Viennese coffee (melange)

Viennese coffee is the tastiest of all types of this drink. There are a huge number of different production options; in Australia, Viennese coffee is prepared using fifty different methods. Once you experience a coffee drink prepared in the Viennese style, it is no longer possible to remain phlegmantic.

History of appearance

This coffee first appeared in Vienna, at the turn of the eighteenth century. Further, the recipe moved to England, and then to France. It was considered the favorite drink of aristocrats and nobility.

Viennese coffee was diluted with milk, whipped cream and chocolate. Obviously, ordinary people could not even taste a similar drink.

The first establishment that served drinks made from grains was opened in Vienna in 1683 by a young Austrian with Polish roots. Thanks to him, the drink gained immense popularity.

How the drink is served

For such a sophisticated drink, naturally, there are its own rules of design and presentation. It is customary to drink Viennese coffee in small sips, inhaling the smell with pleasure.

Melange coffee can be served in huge tea cups or with a tall glass cup. Often, it is consumed through a straw, thereby mixing the taste of the drink itself and the cream. A huge number of manufacturing options will allow you to choose the perfect option for any gourmet.

Traditional recipe

To prepare a traditional Viennese coffee recipe, you don’t need to be a professional barista either. To realize your wish, you need to take:

25–35 grams of ground grains;
235 ml water, ideally filtered;
115 ml milk or extremely heavy cream.

Production time is approximately 25–30 minutes. It is brewed specifically in the Turk. You can also use a typewriter, but in Turk the drink takes on a special taste and smell. Infuse the drink prepared in Viennese style for 10 minutes.

The milk product must be whipped with a mixer until the most dense mixture is formed. When using milk in the recipe, it must be heated in advance, but not brought to a boil.

Carefully place the resulting foam on top of the drink. The best recipes for Viennese coffee are traditional ones, but you can always deviate from the canons and add sugar to taste in advance, sprinkle with cinnamon or chocolate.

With the addition of whipped cream

This is also an extremely delicious recipe to make. This is exactly how it is served in modern establishments. First, you need to prepare a medium roast espresso. It should be strong with a rich, bitter odor. The introduction of heavy cream is required; this is the only way to obtain the desired thick foam.

You can also add chocolate. The hot Viennese coffee drink is poured into cups, additional ingredients are added and cream is added at the end. It is important not to disturb their lush density, trying to make a snow-white cap. Add cinnamon, grated chocolate, and if desired, sprinkle coconut flakes on top.

Viennese coffee with chocolate

For production, you can take:

1–2 mugs of freshly prepared drink;
cream of the highest fat content 150 ml;
sweet sand 1–1.5 teaspoons;
dark or bitter chocolate approximately 90 g;
half a teaspoon of cocoa powder.

Viennese coffee with chocolate is prepared just as simply as the previous recipes. The chocolate needs to be melted; the water bath principle is suitable for this.

Add the chocolate mixture and mix gently. Beat the creamy foam with sugar. Place a milk cap and sprinkle cocoa powder on top or you can add chocolate syrup.

With chicory

The recipe for Viennese coffee with chicory has a particularly spicy and refined aroma. Cook the ground grains with the addition of a small amount of water. It is better to use Turka. At this step we add sugar. Whip the cream together with 2-3 g of chicory and a teaspoon of sweet powder.

This is a cool Viennese coffee that just needs to be cooled by placing it in the refrigerator. When the Viennese coffee becomes cool, pour it into mugs and decorate.

With sweet powder

This production method consists of combining the freshest coffee drink, heavy cream, dark or bitter chocolate in an amount of 50 grams, and sweet powder, which requires approximately 100 grams.

It is cooked using the usual method - in a Turkish pot. Beat the milk product, adding sweet powder and vanillin to it for the most catchy taste. Spread milk foam.

With spices

Viennese coffee is prepared with cinnamon, grated orange zest, allspice cloves and nutmeg. The ingredients are added to the drink during the cooking process, only in this way the spices will give off all their own taste and smell. The finished drink is covered with a milk cap. This option allows you to enjoy not only the drink, but also the smell.

Recipe with cocoa

To prepare Viennese coffee with cocoa it is necessary to use the following ingredients:

grains in the amount of 20 g;
sweet powder - 45 g;
heavy cream - 145 g;
chocolate syrup to taste;
cocoa powder - 125 g;

We grind the grains and cook them in the usual way. Whip cream with sweet powder. Pour into tall glasses, add cream, syrup and cocoa powder on top.

Viennese melange

Melange coffee is the most common and easiest of all possible recipes. We brew dark ground coffee for the number of people. You also need 225 ml of milk, which needs to be heated, but not boiled. The drink is poured into a glass, then milk. Do not stir. You can decorate with grated chocolate.

The individuality of Viennese coffee making

Viennese coffee, Viennese melange, is a drink prepared with the addition of milk, cream, and chocolate. It has a fascinating history dating back several centuries. Today, in addition to the traditional recipe, there are other versions of this drink. Each of them has a special taste and smell.

History of the drink

The name is justified by the fact that the drink first appeared in Vienna at the turn of the 18th century. It spread evenly and struck England and France. At first it was the favorite drink of the nobility and aristocratic persons.

It was first served in a coffee house that was based in Vienna in 1683.

This type of coffee cocktail is prepared using milk, whipped cream, and chocolate, which is why ordinary people at that time could not afford to enjoy it. Moreover, most of them have never tried it.

How to make Viennese coffee

Viennese melange has several recipes for making it. Each of them differs in the presence of additional ingredients. The traditional recipe is considered the more popular option.

Traditional recipe

A traditional Viennese coffee recipe does not involve the use of additional ingredients that affect the taste of the product. For production you will need:

30 grams of ground coffee beans;
235 ml of drinking water;
115 ml milk.

Espresso is brewed in a Turk and left to steep for 10 minutes.
The milk is brought to a temperature of 60-70 degrees, whipped with a mixer until a compacted foam is formed.
Milk is added to the coffee component. Milk foam is distributed on top.

You can decorate the foam with a small amount of powder, chocolate or cinnamon.

With the addition of whipped cream

This manufacturing option is used in modern coffee shops. It involves the introduction of the following ingredients:

30 grams of crushed coffee beans;
235 ml water;
65 ml milk;
50 ml whipped cream.

How to cook at home:

First the espresso is brewed. Turka is used for this. Next, you need to let the water sit for 10 minutes.
The milk is heated to 60-70 degrees, foamed, and mixed with espresso.
Whipped cream is placed on top.

This cocktail is served to the table with a teaspoon so that guests can enjoy the taste of fragrant cream.

With chicory

You can make spicy Viennese coffee by adding chicory. Ingredients:

115 ml cream;
3 grams of chicory;
1 dessert spoon of sugar;
1 dessert spoon of sweet powder;
30 grams of crushed coffee beans;
235 ml water.

Espresso is prepared in a Turk. Sugar is added to it.
The cream is whipped with chicory and sweet powder.
The watery, creamy part is poured into the cup. Then the coffee component is added.
Foam is laid on top.

When brewing espresso, you can avoid using sugar because the creamy peaks will be quite sweet.

With sweet powder

This Viennese coffee differs in sweetness due to the addition of a huge amount of sweet powder. Required ingredients:

50 ml heavy cream;
180 ml strong espresso;
40 grams of grated chocolate;
80 grams of sweet powder.

The cream is mixed with sweet powder and whipped with a mixer.
Whipped cream is poured into the coffee base.
The whipped component is laid out on top.
The foam is decorated with chocolate.

For flavor, you can add a pinch of vanillin to the cream.

With spices

This coffee recipe involves the use of cinnamon, crushed orange peel, cloves, allspice, and nutmeg. The following ingredients should be added to espresso while it is brewing. The rest of the manufacturing process is identical to the traditional one.

With cocoa

You can soften the coffee taste by adding cocoa to the drink. Ingredients needed to make:

20 grams of coffee beans;
45 grams of sweet powder;
145 g cream;
125 g cocoa;
a small amount of chocolate syrup.

Ground coffee beans are brewed to produce strong espresso.
The cream is mixed with sweet powder and whipped until peaks form.
Espresso is poured into a cup and cream is placed on top of it.
Everything is sprinkled with cocoa and syrup.

For such a cocktail you need to use heavy cream.

Viennese melange

This recipe is the most common. To make it, 1 serving of espresso is brewed. Milk heated to 60-70 degrees is poured into the coffee base. Melange coffee does not stir. If desired, it can be decorated with chocolate chips.

Viennese cappuccino

Viennese cappuccino is made from the consistency of cream and milk. Required ingredients:

50 ml espresso;
0.5 cups of fat milk;
whipped cream.

The milk is heated, but not brought to a boil, whisked, poured into a cup, and then espresso is poured.
Everything is topped with whipped cream.

How the drink is served

Etiquette implies serving a Viennese cocktail in huge cups or in a tall glass. A straw is supplied with the drink, allowing you to stir the taste of coffee and cream.

Almost all establishments bring an elongated spoon along with the cocktail so that guests can enjoy the taste of the cream.

How to drink correctly

They usually drink this drink slowly, taking small sips. There is one most common option indicating how to properly drink Viennese coffee. It is believed that you should first drink the watery component through a straw, leaving the cream for dessert.

Useful tips for making

In order for the prepared drink to have the highest taste properties, several aspects must be taken into account when mixing it.

Coffee beans should be ground before brewing so that they give all their own smell and taste.
It is necessary to prepare espresso only with drinking clean water.
Viennese coffee should be made in a Turk, over low heat. If you don’t have Turks, you can use a coffee maker or coffee machine.
You can bring out the aroma of coffee beans by adding a small amount of salt to the espresso during brewing.
When the liquid in the Turk actually boils, it should be removed from the heat for a few seconds. This function needs to be repeated a couple of times. In this case, the drink will be strong and fragrant.
You can improve the taste of the cocktail by replacing regular sugar with cane sugar.

It is worth considering that Viennese coffee has the highest calorie content due to the use of heavy cream and sweet additional ingredients in the manufacturing process.

Often you should not drink such a dessert product in large quantities, because it can greatly increase the level of sugar in the blood (in the internal environment of the human and animal body) , and negatively affect the figure. A good option is to use this drink instead of regular sweet desserts. If you want to enjoy such a cocktail once a day, it can be consumed only in small quantities.

Viennese coffee: origin and production details

Coffee is not grown in Europe, but you have probably heard about Italian, Irish or Viennese coffee. You're right – we're talking about recipes here. Now we will tell you about the origin and methods of making Viennese coffee. Coffee traditions in the capital of Austria have been developing for three and a half centuries.

Dessert after the war

It is believed that Yuri Franz Kulchitsky (another reading of the name is Zhora Kolchinsky), a merchant, polyglot and diplomat who lived in the 17th century, was the first to brew Viennese coffee. In 1683 he was in Vienna. It seemed like an unfortunate coincidence - it was at that moment that the city was besieged by the Turks. Count Rüdiger Staremberg, in charge of the defence, decided to send for help to Charles V, Baron of Lorraine, and Leopold I, head of the Holy Roman Empire. The question arose - who would be so desperate as to get through the front line, teeming with Ottoman warriors?

Kulchitsky volunteered. In his youth, he spent a couple of years in Turkish captivity, so he spoke unsurpassed Turkish. As a result, Kulchitsky successfully made his way through the alien camp and delivered the dispatches to the address. Charles V sent help - as a result, the Turks were driven home. While retreating, they left behind 300 to 600 bags of coffee, which Kulchitsky asked for as credit. At the same time, the grains were about to be thrown into the waters of the Danube by the Bavarian dragoons who discovered them.

The resourceful merchant soon opened the first coffee shop in Vienna next to St. Stefan. Here he brewed coffee according to a Turkish recipe, but the Austrians were not very fond of the drink of the failed occupiers. Then Kulchitsky added honey and three tablespoons of milk to it - the result was sweet Viennese coffee. The townspeople responded to the “rebranding” with gusto. The merchant also included croissant buns in the shape of a Turkish crescent on the menu. These bagels were loved not only by the Viennese, but throughout Europe.

In Vienna, a street was christened in honor of Kulchitsky over time. His monuments can be found in Vienna and Lviv. What does Lviv have to do with it? A merchant was simply born in the area of modern Ukraine.

Viennese coffee recipes

Viennese coffee is prepared in different ways in establishments in the Austrian capital. What can we say about the rest of the world! There are dozens of recipes – if not hundreds at all.

The traditional recipe goes like this: strong espresso is poured into cups, decorated with whipped cream (1 teaspoon, from time to time with a pinch of vanilla and sweet powder) and sprinkled with chocolate chips. Most likely, you tried it.

Viennese coffee can be refreshing. Ice water (1 glass), coffee (2 teaspoons) and milk (1 tablespoon) will come in handy. The mixture must be mixed and beaten in a mixer. All that remains is to pour the drink into glasses, add “cream to the foam” and let it sit in the refrigerator for a while.

In Vienna itself, “melange” is widespread - half espresso and half milk with a “crown” of cream. The recipe is sometimes supplemented with honey, a drop of cognac or beaten egg yolk. Melange is drunk from large cups.

One of the types of Viennese cafes was christened in honor of Maria Theresa, an empress from the 18th century. The composition includes, in addition to espresso, orange liqueur, brandy, “cream into foam” and multi-colored sweet powder.

Viennese coffee is decorated in inventive ways. Grated lemon and orange peels, cocoa, crushed nuts, cinnamon, syrups, confectionery additives and much more are used. There is a special recipe for a local drink with seasonings:

cloves (8 pieces), pepper (8 peas), cinnamon (4 sticks), whipped cream (0.5 cups) and ground coffee (6 cups) - the ingredients are for 8 mugs;
pour coffee into a 2.5-liter coffee maker, pour cool water with pepper, cinnamon and cloves;
cook and let the drink brew for 15 minutes;
then pour the coffee into preheated mugs, scatter the cream and sprinkle the resulting “drifts” with cinnamon.

What is Viennese coffee: 5 favorite recipes

Viennese coffee is a recipe for which there is no specific interpretation to this day. In the UK and the USA (the United States of America is a country in North America), coffee with whipped cream is called Viennese, while in Vienna itself it is called an “invigorating delicacy” with milk. Classic additions to the drink include chocolate and cinnamon.

History of Viennese coffee

Since ancient times, Austrians have considered themselves coffee pioneers in Europe, but this is not entirely true. The love for “invigorating” things was instilled in the Austrians by a young man of Polish-Ukrainian origin, Franz Kulczycki. He distinguished himself in the liberation of the capital of Austria, Vienna, during its siege by the troops of the Ottoman Empire.

While undercover in Turkey, Kulchitsky became accustomed to coffee, which, at that time, in Europe was consumed only according to a doctor’s prescription for healing purposes. The Turks drank their own traditional Turkish coffee, which the Europeans did not really like. To dilute the strong drink, Kulchitsky came up with the idea of adding milk and honey. This recipe is more suitable for Europeans.

After the liberation of Vienna, Kulchitsky was allowed to pick up the Turkish vizier’s convoy with coffee bags, which he carried with him to keep the soldier warm. After some time, Kulchitsky was given a house, from which he turned into a coffee shop, where anyone could enjoy Viennese coffee and sweet bagels.

How to make Viennese coffee at home

Today, there is no established recipe for Viennese coffee, due to its different interpretation in almost all countries. You can even cook it according to your own recipe and call it Viennese. Below we will look at the main recipes for making this dessert.

With whipped cream

If the whipped cream makes it difficult for you to drink the drink, you can serve it in a small, deep bowl and add a little bit of it to your coffee.

With chocolate

With cocoa and chocolate syrup

Viennese coffee with spices

Cool Viennese coffee

Perfectly suitable for consumption on a hot summer day. It perfectly tones, removes thirst and energizes.

Boiled chilled water – 200 ml.
Instant coffee drink – 2 tsp
Cream – 40 gr.
Strawberries – 20 gr.
Sweet powder – 2 tsp.

Manufacturing

Add 1 tsp of powder and 20 g. cream into a comfortable container and whip into a thick foam, then put it in the refrigerator for 10 minutes.
Place a 300 gram glass in the freezer for 2 - 5 minutes.
Mix water, instant coffee, remaining powder and beat with a mixer. Do this for 2 – 3 minutes.
Take out a glass and pour the coffee mixture into it and decorate with cream.
Add finely chopped strawberries on top.

What kind of Viennese coffee do you drink? Share your recipe with us...