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Viennese coffee is like tasting the sweet fruit after hard work, evocative and nostalgic.
Allusions: Viennese coffee by Coachman-Ein. Schubbner invented it, hence viennese coffee also known as the "one-headed carriage".
Specials: The trick to tasting Viennese coffee is not to stir the coffee, enjoy the different flavors of each stage, after the soft cream intake, followed by a smooth and slightly bitter coffee, and finally a sweet syrup. Captivate people around the world with the sweet flavor of intense whipped cream and chocolate.
Base: Deeply cultured coffee
The Turks let coffee flow into Europe, but the Viennese made the taste of coffee a literature, an art, a life.
Viennese coffee is a bit like American mocha. Start by sprinkling a thin layer of granulated sugar or fine rock sugar on the bottom of a warm coffee cup, then pouring hot and thick black coffee into the cup, and finally garnishing the coffee surface with two spoonfuls of cold fresh cream, and a classic Viennese coffee is ready.
Steps to make Viennese coffee:
material
Recipe: 1 cup hot coffee, 1 sachet of whipped cream, chocolate sauce to taste, a little chocolate color needle
Tools: coffee stove, coffee cup, mounting bag
method
1. Pour hot coffee into the coffee cup until it is eight points full;
2: Add whipped cream on top and sprinkle with chocolate needles.
Good reminder
Viennese coffee contains a lot of sugar and fat, so people who need to lose weight should drink less.
The biggest trick to tasting Viennese coffee is not to stir the coffee, but to enjoy the three-stage pleasure in the cup: first of all, the cold cream, soft and refreshing; Then there is the strong aroma of coffee, lubricated but slightly bitter; Finally, there is the sweet syrup, the key moment of dissolution and insoluble, bringing you the surprise of discovering treasure.
Viennese coffee, meandering and bittersweet, you will love it!
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