Dolce by Goppion

The coffees that make the blend that we have chosen as our House Roast come from the Arabicas of Ethiopia, Brazil, Guatemala, and Honduras; while the Robusta is selected in Flores in the Sunda Islands, an archipelago that lies between the Indian and the Pacific Oceans. The very best Robusta coffee in the world is grown there.

The final result is an intense taste, velvety espresso with a full body. The slight acidity offers the cup of coffee perfect balance. This is an authentic Italian espresso roasted in Treviso. Our House Roast is ideal as an espresso but is also extremely well-suited for drinking as an americano, a cappuccino, a cortado, a latte or a flat white.

90% Arabica from Ethiopia, Brazil, Guatemala, and Honduras
10% Robusta from Flores, an island in Indonesia
Body: 4/5, Fruit: 1/5

Taste profile: The velvety fullness gives way to a pleasant aftertaste with hints of cocoa and bitter fruit. The persistence of this lengthens with notes of milk chocolate and with the fragrance of toasted bread

Nocciola Organic Blend by Süssmund

Süssmund goes to great lengths to ensure that they can directly source superior quality coffees, while providing fair payment for coffee farmers and ensuring sustainability and transparency in their productionand supply chain. Their carfully selected coffees are then regularly and gently roasted in their roasting drum in small batches to ensure freschness and concistency in their product.

Te hazelnut is central to this first organic blend by Süssmund. The full-bodied, nutty and delicate fruity notes and the crema rendered at extraction remind of a classic well-balanced itallian espresso with a pinch. Nocciola Organic is great on its own as an espresso, but is also very well-suited fordrinking as an americano, a cappuccino, a cortado or a latte.

70% Mexico: Oaxaca CEPCO Cooperative, Bourbon, Caturra, Catuai, Mundo Novo, Typica (Arabica), washed
30% India: Wayanad, Kerala WOFFA Cooperative, Parchment Robusta, washed
Body: 5/5, Fruit: 0/5
Tasteprofile: Roasted hazelnuts, marzipan, cocoa

Süssmund has recorded some major successes of note. Amongst others their coffe has won the Austrian Brewers Cup in 2014, 2015 und 2016 and was runner-up in the samecompetition in 2018.

The rooibos plant is a shrub that grows only in a specific region of South Africa. The tea is grown at 450m ASL in the Cederberg Mountains, north of Cape Town and is the national drink of South Africa. . Traditionally the land in the area belonged to the Khoisan people, but this land was misappropriated around 200 years ago. Read here how a wrong has recently been righted.

Unlike other teas, Rooibos has needle leaves and the tea is won from the finely chopped twigs and needles. Rooibos tea has a sweet, nutty flavour that is often compared to hibiscus tea and earthy tones that are similar to yerba mate teas.

Generally, the leaves undergo oxidation. This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised "green" rooibos is also produced, but the more demanding production process for green rooibos makes it more expensive to produce than traditional rooibos. The latter carries a malty and slightly grassy flavour somewhat different from its red counterpart.

Rooibos does not contain caffeine. This makes it a perfect drink for those sensitive to caffeine and is safe for children to drink.

Rooibos tea offers several potential health benefits and calms and relaxes. The tea is rich in antioxidants and in the long term may boost a healthy heart, reduce blood pressure and reduce the risk of infections. Rooibos is the only known natural source of the antioxidant asphalathin and may benefit people with type 2 diabetes, although more research is needed to substantiate this.

At Pointers we offer both the red and green rooibos teas. Both are certified organic. We further produce our own rooibos espresso. The popularity of this drink has exploded in the Cape Town area and is being offered exclusively by us as a rooibos cappuccino, a rooibos latte and a rooibos espresso on iced apple.

Boerewors is a traditional South African sausage. The name originates from a combination of the Afrikaans words for farmer (boer) and sausage (wors). The recipe of the sausage derived from the old recipes for the Dutch Verse Worst or Braatworst, which are made of pork. The Dutch settlers in South Africa brought their recipe to the country in 1652 and adapted the sausage for the Great Trek inland, extending the “shelf-life” by adding more salt and vinegar and by changing the key ingredient from pork to beef as their wagons were pulled by oxen

Boerewors is normally produced as one long sausage, which is then rolled up. The sausage is normally grilled or fried and is an integral part of a “braai” (the South African BBQ) and of South African society.

Our boerewors is produced in Austria and is served fried.

First off – this has nothing to do with a wee bunny rabbit.

The name „Bunny“ is said to originate from the word „Bania“, the name given to the caste of Indian businessmen and businesswomen that produced and sold the curry, while the name the word “Chow” is South African slang for “food”.

The origin of Durban’s bunny chow remains shrouded in mystery. We know that the dish first made its appearance in the early 1940s, but nobody is quite sure who first created it. One legend has it that it was created for the Indian workers who were sent to work in Natal’s sugar cane fields prior to, and during the South African Apartheid era.

The favourite Indian dish at the time was roti and beans. Popular belief is that the workers needed a vessel to transport their beans in and that the traditional Indian naan bread did not serve the purpose. They then started using the government loaves of white bread, cutting these in half, filling them, using them as a vessel for transport, which they later ate together with their curry. The bread was not initially thought to be an ideal match for the curry dish, but was accepted as a side to the curry due to its practicality. As time went by, the combination became a dish on its own and over the years bunny chow, in its various forms with different meats, veggies, etc. has become part of South African national heritage and identity.

Our bunny chow follows an original Durban recipe and is naturally served in a loaf of bread

We are two brothers who grew up in South Africa and emigrated to Austria in the late 1980s. During the 1990s, we gained invaluable experience working together in the gastronomy business in Vienna.

In 2002 we went our separate ways. One of us headed to Canada, where he successfully managed a hotel in the Rocky Mountains for British Columbia for several years, later returning to Austria and, with all the experience under his belt and a passion for sports, he opened Pointers Vienna Sports Bar in 2004. Pointers soon became a viewing hotspot.

In the meantime, the other followed a successful international career as a diplomat, and later as an international project manager on the corporate payroll.

However, our shared passion for coffee, and numerous lengthy discussions on the topic, eventually led us to make the decision to join forces again to form a coffee house project, using Pointers as a base. We returned to Cape Town to undergo Barista training in what we regard as one of the coolest and hippest coffee schools on the planet. We also used the opportunity of our visit to South Africa to spend time on the Rooibos farms on the West Coast, learning about Rooibos cultivation and receiving many tips from the open-hearted and unique farmers.

After further training with Probat in Germany, where we learned more about the art of coffee roasting and acquired a deeper understanding of what it takes to turn a berry into a bean, the scene was set and the stars were aligned.

Pointers was “reloaded”. It now not only consists of the original successful evening concept of a classic pub with first-class beers, international sport screenings shown on six screens, delicious burgers and other treats, but has been augmented by early opening hours, whereby throughout the day customers can indulge themselves with some of the best coffee roasts that Vienna has to offer. You can also try the unique Rooibos coffee creations made by us from organic leaves sourced directly from our new-found friends on the farms we visited.

At Pointers we are very passionate about many things. Over the past 15 years the focus has been on offering comprehensive sports coverage on our state-of-art screens, offering probably the best burgers in town and a wide selection of quality beers, as well as wine and soft drinks.

What few people know is that we now also offer an excellent selection of coffees and teas. Bitten by the coffee bug several years ago and, having immersed ourselves in this intriguing world of coffee sourcing, roasting and extracting, we have now decided to come out of the closet and turn our secret passion into part of our business. We aim to spread our enthusiasm and provide consistently good coffee for those interested, whether it be for those who prefer the more traditional espresso type of coffee or for those coffee adventurers that are not averse to trying something new. We are pleased to currently have a delicious organic 90/10 Arabica-Robusta blend from Goppion as our house espresso roast. For the coffee-aficionados amongst you, we offer a guest roast that we rotate on a monthly basis.

Staying true to our origin, we are also happy to announce that we offer a trending Rooibos speciality in the form of our exquisite Rooibos Cappuccino, Rooibos Latte and delicious Rooibos Espresso on Iced Apple, a homemade, healthy and very tasty South African alternative to the run of the mill iced tea.