Which Coffee is Most Famous in Vienna, Austria? What Does Wiener Melange Mean?

In yesterday's article, a reader left a comment mentioning another beverage related to Vienna called Melange Coffee. Both names sounded quite unfamiliar, which immediately caught FrontStreet Coffee's attention. Since that's the case, why wait? Today's topic is all about you～

What is Melange Coffee?

Melange, transliterated from the French word meaning "mixture." As this coffee is primarily popular in Vienna, it's also known as Wiener Melange, or "Viennese Mixed Coffee," emphasizing the perfect fusion of espresso, hot milk, and thick milk foam. (PS: Another classic beverage, Viennese Coffee, mainly adds cream.)

Regarding the origin of Melange, FrontStreet Coffee couldn't find much relevant information online, but it's certain that its history is inseparable from the traditional culture of Viennese cafés.

Wenn ich nicht im Café Central bin, bin ich am Weg dorthin.

If I'm not at Café Central, I'm on my way there.

Before World War I, Viennese cafés were scattered throughout the city, numbering nearly 600. Many Austrian literati and intellectuals liked to gather here, drinking coffee while exchanging ideas, writing, conceiving, or appreciating art. Viennese coffee culture (Wiener Kaffeehauskultur) reached its peak at that time, forming a unique tradition that continues to this day. Melange was born during this period.

As a famous European cultural city, Vienna's cafés not only have a long history and large scale but are also filled with antique charm. Elegant music, retro décor, traditional coffee, and desserts create a unique humanistic sentiment and romantic style. Viennese coffee culture is Austria's proudest golden signboard, and the milk coffee most commonly ordered by locals is Melange - a classic product that appears anytime in major time-honored establishments.

The Difference Between Melange and Cappuccino

In terms of worldwide recognition, compared to the "big star" Cappuccino, Melange is practically a nobody. In Europe, you can drink Cappuccino in any café, but if you're in a country other than Austria and tell a barista you want to order a Melange, they might look confused because they've never heard of it.

However, if we only look at the combination of elements, FrontStreet Coffee believes that Melange is actually no different from the Cappuccino we encounter daily - both appear to be a hot milk coffee with not too large a portion and a rich taste.

In fact, the preparation method is very similar. The most widespread version uses a slightly larger ceramic cup, then combines a single shot of espresso with steamed milk (generally without latte art), leaving white foam on top. A Melange with strong Viennese characteristics is ready.

FrontStreet Coffee discovered through comparison that the biggest differences between the two lie in the cup size, espresso amount, and whether the foam is raised: Melange pursues a balance between coffee and milk. Baristas are accustomed to using a single shot of espresso, with a cup one size smaller than a cappuccino, ranging from 120 to 180ml. After preparation, the coffee is usually not too full, about eight to nine-tenths full. Some traditional cafés will even add a dollop of cream on top;

While the Cappuccino we're more familiar with emphasizes richer taste and abundant foam, it typically uses double standard espresso, served in a 6-ounce coffee cup, featuring a signature "bulge" that's about to overflow. Some cafés might also sprinkle cinnamon powder or cocoa powder at the end.

Let's Make a Melange

FrontStreet Coffee wants to present a more traditional-flavored Melange coffee, so we specially found a retro-style bone china cup. We used the coffee bean "Warm Sun" from our daily store production, following the classic version above for the recipe.

First step: Extract 40g of coffee liquid from 20g of coffee powder, controlling the time within 30 seconds, with half poured into the cup for later use;

Then add 100ml of fresh milk to the milk pitcher, froth it into dense thick foam, and control the temperature between 55-60°C; Next, mix the frothed milk with coffee, trying to let the white foam fall in the center, enveloped by the coffee liquid.

The Melange coffee made this way is quite close to a hot latte in concentration. Perhaps because FrontStreet Coffee didn't incorporate the integration and latte art steps, the crema was preserved more completely. Additionally, the thick foam makes the first few sips of coffee very rich, with a slightly bitter nutty flavor. Only when drinking to the middle with the white foam does the taste gradually become softer, with much more sweet milky aroma.

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