Julius Meinl
Coffee recipes from Vienna and beyond
Aroma, colour, variety: these are the characteristics of traditional coffee recipes, which have been around for hundreds of years. Many of these types of coffee are named after famous writers, composers and aristocrats. They’re as delicious today as the day they were created.
Coffee recipes to explore
Base for all recipes:
The Espresso
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7-10 grams of freshly ground coffee
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![weight]()
Tamping weight 15-20 kg
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20-30 seconds extraction time should produce 30 ml of coffee (including crema).
7-10 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.
Serve it in a small, tapered cup, showing the golden, slightly marbled crema.
The "Schwarzer"
A small or large “Schwarzer” is a single or double espresso. It’s made of 7/14 grams of coffee and 3/6 cl water. Preparation time is 20-30 seconds.
The "Brauner"
A small or large “Brauner” is a single or double espresso served with a small creamer of coffee cream on the side, allowing you to tailor the espresso to your taste.
The Verlängerter (Café Americano)
A small cup of espresso served in a large cup with hot water added to the coffee, or in a small creamer on the side. It can be served with or without milk.
The Melange (Viennese Melange)
This is a typical Viennese coffee specialty. It consists of a small espresso served in a large cup with half steamed milk, topped off with milk froth.
The Kaffee verkehrt (Latte Macchiato)
“Verkehrt” means upside down and that’s because this smooth drink 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.
The Franziskaner (Franciscan Monk)
Similar to a 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 Mozart Café
Named after the world class composer, this drink is a ne double espresso is served with a cap of whipped cream, along with 2cl of sherry brandy on the side.
Maria Theresia
A classic treat in Viennese coffee houses. This coffee specialty carries the name of a Habsburg monarch. The basis is a double espresso with orange notes coming from an orange liqueur. Top with whipped cream and sprinkle with orange zest. Sugar is served optionally aside if you want to sweeten your drink.
The Wiener Eiskaffee (Viennese Iced Coffee)
Made with 2 scoops of vanilla ice cream, cold milk, 2 espressos. Cover the ice cream with cold milk and pour 2 espressos over it. Serve with straw and long spoon.
Can be prepared from Julius Meinl Cold Brew as well. Prepare 2 scoops of Vanilla ice cream, pour over with 150 ml Cold Brew and top with whipped cream.