Viennese the coffee house (stress on the 2. Syllable "“fee"”: ) typical Viennese is an institution, which educates Viennese tradition up to today an important piece. The writer Peter Altenberg does not characterize the coffee house as at home and nevertheless not at fresh air.

Characteristic

Differently than in normal it is quite usual in the Viennese coffee house that a guest, who ordered only a coffee, for hours at its table sitting remains and studied the existing newspapers. This could have been a reason for developing the coffee house literature.

In late 19. and early 20. Century of the prominent man of letters of the country different coffee houses were used not only as places of the exchange, but also directly to the letter. The famous magazine torch/flare of Karl Kraus is to have developed to a large part in Viennese coffee houses. Further Kaffeehausliteraten is among other things Arthur Schnitzler, Alfred, Friedrich gate mountain and Egon Erwin Kisch. A similar scene as in Vienna is to be found also in Prague. There the coffee house culture has a similar meaning as in Vienna. Offers a good impression in anecdotes the book the aunt Jolesch of Friedrich gate mountain.

To the coffee the waiter serves the mandatory glass with fresh, cold tap water, which is drunk to the coffee or thereafter. In some coffee houses the waiter brings water with longer stay also without being asked after. The original sense and purpose of the water are guessed/advised almost in oblivion: in former times, when the benefit of coffee aristocrat was reserved, it would have been unschicklich to put the spoon back simply abzulecken or on the saucer. Therefore a glass tap water was along-served, in which the spoon could be put down.

In the Viennese coffee house is called the waiter not waiters, but Mr. Ober. Actually this was in former times only the name for the number waiter. Usually in former times by subordinated personnel one served, taken the money however only by the Mr. Ober. Today this distinction is no longer usual. A Viennese coffee house waiter, who is addressed with waiter, could however still quite ungehalten to react.

The mechanism of the typical Viennese of coffee house reaches from cosy up to coolingstyleful. As classical Thonet armchair is considered and Kaffeehaustische with marble slabs. One of the best received coffee houses is the Sperl, which has a genuine, but strongly restored mechanism. The cent ral in the palace Ferstel is accommodated in monumental Neorenaissance resounding, the Prckel however possesses a original-faithfully received mechanism from the 1950er years. The cafe westend on the Maria helping first race captivates by autentisch worn out charm. Often there are the Schanigarten in such a way specified before the restaurant, where one can observe the passing people in the free one with coffee.

In the coffee house usually small meals are ordered such as and flour foods, cakes, cakes or the famous Buchteln in the Hawelka. Some coffee houses offer however also a full selection of courts of the Viennese and international kitchen.

In many classical Viennese coffee houses (e.g. Diglas, cent ral, Prckel) in the evening, starting from 18 or 19 o'clock is played, on certain days of the week piano music - from time to time also under-paints with special topic programs and other presentations like e.g. literary readings.

The operators from coffee houses are Kaffeesieder in such a way specified.

History

The legend means that the Viennese during the release from the 2. Turk FE storage in the year 1683 some bags with strange beans found, which regarded and to burn wanted it first as camel fodder. King January III Sobieski handed these over to its officer and interpreter named George Franz Kolschitzky. This actually took the bags and created the first coffee house. After some more or less unsuccessful attempts it added the coffee sugars and milk, and the Melange and first Viennese the coffee house were born.

One of the first Viennese of coffee houses actually originates approximately from this time and 1685 by a Greek named Johannes Theodat was based.

The new beverage found with the Viennese population large resemblance, so that the number of the coffee houses rose rapidly. Around 1900 there were already 600 coffee houses in Vienna; the guests were almost exclusively men. Ladies was the admission if necessary in male company permitted. In the early period of the coffee houses the coffee variants did not carry names. Instead of ordering a Melange or an extended one, the waiter handed a Farbpalette, on which the strength coffee in color gradations from black to was milk-industrial union-white symbolized. The guest selected, in whom it pointed to the desired color.

Its bloom time experienced Viennese the coffee house end 19. to beginning 20. Century, as Kaffeehausliteraten as mentioned as Peter Altenberg, Alfred, Karl Kraus, Hermann Broch and Friedrich gate mountain their to the preferential life and working place made. Many well-known artists, scientists, technicians and politicians of the time such as Arthur Schnitzler, Stefan branch, Egon squint, Gustav Klimt, Adolf Loos, Theodor Herzl, Siegfried Marcus or also Leo Trotzki were frequent guests in the coffee house. Also in Prague, Budapest, Lemberg and other large cities of Austria Hungary there were many coffee houses after Viennese model, who still exist partially today.

At 1950 the "“coffee house dying"” began, as if some famous Viennese of coffee houses to close had, caused by changed leisure habits (e.g. the increasing popularity of the television) and arising "“more modern"” Espresso bars. Nevertheless there are also today still some of these typical Viennese restaurants, which retained themselves their original charm, particularly since for years generally a new interest in the coffee house tradition is to be observed the 1990er.

Classical kinds of coffee preparing

In Viennese the among other things following kinds of coffee preparing are offered to coffee houses:

Small and large black ones or Mokka

Blacker or one calls Mokka in Vienna black coffee, which is extracted like a Espresso with hot water under pressure. The offers it as small black ones or in double quantity as large black ones.

The coffee portion (in Austria by law at least 7.5 g) is long extracted in a Espressomaschine with approx. 220-250 ml water depending upon attitude up to 60 seconds. The result is a thin and tasting strong coffee. By the long extraction time separates also the bitter Gerbstoffe from the coffee, which is not contained in a briefly prepared Espresso.

Small and large brown ones

Small brown ones is the name for a small black one, to which with waiter (cream) one serves. Waiter, in order to make from the small black one a small brown one, traditionally in a small porcelain burette specially at the tray one serves, so that the guest can determine the mixing proportion.

A large brown one is the double quantity.

Flat gold

A bowl gold resembles the brown one, it however also little more waiter to gold-brown color is composed and is brighter thereby than the brown one.

More extended

An extending is diluted a small brown one with water.

Melange

A Melange is in equal parts, usually similar to a Cappuchino with milk foam - an extending with hot milk.

Franziskaner

The Franziskaner is a Melange with impact waiter instead of the milk foam hood.

Coffee operates or white coffee

The coffee operates and/or the white coffee (whereby the "“IL"” is spoken how ) consists of much milk with little coffee. A large bowl up-foamed milk with a small burette Mokka as well as sugar and a glass water on a silver tray is served.

Viennese ice coffee

The Viennese ice coffee is often garniert with impact waiter a ice-cooled liquid coffee with one or more balls vanilla ice-cream.

The is served to abgetrunken a large black one in the glass with very much impact waiter, with an extra dust sugar scatterer to tray traditional the impact upper hood in order to only mix thereafter sugars.

Kapuziner

The Kapuziner is a small Mokka with few drops of impact waiter, so that the coffee accepts the color of a Kapuzinerkutte.

However not all coffee houses offer this variety and also Viennese inside and to Viennese have their favourite variants. The orders are the extended one, the Mokka, the small or large brown one and the Melange. The Italian relatives of the small black one and the Melange, Espresso, Cappuccino and the cafe slat (with plentifully milk), in addition, the Irish Coffee or the north German meanwhile in the offer of a coffee house were in-patriated.

Articles in category "Viennese coffee house"

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