Café au lait
CaffeAtlas

Café au lait

France
France

Café au Lait is known for its balanced combination of brewed coffee and warm milk. Originating from France, the Café au Lait is typically a breakfast coffee, made with a brewed coffee to milk ratio of 1:1. This ratio and type of brewing creates a smooth and mellow flavor, unlike the ones found in espresso-based drinks like cappuccinos or lattes. It is often compared to drinks like the Italian “Caffè Latte,” though its preparation, taste and texture are notably different.

 

Contents

 

Coffee Beans and Caffeine Content in Café au Lait

Café au Lait is typically brewed with a drip coffee machine or a French press, meaning it relies more on the type of beans and grinding size. Arabica beans are more used for this type of coffee due to their smoother and more nuanced flavor compared to robusta. However, any variety or mix of coffee beans can be used. The caffeine content will vary based on the strength of the brewed coffee, but in general, Café au Lait contains less caffeine than espresso-based drinks.

 

Origin and History of Café au Lait

The term “Café au Lait” translates to "coffee with milk" in French. It has its roots in French cafés, where it is served during breakfast or as an afternoon treat. The tradition of mixing coffee with milk dates back centuries in France, making it a cultural practice. Though many countries have their own version of coffee with milk, the French Café au Lait differences itself with the use of brewed coffee instead of an espresso shot.

 

What's the Difference? Café au Lait vs. Caffè Latte

Those familiar with the Italian version of “Caffè Latte” might wonder what the difference is between the two drinks. Both combine coffee with milk, but Café au Lait is made with brewed coffee, while Italien Caffè Latte is prepared with a single espresso shot. Café au Lait tends to be lighter and more balanced because brewed coffee is less concentrated than espresso, more even because the coffee to milk ratio in Café au Lait is 1:1, whereas an Italian Caffè Latte has a much higher milk ratio of 1:2, giving it a creamier texture and a more diluted coffee taste.

 

How to Make a Café au Lait

Making a Café au Lait is a simple process that balances coffee and milk:

  • Brewed Coffee: Start by brewing a cup of coffee using a drip coffee maker, French press (or even a pour-over method).
  • Warm Milk: Heat the milk until it is warm and just a bit frothy, but not foamy.
  • Combine the two: Pour equal parts of brewed coffee and warm milk into a cup, cups are usually of the larger size.

 

Variations of Café au Lait

Though Café au Lait is traditionally served hot, there are variations that can be enjoyed depending on the season or country:

  • Iced Café au Lait: In summer months, Café au Lait can be served cold. This is done by brewing coffee first and then chilling it before combining it with cold milk and a few ice cubes.
  • New Orleans Café au Lait: A American variation comes from Louisiana, New Orleans. This Café au Lait is made using chicory “coffee” roots. The chicory adds a slightly bitter, woody flavor that goes well with the sweetness of the milk, creating a unique taste experience. Keep in mind that, since this is a coffee made from chicory root, it does not contain any caffeine

 

Café au Lait Facts and Trivia

  • French Tradition: In France, Café au Lait is often enjoyed in the morning, typically served in a wide cup that allows you to dip croissants or baguettes.
  • Not to Be Confused with Latte: While Café au Lait and Caffè Latte are similar, their difference is in their coffee brewing types and coffee to milk ratios.
  • Chicory Coffee: The addition of chicory in the New Orleans-style comes from historical events during the coffee shortages of the 1800s.