Jonas Reindl Coffee Roasters

Small batches, up to ten kilos at a time, are the working unit at Jonas Reindl, and the shelf is arranged so you can tell at a glance what is meant for espresso and what is meant for filter.

Roasting in tens of kilos

The coffee program is the draw. Jonas Reindl roasts in-house in batches of up to 10 kg, which keeps control tight over each roast, and describes itself plainly as Spezialitätenkaffee aus Wien. Sourcing is built on bean-to-cup transparency, including direct trade with no middlemen for the house Nicaragua espresso, and full disclosure where wholesalers are involved.

The retail list reads like a roaster's menu rather than a restaurant's: Misty Mountain, a Nicaragua espresso; Karamo Mimosa from Ethiopia, offered as both filter and espresso; Fazenda Praline, a Brazil espresso; Jimma Chamomilla, an Ethiopian decaf espresso; Lychee Rosé, a Colombian filter; Bumba Bourbon from Burundi; and Valparaiso Pastel, another Colombian filter. Roast profiles, brewing water and brewing recipes are all treated as part of the work, with brew times measured down to the second.

A minimalist counter, and the name

The cafes are built around the counter, the cup and a short stay rather than a dining room: minimalist, modern, relaxed and squarely in the new-wave camp. One branch holds both cafe and roastery, so service and production sit in the same building, while the rest of the group spreads across central Vienna.

The name is local shorthand. Jonas Reindl is what the Viennese call the Schottentor interchange, after Mayor Franz Jonas and the pan-like shape of the station, and the first cafe opened opposite it. European Coffee Trip includes the roaster in its Vienna Coffee Guide.

Order the flat white first

Start with the flat white made on the house blend. It is the drink the counter makes most often and the quickest way to judge whether the milk work matches the roasting.

For a direct read on the roast, order espresso, particularly the Nicaragua house coffee, Fazenda Praline from Brazil or Karamo Mimosa from Ethiopia; Jimma Chamomilla is the decaf that does not feel like a compromise. Filter drinkers should look at Lychee Rosé, Bumba Bourbon or Valparaiso Pastel, all of which show the lighter, origin-forward side of the roasting. Then take a bag with you. The retail shelf is not an afterthought here, and small-batch roasting only counts for something if the coffee is still fresh when you brew it at home.