| COFFEE GROWING
| COFFEE HARVEST
| COFFEE ROASTING
| COFFEE SPECIALITIES |
Vienna's coffee houses are places to relax,
think, read and chat. Typical are the waiters:
elegantly dressed, they serve their customers.
Your waiter knows your special wishes. Vienna's
coffee houses cater to all needs. The following
coffee recipes give you some of Vienna's
best known coffee specialities.
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Brauner. Small or
large coffee served with milk
or cream.
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Gespritzt is coffee
mixed with alcohol, often
with rum.
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Konsul. Black coffee
to which some cold water is
added.
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| Mariloman. Coffee with
Cognac. |
| Maria Theresia . Coffee
with orange liquor. |
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Einspänner. Large Espresso
topped with whipped cream and a
sprinkling of chocolate powder,
served in a glass.
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| Kapuziner. Small
Espresso served with a drop of cream,
which gives it a light brown color.
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| Franziskaner.
Melange coffee with cocoa or chocolate
powder on the whipped cream. |
| Kaisermelange.
(Imperial Melange) Large Coffee with
honey and egg yolk, served in a glass. |
| Mazagran. Sweetened
coffee cooled with ice cubes and with
maraschino and rum. |
| Melange. Light
Espresso with steamed hot milk served
in a classic coffee cup. |
| Mocca. Black
Espresso with a small amount of water
served in a Mocca cup. |
| Obermayer. Like
Konsul but with some cream floating
on top. |
| Schwarzer. A
small or large mocca (black coffee)
without cream or milk. |
| Türkischer. (turkish
coffee) made from fine ground, sweetened
coffee, not filtered. |
| Verlängerter.
Small mocca (black coffee) diluted
with hot water. |
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