Austria
Austria, and particularly Vienna, boasts a world-renowned coffee house culture, so rich and unique that it's recognized by UNESCO as an intangible cultural heritage. Ordering a coffee here is an experience, and the menu offers a delightful array of traditional and specialty drinks.
Here's a comprehensive list of different ways to order coffee in Austria, focusing on the Viennese classics:
Black Coffee Options:
Kleiner Schwarzer (Small Black): This is the Austrian equivalent of a single espresso. It's a small, strong, black coffee served in a demitasse cup. Sometimes referred to simply as "Espresso" or "Mokka."
Großer Schwarzer (Large Black): A double espresso, served in a slightly larger cup.
Verlängerter (Extended): This is an espresso with added hot water, similar to an Americano, but often served with a separate creamer of milk/cream on the side. It's a milder and larger black coffee than a Schwarzer.
Melange (Wiener Melange): Perhaps the most iconic Viennese coffee. It's often compared to a cappuccino but has distinct characteristics. It's typically a single espresso served in a large cup, topped with steamed milk and a generous layer of foamed milk. The coffee tends to be milder than in a cappuccino, and the milk content is usually higher. Some variations might include a dusting of cocoa powder.
Kaffee / Filterkaffee: While less common in traditional Viennese coffee houses that specialize in espresso, you can still find filter coffee (drip coffee) in some establishments. It's a larger, milder black coffee.
Coffee with Milk/Cream Options (The Austrian Specialties):
Kleiner Brauner (Small Brown): A single espresso served with a small jug of milk or cream on the side, allowing you to add it to your taste to achieve a "brown" color.
Großer Brauner (Large Brown): A double espresso served with a small jug of milk or cream on the side.
Einspänner: A classic and visually striking Viennese coffee. It's a strong, black coffee (usually a double espresso or Großer Schwarzer) served in a tall glass, generously topped with a large amount of unsweetened whipped cream (Schlagobers). It's traditionally not stirred, and you sip the coffee through the cream. The name comes from old carriage drivers who could hold the glass with one hand, as the cream insulated the coffee.
Kapuziner: An Austrian specialty that consists of an espresso (often a double) with a dollop of liquid cream or a small amount of whipped cream on top, giving it a brown color reminiscent of Capuchin monk robes. It's distinct from a cappuccino.
Franziskaner: Similar to a Melange, but typically served with a larger amount of whipped cream instead of milk foam, and often a dusting of cocoa powder. Named after Franciscan friars due to its color.
Kaffee Verkehrt: Literally "upside-down coffee." This is the Austrian equivalent of a latte macchiato. It features more steamed milk than coffee, with the espresso shot poured into the milk, creating distinct layers. Usually served in a tall glass.
Milchkaffee: A large coffee with frothed milk, similar to a standard Caffè Latte. While traditionally it could be filter coffee with milk, in modern contexts, it's often espresso-based.
Unique Austrian Coffee Creations (often with alcohol or special additions):
Kaisermelange (Emperor's Melange): A rich and unique coffee that consists of strong black coffee (espresso or Schwarzer) mixed with an egg yolk and honey, often fortified with a shot of cognac or brandy. Less common to find than other types, but a true Viennese classic.
Fiaker: Named after the horse-drawn carriages in Vienna. It's a strong, black coffee (often a double espresso) with a shot of rum or fruit brandy (like Slivovitz), topped with whipped cream, and sometimes garnished with a cocktail cherry.
Maria Theresia: Named after the famous empress. It's a black coffee (often double espresso) with a shot of orange liqueur (e.g., Cointreau or Grand Marnier), topped with whipped cream and sometimes orange zest.
Kosakenkaffee: A strong black coffee mixed with liquid sugar, red wine, and vodka. A potent and unique blend.
Biedermeier: Black coffee with whipped cream and a shot of apricot liqueur.
Zarenkaffee: Strong espresso topped with a foamy mixture of egg yolk and sugar.
Überstürzter Neumann: A quirky variation where whipped cream is placed in the empty cup first, and then the strong black coffee is poured over it at the table, allowing the coffee to slowly mix with the cream.
Othello: A combination of hot chocolate with a shot of strong espresso.
Iced Coffee and Other Options:
Eiskaffee: This is a very specific and indulgent iced coffee. It's not just coffee with ice. It's typically chilled filter coffee or a Verlängerter poured over vanilla ice cream, generously topped with whipped cream (Schlagobers) and often dusted with cocoa powder or chocolate shavings. It's more of a dessert than a simple drink.
Mazagran: Similar to a Fiaker but served cold. It's a strong, black coffee served with ice, a shot of rum (or Maraschino liqueur), and a bit of sugar.
Kaffee Baileys: Black coffee mixed with Baileys Irish Cream, often topped with whipped cream and cocoa powder.
Koffeinfrei: Decaffeinated coffee. You can ask for any of the above types to be made "koffeinfrei."
Key things to remember when ordering in Austria:
The Silver Tray: In traditional Viennese coffee houses, your coffee will almost always be served on a small silver tray, accompanied by a small glass of water and sometimes a tiny biscuit or chocolate. This is part of the experience!
No "Coffee" Default: Avoid simply asking for "a coffee" as it might confuse the waiter due to the vast selection. Be specific.
"Schlagobers" (Whipped Cream): This is a staple of Austrian coffee culture, often unsweetened and very generous.
Coffee House Etiquette: Take your time. Coffee houses are places to linger, read newspapers (often provided), chat, or just people-watch. You won't be rushed.
Tipping: It's customary to round up the bill or leave a small tip (around 5-10%) for good service.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.