Today is Austrian national holiday, as my friend from Vienna told me yesterday. This must of course be celebrated. How? With coffee!
Coffee is not cultivated in Austria. That does not stop the Viennese, however, from celebrating coffee to the smallest detail. That is why, as the title suggests, it is the preparation. Beforehand, however, some facts:
- 2nd half of the 17th century: coffee consumption in princely houses thanks to the Ottoman ambassador.
- 17 January 1685: Opening of the first Viennese coffee house by Johannes Theodat
- Since 2002, on 1 October, the day of coffee is celebrated.
- From the 13th – 16th January 2017 The Vienna Coffee Festival is celebrated in Vienna.
- 1952 Foundation of the Austrian coffee and tea association.
- 2.9 cups of coffee the Austrian drink daily (European top field).
- 42% of Austrians now drink capsule coffee.
- 1/3 drinks coffee from fully automated coffee machine.
- Even if capsules and coffees are on the rise, quality and good taste are important for Vienneses.
- Kleiner/großer Brauner – single / double mocha with milk or cream in small bowl. The cream or milk is traditionally served in a tiny porcelain pot, reminiscent of a slightly larger thimble, on the tray, so that the guest himself can determine the mixing ratio.
- Einspänner – small mocha in the glass with a lot of cream (doppelter Einspänner: large mocha)
- Fiaker – large mocha in the glass with lots of sugar and a stamperl Sliwowitz or Rum (Fiaker also means horse carriage)
- Schalerl Gold – coffee with cream, slightly lighter than a Brauner
- Häferlkaffee – Filter coffee in coffee cups with mostly high milk content
- Kaffee verkehrt – coffee with 2⁄3 milk and 1⁄3 coffee
- Kapuziner – black coffee with a shot of liquid cream
- Kosakenkaffee – small mocha in the Einspännerglas, mixed with liquid sugar, red wine and vodka
- Mazagran – cold sweetened coffee with ice pieces and brandy / cognac or maraschino
- Melange – half coffee, half milk
- Franziskaner – light melange with cream
- Kaisermelange – mocha with egg yolk, also with honey and wine brandy / cognac
- Wiener Melange – melange, served with foamed milk in the glass
- Maria Theresia – Mocha with a dash of orange liqueur
- Mokka gespritzt – Mocha with wine brandy / cognac and rum
- Verlängerter – kleiner Schwarzer/Brauner is extended with the same amount of hot water
- Weißer mit Haut – light melange, served with hot, non – whisked milk on which a skin forms.
Remarks: Schlagobers is the name of the cream, Stamperl a liqueur glass and light melange means light milk coffee
If that is not enough or you are missing something, you find it definitely here.
🏠 Coffee houses in Vienna
A pleasant atmosphere is soooo important. This is why you should visit Vienna in the following classic coffee houses:
- Café-Restaurant Landtmann – Vienna’s most elegant café-locality
- Café Central – traditional café since 1876
- Café Demel – here you can get the best sweets of the city for coffee since 1786
- Café Sacher – a traditional Austrian institution
Those who prefer it modern and sustainable:
- CaffèCouture – owner is the multiple Barista champion Georg Branny
- Kaffeemodul – Direct Coffee Roaster Quijote Coffee from Hamburg
- Vienna School of Coffee – award-winning owner Johanna Wechselberger, who prepares her directly traded coffee here.
- Coffee Pirates – high-quality selection of organic certified coffees