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COFFEE

92 percent of Austrians drink coffee

While Brits are known for drinking tea, a new survey released Tuesday shows that Austrians just love their coffee.

92 percent of Austrians drink coffee
Photo: APA/dpa

92 percent of Austrians are coffee drinkers, with three-quarters having one or more cups every day. This revelation comes from an online survey by market researcher MindTake Research with around 500 participants aged 15 to 69 years.

Coffee and Vienna both have a long mutual history, with tradition suggesting that the world's first coffee house was founded in Vienna by an Armenian merchant named Johannes Theodat in 1685. Surprisingly, given its long tradition of cafe culture, most coffee is drunk at home (88 percent).

Italians may be surprised to learn that Austrians drink more coffee per head of population than their southern neighbours.  Sadly, this only puts them in 11th place in the world coffee consumers, with first-placed Finland drinking almost double the amount of Austrians.

Nine out of ten respondents take their coffee in the workplace.  In 36 percent of Austrian businesses, coffee is provided by the employer free of charge, according to the press release from MindTake Research.
 
41 per cent like to drink their cup of java in cafes or restaurants. Around a quarter prefer Cappuccino, while 14 percent each order a Verlängerter or Latte Macchiato. The latter is particularly popular among women (21 percent, with only six percent of men indulging.)
 
Men tend to prefer a Kleinen Schwarzen (12 percent) or Großen Schwarzen (11 percent, which is popular with only six percent of women).
 
In Austrian households 29 percent prefer the capsule coffee machine, followed by 26 percent whose coffee comes from automatic coffee maker (the Vollautomat). 
 
Around 14 percent like the filter coffee maker, while 12 percent use a Percolator – or automatic drip coffee maker (the Kaffee-Pad-Maschine). 12 percent remain loyal to the classic Espresso from the Espresso machine.  
 
True purists, such as those from Italy, will use a French Press.  They also never drink Cappuccino after 11am, and never allow coffee to fit in anything larger than an Espresso cup.
 
Guide to ordering coffee
 
First, you should know that you can't simply order 'a coffee' in Austria. Tourists attempting to do so will earn a derisive sneer worthy of a Parisian waiter, because coffee exists in more than a dozen variations, even in the smallest cafes.
 
Coffee beans in Austria are typically roasted until they are very dark, almost black. This is called the "Italian" or "French roast" and is the most common colour for coffee beans. Here's a list of the more common varieties from an Austrian tourist site, so you know what to expect.

Cappuccino: What is sold in Austria under that name is NOT the Italian (thus not the international) version of a cappuccino, but a regional variation made from coffee and whipped cream rather than frothed milk.

Einspänner: Strong, black coffee typically served in a high glass with a dash of whipped cream.

Eiskaffee: Cold coffee with vanilla ice cream, chocolate and whipped cream – served typically in the summer months, and ideal for the hot season. Only ice tea is more refreshing.

Fiaker: Named after horse-and-carriages, the Fiaker is a not-so-common coffee with a shot of Austrian rum and whipped cream.

Kleiner Brauner and Großer Brauner: Means "little brown one" or "large brown one" and comes close to what people consider to be ordinary coffee: black with a bit of milk, yet typically not filtered, but steamed like espresso.

Konsul: An even less common creation than the Fiaker, a black coffee with a small spot of unwhipped cream.

Kurzer or Espresso: In recent years the Austrian term "Kurzer" (meaning "short one") has begun to disappear and these days, the international "Espresso" is more commonly found on menus.

Mazagran: A cold Fiaker-variation, coffee, ice, a shot of rum – and possibly a bit of sugar. A wonderful boost of refreshing energy in the summer.

Melange: The king of coffee, a mix of frothed milk and steamed coffee similar to the Italian cappuccino, but consumed at any time of the day.

Milchkaffee or Café Latte: A large coffee with frothed milk, has been around for a long time, but recently gained popularity probably due to its fancy Italian name that sounds much cooler than "Milchkaffee".

Schwarzer or Mokka: Strong, black coffee, normally consumed with a lot of sugar, but served without.

Türkischer: Meaning "Turkish one" and it's just that – finely ground coffee boiled for a long time in water, sugar is added and it is served as a very hot, strong coffee with the grains still in the cup.

Verlängerter: A diluted and thus weaker but larger version of the Großer Brauner, typically served with milk. Means "extended one".

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CAKE

Kaffee und Kuchen: The history behind a very German tradition

This leisurely afternoon ritual is key to the German lifestyle.

Kaffee und Kuchen: The history behind a very German tradition
A family takes part in the Kaffee und Kuchen tradition in Zellingen, Bavaria. Photo: DPA

The mid-afternoon is a signal to many Germans for a traditional pick-me-up in the form of “Kaffee und Kuchen” – literally, coffee and cake. 

Be it with coworkers, friends, or family, the culture of “Kaffeeklatsch” (the act of catching up over the two delights) enjoys nationwide popularity, typically between the hours of 3 and 4pm. 

READ ALSO: Nine German treats you'll want to eat right now (and one you won't)

You might invite guests to your home to show off your own hand-baked goods, or if you prefer to trust someone else to take care of the baking instead, countless cafes and the more authentic ‘Konditorei’ are dotted all over the country – and as a general rule of thumb, the more old-fashioned, the better.

A typical selection at a Konditorei. Photo: DPA

A longstanding tradition

The origins of the beloved custom can be traced back to the 17th century, when coffee was first imported to Germany. In these times, it was only the aristocracy who would indulge in the pastime, but by the 19th century the indulgent treat became more accessible, and the combination has since become a cultural staple.

Whilst the working world often only allows for a quick, shop-bought treat during the week, Germans will often make use of the weekends to celebrate with large pots of coffee and a selection of delicious sweet treats.

READ ALSO: A brewing moment: Germany's baristas compete to create world's top coffee

And despite being somewhat comparable to the English custom of ‘afternoon tea’, the cakes you’ll find in Germany are nowhere near as dainty.

Expect to see a big slab of decadent Bienenstich, Erdbeertorte or Baumkuchen enticing you from behind the glass counter of the patisserie. 

Regional variations

Exactly how your ‘coffee and cake’ set-up may look differs across the country and time of year, as traditional German cakes vary according to both region and season. 

In the Black Forest, cafes are known for their Schwarzwälder Kirschtorte – indulgent layers of whipped cream and chocolate sponge (with added cherry liquor as the secret ingredient) are topped with chocolate shavings and cherries. 

A slice of Schwarzwälder Kirschtorte. Photo: DPA

In Bavaria, it’s the Prinzregententorte, which combines seven layers of sponge and chocolate buttercream to symbolise its seven districts, finished with apricot jam, dark chocolate and cream. 

Frankfurt’s speciality is the Frankfurter Kranz, a Bundt cake layered with jam and buttercream and sprinkled with caramelised nuts. Over the festive period, Germans enjoy Stollen, a Christmas speciality from Saxony – a fruit bread made of nuts, spices and dried fruit and coated with icing sugar. 

Bringing together the chance to catch up with friends and to sample some delicious German delicacies, indulging in ‘Kaffee und Kuchen’ really is the perfect way to spend your Mittagspause (afternoon break).

 
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