Café Au Lait ( ‘coffee with milk’ in French) is one of my favorite coffee beverages. Differing from the latte in that the base coffee is brewed via drip, pour over, or french press methods rather than espresso. It also differs from café con leche in that the milk is steamed and not cold. It feels lighter than a latte, having a higher coffee to milk ratio, and is naturally sweeter than just coffee and cold milk due to the steaming of the milk.

Ingredients:

Makes one coffee

Whole bean coffee
Water
Whole milk

Coffee Used:

Tanzania Peaberry from Black Coffee, Fort Worth, TX

Equipment used:

Hario V60

Rancilio Silvia Espresso Machine

Krups F203 Coffee Grinder

Fellow Stagg Kettle (from Sons Coffee)

Process:

First you will need brewed coffee. You can use the pour over method or just a traditional drip coffee machine. For detailed instructions on the pour over method see the Pour Over video and post.

Steam about 6 oz of whole milk, or the milk alternative of your preference.

Add the steamed milk to the freshly brewed coffee and enjoy.

Notes:

Starting with high quality, freshly roasted coffee is your best bet for getting a great end result, ask your local coffee shop which beans they recommend.