Julius Meinl
Coffee recipes from Vienna and beyond
Aroma, strength, texture: these are characteristics of traditional coffee recipes which have been around for hundreds of years. Many of these types of coffee were created for famous people such as aristocrats and musicians or by regular guests.
Base for all recipes
The Espresso
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![coffee-beans]()
7-10 grams of freshly ground coffee
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![weight]()
Tamping weight 15-20 kg
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![time-clock]()
20-30 seconds extraction time should produce 25-35 ml of coffee (including crema).
7-10 grams of freshly ground coffee
Tamping weight 15-20 kg
20-30 seconds extraction time should produce 25-35 ml of coffee (including crema).
Should produce 25-35ml "volume" of coffee including crema, depending on the grams coffee used. Serve it in a small, preheated cup, showing the rich brown crema.
Should produce 25-35ml "volume" of coffee including crema, depending on the grams coffee used. Serve it in a small, preheated cup, showing the rich brown crema.
The "Schwarzer"
A small or large “Schwarzer” is a single or double espresso.
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 Lungo)
A Verlängerter is a small cup of espresso served in a large cup with hot water on the side in a small creamer, or the large cup is filled up half with hot water and a small espresso is added to it. It can be served with or without milk.
The Einspänner
The Einspänner is an espresso served with whipped cream on top and some icing sugar. Traditionally, it is served in a glass with a handle.
The Melange (Viennese Melange)
The Melange
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![coffee-beans]()
7-10 grams of freshly ground coffee to produce a small espresso served in a large cup, topped off with creamy foamed milk.
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![weight]()
Tamping weight 15-20 kg.
-
![time-clock]()
20-30 seconds extraction time should produce 25-35 ml of coffee (including crema).
A Melange is a typical Viennese coffee specialty. It consists of a small espresso served in a large cup, it is topped off with creamy foamed milk.
A Melange is a typical Viennese coffee specialty. It consists of a small espresso served in a large cup, it is topped off with creamy foamed milk.
The Kaffee verkehrt (Latte Macchiato)
“Verkehrt” means upside down and that’s because the barista starts to prepare the milk froth first and only then the espresso. Fill up a high glass with creamy foamed milk, let it cool a bit, prepare the espresso and add this hot shot to the glass by pouring it in very slowly to keep the layers.
The Franziskaner (Franciscan Monk)
The Franziskaner is 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 Fiaker
The Fiaker (=coachman) is prepared with a double espresso, a shot (2cl) of a fruit brandy such as Sliwowitz made from plums, or rum, optionally with sugar, topped off with whipped cream, garnished with a cocktail cherry and served in a glass with a handle. Traditionally, the beverage was created for coachmen driving a two hourses-drawn carriage. To prevent accidents the Emperor ordered the composition of this beverage. To please the coachmen Sliwowitz was added. The beverage is served in a glass with a handle so that all coachmen could drive the carriage while drinking coffee.
Maria Theresia
Maria Theresia is 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.