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Cafe au Lait
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By Daniel Young
Posted April 24th, 2009
This article is reprinted with permission from Coffee Love: 50 Ways to Drink Your Java, by Daniel Young, (2009, Wiley)
Coffee Love: 50 Ways to Drink Your Java
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Servings: 2
Author Notes: The quantities given here yield enough Café au Lait to nearly fill two 12-ounce (360 ml) bowls.  Whatever the size and number of bowls (or cups) you want to fill, let these proportions be your guide before making adjustments for personal taste.
  • For every 3/4 cup (6 ounces) of water you will need 4 to 4 1/2 tablespoons of ground coffee -- less if you are adding chocory.  Keep in mind that chicory is stronger than coffee, so less of it is needed.
  • Because some water is absorbed by the spent grounds left behind in a filter or a French press, the volume of filtered coffee will be less than that of the water poured into the filter.  As a result, you start with 10 to 20 percent less milk than water to prepare evenly balanced café au lait.
Ingredients: 1 teaspoon medium-ground chicory (optional)
7 to 8 tablespoons (40 to 45 grams) ground coffee (fine grind for a cone filter, medium grind for flat-bottomed filter, medium-coarse grind for a French press), preferably a medium roast
1 1/2 cups water
1 1/4 cups milk (whole, 2% or nonfat)
Instructions: Place the chicory and then the coffee in the filter of a drip coffee maker or the pot of a French press.  Heat the water to a near boil, 195 to 205°F (90 to 95ºC).  If using a manual drip coffeemaker, pour just enough water over the coffee to wet the grounds.  Wait 30 seconds and pour the remaining water over the coffee.  For a French press, pour near-boiling water over the coffee and chicory, stir and cover.  Let steep for 4 minutes, then carefully push the plunger down to the bottom of the cylinder, making sure to keep it level.

Heat the milk in a small saucepan over medium heat, making sure not to let it boil, and beat with a whisk until frothy.

Pouring the brewed coffee and hot milk simultaneously, divide them equally between two bowls.  Serve immediately.


 

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