Rüdesheimer Kaffee

What it is

Rüdesheimer Kaffee is a coffee drink that belongs to the town of Rüdesheim am Rhein in the state of Hesse. It is not a nationwide staple but a local speciality tied to the Drosselgasse, a narrow, lively lane of taverns and cafés that runs up from the Rhine towards the upper town. The drink is defined by its preparation: three sugar cubes and a measure of Asbach Uralt brandy go into a special cup and are set alight. The burning brandy is stirred for about a minute until the sugar dissolves, then hot, strong coffee is poured in, and the drink is topped with a thick layer of whipped cream sweetened with vanilla sugar and sprinkled with grated chocolate.

The experience is as much visual as it is culinary. The brandy burns with a blue flame before the coffee is added, creating a small spectacle that has become part of the town's identity. The drink is served in a dedicated Rüdesheimer Kaffee cup, which many visitors take home as a souvenir. It is meant to be drunk through the layer of cream without stirring, so that the hot, sweetened coffee and brandy mingle gradually with the cool cream.

How it came to be

The recipe has a clear origin story that can be traced to 1957. Hans Karl Adam, a well-known television cook of the time, created the drink at the request of the Rüdesheim brandy house Asbach, which wanted a coffee speciality built around its brandy. The name of the drink is straightforward: it carries the name of the town where the brandy is made and where the drink was first served.

Adam's creation did not become a fixture overnight. It grew alongside the tourism of Rüdesheim, becoming a ritual for those walking through the Drosselgasse. Its simplicity in ingredients (coffee, sugar, brandy and cream) belies the specific method required to make it correctly.

Where to find it

The classic place to order Rüdesheimer Kaffee is a café in or around the Drosselgasse. This narrow lane above the river is lined with taverns and cafés that have served the drink for decades. Each establishment has its own way of staging the ritual, but the core elements remain the same: the flambéing of the brandy and the generous topping of cream.

The cafés are often busy in the afternoon and evening, when the sight of the burning brandy draws attention from passers-by.

What goes into it

The drink relies on a few key components, each playing a specific role in the final result:

• Asbach Uralt: A German wine brandy from Rüdesheim, which provides the alcohol that is set alight.
• Three sugar cubes: These go into the cup with the brandy and dissolve as it burns and is stirred.
• Hot coffee: Strong black coffee, added once the flame has burned for a short time, to create the base of the drink.
• Whipped cream: A thick cap sweetened with vanilla sugar and finished with chocolate flakes or grated chocolate.

The result is a warm, sweet beverage with the mellow, slightly caramelised note of the brandy. The cream softens the sharpness of the alcohol, while the flambéed sugar adds depth. It is not a light drink; it is substantial enough to be considered an afternoon or evening treat rather than a morning coffee.

Curious facts

• The cup matters. A dedicated Rüdesheimer Kaffee cup is part of the ritual, and many visitors take one home as a souvenir.
• A television origin. The drink was created in 1957 by the TV cook Hans Karl Adam, commissioned by the brandy maker Asbach.
• Flame first, coffee second. The brandy burns with the sugar before the coffee is added, so that the sugar dissolves and some of the alcohol's sharpness burns off.
• No stirring. Once the cream is on, the drink is sipped through it rather than stirred.
• Local pride. While known in other parts of Germany, the drink remains a symbol of Rüdesheim rather than a national standard.