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Coffee Specialties

This list of coffee specialties contains an overview of common and well-known types of coffee preparation. From about 1885 the spread of espresso machines (portafilter machines) began.

    

Italy

For all espresso drinks including cappuccino, latte, latte macchiato, we recommend Vee's Italian Roasts and Vee's Espresso Crema Napoli.

Espresso - 25 ml coffee concentrate prepared in about 20 seconds on a portafilter machine. The suspended particles in the espresso create a suspension and the coffee oils create an emulsion. Both, emulsion and suspension, contribute to the fullness of the espresso. The emulsion (aromatic coffee oils) contributes significantly to the aroma of the espresso. 

Doppio - double espresso, 2 x 25 ml or 50 ml prepared in 25 - 30 seconds. 

Ristretto - Espresso with less water (15 - 20 ml instead of the usual 25 ml) - the espresso running out of the machine can be stopped at approx. 2/3 of the filling level. 

Espresso lungo - Espresso with double the amount of water (50 ml). 

Cappuccino - espresso with milk foam (semi-fat milk) - do not let the milk become too hot, compress the foam by tapping the jug on the table. 

Espresso macchiato - espresso with a little milk foam. 

Latte macchiato - espresso, hot milk and milk foam: pour milk with foam into a glass, top up with espresso. The espresso settles between milk and milk foam. 

Caffè latte - Italian variant of milk coffee, fill up espresso with hot milk.  

Caffè americano - coffee prepared on a portafilter machine.  

Caffè corretto - espresso with alcohol, mostly grappa.  

  

Germany

Latte - extended brewed coffee 50/50 with warm milk. Milk coffee "French Style" can be prepared excellently with Vee's French roast. A very dark roast with smoky aromas that have been widely used in France since the beginning of the 20th century. Vee's Grand Cru roast and Vee's Wiener roast are ideal for milk coffee. Unmixed offer to Vee's Sumatra, Vee's Sulawesi or Vee's Guatemala Genuine Antigua on. 

Mocha or Turkish coffee - a very finely ground coffee that is boiled up two or three times, strongly sweetened and served with coffee grounds - Vee's Real Arab Mokha from Yemen, Vee's Mokha Java or Vee's Arabian roast are particularly suitable.   

Iced coffee - Iced coffee does not work with industrially roasted coffee because "cold coffee" does not taste good: it is much too acidic. Industrially roasted coffee with only approx. 2 minutes of roasting is an externally browned raw product with high acidity. Vee's Italian roasts are therefore ideal for iced coffee: due to the slow, intensive roasting, the acid in the coffee is almost completely broken down and the sugar in the coffee bean is caramelized (brown colour). This makes Vee's Italian roasts, brewed like coffee and then cooled, sweet even without sugar. Serve with a little sugar, vanilla ice cream and, if necessary, a little whipped cream and cocoa powder. 

Pharisees - brewed black coffee covered with rum and a topping of whipped cream. Since the rum dominates the coffee, a coffee with a greater abundance is recommended: Vee's Guatemala Real Antigua, Vee's Grand Cru roast, Vee's Italian roast, Vee's Espresso Crema Napoli, Vee's Mokha Java. 

Rüdesheimer Kaffee - brewed coffee with brandy and a little bit of sugar, with whipped cream, vanilla sugar and chocolate sprinkles. Since the brandy dominates the coffee, a coffee with a greater abundance is recommended: Vee's Guatemala Echter Antigua, Vee's Grand Cru roast, Vee's Italian roast, Vee's Espresso Crema Napoli, Vee's Mokha Java. 

  

Austria

For the coffee specialties from Austria, we recommend Vee's Wiener Röstung, a mixture of tall Grand Cru coffees, dark brown roasted mixed with so-called "body coffees", coffees that contribute to the fullness of a mixture, black brown roasted. A mixture of chocolate and subtle smoky aromas.

Alpine coffee or mountain coffee - coffee with whipped cream , egg yolk and fruit schnapps; Vee's Viennese roast.   

Biedermeier - Coffee with whipped cream and Marillenlikör, ideal for Vee's roasted Viennese, Vee's Italian roasts, Vee's Espresso Crema Napoli, Vee's Grand Cru roasting, Vee's Guatemala Genuine Antigua, Vee's Mokha Java. 

Brown bowl - half coffee, half milk, Vee's Viennese roast or Vee's French roast are ideal . Vee's Alter Brauner Sulavesi , Vee's Sumatra Lintong and Vee's Guatemala Echter Antigua offer a variety of varieties. 

Small brown - simple espresso with milk or cream. Ideal for Vee's Viennese roasting or Vee's Italian roasting . Attention: The Viennese roasting forms very complex aromas and not a stable crema. That is why Vee's Wiener Roasting can always be served with milk or cream, less than pure espresso, where the crema is important.

Big brown - double espresso with milk or cream: Vee's Wiener Roasting or Vee's Italian Roasting. 

Double Mocha - double espresso: Vee's Italian roasts or Vee's Espresso Crema Napoli. 

Einspänner - Espresso in a glass with a lot of whipped cream (double Einspänner: double espresso). Vee's Italian Roasts or Vee's Espresso Crema Napoli. 

Fiaker - double espresso in a glass with a lot of sugar and a glass of Sliwowitz or rum (Vienna). Since the Sliwowitz dominates the coffee, a coffee with a greater abundance is recommended : Vee's Guatemala Echter Antigua, Vee's Grand Cru roast , Vee's Mokha Java, Vee's Italian roast, Vee's Espresso Crema Napoli. 

Franciscan - light melange (espresso with milk or cream) with whipped cream: Vee's Italian roasts or Vee's espresso crema napoli.

Coffee wrong - 1/3 coffee with 2/3 milk (Vienna). With this mixing ratio you need a strong coffee with great fullness that does not go under in the milk: Vee's Guatemala Echter Antigua, Vee's Grand Cru roasting, Vee's Mokha Java, Vee's Italian roasting , Vee's Espresso Crema Napoli, Vee's Wiener Roasting , Vee's French roasting, Vee's Sumatra Lintong , Vee's Old Brown Sulavesi . 

Capuchin - black coffee with a dash of liquid cream. Ideal for Indonesian coffees such as Vee's Sumatra Lintong or Vee's Alter Brauner Sulavesi , but also for Vee's Grand Cru roasting and Vee's Wiener roasting. 

Konsul - Espresso with a little cream: Vee's Italian roasts, Vee's Espresso Crema Napoli. 

Melange - half coffee, half milk: Vee's Viennese roast, Vee's French roast, Vee's Grand Cru roast. 

Kaisermelange - espresso with egg yolk with honey and brandy / Cognac (Vienna): Vee's roasted Viennese, Vee's Italian roasts, Vee's Espresso Crema Napoli. 

Wiener Melange - Melange, served with foamed milk in a glass (Vienna), similar to cappuccino: Vee's Italian Roast d'Oro , Vee's Italian Roast d'Oro Extra. 

Maria Theresia - Espresso with a dash of orange liqueur: Vee's Italian roasts, Vee's Espresso Crema Napoli. 

Little Black (also Little Mocha) - simple espresso: Vee's Italian roasts, Vee's Espresso Crema Napoli.  

Big Black (also Big Mocha) - double espresso: Vee's Italian roasts, Vee's Espresso Crema Napoli.  

Piccolo - Little black with whipped cream: Vee's Italian roasts, Vee's Espresso Crema Napoli. 

  

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