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Coffee Specialties
In a Viennese coffee house, every coffee has a name and a story. Find all specialties in detail here.
Melange
The absolute classic in the Viennese coffee house. A Melange consists of an extended Mokka (espresso) poured with warm milk and topped with a crown of milk foam. Milder than a cappuccino, but warmer than an espresso.
Einspänner
Strong black Mokka served in a tall glass, topped with a generous dollop of whipped cream (Schlagobers). The name originates from Viennese single-horse carriage (“Einspänner”) drivers, who could hold the glass in one hand while steering the horse with the other. Most important rule: do not stir. Drink the hot coffee through the cool whipped cream – that is the whole idea.
Verlängerter
A classic Mokka extended with hot water, making it smoother. Less intense than a Kleiner Schwarzer and ideal for a cozy start to the day.
Kleiner Brauner
A short Mokka with a dash of milk or whipped cream. The Viennese equivalent to the espresso macchiato: small, powerful, and no bells and whistles. Always a great choice.
Großer Brauner
Just like the Kleiner Brauner, only bigger. Simply a double Mokka with a bit more milk or cream.
Kapuziner
A small Mokka with a touch of whipped cream. The characteristic brown color resembles the habit of Capuchin friars, hence the name. Less milk than a Brauner, leading to more coffee intensity.
Fiaker
Named after the Viennese horse carriage drivers: a strong Mokka served in a glass, refined with a shot of cherry brandy (Kirschwasser) or rum, and finished with whipped cream. A drink that definitely warms you from the inside.
Maria Theresia
A double Mokka refined with a shot of orange liqueur and a generous topping of whipped cream. Named after the famous Austrian Empress who, if you believe the stories, had quite a fondness for orange-flavored coffee.
Kleiner Schwarzer
Basically an espresso – the Viennese counterpart, to be exact. Pure Mokka without milk, short and strong.
Traditional Pastries (“Mehlspeisen”)
In Vienna, a “Mehlspeis” is not just a dessert, it’s a way of life. Every day, our baking grandmas and grandpas freshly prepare their favorite pastries.
Mehlspeis
The ultimate Viennese umbrella term for all sweet baked goods: whether cakes, strudels, tarts, Buchteln, or a simple Gugelhupf. In Vienna, a Mehlspeis is never just a side dish or an afterthought, but a standalone meal in its own right.
Buchtel
Fluffy yeast dough pastry filled with plum jam (Powidl), baked to a golden brown and served warm with rich vanilla sauce. One of Vienna’s most popular pastries and absolutely indispensable here. Getting the dough this fluffy is an art form that our baking grandmas and grandpas have truly perfected.
Apfelstrudel
Paper-thin stretched dough filled with apples, cinnamon, raisins, and breadcrumbs. The dough must be pulled so thin that you could easily read a newspaper through it. That’s not just a saying; it’s the real quality standard of our senior bakers.
Sachertorte
Decadent chocolate cake with apricot jam, traditionally served with whipped cream. Austria’s most famous cake, invented by Franz Sacher in 1832. At our cafe, it’s not baked according to the hotel secret, but following the years-long proven family recipe of our baking grandmas and grandpas.
Gugelhupf
A simple Bundt cake in its characteristic ring shape with a hole in the center. A classic Viennese family favorite that exists in countless variations: with poppy seeds, nuts, chocolate, or lemon. Prepared at our place according to the mood and whim of our baking grandmas and grandpas.
Topfenstrudel
Just like the apple strudel, but with a rich, creamy filling made from curd cheese (Topfen). The underrated strudel masterpiece of Austrian baking. If you only know apple strudel and haven’t tried Topfenstrudel yet, you are truly missing out.
Viennese Language & Coffee House Terms
The Viennese coffee house has its very own vocabulary. We love to clear up the most common terms for you.
Schanigarten
The outdoor seating area of a Viennese coffee house or restaurant. In summer, it becomes the heart and soul of the Viennese lifestyle. There’s a reason why Vienna is regularly named one of the world’s most livable cities. Once you snag a spot in a Schanigarten, you won’t give it up easily. We have one in Schleifmühlgasse and one in Johannesgasse.
Stammtisch
The traditionally reserved table for regular guests in the coffee house, often marked with a small, distinct sign.
Kaffeesieder
The historical professional title for coffee house operators, dating back to the very beginnings of coffee culture in Vienna. Today, it is still used as an official guild name within the Vienna Economic Chamber.
Grant
The typical Viennese term for a grumpy, slightly dissatisfied yet charming mood. The “Wiener Grant” is the most affectionate cliché about the locals: grumpy on the outside, warm-hearted on the inside. At Vollpension, a fresh, warm Buchtel breaks any Grant – promised!
Culture & Institutions
The Viennese coffee house is more than just a place – it’s an institution. These terms explain its cultural and social framework. Find out more in our Viennese Coffee House Guide.
UNESCO Intangible Cultural Heritage
Since 2011, the Viennese coffee house culture has been officially listed in the UNESCO Inventory of Intangible Cultural Heritage. What is protected is not a specific building or a recipe, but the feeling, the attitude, and the beautiful slowness of it all.
Third Wave Coffee
A modern movement that views coffee as a high-quality artisanal product, focusing heavily on its origin, roasting profile, and brewing methods – similar to fine wine or craft beer. In Vienna, modern cafes like Jonas Reindl beautifully blend this philosophy with the classic coffee house atmosphere. We explain how Third Wave Coffee and Viennese tradition interact in our article on modern coffee house culture.
Coffee House Etiquette
The unwritten rules of the Viennese coffee house: order your drink by its correct name, never send the accompanying glass of water away, do not stir the Einspänner, round up the bill when paying, and casually say “Machen’s fünfzig” (make it fifty).
Vollpension Terms
These terms explain who we are and how we make a difference. Learn more on our Social Impact Page.
Generational Cafe
A cafe that deliberately brings different generations together: young and old sharing a table, international guests meeting local regulars, and retirees working hand-in-hand with young staff members. Vollpension is the most famous generational cafe in Vienna and Austria. More about our social impact.
SROI
Social Return on Investment: a widely recognized method for measuring and communicating the social added-value that a business generates per invested euro. Vollpension’s SROI demonstrates concretely how much social value is created through every single coffee, every slice of cake, and every workplace. More about our social impact.
Backoma & Backopa
Our affectionate term for the seniors (“Baking Grandmas & Grandpas”) who freshly bake our treats and serve you every single day at Vollpension.
Experience the Terms Live
Melange, Buchtel, generational cafe: at our locations in the 1st and 4th district, all of these terms beautifully come to life.
Social Business
A company that operates commercially while simultaneously pursuing social goals. It is not a charity or an NGO, but a sustainable business model that treats profit and social added-value as completely equal goals. Vollpension is a proud Social Business. More about our social impact.