Europe in the 17th century, which is also for tea for a centuryhas not yet got used to, looked at coffee as an absolutely useless drink, which is difficult to call it, and it is impossible to drink it either: bitter and black, it caused rather a fear than a desire to taste a sip.
And it is unlikely that Turkish drink would be to tasteexquisite Austrians, if it were not adapted to Europeans. Over time, coffee in Viennese, the recipe of which amazed with simplicity and genius, became a unique drink and acquired a lot of ways of cooking and serving. By the way, various types of the mentioned product are served in Viennese cafes specially prepared for them desserts.
The recipe for a real Viennese drink, no matter howstrange, has either Polish, or Ukrainian roots. During the siege of Vienna by the Turkish troops, the Polish Pole Kolshitsky, or the Ukrainian merchant Kulchitsky, heroically manifested himself. As a reward for military valor, he was given the right to choose a gift for himself. The enterprising merchant chose 300 sacks of coffee beans captured from the enemy.
Despite all the odd choices, the authorities do notrefused the request. And after a while, Vienna was fascinated by the aroma of the "bassurman" drink and its changed taste. The original recipe for Viennese coffee was a mixture of a standard Turkish coffee drink with milk and sugar.
The renewed coffee enjoyed among the Austrians a huge popularity.
It is unlikely that any of the modern barista will considerusual coffee with milk original. Each of the masters in the Viennese drink adds zest to themselves, so in different cafes you can find Viennese coffee, the recipe of which is fresh and unique.
Coffee with chocolate, with orange peel, with chicoryand traditionally with milk. Virtually every coffee house has its own recipe for Viennese coffee. The technology of cooking any of the options is based on the simplest: in strong coffee, add milk or thick cream. Bitter to make sweet.
To taste classic Viennese coffee in your kitchen, you need to use the recipe for cooking not modern, but from those old ones that came if not from 17, then from the 18th century.
The most important thing for the classics is to stick to all the nuances described in the cookbook. And she claims that a true Viennese drink is obtained from raw grains fried with her own hands.
So, you need:
Heat the milk, melt the chocolate in it, add 10% cream to the mixture and mix everything thoroughly. But do not heat to too high temperatures, otherwise the cream and chocolate will curdle.
In a dry frying pan, fry the grains to a chocolate brown color, that is, have to fry for a bit longer than usual (this is called a real Viennese roast).
Crunch grain, fill them in a cup, pourboiling water and let it brew. Meanwhile, beat a mixture of chocolate, milk and cream and pour in a thin trickle into hot coffee, from above put cream of cream 35%, decorate with grated chocolate or powdered sugar.
Coffee in Vienna with cream and chocolate gourmets is rightfully considered the most delicious.
The main task of coffee masters is to surprisethat, it would seem, impossible to surprise. Varieties of coffee in Vienna (the recipe, in fact, one, and the tastes of the drink are different), there is a mass, one of the most interesting - with cinnamon and orange peel.
Components:
In a cup of hot drink to put thickly whipped cream, generously sprinkle with zest and add a "bouquet" of cinnamon and nutmeg.
This is one of the favorite types of Viennese coffee in Austria. The recipe is so simple that a child can prepare a drink if the parents pre-weld the base.
Components:
Mix coffee with sugar, add cold waterand boil. Pre-whip the cream in a firm foam and put it in the fridge, and when the base is ready, strain it into clear cups or glasses, top it up with creamy "caps", pour with chocolate syrup, sprinkle powder and cocoa.
Drinks should be served straws, as the density of foam does not allow you to immediately reach coffee.
What is "simple" (that is, without cream) coffeein Viennese? The recipe for a popular drink in a simplified version was not so ordinary. Flawless taste and impeccable presentation - everything is so exquisite, so noble ... And all - from a minimum of ingredients.
Components:
Having made the Viennese roasting of grains, grind them andprepare strong coffee. In a separate bowl, boil the milk. Cups for this type of drink need warm, so the dishes must be heated in a microwave or oven before serving.
When the cups are "ready," you need to simultaneously pour coffee and milk into the two buckets, so that the components do not mix, but form the original pattern.
Such a drink does not require additional decoration - ingenious interlacing of white and black always look great.
