Viet‑Coffee Australia — European × Vietnamese Coffee Culture Kitchen - Austria


Austria × Vietnam Fusion Recipe Series

Viet‑Coffee Australia — European × Vietnamese Coffee Culture Kitchen

Austria’s café culture is elegant, chocolate‑rich and pastry‑driven.
Vietnam’s coffee culture is bold, aromatic and deeply roasted.

Together, they create a fusion that is indulgent, refined and perfect for storytelling.

Here are three original fusion recipes designed specifically for Saigon Phin Daklak, I Blend, Gourmet Blend, and Sáng Tạo 8.

⭐ 1. Vietnamese Melange (Saigon–Vienna Cream Cup)

A Viennese classic elevated with Vietnamese depth.

Ingredients

  • 40 ml strong Gourmet Blend or I Blend espresso
  • 120 ml steamed milk
  • 1 tsp condensed milk (Vietnamese twist)
  • Light milk foam

Method

  1. Add condensed milk to the bottom of a cup.
  2. Pour in the Vietnamese espresso.
  3. Top with steamed milk and a thin layer of foam.

Why it works
Vietnamese coffee adds chocolate richness to Austria’s smooth, creamy Melange.

⭐ 2. Sachertorte × Vietnamese Coffee Ganache

Austria’s iconic chocolate cake meets bold Vietnamese coffee.

Ingredients

  • Slice of Sachertorte
  • 40 ml strong Saigon Phin Daklak
  • 30 g dark chocolate
  • 1 tsp butter

Method

  1. Melt chocolate and butter.
  2. Stir in hot Daklak to create a glossy coffee ganache.
  3. Pour over the Sachertorte slice.

Why it works
Daklak intensifies the chocolate and complements the apricot jam.

⭐ 3. Fiaker × Vietnamese Coffee (Cà Phê Fiaker)

A warm Viennese rum‑coffee cocktail with Vietnamese boldness.

Ingredients

  • 120 ml strong Saigon Phin Daklak
  • 25 ml dark rum
  • Whipped cream
  • Cherry (optional)

Method

  1. Pour rum into a heat‑safe glass.
  2. Add hot Daklak.
  3. Top with whipped cream and a cherry.

Why it works
Rum’s sweetness pairs beautifully with Daklak’s earthy, cocoa‑rich profile.

⭐ Sachertorte (Austrian Chocolate Cake) — Recipe Card

Sachertorte (Austrian Chocolate CakePrep 25 min Cook 45 min
Serves 10

Ingredients

140 g dark chocolate, chopped
140 g unsalted butter, softened
120 g sugar
6 egg yolks
6 egg whites
1 tsp vanilla extract
110 g plain flour
150 g apricot jam
150 g dark chocolate (for glaze)
80 ml cream (for glaze)

Instructions

1 Melt chocolate
Gently melt the dark chocolate over a bain‑marie and set aside to cool slightly.
2 Cream butter and sugar
Beat butter and sugar until pale and fluffy, then add egg yolks one at a time.
3 Add chocolate
Stir the melted chocolate and vanilla into the butter mixture.
4 Whip egg whites 
Beat egg whites to stiff peaks and fold gently into the batter.
5 Add flour
Sift flour over the mixture and fold until just combined.
6 Bake
Pour into a lined 22–24 cm tin and bake at 170°C for 40–45 minutes.
7 Fill with apricot jam
Cool completely, slice horizontally, and spread warm apricot jam between layers.
8 Glaze
Heat cream, pour over chopped chocolate, stir smooth, and pour over the cake.


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