3 milk, 1/3 whipped cream).
Mozart Café
One double Espresso with a cap of whipped cream served with 2cl of sherry brandy on the side.
Einspänner
The name Einspänner is derived from the traditional one-horse carriage of the 19th century Vienna. Pour a double espresso into a glass with a handle, stretch with 3 cl water and top with a dollop of whipped cream.
Wiener Eiskaffee (Viennese Iced Coffee)
2 scoops of vanilla ice cream, cold milk, 2 espressos. Cover ice cream with cold milk and pour 2 espressos over it. Serve with straw and long spoon.