Swiss and Austrian coffee specialties

Coffee has a long tradition in Switzerland and Austria – and each region has produced its own unique classics. From the strong "Schümli" to the elegant "Einspänner": Here's an overview of the most popular specialties in both countries.

Swiss coffee variations

Café Crème

Classic Swiss coffee. It's brewed under pressure like an espresso, but in a larger quantity and therefore milder in taste. In Switzerland, it's affectionately called... Schümli (small foam) – because of the fine crema that forms during brewing.

Coffee Plum

A strong black coffee, refined with plum brandy (Pflümli). Depending on taste, it can be served with a dollop of whipped cream – perfect as a warming treat on cold days.

Austrian coffee variations

Austria is considered the land of coffee culture. Numerous specialty coffees, now considered classics, originated in Viennese coffee houses.

Brown

Term for black coffee with milk. It is available as small brown (Espresso with a splash of milk) and large brown (Double espresso with milk).

single horse

A strong black coffee or mocha, served in a glass and topped with a thick layer of whipped cream. The name comes from the Fiakers – the Viennese cab drivers – who drank their coffee this way so it wouldn't spill while driving.

Fiaker

A strong coffee, refined with rum or cognac and also served with whipped cream. Similar to an Einspänner, but with a sophisticated shot.

Mazagran

A sweetened, cold mocha served with ice cubes, maraschino and a shot of rum – a refreshing option for warm days.

Maria Theresa

A mocha with a shot of orange liqueur.

Wrong

A very light milk coffee – the name says it all, as it contains more milk than coffee. Especially popular for breakfast.

Extended

A classic small black coffee (espresso) that is diluted with hot water – similar to the German "Café Americano". A milder, larger version for a longer coffee experience.