Wiener Kafferhäuser:

Of course, Vienna is famous for this. Our favourites are: Alt Wien
Aida (Wollzeile)
Bräunerhof
Central
Diglas
Frauenhuber
Griensteindl
Landtmann
Prückel
Schwarzenberger
Sperl
Tirolerhof where we drink: (1) Schwarzer: strong black coffee; kleiner Schwarzer is the equivalent of an espresso; a grosser Schwarzer is a double shot; also called a Mokka; (2) Brauner: coffee with a dash of milk or cream; (3) Goldener: coffee with milk; similar to "regular coffee" in New York; (4) Mélange: equal amounts of milk and coffee with froth; (5) Kaffee Crè me: coffee with a miniature pitcher of milk on the side; (6) Kapuziner: cappucino (same name, different language); (7) Kurz: a single shot of espresso; (8) Mokka: see Schwarzer above; (9) Verlängter: coffee with hot water added; a good choice for North American and English visitors who like their coffee weak; (10) Einspänner: coffee in a glass with a hefty dollop of Schlagobers or Schlag (whipped cream); (11) Fiaker: espresso in a glass with sugar and Kirschwasser (a dry cherry brandy), topped with whipped cream and a cherry; or: (12) Pharisäer: espresso in a glass with sugar, whipped cream, cocoa, and a shot of rum. Breakfast in the coffee houses is something special: a variety of breads:

Semmel
Salzstangerl
Fintschgerl
Kürbiskernweckerl
Kipferl
Mohnflesserl
Laugenstangerl
Kornspitz