Espresso = Mocca
Base for all recipes 7 grams of coffee, 20-30 seconds preparation time should produce 3 cl of coffee. Serve it in a small, tapered cup, showing the golden, slightly marbled crema. Large or double espresso: 14 grams of coffee, 6 cl water, 20-30 seconds preparation time. Wiener Melange (Viennese melange) One small espresso served in a large cup of coffee. Steam milk and add milk foam to coffee (=small milk coffee). Kaisermelange (Emperor melange) Add one egg yolk and one coffee spoon of honey into a large coffee cup, stir with a fork and add one espresso on it. If it is too strong just add milk. As an old Viennese recipe says, a small shot of cognac can be added. |
It is "properly" coffee with milk and is similar to a cappuccino but usually made with mild coffee (e.g. mocha), preferably caramelised. The Viennese coffee company Julius Meinl specifies a melange as having "equal parts steamed milk and foam" and serves theirs dusted with cocoa powder. Ordering a Wiener Melange will often yield the arrival of an espresso con panna even in Vienna, though the latter is properly called a Franziskaner. In English and French, the term café Viennois also usually refers to espresso con panna.
A "Verlängerter" (which is the coffee sold in Austria that is the most similar one to ordinary filter coffee) or a "Melange", the most classic option. A melange is very similar to a cappuccino in Italy, whereas a cappuccino in Austria is usually made with whipped cream instead of foamed milk. The picture above shows a Melange, served in a café in the 13th district of Vienna, Hietzing: Espresso at the base, complemented with foamed milk and sugar, served with a silver spoon and a glass of water. The traditional way in Vienna, where there is no such thing as "coffee". |
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