Viennese Coffee

Viennese Coffee

Coffee is popular in many countries, but not all Europeans immediately fell in love with this drink, and even today many are not thrilled with black coffee without sugar. Some find traditional coffee too strong and bitter. When he conquered the world, Europeans sought to adapt it to their taste, adding sugar and cream to it. In Austria, in the 17th century, one of the most delicate and sophisticated varieties of coffee beverage was born, which today is known as Viennese coffee. Sweet, fragrant, half or one third consisting of milk or cream, it resembles an exquisite dessert and looks very appetizing. Cook this is possible at home.

Cooking Features

Varieties of coffee drinks in the world there is a huge amount, and Viennese coffee is not the only one that is prepared with the addition of cream or milk. It is distinguished not only by its composition, but also by the special roasting of coffee beans. They are kept in a pan until they are covered with an oily layer. As a result, their aroma is enhanced, and the taste becomes softer, without characteristic sourness.

Special roasting of coffee beans is not the only condition for making delicious Viennese coffee. You need to know and take into account a few more points.

  • It is better to buy coffee beans in beans and store them in hermetically sealed bags and cans. Grind it required immediately before cooking. Ground coffee quickly loses a pleasant aroma, as the ethers contained in it quickly evaporate.
  • When cooking coffee in Turk, you can add a pinch of salt - it enhances the taste and aroma of coffee.
  • Coffee can not be boiled or heated over high heat, otherwise its taste and aroma will not fully open. The drink is brought to a boil over low heat and immediately removed from it. In order for it to be stronger, it is returned 2-3 times to the stove and brought to a boil.
  • Do not make Viennese coffee from soluble powder: a drink made from concentrate does not have the organoleptic qualities that are characteristic of natural coffee.
  • Viennese coffee will be unpleasant to drink if there is sediment in the cup. It is recommended to filter the boiled Turkish drink after cooking. The drink brewed in a coffee maker or prepared in a coffee machine does not need such manipulations.
  • Viennese coffee is most often decorated with whipped cream. You can beat them with a cappuccino or a mixer. In the absence of appropriate technology, it is necessary to purchase cream in cans, which are sufficiently shaken vigorously several times before use.

Standard Viennese coffee is 170 ml, but you can increase or decrease it to your liking. Served in cups or clear glasses. It would not be a mistake to offer a straw to the drink, although more often it is drunk without it.

A simple Viennese coffee recipe


  • black coffee - 70 ml;
  • fatty cream - 40 ml;
  • sugar - to taste.

Method of preparation:

  • Coffee brew according to any recipe, it is preferable to use espresso.
  • Strain coffee if necessary, mix with sugar.
  • Pour the coffee into the cup.
  • Whip the cream into a thick foam, lay on top.

When serving cream can be sprinkled with grated chocolate, ground cinnamon or cocoa powder.

Classic Viennese Coffee Recipe


  • dark chocolate - 50 g;
  • coffee beans - 30 g;
  • water - 60 ml;
  • milk - 100 ml;
  • drinking cream - 100 ml;
  • fat cream (for whipping) - 25 ml;
  • icing sugar - to taste.

Method of preparation:

  • Melt the chocolate in a water bath, pour it with milk, put it on the stove.
  • Bring milk to the boil with chocolate over low heat, pour in drinking cream, mix well, remove from heat.
  • Fry the coffee beans until they darken and get an oily sheen. Crush them in a coffee grinder, pour them into the Turk, fill with water.
  • Bring coffee to a boil, remove from heat. After 10 seconds, put it back on the stove. When boiling again, remove the Turk from the heat, strain the coffee and pour it into the cup.
  • Pour the chocolate-milk mixture onto the coffee.
  • Beat the heavy cream, put it on top of the chocolate-milk layer.
  • Sprinkle with powdered sugar.

If desired, sugar can be added to coffee, making it sweet. Serve this coffee drink preferably with a straw.

Coffee “Viennese melange”


  • fine ground coffee - 20 g;
  • softened water - 120 ml;
  • sugar - 10 g;
  • drinking cream - 100 ml.

Method of preparation:

  • Crush half of the sugar specified in the recipe in a coffee grinder to a state of powder.
  • Whip the cream together with powdered sugar.
  • Make black coffee, strain, mix with sugar.
  • Simultaneously pour coffee and cream into a cup.

Drink should be served immediately after preparation, the tube is not needed for it.

Viennese coffee with orange liqueur and zest


  • ground coffee - 15 g;
  • water - 150 ml;
  • fatty cream - 100 ml;
  • orange peel - 5 g;
  • icing sugar - 10 g;
  • orange liqueur - 20 ml.

Method of preparation:

  • Whip the cream with powdered sugar and orange zest, refrigerate for half an hour.
  • Make black coffee, strain.
  • Heat two cups, pour hot coffee over them.
  • Pour 2 teaspoons of liquor into each cup.
  • Spread the whipped cream with orange zest.

The orange liqueur in the coffee drink can be replaced with syrup. Similarly, Viennese coffee is prepared with lemon zest, but in this case cream is used instead of orange liqueur.

Viennese coffee is an exquisite drink that looks like a dessert. Its main components are black coffee and cream. Milk, chocolate, liquor, zest are often used as additional ingredients. Coffee is poured into warmed cups and served immediately after preparation, otherwise the cream will settle, and the drink will cool down, which will negatively affect the appearance and taste of the coffee dessert. Dieters are not recommended to drink Viennese coffee in large quantities, as it has a high energy value.

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