Lyla Lindsey
Coffee is an integral part of Austrian culture, with the country boasting a rich and diverse coffee culture. The story goes that coffee first arrived in Austria in 1683 when Turkish invaders retreating from the gates of Vienna left behind sacks of coffee beans. Since then, coffee houses have become an Austrian institution, with Vienna's coffee house culture listed as a source of 'intangible cultural heritage' by UNESCO. The Viennese have a wide variety of coffee drinks, from Kleiner Schwarzer (single espresso) and Grosser Schwarzer (double espresso) to more complicated drinks like the Maria Theresia, a double portion of coffee mixed with orange liqueur and cream, named after the famous 18th-century Empress. Coffee is typically served with a glass of water, symbolising that you can relax and stay as long as you like.
| Characteristics | Values |
|---|---|
| Coffee Culture | Important part of Austrian food culture, with a rich history dating back to 1683. |
| Coffee Houses | Ornate and intellectual meeting places, often frequented by artists, writers, and thinkers. |
| Ordering Coffee | "Coffee" is not a standard order; specific types of coffee must be ordered. |
| Waiters | Formal and intimidating, frowning upon those who don't know what they want. |
| Varieties | Melange, Kleiner Schwarzer, Grosser Schwarzer, Kleiner Brauner, Grosser Brauner, Verlängerter, Franziskaner, Maria Theresia, Kaffee Verkehrt, Kaffee Baileys, Wiener Eiskaffee, Kapuziner, Biedermeier, Haeferlkaffee, Zarenkaffee, Kosakenkaffee, Einspänner, Überstürzter Neumann, Obermayer, Fiaker, Mzagran |
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What You'll Learn
Coffee culture in Vienna
Coffee is an essential part of Austrian food culture, and the country has many unique coffee variations. Coffee houses are an integral part of what it means to be Viennese, and Vienna's coffee house culture is renowned worldwide.
The first coffee house in Vienna opened in 1683, following the end of the Siege of Vienna. Legend has it that the first coffee house was opened by a Polish-Habsburg officer named Jerzy Franciszek Kulczycki, who obtained sacks of coffee beans left behind by the Turks. However, recent research suggests that the first coffee house was actually opened by an Armenian businessman named Johannes Theodat (aka Johannes Diodato or Deodat and Owanes Astouatzatur) in 1685.
Vienna's coffee houses are known for their leisurely atmosphere, where customers are encouraged to linger and are under no pressure to order more or leave. This has made them legendary meeting places for artists, writers, intellectuals, and politicians. The term "Kaffeehausliteratur" (coffee house literature) describes the many literary works written or inspired by conversations in these coffee houses.
Viennese coffee houses are also known for their ornate interiors, with large rooms, red-velvet seats, and magnificent chandeliers. They often serve small food dishes, such as sausages, cakes, and tarts, in addition to a variety of coffee drinks.
Some traditional Viennese coffee variations include:
- Kleiner Schwarzer: a single espresso in a small cup, meaning 'little black'
- Grosser Schwarzer: a double espresso, or 'large black'
- Melange: one of the most popular variations, it is similar to a cappuccino with a little extra hot water, served with whipped cream and cocoa powder
- Kleiner Brauner and Großer Brauner: black coffee with a bit of milk, with the milk or cream usually served in a tiny pot on the side
- Verlängerter: a diluted and weaker version of the Großer Brauner, served with milk and optionally a bit of sugar
- Franziskaner: black coffee with foamed milk, whipped cream, and cocoa powder
- Maria Theresia: named after the famous empress, this variation is made with black coffee and orange liqueur
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Kleiner Schwarzer and Grosser Schwarzer
Kleiner Schwarzer can also be translated as "little one", "peewee", "sonny", "smaller", "lower", "less", "lesser", "shorter", "tinier", or "black". Grosser Schwarzer, meanwhile, can be translated as "large black".
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Melange
The classic version of Austrian Melange is a blend of espresso, steamed milk, and foam, often topped with a dusting of cocoa or cinnamon. The ratio of espresso to milk is essential in achieving the perfect Melange, typically being equal parts espresso and milk. It is traditionally served in elegant and delicate porcelain cups with matching saucers.
To prepare a Melange, start by brewing a shot of espresso using an espresso machine. Meanwhile, steam the milk using a milk frother until it reaches a velvety and creamy consistency. Pour the espresso into a cup, followed by the steamed milk, ensuring a layer of foam tops the drink. Optionally, sprinkle cocoa or cinnamon on the foam for added aroma and visual appeal. Stir gently to incorporate the flavours.
The history of the Melange is intertwined with the coffee house tradition in Vienna, which dates back to the 17th century when coffee was introduced to the city following the defeat of the Turks in the Battle of Vienna. The Melange, however, evolved over time as a unique Viennese creation. It is often referred to as Viennese Melange, and this distinctly Austrian concoction is not merely a product but a beloved tradition that has captured the hearts of locals and visitors alike.
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Coffee's arrival in Austria
Coffee first arrived in Austria in 1683 when Vienna was liberated from the second Turkish siege by Allied Forces, led by the Polish-Habsburg army. The Turks left in a hurry, leaving behind sacks of what appeared to be small brown pellets. The Polish king, Jan III Sobieski, granted these sacks to one of his officers, Jerzy Franciszek Kulczycki (or Georg Franz Kolschitzky in German). Kulczycki is said to have started the first coffee house in Vienna, the Hof zur Blauen Flase.
Kolschitzky was granted the first license to serve coffee in the city, thanks to his heroic actions during the siege. A street in Vienna's 4th district was named after him, and a statue was erected in his honour. However, the first coffee house in Vienna was actually opened by the Armenian spy Diodato, who served at the Viennese Imperial Court.
Over the centuries, Vienna established a coffee house tradition like no other city in the world. Coffee houses in Vienna were designed for lingering, reflecting the city's laid-back approach to life. They invited people to hang out, think, read, write, and discuss. It was common for customers to order one cup of coffee and stay all day, and no one would say a thing.
In 1720, the Kramersches Kaffeehaus coffee house in Vienna's city centre was the first to put out newspapers for its guests to read. In the late 19th and early 20th centuries, leading writers, artists, and intellectuals became attached to the atmosphere of Viennese coffee houses and were frequently seen meeting, exchanging ideas, and writing there. This period saw the birth of coffee house literature, with writers such as Karl Kraus, Arthur Schnitzler, Alfred Polgar, Friedrich Torberg, and Egon Erwin Kisch composing their works in cafés.
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Coffee houses
In Vienna, it is considered impolite to simply order "a coffee". Instead, you should choose from the vast array of coffee options on the menu. The options can be quite different from what you might find in the US or the UK, and the language of coffee in Austria can be quite complex. For example, a Kleiner Schwarzer is a single espresso in a small cup, while a Grosser Schwarzer is a double espresso. A Melange, which is similar to a cappuccino, is one of the most popular coffee choices in Austria. It is made with espresso, milk and topped with milk foam, and is sometimes served with whipped cream and cocoa powder. Another popular choice is the Franziskaner, which is a black coffee doused with foamed milk and served with whipped cream and cocoa powder.
If you're looking for a traditional coffee experience in Vienna, you might want to try Cafe Central, Cafe Demel, or Cafe Schwarzenberg. These cafes are known for their formal atmosphere and their delicious coffee and cake offerings. If you're looking for a more relaxed spot to study, Jonas Reindl cafe in the 1st and 7th districts is a great option. Truth Coffee, a tiny cafe tucked away in an alleyway, is another excellent choice for a laid-back coffee break.
Whether you're a coffee connoisseur or simply looking to immerse yourself in Austrian culture, spending time in the country's coffee houses is a must. With their unique coffee options, elegant atmospheres, and rich history, Austrian coffee houses offer a truly unique experience.
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Frequently asked questions
Coffee is a very important part of Austrian culture and is celebrated either at home or in cafes. In fact, Vienna's coffee house culture is listed as a source of 'intangible cultural heritage' by UNESCO. Coffee houses first became a thing in Austria in the 19th century and are a place for socialising, with writers, artists, and thinkers gathering to enjoy a cup.
There are several types of coffee that are unique to Austria, including Kleiner Schwarzer (single espresso), Grosser Schwarzer (double espresso), Kleiner Brauner (espresso with a bit of milk), Grosser Brauner (double espresso with a bit of milk), and Melange (a mix of frothed milk and steamed coffee, similar to a cappuccino).
Austrians are known to add a variety of unique ingredients to their coffee, including alcohol and eggs. For example, the Fiaker is a coffee served with rum and whipped cream, and the Zarenkaffee is a strong espresso topped with a mix of egg yolk and sugar.
