Coffee, and what is referred to as ‘coffeehouse culture’, is an old Viennese tradition that dates back many Centuries. In Vienna, coffee is offered in many different variations. Until 1946, AÏDA only brewed a few cups of coffee in a back room for a handful of regular guests, as coffee was not for sale at the time. It was simply made upon request for guests in order to supplement the taste of AÏDA’s cakes and sweet pastries. This changed in 1946, when AÏDA put Austria’s first espresso machine into operation at the AÏDA Wollzeile branch in Vienna’s first district. Once coffee consumption rapidly increased, AÏDA installed espresso machines in all its branches, and since then, began importing coffee beans from the best coffee growing areas in Brazil, Guatemala, Costa Rica and Nicaragua in 1958. Two to three times a week, up to five high-quality Arabica coffees in a secret blend are mildly roasted in Vienna, bestowing AÏDA’s coffee with an excellent taste, especially when enjoyed with sweet pastries and confectionery and also making it especially gentle on the stomach. This distinguishes it from Italian coffee, which contains a high proportion of Robusta coffee beans resulting in a much harsher, spicier blend. Depending on preparation (single, double or extended coffee), AÏDA coffee captivates with its multi-layered aroma and fine subtle acid nuances typical for naturally mild Arabica beans. Their strong aromatic body and fruity acidity, in connection with the famous “Schlagobers-Häubchen” [“whipped cream bonnet”], bestow AÏDA coffee with a unique taste. The high quality of raw beans and mild roasting method, also make AÏDA coffee ideal for at-home enjoyment. The AÏDA coffee blend achieves best results both as a filter coffee and, above all, when prepared by modern, fully automatic espresso machines.