Archivist (아키비스트): A Reputable Einspänner
Are you having a hard time deciding between dessert or coffee? Consider an Einspänner, which is a little bit of both. Also to referred to as Viennese coffee, this classic drink is usually made with two shots of espresso and a generous serving of whipped cream. Just a few blocks northwest of the historic Gyeongbok Palace, Archivist is making some of the best Viennese coffee in Seoul.
The interior is contemporary but more in a relaxed way that didn’t feel like it was trying too hard. Archivist appears to be the perfect place for a post-lunch treat. As it turns out, we’re not the only ones with the same idea. Annie and I came on a Tuesday around noon. When we arrived, there were still a few tables available but by 1pm, there were no seats left.
Archivist’s Einspänner can be served either cold or hot. Since we came in the summer, Annie and I got the cold version. This refreshing drink had a respectable amount of bold espresso flavor but it was also a little sweet and savory thanks to the semi-salted whipped cream. Archivist’s whipped cream thicker and silkier in texture. As a result, the whipped cream didn’t just melt into the espresso.
We also shared a Basque Cheesecake. This version is a hybrid between a dense, creamy New York-style cheesecake and a fluffy Japanese cheesecake. The consistency inside is similar to a light mousse. Often described as the “burnt” cheesecake, the exterior looks burnt but it isn’t. The darkened surface tastes almost caramelized like brown sugar.
Overall, we had a great time here and I really enjoyed my first Einspänner experience. Special thanks to Annie for picking the best cafes.
Check out how thick and silky the whipped cream is on their Einspänner (6,000 WON). Incredible.
While it looks burnt on the outside, the inside of the Basque Cheesecake (6,000 WON) is practically gleaming. From the picture above, you can really admire the light, airy cream of this dessert.
One of my favorite pictures of Annie!