Traditional Viennese Recipes

Espresso = Mocca
Base for all recipes
7 grams of coffee, 20-30 seconds preparation time should produce 3 cl of coffee. Serve it in a small, tapered cup, showing the golden, slightly marbled crema.
Large or double espresso: 14 grams of coffee, 6 cl water, 20-30 seconds preparation time.

Small / Large "Brauner"
A single or double espresso served with a small creamer of coffee cream on the side. (Customer chooses how much cream he/she wants in his/her espresso).

Verlängerter (Café Americano), with or without milk
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 our without milk.
Tip: Do not let the espresso run through your machine longer than max. 30 seconds – after 30 seconds the coffee turns bitter as more solids start to dissolve.

Wiener Melange (Viennese melange)
One small espresso served in a large cup of coffee. Steam milk and add milk foam to coffee (=small milk coffee).

Kaisermelange (Emperor melange)
Add one egg yolk and one coffee spoon of honey into a large coffee cup, stir with a fork and add one espresso on it. If it is to strong just add milk. As an old Viennese recipe says, a small shot of cognac can be added.

Kaffee verkehrt (Latte Macchiato)
Pour 1/3 hot milk and 1/3 milk foam into a high glass. Add one shot of espresso. “Verkehrt” means upside down – since this drink consists of more milk than coffee it is “upside down – verkehrt”.

Kapuziner (Capuchin Monk)
A single espresso with just a few drops of coffee cream. The dark brown color of the coffee resembles the color of monks’ frocks. The Capuchin is darker than the “Brauner” and is served with cream already mixed into the espresso, rather than served on the side.

Franziskaner (Franciscan Monk)
Serve a single espresso with warm milk and and a cap of whipped cream in a large coffee cup (1/3 coffee, 1/3 milk, 1/3 whipped cream). Similar to Melange except for whipped cream, which replaces the milk foam.

Einspänner (one horse carriage)
Pour a double espresso into a glass with a handle and extend with 3 cl water and top with a dollop of whipped cream. The name Einspänner comes from the traditional one-horse carriage of the 19th century Vienna.

Fiaker (two horse carriage)
A double espresso extended with 3 cl water and served with 2 cl of rum 38% and a cap of whipped cream on it. The traditional Fiaker glass has a handle so that the 19th century cab driver had the other hand free to hold the horse’s reins.

Biedermeier Coffee
Double espresso served with 2 cl Apricot liqueur and whipped cream.

Maria Theresia
Single espresso extended with water. 2 cl Orange liqueur and 1 cl Brandy. Heat the alcohol with steam wand. Serve with whipped cream and sprinkle with brown sugar.

Mozart Coffee
Double espresso served with 2 cl Sherry Brandy and a dollop of whipped cream.

Überstürzter Neumann (Hasty Neumann)
This coffee is named after his inventor – Mr. Neumann. Spoon whipped cream into an empty coffee cup and pour a double espresso over the whipped cream.

Wiener Eiskaffee (Vienna Ice Coffee)
Put two helpings of vanilla ice-cream into a glass and cover with milk. Pour 2 espressi over it and serve with straw.

Gewürzkaffee (Spiced Coffee)
Put 3 cl rum, 2 coffee spoons sugar, 2 cloves and cinnamon into a glass with handle and steam it. Pour a "Verlängerter" over it and serve with a cinnamon stick instead of a coffee spoon.


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