Goppion Caffè Vienna

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österreich
Wien
Goppion Caffè Vienna

Italian Coffee Roaster Since 1948

24/09/2026

Loriano, al lavoro.

12/09/2026

Closest friends, the desire to be together. Lights, blankets, guitars, a river in the background, the lights.
Then a camp stove, the moka pot, a tin of Dolce.
It’s going to be a wonderful evening.

08/09/2026

Also this year, we are at the Venice Film Festival alongside .

In all venues managed by , guests will be able to enjoy a cup of our expertly crafted coffee.

We have been coming for 16 years, and every time it gets even better.

31/08/2026

Do you know what happens to coffee after it is harvested?

Before it becomes the bean you know and following the initial processing we already talked about, the coffee cherry must lose most of its moisture. This is the drying phase, a process that varies depending on how the coffee was processed earlier.

In natural (or dry) processing, the whole cherries—with all the pulp still intact around the bean—are spread out on large concrete patios or raised drying beds. They stay here in the sun for two to four weeks. During this time, they must be raked and turned daily to prevent unwanted fermentation that would alter the coffee’s flavor profile. Once they have shed their excess moisture, they are hulled using specialized machinery that separates the bean from the outer skin, pulp, and parchment layer.

In washed (or wet) processing, however, the bean reaches the drying stage already clean, having had its skin removed and been washed following fermentation. It is then spread out in the sun or placed in mechanical dryers until it reaches the proper moisture level. A final step removes the parchment.

Two different paths, same goal: a stable bean, ready for roasting.

27/08/2026

Loriano always arrives first at the coffee roasting plant, along with Walter. Roasting coffee is his job, but it is also his passion. You can see it in his eyes.

A difficult job, built on experience, study and sensitivity. Because every batch is different, every origin requires attention, and in the end it is his eyes and his nose that decide when the beans are roasted to perfection.

20/08/2026

Slow down, emerge.

Focus on your breath, your body and its sensations. Your mind wanders freely, and the aromas of the coffee are amplified.

Finally, a moment entirely to yourself.

15/08/2026

Speciale Barista" is a blend that you can only enjoy in coffee shops that have chosen our coffee.

A blend with a strong flavour, made up of 70% Arabica coffee and selected Robusta coffee for the remaining 30%.

When properly extracted, in the cup it develops spicy, cherry and cocoa aromas. On the palate, it displays a medium body, good acidity and a full flavour.

Ideal for cappuccino and milk-based preparations, breakfasts and the preparation of long drinks.

11/08/2026

A journey of exploration: Silvia Goppion has just returned from Brazil, the world's heartland of coffee production.

She brought home aromas, colours, sensations, tastes, and new knowledge, and still has the green and blue of those marvelous landscapes etched in her eyes.

These are experiences that enrich us, and that, in time, end up in the cup.

Adresse

Inkustraße 13/Top 5
Wien
3400

Webseite

https://goppioncaffe.at/

Benachrichtigungen

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