Vienna Coffee
Vienna Coffee
The Vienna Coffee is a decadent coffee beverage that’s creamy, chocolatey and pretty straightforward to make think, a cocoa infused Piccolo Latte that’s garnished with a fluffy sweet layer of whipped cream.
A Viennese coffee, cue the Mozart. Is a Mocha that’s undergone a facelift with an extravagant chocolatey core.
This brew is not particularly difficult to conquer and requires a simple base of cocoa and espresso, an equal part of steamed milk and a generous helping of whipped cream and chocolate shavings.
Other variations, ignore the steamed milk and just hit that espresso with an offering of whipped cream.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Best served in a latte or cocktail cup.
The Vienna Coffee pour is self automated in most cases and it is important to consider the following, we’re still going to utilise a 14g dose of medium to finely ground espresso with a total volume of 40ml that sits on top of your cocoa powder. Stir the base until it thickens and then top with steamed milk and garnish with whipped cream and chocolate shavings.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture. Hit the milk jug on the counter afterwards to get rid of any microbubbles or foam.
Now prepare your latte cup
Get your favourite chocolate spread or syrup, place it in a saucer and coat the rim.
Step 2
Position your latte cup directly underneath the spout of your locked portafilter.
Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
Start pouring your steamed milk slowly and close to the cup and aim for the centre.
Then fill the cup with whipped cream and sprinkle some extra cocoa powder on top of the foam.
