Getting the Best out of the Beans the Secret of the Perfect Coffee

WITH A FINGER ON THE PULSE OF COFFEE CULTURE

EDITION 02/07 / ¤ 2,40

Getting the best out of the beans The secret of the perfect coffee

Valerie interview: The former “Saint Privat” lead singer on her first solo album and her love of coffee. TRADITION AND ELEGANCE

The “Deco” by Gaggia combines tratition and modern design. Espresso culture at th highest level combines with Attractive looks and the best quality. The “Deco” meets the expectations of real coffee experts.

TRADITION WITH FUTURE

www.gaggia.com / l s t a i n r e o t t n i o d C E 04 New from Julius Meinl Catering innovations 06 Quality-check The steps towards a perfect coffee 08 Top quality coffees From cultivation to preparation “Coffee is a passion, 12 Celebrity interview an attitude to life!“ Interview with singer Valerie JEANNETTE SKRBENSKY-MEINL 14 The quality trend The new experts 18 18 International partners Cafés in Budapest & Hamburg 20 Tips & tricks How to achieve coffee enjoyment 22 Partners in Austria Cafés and hotels in Austria 24 Recipes: coffee desserts From the cook of the year 2007 26 Trendy teas Healthy and hot 27 Life Ball 2007 Looking back

EDITORIAL Dear partners and friends of Julius Meinl,

we are proud to present the first international issue of Meinl Lifestyle - a magazine dedicated to the vibrant Viennese coffee house culture. This culture combines tradition, experience, the Viennese way of living and the world's best coffees with outstanding customer service for very special moments. Since its founding in 1862 Julius Meinl has been providing finest coffees which to this day are personally selected by members of the Meinl family and a team of dedicated coffee sommeliers. At Julius Meinl we continuously strive to provide our customers with top quality products and service. As ambassadors of the Viennese coffee house culture we are passionate about our work and our professional partnerships; Meinl Lifestyle was created to foster these partnerships and continually contribute to our partners’ expertise in premium coffee. The magazine offers comprehensive expert support, interesting and entertaining articles, technical know-how and special gourmet tips. In collaboration with you we would like to serve our consumers pleasurable and inspirational time-outs. Join us and plunge into the cultivated world of the “black gold” and enjoy this issue of the Meinl Lifestyle. Get meinlized and indulge yourself with a good cup of Julius Meinl.

Kind regards, Marcel Löffler Brigitte Maier CEO Julius Meinl Industry-Holding Marketing manager

PUBLICATION DETAILS: Publisher: Julius Meinl Austria GmbH, Brigitte Maier, A-1160 Vienna; Publisher & production: Gastrowerkstatt GmbH, A-1060 Vienna; Editorial office: Anna-Nina Kare, Sebastian Leitner, Elias Kornfeld, Felicitas Herberstein, Daniela Pötzl, Christina Andetsberger; Art direction: Gottfried Moritz; Fotos: Julius Meinl, Conny de Beauclair, Rainer Fehringer, Kurt Heinz, Andreas Hofer, Gerhard Nohava, Christian Stoces; Print: Druckerei Berger, A-3580 Horn.

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s t c u d o r P New from Julius Meinl ORANGE CHOCOLATE MOCCA 2cl Cointreau in a Meinl milk glass. Coat the inside with a thick chocolate cream layer. Add hot milk froth and one espresso. Sprinkle with cocoa or cinnamon. Be inspired!

MOCCA NOCCIOLA LATTE BAILEYS 2cl hazelnut liquor in a Meinl 2cl Baileys in a Meinl latte glass water glass, one espresso with an espresso, covered with with milk froth. hot, creamy milk. New Creations for VANILLA HOT SHOT “Moor” enjoyment 2cl Galliano vanilla liqueur in a Meinl water glass. Add an espresso carefully with a spoon and cover with lightly whipped cream

WHITE RUSSIAN MOCCA BLACK RUSSIAN MOCCA Cold espresso with coffee liqueur, Cold espresso with vodka and topped with whipped cream coffee liqueur and vodka

4 MEINL | Nr. 02/07 | meinlkaffee.at Welcome to Exclusive www.meinlkaffee.at Meinl coffee tamper The coffee sommelier’s or barista’s favourite tool is used to press the ground coffee into the filter holder. The stamp-like form ensures the right level of pressure is applied (15-20 kg is ideal). For totally professional coffee making! You can read more about how to use the tamper on page 20.

Julius Meinl goes online with its new gastronomy website www.meinlkaffee.at. Looking for the latest information on Julius Meinl products, the special Viennese coffee roasting and preparation process, or the company, the founding father of Vienna’s coffee house culture? Look no further – everything you need is now available 24 hours a day. We also bring you news on our current partnership programmes, and details on coffee machines and other accessories. Visitors to the new-look homepage www.meinlkaffee.at will also find prizes up for grabs – just answer the question for a chance to win one of 20 exclusive Julius Meinl coffee tampers (valued at ¤ 69.90). Entries close on 31 December, 2007. www.meinlkaffee.at Meinls Limited … the new winter collection! Meinl Limited Jams bring something magical to the breakfast table with four unusual new varieties. Like “Orange-almond-cinnamon” with the captivating taste of finest almonds, or “Cherry-Amaretto”, the perfect blend of sweet, tart cherries and the subtle bouquet of Amaretto. “Strawberry- Chocolate-Cherry” offers a unique mix of delicate chocolate and strawberry flavours in a fine cherry liqueur. And gingerbread fans will love our “Apricot-Gingerbread” variety – the taste of gingerbread rounded off with sweet, ripe apricots. Meinls Limited… the unique taste of Meinl.

meinlkaffee.at | Nr. 02/07 | MEINL 5 e e c c i i v v r r e e S s The new coffee quality check from Julius Meinl

Better quality – for better turnover!

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6 MEINL | Nr. 02/07 | meinlkaffee.at m Julius Meinl Guaranteeing the best coffee for your customers is a complicated job. But help is at hand – your Meinl coffee consultant can now conduct a quality check on the spot.

1 _ CLEANLINESS & VISUAL APPEARANCE Cups preheated to around 40°C on the coffee machine are a ba- sic requirement for any professional café – but without the help of a tea towel, of course. This can result in the build up of heat and is anyway forbidden under HACCP guidelines. A clean grinder is essential and coffee bean holders should also be cleaned regularly, as mould can build up in the oily residues found there. Check the dosage unit for residual coffee, as this can prevent the correct amount of coffee being used. Finally, empty (!), clean filter holders should always be left mounted in the distribution unit and not allowed to cool down beside the machine.

2 _ TECHNIQUE MATTERS It is important to clean the machine regularly, also during use. The distribution unit should be rinsed several times a day using a blind filter or rubber washer to remove residues which can in- fluence the taste of the coffee. Make sure the filter holder is clean and dry before use. Compress the coffee, preferably with a tamper, by applying 15-20 kg of pressure; this will provide the necessary level of resistance and the water should take 20-30 seconds to run through, which ensures that enough aroma is extracted from the coffee. Always remember to wipe the filter holder before mounting to avoid damage to the sealing on the distribution unit.

3 _ THE PERFECT MILK It is important to keep milk jugs and steam nozzles as clean as possible. Steam nozzles should be ventilated and wiped with a damp microfibre cloth before and after each use. With cold, fresh milk and the right technique (draw in air and roll the milk) you can produce the perfect, fine foamed milk. However, the milk should never be heated to above 70°C. Rotating the jug keeps the milk smooth and tapping it on the counter removes any larger bubbles and makes for a thicker foam.

4 _THE PERFECT PARAMETERS For the perfect espresso, you need 30ml water at a pressure of 9 bar and a temperature of between 89°C and 94°C, depending on the variety of coffee. As a result, the water will extract the desired aromas from 7 grams of ground coffee in 20-30 seconds. The crema or coffee foam should be 2-4mm thick, fine pored and should always reform after being stirred.The shade of brown depends on the blend and darkens, so a hazelnut brown tone is not necessa- rily the main thing to look out for.Also, dry leftover coffee grounds are not a sign of perfect taste.

5 _ LAST, BUT NOT LEAST Taste also depends on the correct water hardness, which should be 6-8º dH. If the water is too soft (below 4º dH), this can re- 5 sult in poor quality crema. Knowledge of the technical side of grinding and the grinder is also important. However, the only way to judge the taste is by trying it yourself, so to begin with every barista should make a test cup to check the setting of the grinder,water temperature and pressure. Only well-trained staff will be able to spot problems with the machine from the taste of the coffee and then make the necessary adjustments.

Meinl buys its beans from coffee plantations in Brazil, Nicaragua, Honduras and Guatemala. Coffee berries and flowers on the branch (below)

From the choice of location for planting to roasting and preparation – high quality is a priority to ensure that every cup of coffee is a pleasure to drink. The path from the branch to the cup

BY ANNA-NINA KARE & SEBASTIAN LEITNER

The origin of every popular product ly the finest beans are offered to our cu- influences aroma and acidity. The final is surrounded by legend and coffee is no stomers. Careful harvesting is one of stage which guarantees delivery of the exception – the story goes that coffee the key criteria in determining the qua- highest quality coffee to the customer is was actually discovered by goats, which lity of the coffee - only ripe berries can the packaging. To protect the coffee after eating white blossoms and red ber- be processed. Skrbensky-Meinl gives a against oxygen, odours, damp, heat and ries from a branch were capering brief insight: “On every trip I meet ex- light, which can all be harmful to the around the entire night. porters and visit the fincas where the aroma, Julius Meinl coffee is vacuum More than 1,000 years have passed first stage of processing takes place,” packed after roasting. since that particular anecdote was first she explains. After that it’s up to the café owner to told, but nowadays nothing associated The moment of truth comes at the handle the coffee in a way which keeps with coffee cultivation and production is tasting. 30 or 40 coffees from the region the customers happy. As Jeanette left to chance. are presented for sampling and it is up Skrbensky-Meinl points out, “That me- The motto of Julius Meinl Kaffee, to the coffee expert to decide which are ans café and restaurant owners are “only the best”, is followed systemati- most suitable for the Meinl blend. The partners with the same goal: quality.” cally and to the letter, starting with the flavour of coffee varies from year to ye- choice of location for cultivation: Brazil, ar, so tasting as often as possible is es- Skilful hands make the perfect coffee. Columbia, Costa Rica, Ethiopia, Guate- sential, not just on the plantation, but The quality of the coffee is literally in the mala, India, Jamaica, Kenya, Nicaragua also after transportation and roasting, hands of these partners, so a skilful ap- and Papua New Guinea all have a long and for that, Mrs Skrbensky-Meinl has proach is essential. Although perfect tradition of producing the highest-qua- an entire team at her disposal. beans are the basis for perfect coffee, lity coffee. proper grinding, accurate timing as the Steps towards top quality coffee. water runs through the coffee and above The great tasting. Harvesting takes Quality also depends on the subsequent all cleanliness are vital in guaranteeing place once a year in most growing areas, steps – processing, cleaning and sorting an enjoyable cup of coffee. and this is the opportunity for Jeanette should all protect the aroma of the be- And this is the only way to maintain Skrbensky-Meinl to make sure that on- ans, while the strength of roasting also the loyalty of passionate coffee drin-

8 MEINL | Nr. 02/07 | meinlkaffee.at “Café and restaurant owners are partners with the same goal: quality.” JEANNETTE SKRBENSKY-MEINL

meinlgastro.at | Nr. 02/07 | MEINL 9 y r o t S r e v o C INTERVIEW WITH JEANNETTE SKRBENSKY-MEINL “Coffee is a passion!”

Jeannette Skrbensky-Meinl has MEINL LIFESTYLE: Ms. Skrbensky-Meinl, when you are visiting the plantations, you been responsible for buying have to taste up to 40 different coffees. How hard is it to taste the differences – which green coffee for Julius Meinl for must often be very small? almost ten years. We spoke to SKRBENSKY-MEINL: You certainly need a lot of experience. But I have been tasting every day for the last seven years now. her about her love of coffee, MEINL LIFESTYLE: How do you become a really good taster? how to become an expert coffee SKRBENSKY-MEINL: It can be learned to a certain extent. But you have to have taster and her own favourite the necessary sensory skills. I grew up with tasting and my father started teaching blend. me in my childhood. MEINL LIFESTYLE: So does that mean you drank coffee as a child? SKRBENSKY-MEINL: No, I meant tasting in general, which could be cheese or sausage. My father is a fantastic taster and he taught me to love it too. MEINL LIFESTYLE: Are you passing on this love? SKRBENSKY-MEINL: Yes, I take my 10 year old daughter along to tastings. She’s given a white coat to put on and tastes cocoa. MEINL LIFESTYLE: What makes coffee so fascinating for you? SKRBENSKY-MEINL: Coffee is a passion, an attitude to life! And coffee itself is a living product. The countries where it is produced are beautiful, and coffee is such a big part of life there because the whole economy is based on it. And the local people are very interesting. MEINL LIFESTYLE: How much coffee do you drink per day? SKRBENSKY-MEINL: Actually not that much. One to two cups. Don’t forget that I taste 20 cups per day! MEINL LIFESTYLE: Your favourite blend? SKRBENSKY-MEINL: Our “special espresso” with the highest quality varieties from Central and South America. The exact mixture is a big secret. MEINL LIFESTYLE: And when you are on the road, which type of coffee do you drink? SKRBENSKY-MEINL: I actually don’t like drinking other types of coffee. Usually I take my own or drink tea. But the greatest pleasure when I’m away on business is being served good Meinl coffee. MEINL LIFESTYLE: Can you really taste the difference? SKRBENSKY-MEINL: Yes, of course, because it’s simply better!

Jeannette Skrbensky-Meinl tastes around 20 cups of coffee a day. The other one or two she drinks are purely for personal enjoyment.

kers. Nowadays, rejecting a cup of coffee selberger. “Based on their personal per- he serves, a barista needs a good eye with the vague objection that “it doesn’t ceptions, customers may come to the and should be able to carry out the taste right” is still pretty rare, but things conclusion that they don’t like the taste, different steps for making various types could be about to change. Today’s wine but that may have nothing to do with of coffee automatically,” Wechselberger drinkers have no qualms about spea- the quality of the coffee, but more with explains. king their minds, but the usual respon- poor preparation by the staff, who have For a coffee pro, the movements in- se of the disappointed coffee drinker not been properly trained as baristi.” volved in grinding, tamping (compres- after a nasty experience – never coming The lesson is clear: if you want to of- sing the ground coffee in the filter with back again – is not such a welcome one fer your customers the perfect espresso a kind of stamp) and foaming milk either. in all its different forms, be it a small or should become second nature straight large coffee with milk, melange, cap- away. “The modern technology used in Barista training. “This is the idea puccino, café latte, latte macchiato or espresso machines is a big help, so the behind our courses, which aim to help Viennese iced coffee, you need well- café owner needn’t stand around with a proprietors prepare good coffee,” says trained professionals at the coffee ma- stopwatch like freaks like us! Austria’s leading barista and SCAE*- chine. “Just like a barkeeper, who does- The important point is learning just certified barista trainer, Johanna Wech- n’t use a measuring jug for every drink once how to do things properly.”

10 MEINL | Nr. 02/07 | meinlkaffee.at * SCAE = Speciality Coffee Association of Europe COFFEE BRIEFING – WHAT DETERMINES THE QUALITY OF COFFEE?

1 _ The different growing regions, their climate and the various harvesting methods produce the vast array of tastes exhibited by different types of coffee. 2 _ Only careful sorting, storage and dry transport ensures that good quality is delivered for roasting. 3 _ The roaster looks for the suitable varieties for his blend by conducting test roasts, and has to be able to balance taste differences resulting from harvesting methods. 4 _ He also has to find the right roast for each type of coffee – the duration and temperature at which every coffee generates the best taste and aromas, without being burned or remaining too light or sour. 5 _ When the coffee has been vacuum packed, the customer has a high quality, although not yet finished product. 6 _ With the help of professional espresso machines, the café or restaurant owner can extract the “black gold“ from the coffee beans. However, with only one false move, the result will be black water. 7 _ The correct choice of machine and the right kind of coffee are the first important decisions to be taken. The beans are sorted and roasted in 8 _ The use of the machine is extremely important! The fineness of the grinding, the Meinl factory, then specially vacuum packed to protect the aroma against the time needed for the water to run through, the amount of water and the harmful light or humidity. temperature have to be checked daily to make sure that the coffee always tastes just as good and the customer remains satisfied. 9 _ In order to avoid expensive and often unnecessary call-out charges, the proprietor and his staff should know how the machines work so they can spot and deal with faults themselves. 10_The staff must prepare the different types of coffee identically and above all CORRECTLY. Only in this way will we proudly be able to talk about a single Austrian coffee culture once again.

BARISTA* – THE COFFEE GOURMET The art of preparing the perfect espresso is often underestimated and until now has been the domain of that rather obscure professional, the barista. They love their coffee, their shining chrome machines and their guests. In the past two years the independent SCAE Barista Championships have done a lot for the public image of this particular occupation, as well as promoting espresso drinks as a gourmet experience. A BARISTA is an espresso machine specialist who prepares and serves coffee for the customer, and is familiar with every aspect, from varieties and roasts, to use and maintenance of the espresso machine, and foaming the milk. Each year, the various national champions (in four different and unrelated disciplines) go head to head for the world championships. Coffee expert Johanna Julius Meinl has a team of specialists for all activities from purchasing to roasting Wechselberger knows all of and sales, and also offers coffee and barista training courses for café owners and the tips and tricks of coffee preparation. restaurateurs and their staff. This service is also open to those who are not Meinl customers. You can find further details on page 16.

* Barista: a coffee expert or coffee sommelier meinlkaffee.at | Nr. 02/07 | MEINL 11 t y s t a i f r k b a e l e e r b C

being onstage anymore. It’s about the Maybe rock music, or a musical? interaction with the audience, and se- There’s definitely still a lot. But I eing their faces and reactions. doubt that I’ll become a punk rocker You also have lived and played in any time soon! I could imagine myself France, so why did you decide to taking on a role, though, maybe in a launch your music career from Austria? musical or a film, perhaps something a Austria is home and that’s a stroke bit more dramatic. of luck for me because there are a lot As a child you spent several years in of fantastic musicians here. Austria is a Russia, because your father worked the- VALERIE SAJDIK was a member musical country, you can feel that. re as a diplomat and your mother as a of the Austrian girl band “c-bra”. Is your decision to sing in German journalist.What are your strongest me- Their most famous single: “Make up your mind”. After the break- also connected to that? mories of that time? up of the band Valerie teamed up VALERIE German is a beautiful language. The colour grey, concrete high ri- with the Viennese electronic ar- is one of Austria’s biggest I had a few inhibitions at the begin- ses, anonymous calls. As a foreigner tist Klaus Waldeck on the “Saint ning about being able to express you were kept under surveillance and Privat” project for which she music talents and recent- myself the way I wanted, without that from time to time there were control received the Amadeus Award for Best Newcomer. In 2006, Valerie ly received the prestigious simple, attractive sound that the calls. But I also remember the sincerity started her solo career. Her al- French language has. But once you and generosity of the Russians. bum “Picknick” came out in May, Amadeus Award for Best get over your prejudices, you realise You also spent a lot of time in Fran- and her latest single “Regen” Newcomer for her project how beautiful German can be in songs, ce and the USA. Did you miss Austrian was released at the start of and how gentle the language can November. coffee being so far away from home? www.valeriesajdik.com “Saint Privat”. Now she sound. Coming to that conclusion Oh yes, the coffee and the coffee is storming the charts was a really exciting process. house tradition. with her solo album, Until now, you have always perfor- What do you associate with med as a band or a project, but now you drinking coffee? “Picknick”. are giving your first solo performance. I really enjoy drinking coffee. So-

BY ANNA-NINA KARE Music for pleasure

In a Meinl Lifestyle MEINL LIFESTYLE: Valerie, you started studies I was always hanging out with “Drinking coffee helps me metimes coffee is the motivation for out as a singer at a really young age different musicians. Then about five me to get up and sometimes just a way interview she talks about and had your first recording contract at years ago I finally decided to take the when the ideas dry up of passing the time when I’m at a loose the start of her career as 14. Coincidence or strategy? plunge. during song writing. It end, like when I’m writing songs toget- VALERIE: Absolute coincidence. I had Your latest CD features some of your her with my musicians. Then someone a musician, why she a small singing role during a school own songs and lyrics.Will there be even helps me relax.” says “Let’s have a coffee” and the situa- sings in German and performance. There was a producer more Valerie in your songs in future? VALERIE SAJDIK tion becomes more relaxed straight sitting in the audience and he asked For me, song writing is a real away. I always associate coffee with vi- why coffee drinking me if I would like to record a demo, process and a craft which you have to sits to my grandmother as well. She al- needs time. which actually ended up as a few learn. I’m right at the beginning, but ways offered me the choice between a dance singles. that’s nice too, because I still have the mug and cup – I always went for the Despite this early chance at a singing chance to develop on that front. mug because it was bigger! career you studied law. Did you have I would never see myself as a pure How does that feel? How important is it for you to enjoy some doubts about whether music could performer. My lyrics are stories which I stand there totally alone and drinking coffee? really be your career? emerge from my observations and take all responsibility. But that’s exactly I think the art of preparation is im- My heart was pretty much set on it, feelings. what I wanted to do. This was a neces- portant, it has to be done with love. but I decided to take my time. I just You’re also giving more and more sary step for me, a process of develop- There’s nothing worse than drinking never wanted to work aggressively to- live performances.What do you like ment which hasn’t been completed bad coffee which upsets your stomach. wards a career in music. Mind you, I about that? yet. Coffee is a high-quality product and took every chance I got to make music, Singing live gives me a lot of plea- On the subject of the future: Is there that quality has to be preserved. Coffee and when I was in Paris during my sure, and now I can’t imagine not anything you would still like to try? drinking is also connected with time.

12 MEINL | Nr. 02/07 | meinlkaffee.at meinlkaffee.at | Nr. 02/07 | MEINL 13 t y s t a i f r k b a e l e e r b C

BY ANNA-NINA KARE Music for pleasure

12 MEINL | Nr. 02/07 | meinlkaffee.at meinlkaffee.at | Nr. 02/07 | MEINL 13 d n e r t o r t s a G The quality trend Our guests always want the best. They want to Äbe pampered. And most importantly, nobody can fool them anymore. Our guests are increasingly becoming experts in enjoyment and quality.

Proper tasting can be learned in Quality is “in” again. It is becoming can now be seen as a trademark. special sensory courses. more and more important for consum- Not only technical equipment, cars ers to be able to separate the proverbial or shoes are now expected to meet the- wheat from the chaff. se high expectations; top quality should As Klaus Wübbenhorst, economist now be a feature of consumer goods as and head of market research institute well. And since more and more of us GfK puts it, “Consumerism is still want to test quality ourselves, the trend strong, but brand loyalty is also beco- towards developing expertise is boo- ming a more and more influential fac- ming. Be it wine, whisky, cheese or cof- tor.” To put it another way: three out of fee, plenty of courses now exist which four Austrians now base their purcha- give ordinary consumers the chance to sing decisions on product quality. Price become half-decent experts (see box is playing a less important role – quality left).

14 MEINL | Nr. 02/07 | meinlkaffee.at d n e r t o r t s a G WHERE TO BECOME A SPECIALIST

COFFEE SPECIALIST COURSE The Julius Meinl Coffee Academy can turn anyone into a real pro. A range of seminars on coffee-related subjects are offered, with Meinl’s own experts providing information on coffee cultivation and processing, the proper preparation, and coffee machines and grinders. Vien- nese and international preparation methods are also featured. A real favourite: coffee tastings. For more information and course registration, go to: www.meinlkaffee.at/service Starting in 2008, Julius Meinl Coffee Academy’s interesting new course programme will be offering a few surprises to participants in the various seminars and training modules. Make sure to register early via our homepage to receive information on upcoming courses.

Johanna Wechselberger, co-founder ingredients and to sell mineral water for of the Vienna School of Coffee shares ¤ 1.80 is the wrong approach, is Lafer’s that opinion: “Vienna has a very well forthright comment. developed coffee house culture, but not These new levels of quality aware- everyone knows what is required to ness are most obvious in the case of wi- make a really perfect coffee”, says the ne. Sommelier courses have taken off, quality fanatic who missed out on last giving more and more people an insight year’s “National Coffee in Good Spirits into the mysterious world of the fruit of Championship” by just a single point. the vine. The training on offer appeals This could soon become a problem, to every taste and budget, ranging from as increasing numbers of coffee drin- a one-evening crash course to a one-ye- kers are not only buying the best ma- ar wine academy course. Austria seems chines on the market for use at home, to be good terrain for producing som- but also seeking private training at the meliers as well, as the case of Aldo same schools. “People who are used to Sohm from Tyrol illustrates. This year quality at home will also demand the he was crowned the top sommelier in same in a café,” explains Wechselber- the USA only two and a half years after ger, who herself has taken the step up making the move across the Atlantic. from enthusiastic amateur to expert. He is also a four-time winner of the She remembers the early stages of that award for Austria’s best sommelier. development: “I bought this huge pro- Even water has its own professio- COURSES fessional espresso machine and I could nals now. Mineral water sommelier Ar- From A (Anfängerkurs Diplom-Barkeeper only install it outside in our winter gar- no Steguweit has made a name for him- = Beginners course, certified barkeeper) den. The first thing I did was to take it self in Berlin and caused something of a to Z (Zigarren-Spezialist = cigar specialist) to pieces and then reassemble it so that stir with his reviews. A glance at the latest course book of the it was attached to the garden hose.” The water expert of the Hotel Re- Wirtschaftsförderungsinstituts WIFI (In- The few remaining coffee roasters gent in Berlin also knows a thing or two stitute for Business Development) con- are also looking to take advantage of about the tastes of the stars – Madonna firms that gastronomy specialisation is a the consumer trend towards high quali- prefers a drop from the Norwegian wil- growing trend: certified barkeeper, coffee ty coffee. “Once you’ve learned to ap- derness, Mariah Carey goes for water specialist, barista, wine consultant, certi- preciate freshly roasted coffee, it’s pret- from the South Pacific, and actress Ca- fied sommelier, certified cheese somme- ty hard to kick the habit”, says Christian therine Zeta-Jones’s favourites come lier, cigar specialist and many more are Schrödl from the roasting company Alt from her Welsh homeland. This fascina- all part of the course programme there. Wien. tion with differences in quality is what For more details, see www.wifi.at, The trend towards quality in the ca- makes Steguweit a true purist – a slice www.sommelier.at tering industry is still massively undere- of lemon or ice cubes are an absolute stimated, is star cook Johann Lafer’s di- no-no. In other words, a real quality agnosis. To skimp on the quality of the fan…

16 MEINL | Nr. 02/07 | meinlkaffee.at 70637_A4 inserat_4c_hoch.indd 1 70637 www.dopplerschirme.com Fax 07722/66918 07722/63205-0 Tel. A-5280 Braunau-Ranshofen Schloßstraße 24 E. Doppler&CoGmbH doppler Garden Furniture Seating requierments Umbrellas Advertising Sunshades Umbrellas Gartenmöbel Sitzauﬂagen Werbeschirme Sonnenschirme Regenschirme 11.10.2007 13:12:59Uhr l a n o e i s t a a c n r w e o t h n I s Tradition and modernism – the art of confectionery in Budapest Café Gerbeaud in Budapest is famous for its sweet delicacies and its exquisite coffee. BY ELIAS KORNFELD

IN THE HEART OF BUDAPEST admired. The Swiss-born Gerbeaud took “Gerbeaud”. The name alone melts over the café in 1890 and enchanted Café Gerbeaud shines with the on the tongues of visitors to this the guests with Parisian cremes, and count- splendour of bygone ages. most famous café in the very heart of less cakes and sweets, and within a few A meeting point for artists, intellectuals Budapest. Not to mention the sweet, fine years had become synonymous with and lovers of its unique sweets. delicacies of Hungarian confectionery quality and the art of baking. His creati- that accompany the espressos or cap- ve business acumen also brought him puccinos. recognition and an invitation to sit on With its unique Gründerzeit (Literal- the jury at the World Exhibition in 1898 ly: the Founding Epoch) ambience, inclu- and 1900 in Brussels and Paris respecti- ding a Louis XIV-style rococo ceiling, vely. As in those days, Café Gerbeaud to- Gerbeaud is a meeting point for artists, day blends tradition and modernity, so intellectuals and journalists, and has lost why not enjoy a fine cup of Julius Meinl none of its original flair. The name of coffee there on your next trip to Buda- Emil Gerbeaud is also still revered and pest. www.gerbeaud.hu

18 MEINL | Nr. 02/07 | meinlkaffee.at Viennese melange and croissant in the centre of Hamburg The Julius Meinl Café brings Vienna’s world famous café culture to the far north. BY FELICITAS HERBERSTEIN

EUROPA PASSAGE HAMBURG – the shopping arcade with its exclusive location directly on the Binnen- alster between the Jungfernstieg and Mönckebergstrasse.

FROM VIENNA TO HAMBURG NOT JUST A CAFÉ – MORE AN ORIGINAL JULIUS MEINL: A NEW TWIST ON Central Europe’s cultural jewel and VIENNESE COFFEE HOUSE VIENNESE CHARM the prosperous Hanseatic city between This one-time centre of work and life The Julius Meinl Café in Hamburg is a the Elbe and the Alster rivers lie 940 kilo- for famous writers and regular haunt of skilful blend of Viennese tradition and me- metres apart. Just as Vienna is labelled well known artists, politicians and scien- tropolitan modernism. Star designer Mat- an “East-West axis”, for many people, tists, the Viennese coffee house is as im- teo Thun gave the café an international Hamburg with its impressive port is a portant a part of cultural life today as it flair with its deep red tones and polished “gateway to the world”. But what con- was in the past – and not just in Vienna. oak, tempting the residents of Hamburg to nects the diverse, cosmopolitan city of Sometimes cosy and plush, sometimes take time out from their hectic everyday Hamburg with traditional Vienna? An stylishly reserved, each has its own Lives and enjoy a Viennese melange with a especially delightful location where charming features. jam-filled croissant, mocha with whipped Vienna’s café culture is presented in a cream accompanied by a “hand-pulled” more modern style: The Julius Meinl the end apple strudel, or Sachertorte washed down Café in the chic Alster district. Opening at with a “kleiner brauner” coffee. of November.

Rich red tones and burnished oak – the perfect setting to take a break and enjoy a coffee.

meinlkaffee.at | Nr. 02/07 | MEINL 19 s k c i r t & s p i T The path to perfection A coffee is more than simply a coffee – a lot goes into making it as pleasurable an experience as possible for the customer. A new book from Julius Meinl, “Tips & Tricks”, offers some advice for perfect coffee enjoyment.

With its special form, the new Meinl-design tamper guarantees perfect coffee pressing (15-20 kg of pressure is ideal).

Pick up a copy of this high-quality publication for you and your staff by ordering from our homepage at www.meinlkaffee.at and we will do the rest – one of our coffee experts will deliver it personally.

WRONG RIGHT

The coffee must be pressed evenly.

The perfect espresso needs a perfect crema. The crema is a good indication of how well the coffee has been prepared.

WRONG: The cream is light in colour and dissol- WRONG: The crema is dark with bubbles and RIGHT: Golden brown, even, ves quickly, the coffee has a very light taste. white droplets, the coffee tastes bitter. thick crema without bubbles. POSSIBLE PROBLEMS: extraction time too short , POSSIBLE PROBLEMS: extraction time too long , temperature and / or pump pressure too low. temperature and / or pump pressure too high. POSSIBLE SOLUTIONS: Grind more finely, press POSSIBLE SOLUTIONS: Grind more coarsely, erfect more strongly, put more coffee into the filter, use press more lightly, put less coffee into the filter, The p fresh coffee, check the temperature and pump check the temperature and pump pressure. esso! pressure. espr

20 MEINL | Nr. 02/07 | meinlkaffee.at COFFEE VARIETIES – THE SUBTLE DIFFERENCE

KLEINER/GROSSER BRAUNER A single or double espresso with the cream served separately (the guests add the cream to the coffee themselves).

VERLÄNGERTER – black/ white An espresso with additional hot water; for white, served with milk. TIP: Never prepare a simple espresso with twice the amount of water – after 30 seconds, only bitter and harmful substances are extracted from the coffee, giving it an unpleasant taste!

MELANGE An espresso with milk and a little foamed milk. (= small latte)

CAPPUCCINO The Italian recipe: 1/3 espresso, 1/3 creamy milk, 1/3 fine milk foam, topped with a sprinkling of cocoa.

LATTE MACCHIATO Put 2/3 foamed milk into a glass, wait until the foam settles and carefully add a single espresso from a small jug. This creates 3 layers. („Macchiato“ = speckled)

The perfect espresso! Register at www.meinlkaffee.at

meinlkaffee.at | Nr. 02/07 | MEINL 21 s e s a c w o h S Austria’s ultimate coffee enjoyment

Coffee chez Mozart The charming Café Classic forms part of “Wolferl’s” Salzburg home. The best in coffee tradition, served up by Markus Götzenauer. Markus Götzenauer, who runs the Ca- which also houses a museum drawing in fé Classic in Salzburg, expresses his idea over 100,000 visitors a year, enjoys great of quality in simple terms: “Just coffee popularity and has built up a large base and cake isn’t enough”. A carpenter by of regular customers over the last seven trade, he trained part-time to become a years. chef and is an enthusiast in every sense This is mainly thanks to the choice of the word. His café in Mozart’s house, Austrian and Italian coffee specialities on

A lounge? A bar? A restaurant? Li- mes on the Hoher Markt in Vienna is Limes – the chameleon of the restaurant scene not easily labelled. During the day, it’s a cool location for a business lunch; in the evening, a lively chic restaurant with the finest cuisine and a bar for parties as well. One thing never changes, though: the quality of its cuisine. Limes operator Franz Haslauer (previously at Cantinetta Antinori and Novelli) ) offers Austrian cuisine with Mediterranean influences and always uses the freshest ingredients. For those who prefer something a bit heartier, the menu also includes a selection of excellent burgers.

22 MEINL | Nr. 02/07 | meinlkaffee.at Singles hotel AVIVA –

Markus Götzenauer, manager of Café Classic in Salzburg and a big fan of quality products like Meinl coffee.

offer, not to mention the six different looking for that breakfasts, two daily set lunches and range of snacks. one true love “I’m a real quality fanatic about what goes onto the guests’ plates, or into their Ready for a holiday, but all alone – it’s enough to put a cups,” says Götzenauer of his philosophy. damper on anyone’s holiday planning. Travelling alone, with The applies especially to the coffee, no one to talk to, isn’t everyone’s cup of tea. But help is now hence his decision to serve only Meinl’s at hand for lonely hearts looking to hit the road – in St Ste- “Espresso Spezial” and “Del Moro fan am Walde in Upper Austria, the site of Europe’s first ho- Espresso”. tel for single travellers, which opened this autumn. But even the finest products have to Franz Engleder and Werner Pürmayer, the managers of handled carefully, and to guarantee top AVIVA Single Resort & Spa see a huge potential in the single quality for the customer, all nine mem- travellers market: “According to our research, single travel- bers of staff have completed a barista lers are interested in relaxation and the great outdoors, and course. Markus Götzenauer and his sales they definitely have the income to be able to afford such a The men behind the singles manager Jürgen Bauer have a close per- vacation.” The four-star hotel offers a roomy wellness area, hotel: Franz Engleder and sonal relationship: “We know that we wonderful cuisine, a disco and tasty Meinl coffee. Werner Pürmayer. can rely on each other 100%,” says So, take a break, get to know new people – and maybe Götzenauer of the partnership with his even your ideal partner. Someone might even ask: “How about coming back to my longstanding coffee consultant. place for a coffee?” Just let the waiter take care of that bit.

www.cafeclassic.at www.singleresort.at

The décor at Limes could be described n of the restaurant scene as lounge style. Leather furniture, veneer counters, transparent curtains and more than a touch of green. And if you’re thinking of lime green, think again: history is much more influential than fruit in this respect. Says Haslau- er: “In Roman times in Vindobona, the city limits were at the Hoher Markt, so we decided on a historical reference in the name for the new café restaurant – from the Latin for “limit”, “limes”.

www.restaurant-limes.at

Cool but comfy: the décor at Limes mixes dark wood and bright green.

meinlkaffee.at | Nr. 02/07 | MEINL 23 s e p i c e JOACHIM GRADWOHL, Cook of the Year 2007, presents the best coffee desserts. R

Crème brûlée on Iced Coffee fig carpaccio (serves 6 to 8) Chocolate Tart (serves 6)

Ingredients Ingredients 600 g milk 150 g marzipan 75 g cream 50 g coffee-flavoured chocolate 125 g sugar 2 eggs 250 g egg yolks 40 g sugar 3 sheets of gelatine 250 g cream 4 g instant coffee 1 tsp instant coffee 8 ripe figs

Preparation: Bring the cream, sugar and instant coffee to the Preparation: Beat the eggs with the sugar and instant coffee in a boil and add the softened gelatine. Beat the milk and egg yolks bain-marie, remove, and beat until cool. Roll out the marzipan and add the cream mixture. Put into a rimmed baking tin and thinly and put into a cake tin. Brush with chocolate. Whip the bake in convection oven at 90°C for 90 minutes. Peel figs, place cream. Add the remaining chocolate to the egg mixture, fold in between two sheets of cling film and squash until thin, put the cream and empty into the cake tin. Place in the freezer for into the freezer for a few minutes and then remove the cling four hours. film. To serve, place the figs on a plate and marinate with a little lemon and sugar (Grand Marnier).

TIP: Make sure the brûlée has cooled completely, cut into pieces, then remove carefully from the baking tin with a palette knife and place on top of the figs. Sprinkle with cane sugar and caramelise.

MEINL COFFEE TIP MEINL COFFEE TIP Latte Macchiatto Espresso 2/3 foamed milk, add a single espresso from a small jug, 7-8g coffee, 20-30 seconds cycle time, 30 ml water, served 3 layers, served in a latte glass. with a golden crema in an espresso cup.

24 MEINL | Nr. 02/07 | meinlkaffee.at 2007, presents the best coffee desserts.

Coffee mousse on Mocca soufflé with vanilla foam (serves 6) kumquat ragout (serves 6 to 8)

Ingredients VANILLA FOAM Ingredients KUMQUAT RAGOUT 125 g white chocolate 250 g milk 200 g curd cheese 300 g kumquat* 1 egg 90 g cream 80 g sugar 100 g sugar 1 egg yolk 50 g sugar 20 g instant coffee 250 g orange juice 1 sheet gelatine 3 egg yolks 5 eggs 125 g water 2 dessert spoons 1 vanilla pod 30 g white, ground strong coffee almonds, orange *kumquat = a small citrus fruit 300 g cream rind (untreated) that can be eaten with the 100 g coffee beans skin.

Preparation: : Bring cream and coffee beans to boil and leave to Preparation: Blend the curd cheese with the instant coffee, yolk cool in the refrigerator. Dissolve the chocolate in water. Beat the and orange rind until smooth. Beat the egg whites with the egg and egg yolk in a bain-marie, then remove and beat until sugar until stiff and fold carefully into the curd cheese mixture cool. Fold into the chocolate. Strain off and whip the cream. with the almonds. Empty into buttered soufflé forms and bake Dissolve the softened gelatine in the coffee and fold into the in a preheated oven at 185°C for approximately 27 minutes. chocolate mix, fold in the cream and leave to cool for about two Kumquatragout: Quarter the kumquats and bring to the boil hours. quickly in water (to remove the bitter taste), strain and boil with Vanilleschaum: Boil the milk and cream with the vanilla pod. Mix the other ingredients. the egg yolk with sugar and blend into the milk until it thickens.

TIP: Warm the vanilla foam before serving, blend and put into a THE MASTERS OF MEINL soup bowl. Shape the mousse into small dumpling-like forms GOURMET CUISINE and place on the vanilla foam. Garnish with caramel. Joachim Gradwohl (left) was named Cook of the Year 2007 by Gault Millau, one of many awards for the chef at the Meinl Restaurant am Graben in Vienna. Josef Haslinger MEINL COFFEE TIP (right) is the house chef patissier. He uses only the best ingredients for his sweet creations, like Belgian violet chocolate, Piedmont hazelnuts Maria Theresia and Bourbon vanilla. A small espresso with orange liqueur, brandy, sugar and whipped cream topping. Served in a melange cup.

meinlkaffee.at | Nr. 02/07 | MEINL 25 n o i t c e l l o c a e T A nice cup of Meinl tea, perhaps?

The days are drawing in, the nights are getting longer – and colder.Which means The Julius Meinl tea range includes more time for a nice various black teas from Assam, Ceylon hot cup of tea. Julius and Darjeeling, and a wide variety of Meinl offers a wide fruit and herbal and attractive range teas. For big tea drinkers, Meinl Tea of high quality teas. Big Bags are now available – one bag BY SEBASTIAN LEITNER for a whole pot! If you only associate the name Julius Rising tea consumption. Tea is not Meinl with coffee, then you would be just a relaxing wellness drink, but also missing half of the picture – we have a an important source of revenue for the long tradition in tea as well, and it has catering sector. Tea consumption in been an important part of our product Austria has been on the rise for many range since the company was founded in years now. So in addition to the extended 1862. Our Assam, Darjeeling and Ceylon product range, Julius Meinl is also offe- varieties are imported from the world’s ring customers a new, high-quality tea best plantations. selection which should make a good cup New design, new varieties. We have of tea even more attractive. plenty to offer tea lovers: black teas from Serving tea correctly. For that perfect Assam Special to Earl Grey, green teas, tea experience, the amount and tempera- herbal teas, fruit teas from mixed fruit to ture of the water are vital, as well as the rosehip hibiscus, each in individually infusion time. Black teas need 99°C and wrapped tea bags, and now in a newly de- three minutes, while for white or green signed pack. We also have two tasty new teas, depending on the variety, 80 to 90°C flavours, Apple Cassis and Mixed Herbs, and between 40 seconds and two minu- and for those who just can’t get enough tes will give that perfect taste. of their favourite tea, why not try the “Tea Julius Meinl salespeople have all Big Bags” option – two black tea and four attended special tea seminars and are fruit tea varieties in four gram bags. Ideal glad to pass on their professional know- for a pot or a jumbo-sized mug! ledge.

STAY HEALTHY, DRINK TEA Tea is not just a luxury product, but also a natural form of medication. 5,000 years ago, tea was used in China only as a healing remedy. When tea arrived in Europe in the 17th century, the leaves were sold as a miracle cure for various illnesses. Numerous current scientific studies have also proved that tea has a positive impact on health. Decreasing the risk of cancer. Current press reports have shown that green and black teas strengthen the immune system and decrease cancer risk. They contain amino acids which stimulate the killer T cells, the body’s “health policemen”, which in turn can recognise and fight cells infected with viruses. In addition to vitamins A, B, B12, C and minerals such as potassium, calcium and fluoride, green tea contains some 130 substances, including vital flavonoids which give plants their colour and protect them from harmful environmental factors. They also have a positive impact on several metabolic processes. Flavonoids are also said to decrease the risk of cardiovascular illnesses. White teas contain polyphenols, potent antioxidants which neutralise free radicals and strengthen the immune system.

26 MEINL | Nr. 02/07 | meinlkaffee.at Julius Meinl at Life Ball 2007

Life Ball FANS OF THE MEINL COFFEE07 LOUNGE The Meinl Coffee2 0Lounge was certainly the place to be for those who needed that little caffeine shot to make sure the fabulous night did not come to an end too soon. This year’s celebrity coffee lovers included ORF Director General Comedian Elton Alexander Wrabetz, comedians Thomas Hermanns and Elton, and columnist Karl Peter L . Eppinger Hohenlohe. Klaus Eberhartinger

Christoph Wagner-Trenkwitz Karl Hohenlohe Alexander Wrabetz + his wife

Thomas Hermanns Nighthawks Nicole Burns-Hansen

meinlkaffee.at | Nr. 02/07 | MEINL 27 n n a m g r e B & k e c i l r e M , r e n m e ThankfullyGut, dass there es arekeine no Haubencaps on fürcoffee Kaffeegenuss enjoyment, D otherwisegibt, sonstwe would müssten have wir to changeunser schönes our trademark.Markenzeichen verändern.

TheSo schmecktunique taste nurof Meinl.Meinl.