Jesuitenmuehle Hotel

Vienna's reputation as a city synonymous with coffee goes back to the Turkish siege of 1683. In the late 19th century they were a centre for the homeless literati who would use a café as a holding address, and there are a number of cafés still open today that boast some pretty famous clientèle. Prices and experiences can vary greatly from one establishment to the other. However, the coffee house is an incredible way to while away the day - people-watching and pondering and letting the world go by as you nurse your coffee.It is curiously reassuring that even if hell were to freeze over, that in the Viennese section there would still be a coffee house open and serving with the same haughty service and the grubby, dog-earred look. Admittedly working life has put paid to my coffee house frequenting - the days of nursing three coffees over an entire day to be able to sit in a warm café rather than a freezing flat are but a memory - but I went through all the varieties of coffee served known to man, which include:

Biedermeyer: A Grosser Brauner with an apricot egg nog added - not my favourite
Brauner: A cup of coffee with a dash of milk (either a Kleiner or a Grosser!)
Cappuccino: Made with whipped cream in Vienna
Einspänner: A black coffee in a long glass with whipped cream
Fiaker: With rum and whipped cream
Franziskaner: with hot milk and whipped cream
Kaffee verkehrt: more milk than coffee
Kapuziner: A black coffee with a shot of cream
Kurz: Like espresso
Mazagran: cold coffee with rum and ice - quite elusive
Melange: Milky coffee with a milk foam (like a normal capuccino!)
Milchkaffee: a very milky cup of coffee
Pharisäer: A strong black coffee or mocha with whipped cream and served with a shot of rum
Türkische: sugared, and served with the coffee grounds in it, from a copper pot.
Verlängerter: Modified Brauner/Schwarzer with a bit more water in it.