Coffee Recipes

Coffee in the Viennese way

Briel Charmonix ES 35

At the end of the seventeenth century, the armies of the Ottoman Empire were defeated near Vienna by the Austrians and the Poles. The Turks fled, and the inhabitants of the Danube shores found bags of green coffee beans among the hastily thrown away supplies.

No one knew what these exotic beans were – they were even mistaken for animal fodder. No one but the man who brought the troops of the Polish king to the aid of the besieged Vienna. The hero’s name was Franciszek Kolschitski. He once lived in the East and knew the value of a flavorful drink.

As the city’s savior, he was allowed to do any kind of business in Vienna, duty-free. A new entrepreneur opened Austria’s first coffeehouse and invented a recipe that became a classic Viennese.


    Two teaspoons ground coffee,

    2 glasses of water or milk,

    1/2 cup cream,

    Sugar or honey Kolschitsky’s recipe originally had it to taste.


      Pour coffee in a mug, pour cold milk or water, bring to the boil but do not boil , take it off fire, let it stand for 1 minute. Then pour into cups, add sugar and stir.

      Whip the cream until it forms a thick foam and place it in a “hat” on top.

      Coffee Kenyan style

      The most important thing in this recipe is cayenne pepper. It is, of course, very “evil,” and Kenyans add it to coffee for no other reason than to exorcise evil spirits. If you don’t have any, you can sprinkle it on the tip of a knife… And this coffee is also “coaxed” three times – just like the cat from the famous fairy tale. This custom comes from the Arabian countries, and the classic Arabian coffee is prepared just as ceremoniously.


        2 teaspoons ground coffee,

        120 ml of water,

        1-2 peas of white allspice,

        a pinch each of ground cardamom and nutmeg,

        sugar to taste,

        Tip of cayenne pepper.


          Mash the coffee, sugar, and spices in a carafe, pour in cold water, and bring to a stiff foam over low heat. Remove from heat, stir, bring back to a near boil. Remove from heat again and set aside for 3 minutes, without stirring. Finally, put the kettle on the fire again, bring it to the boil, take it off the fire and pour the scalding beverage in a cup.

          German coffee “Pharisee.”

          The word “Pharisee” originally meant “apostate” and has become a household name. And that’s just how one of his parishioners was “called” by a Nordshtatian pastor, who was known for his strict principles and complete asceticism. The locals were so afraid of his anger and moralizing that they did not allow themselves to drink a drop of spirits in the Reverend’s sight, even at feasts and funerals. And so at one christening, where, of course, the pastor was present, the peasants still dared to pour rum… into the coffee. Why there?? Because it was possible to put a cap of whipped cream on top, which helped to hide the smell of alcohol. The pastor also got a drink – a “lighter version,” of course. But the exuberant merriment that erupted at the feast gave the congregation away. The angry ascetic called them Pharisees..


            Strong black coffee,

            Jamaican or any other rum,

            Whipped cream with sugar.

            Preparation :

              The proportions are determined by taste, the main thing is not to stir the rum in the coffee. This beverage is drunk “through” the cream.

              Coffee à la armenian

              The Armenians are proud of everything Armenian, and literally to each phenomenon or subject related to the country, you can apply the epithet “legendary. Legendary Duduk, legendary Ararat, legendary Cognac. We meet the latter in this recipe, but there is another equally important ingredient: water. If you want to taste a true Armenian beverage, take the purest Armenian water to make it – you can find it in some big supermarkets.


                120 ml water,

                2 teaspoons ground coffee,

                lump of sugar,

                Add whipped cream and 3 drops of alcohol,

                3 drops of Armenian brandy.


                  Make a strong coffee without sugar and pour it into a cup. Put a lump of sugar in a tablespoon, drip alcohol and brandy and light it quickly. Wait until the flame goes out and pour the burnt sugar in a thin stream into a cup.

                  Coffee drinkers, and even coffee aficionados, could form their own nation and believe me, it would be the most diverse, creative and peaceful community on Earth. And until they’ve thought of it, we have to pick up the pieces of coffee-making from all over the world.

                  Rate this article
                  ( No ratings yet )
                  Add Comments

                  ;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: