Across the street from the first Jonas Reindl café stands the Schottentor transport hub, built under Mayor Franz Jonas in 1961, and because the station looks like a cooking pan, a Reindl in Viennese, the residents ironically named the area Jonas Reindl, Jonas’ pan. That café is in Alsergrund. Three more followed: the café and roastery in Neubau and cafés in Josefstadt and Landstraße.

All the coffee is roasted in Neubau, in batches of no more than 10 kg for closer control of every parameter. Each coffee gets its own roast profile, and the house wants every cup to be “delicious, and at times provocative and unexpected”. Before buying in bulk the roasting team cups samples from many estates, and it insists on traceability down to the farmer’s name.

The house espresso, Misty Mountain, is the one coffee that never changes. Philip Feyer, the founder and head roaster, chose it after visiting the organically certified estate of Ulrich Salamun in the Cerro Kilambé reserve in Nicaragua, and Jonas Reindl imports it directly, with no middlemen. Around it the range rotates through lots such as a Pink Bourbon from Huila, a lychee and wine-yeast co-ferment from Jairo Arcila in Quindío, a Kenyan from the Iriaini cooperative in Nyeri and an anaerobic natural from Girma Tamiru in Yirgacheffe, with a sugarcane decaf from Ethiopia’s Tokuma farmer group. Jonas Reindl also supplies other businesses wholesale.

Coffee on the shelf

Photograph: Jonas Reindl Coffee Roasters