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. Emerge yourself into a world of tradition paired with amazing taste.
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.
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.
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.
A Melange is the typical Viennese coffee speciality. It is one small espresso served in a large cup with half steamed milk topped off with milk froth.
"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.
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).
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.
Espresso = Mocca
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.
