einspänner_kaffee

Coffee, of Course

Coffee in Austria is very important and an essential part of our food culture. Drinking coffee is celebrated either at home or in one of our many cafés and can last up to an hour or more. Here we want to present you with a selection of Austria's most famous coffee variations.

© Österreich Werbung, Fotograf: Ilgner

Kleiner Brauner and Großer Brauner

Translated into English it literally means Little Brown One or Large Brown One and comes close to what people consider to be ordinary coffee: black coffee with a bit of milk. Usually the coffee is not filtered, but steamed like an espresso. The milk or cream is usually served in a tiny pot with the coffee so the guest can decide how much to put into the coffee.

Kleiner Schwarzer / Grosser Schwarzer

single Espresso / double Espresso

One of the most popular variations of coffee, the Melange is a mix of frothed milk and steamed coffee. The Viennese coffee company Meinl specifies it as having "equal parts steamed milk and foam", and serves theirs dusted with cocoa powder. The Viennese melange originates from Vienna, hence the name, and is typically served in a glas.

Kaisermelange (The Emperor's Melange)

The Kaisermelange consists of strong black coffee, an egg yolk and honey. In a cup, the egg yolk is mixed with honey and while stirring the mix the strong black coffee is added slowly. In Vienna, a shot of cognac is also added to the mix.

Not typical Austrian but never the less very popular. It is a coffee drink made with espresso and steamed or frothed milk.

Einspänner (Mocha with whipped cream)

Strong, black coffee usually served in a glass instead of a mug with a dash of whipped cream on top.

The Fiaker, who is named after the famous horse-and-carriages in Vienna,is strong, black coffee served in a glass with lots of sugar, a shot of rum and whipped cream on top.

Similar to a Fiaker but served cold. The Mazagran is a strong, black coffee served with ice, a shot of rum and a bit of sugar. This delicacy is especially good during the hot summer months.

A diluted and weaker, but larger version of the Großer Brauner, typically served with milk and optionally a bit of sugar.

Fine black coffee doused with foamed milk and served with whipped cream and cocoa powder.

Named after the famous empress, this exlusive Viennese coffee variation is prepared from black coffee with delicious orange liqueur.

1/3 of black coffee in a glass mixed with 2/3 of hot and foamed milk.

Served in a glass, the black coffee is topped with fresh Baileys, whipped cream and cocoa powder.

A double espresso served with vanilla ice cream and freshly whipped cream.

Black coffee with a shot of liquid cream.

Black coffee with whipped cream and a shot of apricot liqueur.

Black filter coffee with a lot of milk served in a coffee mug instead of a cup.

Strong Espresso topped off with a mix of egg yolk and sugar. The egg yolk is mixed with sugar and whipped until foamy before put on top of the coffee.

A small black coffee mixed with liquid sugar, red wine and vodka.

Hot chocolate with a shot of strong espresso .

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Kaffee and kuchen in a Viennese kaffeehaus, Austria

As refined as afternoon tea and as sacred as the Japanese tea ceremony, Kaffee und Kuchen – coffee and cake – is the most civilized of Viennese rituals. It is not an experience to be rushed, and should you try, the archetypal grumpy Viennese waiter will surely sabotage your efforts. Kaffee und Kuchen is as much a cultural as a culinary experience.

The cafés are destinations in their own right: the grand, nineteenth-century Café Central, the suave Café Landtmann and the gloomy, bohemian Café Hawelka are as distinct from each other as Topfenstrudel is from Gugelhupf. In these memorable surroundings, there are newspapers to be read and very likely, fevered artistic or political discussions to be had. Trotsky, it is said, planned world revolution over Kaffee und Kuchen in Vienna, though the contrast between the revolutionary intent and the bourgeois trappings must have been richly comic.

The coffee-and-cake culture is unique to Austria. For coffee, you may order a cappuccino, but you’ll endear yourself to your waiter if instead you go for a Mélange, which is the closest Austrian equivalent. The choice is bewildering: there are Einspänner, kleiner or grosser Brauner, and even the Kaisermélange with egg yolk and brandy. Whatever you order, you’ll most likely also get a small glass of water with your coffee.

The cakes are made with care from high-quality ingredients. It doesn’t make them any healthier, but at least it ensures that the assault on your arteries is likely to be an enjoyable one. Apfelstrudel and the unexpectedly bitter, chocolate

Sachertorte are reliable and ubiquitous, ideally eaten with a heap of schlagobers (whipped cream) on the side. More exotic creations include the multilayered almond-sponge Esterhazytorte and the caramel-topped Dobostorte.

For all their sugary delights, an air of gloom pervades many Viennese cafés: part nostalgia for vanished imperial glories but also surely an acknowledgement of the transitory nature of sensual pleasure. Because finishing a hot, pungently sour cherry strudel is a small death, the last delicious forkful as full of sorrow and yearning as anything by Mahler.

Café Central, 1, Herrengasse 14; Café Landtmann, 1, Dr-Karl-Lueger-Ring 4; Café Hawelka, 1, Dorothe-ergasse 6.

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Viennese Coffee Specialities

In the traditionall “Viennese Cafe” you do not just drink “a coffee”!

You enjoy a “Kleinen Braunen”, you dribble your kipferl into the “Melange”, you sipping your “Schale Gold” or downwelling on a “Einspänner”. In no other city there are so many coffee specialties and refinements of this drink as in Vienna.

Every coffee specialty is served on a rectangular or oval silver tray with a small glass of water.

• The smallest cup is the “Nussschale” or “Mokkatasse”.
• The next size is the “Pikkolo”. It is one and a half of the size of a “Nussschale”.
• The largest is the “Teeschale”.
• “Laufglas” is a high, bolt glass.
• Last but not least there is the “Einspännerglas”. This is a glass with a handle in a size between Nussschale and Pikkolo.

Mokka or Mocca or Mocha

A mocha is a very strong coffee, which is prepared in the mocca cooker. In this machine, the water is boiled upwards through the coffee grounds.

Kleiner Brauner or Großer Brauner

Small or large “Brauner” – Single or double Espresso with milk (not cream)

Schale Braun

Espresso with cream (not milk)

Espresso, small or large, prepared with less water than a “Brauner”. Can be drunk black or with milk or cream.

Schale Gold

Espresso, small or large, mixed with the right amount of cream so that it becomes a golden color.

Teeschale Gold

“Schale Gold” served in the larger “Teeschale”.

Schale Nuss

Espresso, small or large, mixed with the right amount of cream so that it becomes a the color of a walnut.

in the past it has also been called „Weisse“

The most traditional and popular Viennese coffee specialty is an espresso in a piccolot with hot milk, which is poured with a touch of cream. This results in a mixture (“melange” = french for mixture or blend) half milk and half coffee which is finished with a hood of frothed milk.

If you want to learn the subtle nuances, it requires additions when ordering: “more light” or “more dark”, and who is a connoisseur, supplements “without” which means the addition of frothed milk .

And for those who take it quite traditionally here the “old distinctions” of the Melange:

• mit Schlag (with whipped cream)
• mit ohne (with without)
• passiert (sieved)
• mit Haut (with a skin)
• mit Haut und mit Schlag (with skin and whipped cream)
• mit Haut und ohne Schlag (with skin without whipped cream)
• ohne Haut mit Schlag (without skin and whipped cream)
• ohne Haut und ohne Schlag (without skin without whipped cream)

Verlängerter

also “Gestreckter” or casually called “G’streckter” (which means streched)

Espresso in the piccolo cup is “stretched” or extended with hot water.

Gestreckter

see under “Verlängerter”

Kaisermelange

“Verlängerter” espresso with an egg yolk and two coffee spoons of honey are mixed with a shot of brandy. At the Kaisermelange, the egg yolks gives the coffe a nice brownish coloure, instead of milk.

Mokka gespritzt

also “Doppelmokka”, Espresso with brandy.

Einspänner

In Vienna a half a pair of sausages, a “Fiaker” (horse-drawn carriage) with one horse, or the coffee served in a glass with an handle and a dash of whipped cream is called “Einspänner”. It has its name from the Viennese Fiaker coachmen who, due to the lack of food after the First World War, drove their carriages only with one Horse, the “Einspänner”.

The fiakers had to hold the horse with one hand, so the hot coffee had to be served in a glass jar. Glass and drink are called “Einspänner”.

One mixes in the traditional “Einspänner” glass (glass with handle) an espresso with some sugar and garnishes the whole with a hood or “Schlagobers” (whipped cream).

Add a shot of “Kirschwasser” (cherry schnapps) and you have another Viennese coffee speciality – the “Fiaker”.

An espresso is mixed with a few drops of cream until it has the color of the cowl of a capuchin, and sprinkled on top with cocoa or grated chocolate. And so this coffee was called Capuchin – in German “Kapuziner”.

The Kapuziner was a specialty in Austria long before the Espressomaschine was invented in Italy.

During times the Kapuziner became Cappuccino. How did this happen? There are some legends about it. The fact is that Kapuziner translated into Italian is Cappuccino.

Nowadays we all drink the well-known cappuccino, which has little in common with its original form.

A double espresso is mixed with double shot of rum and sugar, served with a cinnamon topping and whipped cream, served in the “Einspänner” glass.

also see under “Einspänner” or “Kaffee Kirsch”

A double espresso is mixed with cherry schnapps and sugar, garnished with a “Schlagobershaube” and served in the Einspännerglas. Its name was given to this coffee, probably because it was drunk by the “Fiakern” between two fares.

Türkischer

also Mokka passiert

The Turkish “Kaffeekanderl” (samll coffe jug) remained in the coat of arms of the Viennese coffee-maker as a souvenir of the year 1683, just like the “Kipferl” symbolizing the Turkish crescent.

Turkish (extremely fine) ground coffee, is blended with dust of sugar (to taste) and sometimes also with a pinch of salt and abundantly of it in the Turkish Kaffeekanderl. Fill the Kanderl up to 2/3 with fresh water, let it boil over fire twice and quench with a few drops of cold water, so that the coffee grounds are set to the ground. Turkish coffee is served only after it boiled three times. Traditionally this specialty is flavored with ground cardamom and served with a piece of Rahat.

Turkish coffee is always served without a spoon, otherwise the coffee grounds would be stirred up. Therefore the sugar is already added during the preparation.

Kaffee Verkehrt

“Verkehrt” (means the other way around) because that coffee contains more milk than coffee. Coffee is mixed with milk in a ratio of three to one.

Traditionally, a small espresso is poured into the Teeschale with a mixture of milk and cream. Nowadays the coffee is mostly served in a tall glass – similar to the cappuccino in an Italian espresso.

Unfortunately, this coffee specialty, although once very popular, has been completely suppressed by the cappuccino or caffe latte.

Kaffee Kirsch

Wiener Eiskaffee

Viennese Ice-Coffee has been around for ages. Already the Cafetier Milani served this coveted delicacy in his “Lemonade Tent” at around 1790.

Pour the vanilla ice-cream into a tall glass, pour in cold, strong, sweetened black coffee, and serve with whipped cream dome with hollow sugar rolls, a straw and a long-stemmed ice spoon.

The Viennese ice-coffee really consists of coffee and ice cream, not to be confused with:

Franziskaner

The Franciscans were the eponym for this wholesome Viennese coffee specialty by the color of their religious dress. A temptation for everyone who likes to enjoy sweet, viscid coffee. Already in the time of Wallenstein, who was known to have no coffee at all, it was a Franciscan friar who acclaimed to all: “Be awake, lest you fall into temptation.”

A small espresso with lots of milk, 2 coffee spoons of whipped cream, chocolate sprinkles and sugar served in specialty glass.

The “Obermayer” is named after a musician of the Vienna Philharmonic.

Sweetened large espresso on which a thin layer of cold cream floats. Coffee is poured over the coffee spoon. The hot coffee is drunk through the cold top and must not be mix beforehand.

Hot double espresso with a shot of Cognac (French Brandy).

Maria Theresia(ner)

A single espresso sweetened with liquid sugar, seasoned with orange liqueur and a hood of whipped cream topped with colorful sugar sprinkles.

Sweetened espresso with cognac flambéed.

Lemon and orange peel, sugar, cinnamon and cloves are doused with Grand Marnier, coffee added and briefly heated, strained into a glass and with cognac flambéed.

Amadeus oder Mozart

Double espresso with Mozart liqueur, whipped cream and almond crisps.

Double espresso with a dash of cream.

Double espresso with vodka and honey.

Gestürzter (Überstürzter) Neumann

The meaning of the name is “The overturned Neumann” (whereby “Neumann” is the name of a person). Put whipped cream in an empty coffee cup and “overturn” it with an espresso.

Obers gespritzt

One tenth of espresso coffee and nine tenths of a cup.

A strong espresso is blended in the glass with maraschino, spices and liquid sugar and ice cubes are added. It is more or less a longdrink.

Rüdesheimer

Sweetened Asbach-Uralt-Weinbrand (brandy) flambéed, let it burn a bit and extinguish the flames with an espresso. Season it with vanilla-flavored whipped cream and chocolate sprinkles. Serve it (if available) in the traditional “Rüdesheimer” cup.

Irish coffee

Heat up Whiskey with brown sugar in an Irish coffee glass over a candle, flambé the whiskey and immediately wipe off with strong black coffee, cover the surface with a half-whipped cream and serve without a straw.

Coffee and cream in separated jugs.

Single Espresso with hot water served in a “Laufglas”

Vienna Classics

Aroma, warmth, colours, variety - those are the main characteristics of the classic Viennese coffee recipes, which have literally been around for hundreds of years. Many of the recipes are named after famous Austrian writers, composers and aristocratic figures. Immerse yourself into a world of tradition paired with amazing taste.

Base for all recipes:

7-8 grams of freshly ground coffee, tamping weight 15-20 kg, 20-30 seconds extraction time should produce 30 ml of coffee (including crema). Serve it in a small, tapered cup, showing the golden, slightly marbled crema.

Small / Large "Schwarzer"

A small respectively large “Schwarzer” is a single or double espresso. It consists of 7/14 grams of coffee and 3/6 cl water. Preparation time is 20-30 seconds.

Small / Large "Brauner"

A small respectively large “Brauner” is a single or double espresso served with a small creamer of coffee cream on the side allowing you to tailor your espresso as you please.

Verlängerter (Café Americano)

Small cup of espresso served in a large coffee cup with hot water added to the coffee or in a small creamer on the side. It can be served with or without milk.

Melange (Viennese Melange)

A Melange is the typical Viennese coffee specialty. It is one small espresso served in a large cup with half steamed milk topped off with milk froth.

Kaffee verkehrt (Latte Macchiato)

“Verkehrt” means upside down and this is exactly what characterizes this smooth milky coffee, for it has more milk than coffee. Pour 1/3 hot milk and 1/3 milk foam into a high glass and add one shot of espresso.

Franziskaner (Franciscan Monk)

Similar to Melange except for whipped cream, which replaces the milk foam. Serve a single espresso with warm milk and a cap of whipped cream in a large coffee cup (1/3 coffee, 1/3 milk, 1/3 whipped cream).

Mozart Café

One double Espresso with a cap of whipped cream served with 2cl of sherry brandy on the side.

Einspänner

The name Einspänner is derived from the traditional one-horse carriage of the 19th century Vienna. Pour a double espresso into a glass with a handle, stretch with 3 cl water and top with a dollop of whipped cream.

Wiener Eiskaffee (Viennese Iced Coffee)

2 scoops of vanilla ice cream, cold milk, 2 espressos. Cover ice cream with cold milk and pour 2 espressos over it. Serve with straw and long spoon.

Viennese Coffeehouses

ABOVE: Imperial Cafй in the Hotel Imperial, Vienna.

What to order

Coffee is the main stock in trade of the coffeehouse, as you might expect, but the beverage choices are different from what you might expect at home. Cleanse your mind of familar Italian names like "espresso" and "cappucino" and memorize these choices instead:

Schwarzer. Strong black coffee. A kleiner Schwarzer is the equivalent of an espresso; a grosser Schwarzer is a double shot. Also called a Mokka.

Brauner. Coffee with a dash of milk or cream.

Goldener. Coffee with milk; similar to "regular coffee" in New York.

Mйlange. Equal amounts of milk and coffee with froth.

Kaffee Crиme. Coffee with a miniature pitcher of milk on the side.

Kapuziner. Cappucino. (Same name, different language.)

Kurz. A single shot of espresso.

Verlдngter. Coffee with hot water added; a good choice for North American and English visitors who like their coffee weak.

Einspдnner. Coffee in a glass with a hefty dollop of Schlagobers or Schlag (whipped cream).

Fiaker. Espresso in a glass with sugar and Kirschwasser (a dry cherry brandy), topped with whipped cream and a cherry.

Pharisдer. Espresso in a glass with sugar, whipped cream, cocoa, and a shot of rum.

Many coffeehouses serve other variations on the coffee theme, such as Eiskaffee (coffee, vanilla ice cream, and whipped cream) and alcoholic combinations. Also, you can usually count on a tasty assortment of pastries, especially in the afternoon.

TIP: Viennese coffeehouses fall under two general headings: traditional coffeehouses (where your coffee may be served on a silver tray with a glass of water) and modern cafйs that cater to a less hidebound crowd. Some cafйs call themselves Konditoreien, or pastry shops, which simply means that they offer a wide assortment of baked goods and attract a female clientele.

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Online Sprachwörterbücher

WordReference English- German Dictionary © 2017:

WordReference English-German Dictionary © 2017:

mill n noun: Refers to person, place, thing, quality, etc.

also US: cocktail table n noun: Refers to person, place, thing, quality, etc.

also UK: coffee house n noun: Refers to person, place, thing, quality, etc.

coffee pot n noun: Refers to person, place, thing, quality, etc.

klatch n noun: Refers to person, place, thing, quality, etc.

• 1. Kaffee m (Getränk, Bohnen oder Baum) :

Forumsdiskussionen mit den Wörtern "coffee" in der Überschrift:

Viennese Coffee Specialities

In an essay the Viennese writer Hans Weigel once described the difference in meaning of the two ways to pronounce the word “coffee” in German, “Káffee” and “Kaffée”: While the stress on the first syllable refers to the beverage itself, the stress on the second syllable refers to a complete lifestyle. One characteristic feature of this lifestyle is – amongst others – the imaginative names of the Viennese coffee specialties, which are traditionally referred to as either “white” or “black” coffees.

Single mochaPure espresso, which can also be ordered as ”kleiner Schwarzer“ (small black) or ”großer Schwarzer“ (large black). The large black is also called double mocha.

Single BraunerAromatic black espresso served with coffee cream. If you wish you may also order the cream apart in a separate jug. This way of serving is referred to as “séparée”. Until the mid-20th century the “brown coffee” was also referred to as “a cup of gold”.

Double mochaPure espresso, which can also be ordered as ”kleiner Schwarzer“ (small black) or ”großer Schwarzer“ (large black). The large black is also called double mocha.

Double BraunerAromatic black espresso served with coffee cream. If you wish you may also order the cream apart in a separate jug. This way of serving is referred to as “séparée”. Until the mid-20th century the “brown coffee” was also referred to as “a cup of gold”.

Wiener MelangeThe cup is first filled half way up with coffee and afterwards topped with hot frothy milk. The coffee comes with a topping of foamed milk.

FranciscanBasically a Melange which, however, is topped with whipped cream instead of foamed milk.

Pot of coffee with hot milk

CappuccinoShort espresso with hot frothy milk.

Überstürzter NeumannWhipped cream is filled into a coffee cup. A double mocha, which is served separately, is poured over the cream right at the guest’s table.

SchokoccinoDark choc & cappuccino with caramel-topping and cream

"Türkischer" KaffeeFinely ground Türk Kahvesi is brewed in a copper pot steadily stirring it. It is traditionally served with the Turkish sweet lokum.

Aunt Anni's coffee mugClassic coffee made with lots of foamed milk.

Caffè latteEspresso and frothed milk served in a glass.

"Salon Einspänner"Double espresso, topped with whipped cream

Mozart coffeeA double mocha topped with whipped cream which comes with a small bottle of Mozart liquor.

The LandtmannDouble mocha with a lacing of brandy and coffee liquor, topped with whipped cream and a pinch of cinnamon.

Maria TheresaA double mocha with a lacing of Cointreau topped with whipped cream and candied orange peel.

Coffee SobieskyA strong double mocha which comes with honey and a small glass of vodka served separately.

Fiaker (Coachman)A delicious double mocha with a lacing of rum. It is traditionally served in a handled glass topped with whipped cream and a Maraschino cherry.

Irish CoffeeDouble espresso with Irish whiskey and cream.

Sisi-Coffee Classic coffee made with lots of foamed milk.

Coffee Kaiser Franz JosefDouble espresso with brandy, coffee liqueur, whipped cream and cinnamon.

Iced Cappuccino with hazelnut flavour

The spring also accompanies a craving for berries. Also in our coffeehouses the berry season has.

Coffee in Austria: More than a Beverage

Among the things Austria is famous for are the coffee houses or "Cafes" and the nationally typical atmosphere: Elderly ladies drinking their "Melange" with obese dogs on their laps, grumpy waiters in dinner jackets, the occasional Hungarian fiddler and the odd journalist sitting in a corner writing a letter whilst having a quick cup of "Verlängerter". Coffee is being served in Austria with passion ever since the second Turkish siege of Vienna in the 17th century.

This ranks the coffee houses of Vienna among the oldest in the Western World - although similar claims can be heard of Cafes in Venice (the very first), Warsaw and - believe it or not, I don′t - a small English college town called Oxford. In any case: The Cafes of Austria are old, and they surely do have their own distinct culture.

The most traditional Cafes can be found in Vienna and Salzburg, evil Salzburgians such as me claim that the most Viennese cafes of Austria are the ones in Mozart′s city, which doubtless serves as a great icebreaker to make friends with Viennese.

The interiors of a traditional cafй consist of typically round tables and chairs from bended wood (historically from Bohemian production), hat stands of the same type, waiters in dinner jackets that look at you like you were a piece of sh…dirt, unless they grasp that you have some kind of title or degree, in which case they worship you like a deity, papers in convenient holders and smoke from cigarettes, cigars and more cigarettes.

Coffee is almost always served on a little, oval silver plate and with a glass of still water, sometimes accompanied by a small piece of chocolate. So far everything is clear. However, there is one mistake many unknowing foreigners easily make: To order coffee.

On the Art of Ordering Coffee in Austria

There is no coffee in Austria. That′s right: there are easily a dozen of coffee variations available in a decent cafй and ordering simply "coffee" might make the waiter slap you in disgust. If you want to shine in a cafй in Austria, you will have to get prepared to order something more specific. To help resolving the worst confusion, here a quick overview on the most common coffee specialities:

Kleiner Brauner and Großer Brauner: Means "little brown one" or "large brown one" and comes close to what people consider to be ordinary coffee: black with a bit of milk, yet typically not filtered, but steamed like espresso.

Melange: The king of coffee, a mix of frothed milk and steamed coffee similar to the Italian cappuccino, but consumed at any time of the day.

Milchkaffee or Cafй latte: A large coffee with frothed milk, has been around for a long time, but recently gained popularity probably due to its fancy Italian name that sounds much cooler than "Milchkaffee".

Einspänner: Strong, black coffee typically served in a high glass with a dash of whipped cream.

Fiaker: Named after horse-and-carriages, the Fiaker is a rather not-so-common drink of coffee with a shot of Austrian rum and whipped cream.

Mazagran: A cold Fiaker-variation, coffee, ice, a shot of rum - and possibly a bit of sugar. A wonderful boost of refreshing energy in the summer.

Konsul: An even less common creation than the Fiaker, a black coffee with a small spot of unshipped cream.

Verlängerter: A diluted and thus weaker, but larger version of the Großer Brauner, typically served with milk. Means "extended one".

Schwarzer or Mokka: Strong, black coffee, normally consumed with a lot of sugar, but served without.

Kurzer or Espresso: The same coffee, in recent years the Austrian term "Kurzer" (meaning "short one") has almost gone extinct and these days, the international "Espresso" is to be found on the menus much more commonly.

Türkischer: Meaning "Turkish one" and is just that - grated coffee boiled for a long time in water with sugar and served as a very hot, strong coffee with the grains still in the cup.

Eiskaffee: Cold coffee with vanilla ice cream, chocolate and whipped cream - served typically in the summer months, but ideal for the hot season. Only ice tea is more refreshing.

Cappuccino: What is sold in Austria under that name is NOT the Italian (thus not the international) version of a cappuccino, but a regional variation made from coffee and whipped cream rather than frothed milk.

The coffee consumption of Austria in cup per capita is among the highest in the World - higher than in Italy, which might surprise some of you. Even more surprising are those nations that beat us: Norwegians, for example, drink even more coffee than Austrians. So do the Finish, Danish and Germans.

Over-all, there seems to be North-South gradient running across Europe in terms of coffee aficionados. Coffee beans in Austria are typically roasted until they are very dark, almost black. This is called the "Italian" or "French roast" and the most common tan for coffee beans.

Einspänner kaffee

Humboldtstraße 45/89 |Ecke Körblergasse| 8010 Graz

Öffnungszeiten: Mo - Fr: 08:00 - 18:00

0043 | 650 63 60 242

Mo-Fr: 08:00 bis 11:00 Uhr

Das Große für 1 Person 1 Semmerl od. 2 Scheiben Vollkornbrot & 1 Mohn-, Rosinen- od. Vollkornweckerl, Schinken-Käse-Platte, 1 Portion Butter, hausgemachte Marmelade od. Honig, weiches BIO-Ei & 1/8l BIO-Orangensaft (A,C,G,H)

Das Große für 2 Personen 2 Semmerl, 2 Scheiben Vollkornbrot & 2 Mohn-, Rosinen- od. Vollkornweckerl, Schinken-Käse-Platte, 2 Portionen Butter, hausgemachte Marmelade od. Honig, 2 weiche BIO-Ei & 2 BIO-Orangensaft 1/8l (A,C,G,H)

Das Große vegetarisch für 1 Person 1 Semmerl od. 2 Scheiben Vollkornbrot & 1 Mohn-, Rosinen- od. Vollkornweckerl, Käse-Platte, 1 Aufstrich,1 Portion Butter, hausgemachte Marmelade od. Honig, weiches BIO-Ei & 1/8l Orangensaft (A,C,G,H,M)

Die Üblichen

Mokka mit Milch

ein Mokka mit der gleichen Menge heißem Wasser verlängert - der eigentliche Verlängerte!

Melange (G) halb Kaffee, halb heiße Milch - nicht geschäumt!

Melange mit geschäumter Milch

heute bekannt als Café Latte

Die Nostalgischen

großer Mokka mit Schlaghäubchen und Marillenlikör - sehr gut!

kleiner Mokka im Glas mit viel Schlagobers

großer Mokka im Glas mit viel Zucker und einem Stamperl Sliwovitz oder Rum

schwarzer Verlängerter mit Cognac

kleiner Mokka, mit Schokoladelikör & Schlaghäubchen

Verlängerter mit Kirschwasser

großer Mokka mit Schlaghaube

starker Mokka, gesüßt mit an Zitronenschale geriebenem Zuckerstück - exotisch!

heiße Schokolade (von Zotter) mit Mokka

Mokka mit geschäumter Milch und Honig

Mokka mit Kahlúa - stammt aus den Dreissigerjahren und schmeckt köstlich!

Mokka mit Eierlikör

großer Mokka mit Mamas Nussschnaps & Schlaghäubchen

Anders als in den heutigen Cafés war es früher in den Kaffeehäusern durchaus üblich, dass jene Orte auch zum Verweilen, Genießen, Zeitung studieren und Gedankenaustauschen genutzt wurden.

Eva-Maria Gössl greift mit ihrem KAFFEEHÄFERL genau auf diese Werte zurück und schafft ein Ambiente, das zum Verweilen und Genießen einlädt. Ein hübsches Tagescafé mit hausgemachten Brötchen, guten Mehlspeisen, einem nostalgischen Ambiente, das für Jung als auch Alt ansprechend ist und mit persönlichem Charme und Freundlichkeit einen familiären Rahmen schafft.

Sorgsam ausgewählte Möbelstücke aus vergangenen Zeiten, zusammengesammelt von Flohmärkten, Altmöbelmessen und Liebhabern und von eigener Hand liebevoll restauriert, tragen zur besonderen Athmosphäre des KAFFEEHÄFERLs bei.

Das von dem Künstler Tom Lohner von Hand bemalte Schaufenster lässt die Kunden schon von außen erahnen was sie drinnen vorfinden werden. Hohe Qualität, besonderes Augenmerk auf Regionalität und Herkunft, die Liebe zum Detail und die Leidenschaft für Besonderes.

Zu den angebotenen Köstlichkeiten zählen hausgemachte Brötchen, selbstgebackene Mehlspeisen, Weine vom südsteirischen Bio-Winzer Holger Hagen, nostalgische Kaffeevariationen mit Kaffee aus dem Hause Hornig und eine Vielfalt an mit Liebe gefertigten Spezialitäten.

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Branoul’s ‘Wiener Kaffeehaus’

When news started to buzz, there would be a “Wiener Café” – or rather Wiener Kaffeehaus – evening at Branoul, free tickets for the pay-what-you-want performance sold out in no time. Friends, leaving it till too late, were disappointed. Their only option was, to try get tickets for the performance at an Amsterdam theater, a day later.

Members of the New European Ensemble had put together a really wonderful program of chamber music pieces. They started with Fritz Kreisler’s ‘Marche miniature Viennoise’. It set the mood straight away.

The evening revolved around the Viennese coffee-house culture; on Austria’s cultural heritage list since 2011. As usual, Branoul’s public was treated to a recital – in German – and music.

The minor drawback? No Kaffee und Kuchen or Gebäck; the lack of which was compensated by the lovely bits of music and tasty morsels of Austrian literature.

After the introductory music, actor Hans Radloff gave his first recital from Stefan Zweig ‘Die Welt von Gestern’. It is a moving memoir. Zweig wrote it just before he committed suicide. He captures the bygone era perfectly.

Europe, or rather the European Union, is not a new idea. As Zweig points out at the start of his work, there was once the sprawling Habsburg Empire. When Zweig was born, this empire had of course shrunk, but his Wien remained an international and cultural melting-pot.

More recitals from Zweig’s book followed, as did music from Zweig’s era. The public really felt transported to a Viennese café, sitting at a table reading papers while overhearing Zweig, Artman, von Hoffmansthal, Berta Zuckerkandl, Karl Kraus, Richard Dehmel, Rilke chatting and gossiping at a nearby one.

Viennese friends as well as people who like me, were familiar with the city, regularly erupted with laughter. Berta Zuckerkandl was really outrageously witty.

I fantasized aloud about Mozart Kugeln, Sachertorte, Linzer Torte, Apfelstrüdel – well before the performance started? Of course I was quietly but mercilessly ribbed, when Hans Radloff recited ‘Gebäck’ from Lilian Fasschinger’s ‘Magdalena Sünderin‘.

This wonderful performance simply ended far too soon – with Robert Schumann’s ‘Abendlied’.

Needless to say, the audience applauded musicians and actor through the performance. After Schumann’s ‘Abendlied’, the performers received a well-deserved standing ovation.

While most of the public, actor and musicians filed into the pub next door, friends and I headed into the drizzly autumn night. My head was spinning with Richard Dehmel’s ‘Stimme des Abends‘, Alexander von Zemlinsky’s musical interpretation of this poem; Rilke’s ‘Ich bin zu Hause‘ and Schuman’s ‘Abendlied‘.

A day later and I’m suffering from a serious case of ‘Heimweh nach Wien‘. My head is full of Gebäck, Wiener Melange and Einspänner. The only remedy seems, to book a short weekend break to Vienna as soon as possible. Some of the traditional café’s, like Hawelka – mentioned in this performance – still exist.

On the other hand: I could also immerse myself in Zweig’s ‘Die Welt von Gestern‘, Lilian Faschinger’s ‘Magdalena Sünderin‘; perhaps watch ‘The Grand Budapest Hotel‘? While lying on the couch with coffee, cakes, chocolates within easy reach of course. Now isn’t this a nice idea how to spend the weekend?

The New European Ensemble and Hans Radloff perform their “Wiener Cafe” in Amsterdam, Wednesday 25th of October 2017. For more information about these literary evenings: New European Ensemble.

The NEUE performed:

F. Kreisler ‘Marche Miniature Viennoise’, ‘Aus Wien’;

J. Brahms ‘Ungarischer Tanz nr 1’;

F. Schubert ‘Trio nr 1, andante II’;

A. Webern ‘2 Stücke;

A. Schönberg ‘6 Klavierstücke, I;

E. Schütt ‘Nach Johann Strauss’;

A. von Zelinsky ‘Stimme des Abends aus Phantasien über Gedichte von Richard Dehmel’;

H. Radloff read excerpt from Stefan Zweig’s ‘Die Welt von Gestern‘ and from works by Hugo von Hoffmansthal, H.C Artmann, Berta Zuckerkandl, Karl Kraus, Lilian Faschinger, Richard Dehmel, Rainer Maria Rilke.

‘Magdalena the Sinner’ by Lilian Faschinger is available through Amazon;

‘The world of yesterday, Memories of a European’ by Stefan Zweig, remains available through Amazon and at good bookstores;