Viennese coffee. Recipe from the 17th century

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Europe in the 17th century, which had not yet gotten used to tea for a century, looked at coffee as an absolutely useless drink, which is difficult to call such, and it is also impossible to drink it: bitter and black, it caused fear rather than desire for a sip.

And it is unlikely that Turkish drink would have been to the taste of exquisite Austrians if it had not been adapted for Europeans. Over time, Viennese coffee, the recipe of which was striking in its simplicity and genius, became a unique drink and acquired a lot of ways of preparation and serving. By the way, Viennese cafes serve specially prepared desserts for different types of the mentioned product.

How it all started

Recipe for a real Viennese drink, oddly enough, has either Polish or Ukrainian roots. During the siege of Vienna by Turkish troops, either the Pole Kolshitsky, or the Ukrainian merchant Kulchitsky, heroically showed himself. As a reward for military prowess, he was given the right to choose a gift for himself. An enterprising trader chose 300 bags of coffee beans captured from the enemy.

Despite all the strangeness of the choice, the authorities did not refuse the request. And after some time, Vienna was fascinated by the aroma of the “basurman” drink and its changed taste. The original Viennese coffee recipe was a mixture of a standard Turkish coffee drink with milk and sugar.

Renewed coffee was very popular among the Austrians.

Now there are many recipes

It is unlikely that any of today's baristas will find ordinary coffee with milk original. Each of the masters adds a zest to the Viennese drink, so in various cafes you can find Viennese coffee, the recipe of which is fresh and unique.

Coffee with chocolate, orange peel, chicory and traditionally with milk. Almost every coffee shop has its own Viennese coffee recipe. The technology for preparing any of the options is still based on the simplest: add milk or heavy cream to strong coffee. Make bitter sweet.

Classic of the genre

To try classic Viennese coffee in your kitchen, the recipe must be used not modern, but from those old ones that came, if not from the 17th, then from the 18th century.

The most important thing for a classic is to stick to all the nuances described in the cookbook. And she claims that the true Viennese drink is obtained from raw beans, roasted with her own hands.

So, you will need:

• 30-40g beans;
• 100g milk;
• 50g dark or milk chocolate;
• ten - and thirty-five percent cream - 4 and 1 tablespoons, respectively.

Heat milk, melt chocolate in it, add 10% cream to the mixture and mix everything thoroughly. But do not heat too high, otherwise the cream and chocolate will curdle.

In a dry frying pan, dry-fry the grains until chocolate brown, which means you have to fry the beans a little longer than usual (this is called a real Viennese roast).

Grind the grains, put them in a cup, pour boiling water and let it brew. In the meantime, beat the mixture of chocolate, milk and cream and pour in a thin stream into hot coffee, top with 35% cream foam, garnish with grated chocolate or powdered sugar.

Viennese coffee with cream and chocolate gourmets rightfully consider the most delicious.

With citrus zest

The main task of coffee masters is to surprise with what, it would seem, is impossible to surprise. There are many varieties of Viennese coffee (there is, in fact, the same recipe, but the tastes of the drink are different), one of the most interesting is with cinnamon and orange zest.

Components:

• 30 ml ready-made black coffee (required Viennese roast);
• 0, 5 cups homemade cream;
• zest, cinnamon, nutmeg - to taste.

Pour thickly whipped cream into cups with a hot drink, sprinkle generously with zest and add cinnamon and nutmeg to the bouquet.

With cocoa

This is one of Austria's favorite types of Viennese coffee. Its recipe is so simple that even a child can prepare a drink if the parents first brew the base.

Components:

• 6 teaspoons natural ground coffee;
• 1 teaspoon sugar;
• 150 ml cream;
• a little cocoa and powdered sugar for decoration;
• chocolate syrup to taste.

Coffee mix with sugar, add cold water and boil. Pre-whipping cream into a strong foam and refrigerate, and when the base is ready, strain it into transparent cups or glasses, put creamy “caps” on top, pour over with chocolate syrup, sprinkle with powder and cocoa.

Straws should be served with the drink, as the density of the foam will not allow you to immediately get to the coffee.

Ordinary melange

What is "plain" (i.e. without cream) Viennese coffee? The recipe for a popular drink in a simplified version turned out to be not so ordinary. Impeccable taste and impeccable presentation - everything is so refined, so noble … And everything is made from a minimum of ingredients.

Components:

• 1 tablespoon ground coffee;
• 200g milk;
• sugar to taste.

After making the Viennese roast beans, grind them and make strong coffee. Boil milk in a separate bowl. Cups for this type of drink need to be warm, so the dishes must be heated in the microwave or oven before serving.

When the cups are “ready”, you need to simultaneouslytwo ladles pour coffee and milk into them so that the components do not mix, but form an original pattern.

This drink does not require additional decoration - the intricate weaves of white and black always look great.