Coffee in Austria: You Should Know That

Coffee specialties and types of coffee in Austria

In Austria, the “black coffee” is mocha and nothing works without it. It usually forms the basis for the numerous specialties of the country. However, this is not the sweetened Turkish mocha that is known in this country, but rather a kind of Italian espresso. However, with stronger roasting and a type of bean that preferably comes from Yemen.

• Extended: A mocha that is “extended” with hot water is very popular. A black coffee that is diluted with water.
• Brown: If you order a small brown you will get a mocha and if you order a large brown you will get double. A pot of milk or cream, known as whipped cream, is served with this. A small shot of it in the mocha and it gets the color that gives it its name.
• Einspänner: The Einspänner is certainly one of the most eye-catching coffees in Austria. The mocha is served in a handle glass with a large topping of whipped cream on top. This not only looks good, but also keeps the coffee warm for longer.
• Kapuziner: The Kapuziner is also a mocha, but liquid cream is added to it. So he looks like a Capuchin cowl.
• Melange: The Melage is Austria’s milk coffee. Mocha stretched with water, hot milk and a head of milk froth makes the (Viennese) Melange probably the Austrian coffee specialty par excellence. You can refine the whole thing with honey, sugar or cocoa.
• Franziskaner: If you like to enjoy your cappuccino with a topping of whipped cream, order the Franziskaner in Austria.
• Fiaker: The Viennese coffee with a shot. This coffee is served in a glass with lots of sugar and 2cl of liquor or rum. On top comes either a whipped cream or a cherry. This coffee specialty not only keeps the coachman (Fiaker) warm.