The Viennese coffee house standard: a lengthened espresso topped with hot milk and fine milk foam, milder than a cappuccino, served with a glass of water.
Untested: not yet made in this kitchen. It is here for the Coffeehouses in History page.
Ingredients
- 1 single espresso (about 30 ml), or 30 ml strong moka-pot coffee
- 30 ml hot water, to lengthen it
- 60 ml whole milk, steamed hot
- 60 ml milk foam (from about 30 ml more milk)
- 1 glass cold water, to serve
Directions
- Make the espresso into a large, warmed cup and add the hot water to lengthen it into a Verlängerter.
- Steam the milk with a steam wand or heat it and froth it with a frother, so you have hot milk with a cap of fine foam.
- Pour the hot milk into the coffee, then spoon the foam on top.
- Serve at once on a small tray with a glass of cold water, the Viennese way.
Notes
Where this comes from The 1:1:1 proportion (lengthened espresso, hot milk, milk foam) is the one given by German-language home guides (Coffeeness, Utopia); Vollpension’s Vienna coffee house guide describes the Melange as “a lengthened Mokka topped with warm milk and fine foam”. No Viennese trade body publishes a specification, and cafés differ: some use a plain espresso, some half coffee and half milk with foam on top. Not a cappuccino A Viennese cappuccino is traditionally topped with whipped cream; the Melange is the milk-foam coffee. The photo A Wiener Melange at Julius Meinl in Vienna, served on a tray with a glass of water; it is not this recipe’s cup.