Europe in the 17th century, which has not yet become accustomed to tea for a century, looked at coffee as an absolutely useless drink, which is difficult to call such, and it is impossible to drink it either: bitter and black, it caused fear rather than desire taste a sip.
And it is unlikely that Turkish drink would be enjoyed by sophisticated Austrians if it had not been adapted to Europeans. Over time, Viennese coffee, the recipe of which struck with simplicity and genius, became a unique drink and gained a lot of methods of preparation and serving. By the way, Viennese cafes serve specially prepared desserts for different types of the mentioned product.
How it all started
Strange as it may seem, the recipe for a real Viennese drink has either Polish or Ukrainian roots. During the siege of Vienna by Turkish troops, either the Pole Kolshytsky or the Ukrainian merchant Kulchytsky showed himself heroically. As a reward for military valor, he was given the right to choose a gift for himself. The enterprising marketer chose 300 bags of coffee beans seized from the enemy.
Despite 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.
Updated coffee was very popular among the Austrians.
Now there are many recipes
It is unlikely that someone from the modern barista will find ordinary coffee with milk original. Each of the masters adds a special touch to the Viennese drink, therefore in various cafes you can find Viennese coffee, the recipe of which is fresh and unique.
Coffee with chocolate, with orange zest, chicory and traditionally with milk. Almost every coffee house has its own signature Viennese coffee recipe. The technology for making any of the options is still based on the simplest: add milk or heavy cream to strong coffee. Make the bitter sweet.
Classics 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 from not the 17th, then the 18th century.
The most important thing for classics is to adhere to all the nuances described in the cookbook. And she argues that a true Viennese drink is obtained from raw grains, fried personally.
So, you will need:
- 30-40 g of grains;
- 100 g of milk;
- 50 g of black or milk chocolate;
- ten - and thirty-five percent cream - 4 and 1 tablespoons, respectively.
Heat the milk, melt the chocolate in it, add ten percent cream to the mixture and mix everything thoroughly. But do not heat to too high temperatures, otherwise the cream and chocolate will curl.
In a dry frying pan, fry the grains to chocolate brown, that is, you have to fry a little longer than usual (this is called real Viennese frying).
Grind the grains, pour them into a cup, pour boiling water and let it brew. Meanwhile, beat the mixture of chocolate, milk and cream and pour in a thin stream into hot coffee, put a cream froth of 35% on top, decorate with grated chocolate or powdered sugar.
Gourmets are rightly considered the most delicious coffee in Viennese coffee with cream and chocolate.
With citrus zest
The main task of coffee masters is to surprise with what it would seem impossible to surprise. There are lots of varieties of Viennese coffee (the recipe, in fact, is one, and the tastes of the drink are different), one of the most interesting is with cinnamon and orange zest.
Components:
- 30 ml of ready-made black coffee (necessarily Viennese roast);
- 0.5 cups homemade cream;
- zest, cinnamon, nutmeg - to taste.
In cups with a hot drink, put thickly whipped cream, generously sprinkle 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 a child can make a drink if the parents first cook the base.
Components:
- 6 teaspoons of natural ground coffee ;
- 1 teaspoon of sugar;
- 150 ml cream;
- some cocoa and icing sugar for decoration;
- chocolate syrup to taste.
Mix coffee with sugar, add cold water and boil. Pre-whip the cream in a strong foam and refrigerate, and when the base is ready, strain it into transparent cups or glasses, put the creamy “caps” on top, pour with chocolate syrup, sprinkle with icing powder and cocoa.
The drink should be served with straws, since the density of the foam will not immediately allow you to get to the coffee.
Common melange
What is “plain” (that is, without cream) Viennese coffee? The recipe for a popular drink in a simplified version was not so ordinary. Impeccable taste and impeccable presentation - everything is so exquisite, so noble ... And all - from a minimum of ingredients.
Components:
- 1 tablespoon of ground coffee;
- 200 g of milk;
- sugar to taste.
After making the Vienna roasting of the beans, grind them and make strong coffee. In a separate bowl, boil the milk. Cups for this type of drink need warm, so the dishes must be heated in the microwave or oven before serving.
When the cups are “ready”, you need to pour coffee and milk from two buckets at the same time so that the components do not mix, but form an original pattern.
Such a drink does not require additional decoration - ingenious interweaving of white and black always look great.