The Originals – Generations

More than 160 years ago, Julius Meinl pioneered small-lot hand roasting and today, we share its fresh take on a craft coffee offering for hotels, restaurants and coffeehouses across the globe. This offering is ideal for the coffee loving professionals who strive to achieve a unique sustainable coffee experience that celebrates craftsmanship and guarantees the best quality in cup.

Contact us here   


Notes of hazelnut, dark chocolate, caramelized cereals. 

Proudly presenting this 100% Arabica blend with a classic Viennese taste. It offers a perfect balance of coffees from top quality regions, for a complex and delicate taste. Roasted in the traditional Viennese way, the flavours of these different origins have been harmoniously combined, giving the blend both a full body and rich crema. Vienna XVI is named after Vienna’s 16th district, which has been the home of the Julius Meinl headquarters and roastery since 1912.

Bean type: 100% Arabica

Origins: Colombia, Brazil, Nicaragua & Guatemala

Roast Level: 4/6

Acidity: 6/10

Sweetness: 7/10

Body: 6/10

Brewing recipe recommended for a double espresso:

Coffee amount: 14-14.5g

Basket size: 14g

Extraction time: 24-25 sec.

Beverage weight per cup: 13-15g

Beverage volume per cup: 24-25ml


Notes of citrus, milk chocolate and roasted almonds.

While working on this blend, we wanted to create a treat for coffee lovers, which displays a unique and modern character yet still has a balanced indulgent taste. Coffees from four origins are selected and carefully roasted till the first crack, so that the flavours of all the origins can be fully expressed, to give it a refreshing fruity brightness with a hint of spice and a sweet aftertaste reminiscent of milk chocolate. Red Door is named after the iconic red door at the entryway of the Julius Meinl Vienna headquarters, which has welcomed visitors for over 100 years.

Bean type: 100% Arabica

Origins: Colombia, Kenya, Ethiopia & Guatemala

Roast Level: 1/6

Acidity: 10/10

Sweetness: 9/10

Body: 2/10

Brewing recipe recommended for a double espresso:

Coffee amount: 18-18.2g

Basket size: 17g

Extraction time: 23-25 sec.

Beverage weight per cup: 14-15g

Beverage volume per cup: 23-24ml


Notes of nuts, caramels and a hint of fine spices.

House Blend is an aromatic festival of blossoms, nuts, caramel and vanilla with the warming taste of cinnamon, coriander seeds and fruits of the forest underneath. This classic espresso blend, with its fusion of brown spices and delicate floral aroma, is a delight for the senses at any time of the year. Enjoyed on bright bracing mornings or dreamy warm afternoons, this 100% Arabica medium roasted coffee is always the perfect choice. House Blend is named after a special blend with exceptional personality & a precise balance of classic Viennese flavours, which set the benchmark for our master blenders when it was created many decades ago.

Bean type: 100% Arabica

Origins: Brazil, Colombia & Ethiopia

Roast Level: 4/6

Acidity: 7/10

Sweetness: 8/10

Body: 6/10


Designed to be savoured for truly exceptional coffee moments. At Julius Meinl, each of The Originals Limited Edition is crafted by artisans, for artisans.


Vilcabamba was the last city of the Inca Empire. In its honour, the Uturunco family founded their Hacienda Vilcabamba 90 years ago. Even today, Enriqueta Uturunco is still using the Inca irrigation channels. The combination of high altitude and low temperatures at night allows them to extend the fermentation time of their washed process up to 56 hours; all these variables together with our roasting profile results in a rich and complex coffee.

To celebrate the anniversary of Julius Meinl, this specialty coffee, that scored 87.5, was roasted on the exact date our company was founded 160 years ago: 5th of April.

Here’s to the next 160 years! 


Sweet like dark honey and chocolate, medium to high body with a buttery mouthfeel, sweet orange peel acidity and a nutty cashew aftertaste result in a unique balanced cup.  

Light Roast

Brewing recipe for a V60:

Amount of coffee: 20 g

Amount of water: 300 ml

Contact time: 03:00 min

Temperature: 92° C

Brewing recipe for a double espresso:

Amount of coffee: 18 g

Amount of fluid: 36 g

Basket size: 17 g

Contact time: 24-26 sec

Temperature: 92° C

The recommended Julius Meinl The Originals package for our customers contains:

  • Three espresso blends with constant quality proven by SCA experts
  • Cups in a modern design according to SCA standard
  • Available Limited edition hand-roasted specialty seasonal single origins
  • Suitable brewing equipment and point-of-sale materials

Let's talk!

Curious? Have questions? Speak to our team near you

Talk to us

The best crops are often found on the steepest mountains, hidden among a thick old forest, nurtured by the volcanic soil and just the right microclimate.

Julius Meinl is passionate about green coffee and builds trustworthy relationships to guarantee the best beans.

This means getting to know the farmers who grow our coffee, to see in person that our coffees come from healthy branches with as many as eight buds instead of the usual five, to touch the cherries that have just been hand-picked at their ideal ripeness.


Learn more

Sourcing with trust

We’d like to think roasting is an art with a bit of science. It’s a unique skill that’s easy to pick up but takes years to master. Julius Meinl I started the first roastery in Europe a century-and-a-half ago, using a micro-batch roaster. Since then, his know-how and passion have been carried forward from generation to generation of the Meinl family.


Learn more

Roasting with passion

Roasting Master

Johann Reischer

I started my career in Meinl as a roasting apprentice. Today I know this roastery better than my home. Every day, I wake at 4:30 in order to warm up the roaster at 6:00. I enjoy those few quiet moments, when I have the roastery all to myself.

Blending is an explosion of creativity for our research and development team. It helps them create unique complex tastes that cannot be achieved with single origins. However, it’s also a powerful tool to ensure consistency, because the same good taste can be reproduced over and over again by combining the individual qualities of different origins, which may vary from season to season. To define the Julius Meinl The Originals signature blends the team spent countless hours testing and improving the origin mix and does so every time a new crop arrives to deliver a top premium and consistent taste.


Learn more

The art of blending

Industrial Group Development Manager

Andreas Karanikolas

I love travelling. Each place I visit gives me a new flavour memory to store away in the huge library of tastes and aromas that I’ve built in my mind. When I need to come up with a new blend, I return to my memory library. It’s like taking a book from a shelf: I can look through it and be inspired.

The ability to bring the best taste out of the best beans takes not only a good roast but also the appropriate grind level and brewing method. For example, the ability to pull a perfect shot of espresso depends on the adjustment of machine parameters, the character of the beans, the water quality and even the weather on a given day. This is why our trainers and quality managers visit venues on demand or just for regular checkups. We’re more than happy to offer trainings to you and your team, because our ultimate pursuit is the perfect quality in cup.


Learn more

Quality in cup

Coffee Consultant

Thomas Krisko

The sound of grinding, the movement of the coffee stream coming out of the spout... All of this presents a different poetry to me. One cannot learn in a class how to calibrate the machines to deliver the perfect coffee. Instead, it requires years of field experience.

Contact us

Do you have more questions? Speak to our team near you.

Get in touch