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 tied 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 is a transliteration of the French word meaning "mixture." Because this coffee is primarily popular in Vienna, it is also known as Wiener Melange, or "Viennese Mixed Coffee," emphasizing the perfect fusion of espresso, hot milk, and thick milk foam. (Note: the other classic beverage, Viennese Coffee, mainly adds cream.)

On the origin of Melange, FrontStreet Coffee couldn't find much relevant information online, but it is 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 across the city, numbering nearly 600. Many Austrian literati and intellectuals liked to gather in them, 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 today. 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 decor, traditional coffee, and desserts create a one-of-a-kind humanistic sentiment and romantic style. Viennese coffee culture is Austria's proudest golden signboard, and the milk coffee locals order most often is Melange, a classic that appears at any hour in the city's time-honored establishments.

The Difference Between Melange and Cappuccino

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

If we look only at the combination of elements, though, FrontStreet Coffee believes 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 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 character is ready.

Through comparison, FrontStreet Coffee found the biggest differences between the two lie in 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. Some traditional cafés even add a dollop of cream on top.

The Cappuccino we're more familiar with emphasizes a richer taste and abundant foam. It typically uses a double standard espresso, served in a 6-ounce coffee cup, with a signature "bulge" that's about to overflow. Some cafés may 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, so we specially found a retro-style bone china cup. We used the "Warm Sun" bean 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, keeping the time within 30 seconds, and pour half into the cup for later use.

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

The Melange made this way comes out 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. The thick foam also makes the first few sips very rich, with a slightly bitter nutty flavor. Only when you reach the middle of the cup, with the white foam, does the taste gradually soften, with much more sweet milky aroma.

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FrontStreet Coffee Recommendation

A Melange is fundamentally an espresso-forward milk coffee, so the beans need enough body and sweetness to hold their own against the milk. FrontStreet Coffee's first pick is the Classic Blend, a traditional "Mamba"-style recipe of Mandheling and Brazil with a touch of Robusta; it delivers outstanding crema and a thick, mellow, caramelly cup that stands up beautifully in a small milk coffee like this. The Fine Blend, a pairing of Brazil Cerrado and Colombia Huila, is the store's long-running espresso bean and brings the classic nutty, chocolate, and caramel notes that suit a Melange's milk.

If you want a fruity, floral turn instead, FrontStreet Coffee's Strawberry Candy espresso blend layers native flavors from different origins into a distinct strawberry soft-candy sweetness, adding a bright note to the milk without any harsh bitterness.