How to make authentic Viennese coffee? Is Starbucks all-ice American with light cream good?

Cream, a rich food with both silky texture and thick taste, may be slightly sweet when eaten alone, and is suitable to be tasted with other foods to neutralize the taste, such as coffee.

In the world of coffee, the word "cream" does appear frequently. In coffee tasting, it refers to the taste as smooth as cream, or the sweetness after eating cream; in existing drinks, cream sometimes acts as a companion to increase the flavor of the drink itself, and sometimes as decoration and embellishment to improve appearance. It is the inspiration for many creative features on the market.

If we want to trace the history of cream's earliest appearance in coffee, we should not only focus on these modern fancy drinks, but to look for stories that have been around for hundreds of years.

The ancient "Cream Coffee"

Looking through the materials in front of the street, we learned that the earliest record of adding cream to coffee was in Austria. In 1684, a Polish man, Jerzy Franciszek Kulczycki, was rewarded with a generous reward for rescuing the siege of Vienna during the war, as well as a large number of coffee beans dropped by the Turks after their defeat. After the war, he opened a blue bottle cafe in Vienna.

Blue bottle Cafe opened by Kulczycki

At first, he served drinks in the shop in the way the Turks brewed coffee, in which the beans were ground into powder, boiled with water twice, and then poured into a cup along with coffee grounds to drink directly. However, the Austrian really could not accept this way of drinking, so in order to cater to the tastes of the local residents, he used a cloth bag to filter out the coffee grounds and then added cream, honey, spices and other seasonings. Soon such a cup of "primary cream coffee" became the heart of the Austrians.

At that time, such cream coffee was usually served in a small glass, and because the cream and coffee were mixed to show a good-looking reddish brown, much like the color of the monks of Order of Capuchin Friars Minor, the Viennese called it "Kapuziner" and transliterated it as "Capuchin".

As it was introduced into Italy, and with the birth of the espresso machine, Italians switched to espresso with golden fat, and the original cream was replaced by steamed milk, giving it the Italian name Cappuccino. In other words, the predecessor of the cappuccino we are now familiar with is cream coffee.

Although "cappuccino" later gave rise to many versions of fancy coffee, the original "cream coffee" did not disappear, but was active in cafes under the name Viennese Coffee or Espresso Con Panna.

How to make the traditional "cream coffee"? If the English of Herbalife Coffee is translated directly into Chinese, it means "espresso and cream". Thus it can be seen that its structure is very simple, that is, squeeze two or three laps of whipped cream into a freshly extracted espresso.

Unlike other fancy coffee, you can drink Campbell blue directly without stirring. The low-temperature cream will add a marshmallow-like touch and a more mellow taste to the sweet and bitter coffee. However, in the eyes of most people, it is still an extremely heavy cup of coffee, so the audience is not large.

In addition to Herbalife blue, the popular Viennese coffee also uses espresso and cream as the main raw materials. However, unlike the original intention of the previous cup of fancy coffee, the Austrian version of cream coffee is designed to replenish the energy of rickshaw drivers on a cold night, so they will add more high-calorie food to the coffee, which is refreshing, delicious, and warm.

Qianjie learned that it is not complicated to make traditional Viennese coffee. It is usually filled with a tall glass with ears, with about a teaspoon of white granulated sugar at the bottom, then poured into an espresso liquid of about 1 pound, then capped with fluffy cream, and sprinkled with cinnamon, chocolate, biscuit and other food on the top.

Today's "cream coffee"

Compared with the era of shortage, today's cream coffee can be said to have a wide variety of shapes, and they have been given more special names, which is eye-catching.

For example, Starbucks has a hidden menu "all-iced American Coffee + whipped Cream", which is derived from the ancient Viennese coffee. The whole drink is made up of ice cubes, coffee and light cream. The procedure is as simple as putting an elephant in the refrigerator.

The creamy coffee made in this way, against the background of ice, the unbeaten thick cream is suspended on the surface first, and then slowly blends with espresso, that is, it brings a beautiful layering effect, and you can also feel the sweet interweaving of the rich taste buds of creamy coffee.

In addition, cream has been played in many interesting forms in the skillful hands of all kinds of baristas. For example, there is an improved version of Viennese Coffee in South Korean cafes, which continues to be active on social media such as ins because of its unique cream presentation mode and super photogenic appearance.

The cream here needs to be pretreated in advance, whipped into a sticky yoghurt, and then stacked in the coffee. As long as the raw materials are ready, the production method is not complicated. Let's make a cup in Qianjie.

Preparation materials: light cream, vanilla syrup, espresso, milk, ice cubes

First find a container that is easy to beat, pour 80 grams of light cream into it, then add 15 grams of vanilla-flavored syrup.

Then mix the cream evenly with a blender until it is semi-solidified in the shape of yogurt, which is pointed like the front street and does not collapse quickly.

Prepare a small cup of your choice, add 50 grams of ice, pour in 6% milk, spread with a layer of freshly beaten vanilla cream, then extract double espresso and sprinkle on top.

Finally, dig 1-3 balls of vanilla cream with a spoon, scoop it onto the coffee, sprinkle with cocoa powder according to your preference, and the popular Viennese Coffee is ready.

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