In the world of coffee, the dairy product "cream" can be said to be quite common. Because the taste of cream is very rich, it not only has a silky and thick taste, but also has a rich and soft sweet aroma. Therefore, it is often added to various freshly made coffee drinks to take on the icing on the cake tasks of blending bitterness, garnishing products, and increasing taste levels.
Because of this, we often see it on a variety of coffee drinks! The Vienna coffee that I want to share on Front Street today is the pioneer representative of the first to add cream to coffee.
Although Vienna Coffee has Vienna in its name, like most coffee products, the name does not appear on local cafe menus. This does not mean that there is no Viennese coffee product locally, but local people are more accustomed to calling it: "Einspänner" (single carriage/coachman coffee).
Einspänner refers to "one-driving carriage" in German. As the name suggests, it uses a light carriage that can only be driven by one person. From the 19th to the early 20th century, horse-drawn carriages were a very common means of transportation in European cities (now they have become a local cultural symbol in Austria). Since a single carriage can only accommodate one coachman (the person driving the carriage), the word Einspänner also refers to the coachman (single person).
Judging from the name, it is not difficult to find that this coffee is closely related to the coachman. And this is indeed the case. As long as we search for Vienna coffee on the Internet, we can see the origin of many related stories. Although there are many versions and different reasons, the story always revolves around the protagonist of the coachman.
For example, in order to be refreshed and full on winter nights, the coachman added cream to coffee to make Vienna coffee; or in order to prevent the coffee from being too fluid and being bumped out while the carriage was traveling, he added cream to reduce the fluidity of the coffee...
(Pictures come from the Internet)
To put it simply, this cup of coffee with cream is the crystallization of the coachman’s wisdom, so it was named Coachman’s Coffee. But in fact, according to the information reviewed by Front Street, someone had already done this method of adding cream to coffee two hundred years before the coachman invented this cup of coffee. This person must be familiar to everyone in Front Street. He is Jerzy Franciszek Kulczycki, the founder of the House of Blue Bottle.
In 1684, Kochiski received a generous bounty for rescuing the siege of Vienna during the war, as well as coffee beans left behind by the Turks after their defeat. Then with this bounty and coffee beans, Kochiski opened the second coffee house in Vienna's history, the Blue Bottle House.
The coffee Kochiski initially provided in the store was made according to the Turkish coffee method. As often shared on the front street, water and coffee powder are thrown into a pot to boil, and then poured into a cup to drink. But because the Austrians really couldn't accept this black drink that was both bitter and full of dregs, Kochiski later "localized" the coffee in order to cater to the tastes of local residents.
First, the coffee grounds are filtered using a cloth bag, and then various condiments such as honey, milk, cream, and spices are added to balance the bitter taste of the coffee. Thus, the first versions of "latte" and "cream coffee" were born. And coffee has also successfully entered the lives of Austrians.
Although the Blue Bottle House later closed down with Kochiski's death, the practice of adding various "seasonings" to coffee has long been spread in Austria. For example, Café Tomaselli opened in Salzburg in 1703. It was its cream coffee that attracted the music prodigy Mozart to stop by (he would go to the cafe to taste cream coffee almost every day). As a result, even after more than 300 years, it still stands and becomes the second oldest coffeehouse in the world. Therefore, cream coffee has become a must-order signature product for tourists visiting the store.
(The picture comes from the Internet)
To sum up, we can know that Vienna coffee has a very long history. Okay, without further ado, let Front Street share how to make traditional and modern versions of cream coffee!
Traditional Viennese coffee
Traditional Viennese coffee is so easy to make! According to the information found on Front Street, we only need to spread whipped cream on the surface of black coffee, but if you want to be more particular, you can use a tall glass to serve it; if you don't like bitterness, you can add sugar, liqueur and other ingredients to the coffee to adjust the bitterness.
Since there are no restrictions on black coffee, it can be Pour over(V60) coffee, American style or Long black that is concentrated and diluted with water. If you want to restore the classics to the greatest extent, then Front Street’s suggestion is to use some darker roasted coffee beans with rich caramel aroma. The first choice is Front Street Black Cocoa Basic Blend. This is a 100% Arabica Italian bean composed of Yunnan small grains and Brazilian red bourbon. The concentrated extraction has a rich nutty aroma and is very suitable for pairing with milk, toffee, cream and other smooth-tasting foods.
If you are looking for black coffee with a unique taste, buy Front Street PWN Golden Mandheling from a single origin. It has the flavors of spices, herbs, toasted bread, caramel, and dark chocolate.
The traditional Viennese coffee making sequence is: first whip a portion of cream, then make a cup of Pour over(V60) coffee/Americano, and finally spread the whipped cream on the coffee to complete the process.
The coffee extraction parameters of Front Street are as follows (Front Street Golden Mandheling brewing parameters): powder volume 15g, powder-water ratio 1:15, water temperature 88°C, grinding degree Ek43 11 scale, No. 20 sieve 75% screening rate, fine sugar grinding, filter cup kono, three-stage brewing method.
Because the brewing process has been shared before, I will skip it here. After we brew the coffee, we can add an appropriate amount of sugar to reduce the bitterness of the coffee, so that when we drink cream and coffee at the same time, the bitterness will not be amplified due to excessive contrast. Finally, add the whipped cream, and a cup of traditional Viennese coffee is ready~
When drinking, we can use a spoon or straw to stir slightly so that part of the cream can blend with the coffee, making it more comfortable to drink~
Vienna coffee now
Since supplies are no longer scarce, there are many more ways to make coffee. For example, the base of Vienna coffee can no longer be simple black coffee, it can be milk coffee, mocha coffee, or flavored milk coffee with various flavor attributes; the cream top also has more tricks, and can be decorated with chocolate, chopped nuts and other materials, or can be sculpted into various shapes through outlines... In short, we can play "very fancy".
It is also very simple to make, we just need to add cream to any iced coffee. For example, if we are making a cup of toffee-flavored Vienna coffee, then we can use the original recipe to make a toffee latte first, then spread whipped cream on the surface for decoration and styling, and finally sprinkle some cocoa nibs and nuts to add a layer of texture ~ very simple.
It is worth mentioning that since conventional cream only has a milky flavor, it may taste a bit monotonous, so we can also add some flavored syrup during the whipping process to give the cream flavor attributes. For example, if you want the cream to have a vanilla flavor, add vanilla syrup, if you want it to have a caramel flavor, add caramel syrup... and so on! In short, the same sentence remains, we can use our imagination and have fun~
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
