If you’ve been chugging down lattes or cappuccinos lately and think you’ve conquered coffee's milky way, think again; Spain's cafe con leche might have you questioning your choices!
If you’ve been chugging down lattes or cappuccinos lately and think you’ve conquered coffee’s milky way, think again; Spain’s cafe con leche might have you questioning your choices!
But what is a cafe con leche? How is it different from other milky coffees in the coffeeverse? Let’s dive into why this Spanish breakfast coffee is a must-try for every caffeine lover.
Overview: What Is a Cafe Con Leche?
So what is a cafe con leche? Listen, I’m a coffee purist, so I’m not into using fancy-schmancy coffee terms for the heck of it. But in this case, this coffee’s name really does make sense. Stay with me.
A cafe con leche is a 50-50 combo of strong, dark roast espresso coffee with hot, scalded, foamed milk (keyword: scalded). Translating to “coffee with milk,” it hails from Spain and is popular in the diaspora, especially in Central and South America.
I would say that the cafe con leche is Spain’s answer to the morning latte. So, why not call it a latte then? Two reasons: its deep intensity and clever use of milk.
Cafe con leche coffee, as with Cuban and other Spanish coffees uses a dark roast espresso. This roast profile lets those deep, chocolatey notes and bitterness shine. As such, caffeine levels in this coffee are pretty low. It has about 258 milligrams of caffeine, more if you use extra espresso shots.
And the milk? Like with the Spanish latte it’s gotta be scalded (not burnt) UHT milk. This milk creates a sweet taste and creamy texture that’s downright luxurious. No wonder Spanish fans of milky coffees almost always start their day with the leche!
How to Order and Enjoy a Cafe Con Leche
In Spain, café con leche comes in wide, shallow coffee cups akin to the French bol. This isn’t just for looks. The Spanish like their morning coffee hot enough to savor, but not too hot that you can’t drink it right away. These cups allow the coffee and milk to mix well and cool gradually.
As in France, Italy and Portugal, your waiter will serve your cafe con leche with water to cleanse the palate.
As mentioned, the cafe con leche is popular in homes, cafés and tapas bars at breakfast or during the mid-morning break. And what is a cafe con leche, or any coffee, without accompaniments? Locals love it with treats like pan con tomate (tomato bruschetta), tortilla de patatas (Spanish omelet), churros and sweet tortes.
Sugar is optional but many Spaniards add a little to balance the robust coffee flavor. Additionally, in many cafés, your barista will add milk to your coffee before serving. However, some establishments serve the milk separately to allow you to customize your drink. And although it’s not super common, you will find variations. These are: cafe con leche cortado (with less milk) or cafe con leche manchado (with more milk).
Cafe Con Leche: A Brief History
The cafe con leche has its roots in 17th-century Spain, the age of the lesser Habsburgs. Back then, coffee was a fancy-pants drink for the upper crust. But after Pope Clement VIII gave the okay for the masses to drink the brew, coffee went mainstream. This is where the cafe con leche entered the chat.
Now, the exact moment someone thought, “Hey, let’s mix equal parts coffee and milk!” is lost to coffee history. But by the 19th century, cafe con leche (using strong-brewed coffee and not espresso) was already the morning go-to for Spaniards. It was like their version of our cup of joe, but with a milky twist. Then, thanks to the invention of the espresso machine, the drink evolved to incorporate espresso.
Coffeeness Signature Espresso Blend
Experience a rich, smooth espresso with a hint of chocolate
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
Later, during tough times (especially during the 1930s Spanish Civil War and World War II) people got super creative. Coffee beans hard to come by? No problem! Like in the rest of Europe, Spaniards used roasted barley or chicory to mimic that coffee flavor.
As Spain’s post-war economy bounced back, cafe con leche became a cultural icon. It wasn’t just a breakfast coffee anymore but a milky coffee that fueled social interactions and café culture throughout the day. Ernest Hemingway, that giant of literature who loved all things Spanish, would have approved!
Fast forward to today, and cafe con leche has gone global. It’s a popular coffee in Latin American countries and has found a special place in the hearts of coffee lovers Stateside. This is especially true in spots with strong Hispanic influences, including New York, Miami, Austin and San Diego. I could swear that Chepe Santacruz was enjoying a leche before offing that Cuban journalist in the much-acclaimed Netflix series, Narcos!
Cafe Con Leche vs Latte: What’s the Difference?
So what is a cafe con leche in comparison with the classic latte? First, let’s get one thing straight – both these drinks might be milky coffees, but they’re not twins. They’re more like cousins.
Let’s start with the latte. This Italian-American darling contains one-third part espresso and two-thirds steamed milk with a foam layer. It’s smooth, it’s creamy and it’s the perfect canvas for Instagram-worthy latte art.
On the other hand, the cafe con leche is bolder. It contains equal parts strong coffee and scalded milk with very little foam. The coffee is often from a dark roast, giving it a more robust flavor that stands up to the milk.
While Italian lattes always use “true espresso,” cafe con leche favors a stovetop espresso maker or moka pot, a tradition going back centuries. As it happens, the cafe con leche is more of a purist’s drink. You might add sugar, but that’s about it.
Cafe Con Leche vs Cortado
What about the cafe con leche and cortado? While both coffees contain a 50-50 split of espresso or strong coffee and milk, the two drinks are, again, not the same.
First, the leche. Like France’s cafe au lait and Italy’s latte, it’s Spain’s go-to morning brew. It contains equal parts espresso or strong coffee, and hot, scalded milk with some foam.
The cortado, on the other hand, is the leche’s smaller, more intense cousin. Cortado means “cut” in Spanish, you see, and that’s exactly what’s happening here – a small amount of steamed milk “cuts” the espresso.
Size-wise, the cafe con leche is larger, meant for savoring. It usually comes in a 6- or 8-ounce, wide-mouthed cup. In contrast, cortados come in smaller 4- to 5-ounce glasses.
When it comes to coffee strength, cortado takes the crown. It has a more concentrated espresso flavor because there’s less milk to mellow it out. Furthermore, for a cortado, you would steam rather than scald the milk. This creates a velvety texture that complements the espresso without overwhelming it.
What Does a Cafe Con Leche Taste Like?
As someone who’s been drinking coffee for a gazillion years (it feels like it anyway), I find that a well-crafted cafe con leche is simultaneously bold and smooth. It’s the perfect balance of intense coffee and creamy milk.
The dark roast espresso that the Spanish love to use provides a deep, full-bodied foundation. Delicious yet smoky notes of dark chocolate, toasted nuts and a hint of caramel rule this drink. However, the whole milk softens the coffee’s edge somewhat. Interestingly, it does so without completely muting the coffee’s intensity.
If your cafe con leche uses single-origin espresso beans, you might detect subtle fruity or floral undertones. These notes come out depending on the bean origin and add an interesting complexity to the drink.
As it happens, the drink’s temperature also plays a crucial role in its taste. Served piping hot, the leche releases aromatic compounds from the crema that enhance the sensory experience. As your coffee cools, you might notice the flavors evolving. The sweetness of the milk comes to the fore.
Can a coffee manage to be both invigorating and comforting? Oh yes! In fact, this is at the heart of the answer to the question: what is a cafe con leche?!
How to Make a Cafe Con Leche
The key to making an authentic Spanish cafe con leche is to use good quality, medium to dark-roasted espresso coffee beans and UHT whole milk as the Spanish do. An 8-ounce (240-milliliter) serving of this milky coffee needs:
Ingredients
Double shot of espresso (from 14-18 grams of dark-roasted espresso beans)
4 ounces (120 milliliters) whole milk
1-4 tablespoons raw cane sugar or sweetener (optional)
Toppings, e.g. powdered cocoa, ground cinnamon or ground nutmeg (optional)
Equipment
Espresso machine or moka pot
Automatic milk frother or saucepan with hand-held milk frother/whisk
Small bowl (for whipping up coffee)
Thermometer (optional)
Wide-mouthed coffee mug or cappuccino cup (for serving)
Teaspoons (for stirring/serving)
Instructions
Measure out 14-18 grams of dark-roasted espresso beans using a coffee scale and grind them on a fine setting using an espresso grinder. If you have an espresso machine, go ahead and brew a double shot of espresso.
What is a cafe con leche if it’s not authentic? Do as the Spanish and Latin Americans do and brew this coffee using a moka pot! As soon as the espresso begins brewing, pour about 1/2 tablespoon of coffee over sugar (if using) in a separate bowl. Return the moka pot to the stove for the coffee to finish brewing.
Using a teaspoon or hand-held frother, beat the coffee and sugar like you would for a frappé for approximately 1-2 minutes until pale and creamy.
Next, add whole milk to a small saucepan for scalding. To do this, heat the milk over medium heat until a skin forms (at approximately 170 degrees Fahrenheit or 76 degrees Celsius).
Make sure to gently heat and not boil the milk. Whisk the milk with a hand-held milk frother or whisk to foam and prevent burning. Then, allow the milk to cool to 110 degrees Fahrenheit (43 degrees Celsius) before using. Use a thermometer to guide you.
Alternatively, you could use an automatic milk frother.
Now, pour your brewed espresso coffee from the moka pot or espresso machine over the pale coffee-sugar mixture. Stir gently before pouring this coffee into a wide-mouthed latte or cappuccino cup.
Then, slowly add the scalded milk to the coffee. Be careful to reserve the foam.
Spoon the reserved foam gently over the coffee and milk. Although not traditional, you may add toppings to your coffee. Powdered cocoa, cinnamon and nutmeg are delicious.
Serve immediately and enjoy!
Pro Tips
In Spain and most Latin American countries, they make cafe con leche with UHT milk (leche entera). This gives the coffee a well-rounded, creamy taste. Even if for some, it’s an acquired taste!
Try substituting whole milk for plant-based milk, including macadamia, oat or almond milk.
Reduced fat (leche semidesnatada) and skim milk (leche desnatada) make for a lighter-calorie drink that holds its foam better.
Pouring the scalded milk into the coffee over the back of a teaspoon, blends it in more evenly. Doing so also preserves some of the crema from the espresso.
Final Thoughts on the Cafe con Leche
Wrapping up, answering the question “what is a cafe con leche” means understanding the magic of the espresso coffee-steamed milk combo. Granted, it is just another way to enjoy coffee with milk. But that unique Spanish flair, which celebrates bold coffee and creamy whole milk, makes this number a winner!
Give this coffee drink a try the next time you’re jonesin’ for a milky coffee fix! After which, I bet you’ll agree with me – few coffee cultures can replicate the marriage of bold coffee and milk quite like the Spanish!
Don’t be shy! Leave your comments below on the cafe con leche. I’d love to know what you think of this milky coffee and how it compares to other coffee-milk combos. Let’s get talking!
Cafe Con Leche FAQ
Cafe con leche blends equal parts strong Spanish espresso coffee and scalded milk. This creates a smooth, creamy drink that’s richer than your standard drip coffee with milk.
The latte. The main differences lie in the amount of milk (more milk in a latte) and in how the barista scalds the milk for a leche.
Nope. A latte consists of one part espresso to three parts milk with a foam layer. A cafe con leche uses equal parts strong coffee and scalded (not steamed) milk. This makes the leche a smaller but bolder drink.
A cortado has slightly less milk than a cafe con leche. This results in a coffee with a stronger flavor and preserved crema.
