Vienna, Austria
Vienna, Austria
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Copson, Alan
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Viennese Coffee Menu



FLAVIA - think fresh! 

"Coffee falls into the stomach ... ideas begin to move, things remembered
arrive at full gallop ... the shafts of wit start up like sharp-shooters,
similes arise, the paper is covered with ink ..."

~ Honore de Balzac

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Hildebrand's Kakao Schokolade
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Cafe Griensteidl, Vienna, 1890
Cafe Griensteidl, Vienna, 1890
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Volkel, Reinhold
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La Belle Cuisine


The Coffee Menu

Exquisite Desserts from the Classic
Cafes of Vienna, Budapest, and Prague

by Rick Rodgers, 2002, Clarkson Potter


“When you go to a coffeehouse, you never just ask for a cup of coffee. Do you
want a big cup or a small cup? Espresso or drip? Black or with milk? If you
take milk, what color would you like it to be? A mélange of half milk and half coffee? Or perhaps a Franziskaner, in which the milk has been added to the
coffee until it is the color of the robes of a Franciscan monk.”

If you are not a devoted coffee aficionado, this may not fascinate you. I, however, fervent coffee fiend that I am, find the typical Viennese coffee menu intriguing,
as well as somewhat amusing. It speaks volumes about the mentality of Vienna,
a city very dear to my heart. And yes. I wish I were there right this instant,
relaxing at my favorite table in my favorite café, drinking a Melange, and trying
to decide between Sachertorte (mit Schlag, natürlich!), Strudel, or Dobos Torte.

“A complex coffee menu has developed over the years, attaching names to the
many nuances that a cup of coffee can hold. At one café in the early 1900s,
one waiter even went to the trouble of carrying a card with twenty paint chips
to show the entire range of possibilities from very dark brown to very pale beige
with increasing additions of milk.
Here’s a list of the different coffees you’re likely to find in today’s Viennese
café (and keep in mind that many of them have house coffee drinks worth
trying). Coffee choices aren’t as extensive in Budapest and Prague…”


Kleiner Schwarzer

Demitasse of espresso

Kleiner Brauner

Demitasse of espresso with a dash of milk

Großer Schwarzer

Double shot of espresso

Großer Brauner

A large Kleiner Brauner

Verlängerter Schwarzer

Espresso “stretched” with hot water


Very strong black drip coffee


Coffee with enough milk to resemble the color of a Franciscan monk’s robes


Coffee with a little less milk than above to resemble the color of a Capuchin monk’s robes; not to be confused with Cappuccino


“Nut-brown”, a little lighter than above


“Nut-gold”, two shades even lighter than a Kapuziner


Very light coffee and milk


The cure for post-Carnival party hangovers: a glass of coffee with an egg yolk

Portion or Kännchen Kaffee

A pot of coffee (usually for 2 people), with milk served separately


The Viennese coffee: half Vienna-roast coffee and half steamed milk, sometimes with a dollop of whipped cream


Half coffee, half milk


Espresso with steamed milk froth


A tall espresso and milk, with generous whipped cream topping


Hot coffee with rum or brandy, often with whipped cream on top; sometimes called a Pharisäer


Coffee boiled in the Turkish style, served in copper cups; curiously, not easy to find in Budapest


Iced coffee with vanilla ice cream and whipped cream

Maria Theresia

Hot coffee with orange liqueur and whipped cream


Iced coffee with Maraschino liqueur


Decaffeinated coffee; not easy to find, and often prepared from Haag brand instant coffee [boo!]



If you like the idea of  hanging out in a Kaffeehaus,
but do not particularly care for the taste of that dark brew,
perhaps we could entice you with a cup of:

Real Hot Chocolate

Heisse Schokolade mit Schlagobers

“For an intensely chocolate liquid experience, use high-quality
bittersweet chocolate. Hot water helps the flavor blossom. And
whipped cream is not an option, but a must.”

2 ounces bittersweet chocolate,
finely chopped
1/4 cup hot water
2 teaspoons sugar
1 cup hot milk
A dollop of Sweetened Whipped
, for garnish

Melt the chocolate in the water in the top part of a double boiler over simmering water. Transfer to a blender, add the sugar, and turn on the machine. Slowly add the hot milk through the feed tube. Pour into a
warmed cup and serve hot. With a dollop of whipped cream.

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