Coffee in the Ötztal: How our consumption has changed over time!

Coffee in the Ötztal: How our consumption has changed over time!

Love for coffee has a long history in the Ötztal, and on Tuesday, June 17, 2025, interested parties can find out more about it in the “Ötztal” exhibition. From 2:00 p.m. to 4:00 p.m., the Ötztal memory memory in Längenfeld invites all coffee lovers to deal with coffee consumption over time. Curator Nicolas Bleck, educational officer of the Welthaus, will lead the participants through the exhibition. If you manage to get in time, you can also look forward to the tasting of alternative types of coffee such as malt coffee and fig coffee, which were popular in the Ötztal before the advent of the bean coffee. Registration is free of charge, but required at info@oetztalermuseen.at .

Coffee consumption in Austria has achieved a remarkable status these days. With 5.7 kg per capita per year, the country occupies sixth place worldwide in the per capita coffee consumption. But how did it come about? Before the triumphal march of the classic bean coffee, coffee substitutes such as barley, rye, fig and zichorie were trendy in the Ötztal. The well -known fig coffee from the “Oberlindober” company from Innsbruck is particularly noteworthy. In the post -war period, the bean coffee prevailed, which means that other types of coffee are forgotten.

from the bean to enjoy

But what is the ultimate coffee enjoyment? Roasting is a crucial process that unfolds the flavors of the coffee beans. Amino and sugar acids are reorganized here, which leads to a variety of flavors. Each roasting master has his own process, which is specially tailored to the respective coffee mixture. The roasting temperature and the duration have a significant influence on the color and aroma of the finished product. Coffee roasts is often seen as craftsmanship that goes far beyond mere preparation and reveals the character of every bean, as described, among other things, espresso perfeto in detail.

coffee has developed into a global cultural heritage over the centuries of a remote secret in Ethiopia, discovered by the shepherd Kaldi and his lively goats. As early as the 15th century, the coffee found its way to Arabia, where it became cultivated and became a commodity. The first coffee houses were created in cities that were shaped by the Ottomans, and also in Vienna, their own coffee culture developed. The Viennese are known for the melange, the single-time and the famous Sachertorte that make the coffee drinking a social event, such as the shown.