The History of Viennese Coffee - Part 2
Coffee, as it was prepared then in Istanbul, was a concoction of pulp in water. The Viennese did not take to this, and business was bad. Kolschitzky then, had the inspiration to filter his coffee, to add to it a spoon of cream and a spoon of honey. Success was immediate. This gave Kolschitzky the impetus, to start again.
First he decided to use every newspaper in the city. Then he asked a friend and local pastry cook, Peter Wender, to create a cake especially for him . “What can I make which is completely new?” objected Wender, “with only flour, sugar, eggs and milk, one can not make anything really different!” “Then, give it a new shape,” replied the cafe owner, “my coffee comes from the victory over the Turks, the Turks have a crescent on their flag. Make me something in the shape of a crescent.” Thus was born the Kippel, the basis of what is today called the “viennoiseries”.
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