Alee601 Senior Member Joined: 15 Mar 2008 Posts: 13 Location: Bowling Green, Ohio Expertise: I live coffee
Vac Pot: Bodum, Aeorpress
Posted Sat Mar 15, 2008, 1:42pm Subject: French Cafe au Lait
About 10 years ago I was fortunate to go to Paris where I had the most wonderful Cafe au Lait-in a hotel there. I've never been able to duplicate the coffee. The au Lait's I've had at coffee houses here ( from the ubiquitous to the artisan) still don't make it like I remember it-very smooth and balanced. Any ideas? Thanks!
Eiron Senior Member Joined: 12 Nov 2007 Posts: 132 Location: Loveland, Colorado Expertise: I love coffee
Espresso: See above picture Grinder: Quick Mill 031, Solis 166 Drip: Technivorm KBTS Roaster: frying pan & wooden spatula
Posted Sun Mar 16, 2008, 2:28pm Subject: Re: French Cafe au Lait
The last time I had cafe au lait in France was even longer ago - almost 30 yrs! - but like you, I remember it being the most wonderful morning drink I'd ever had. In fact, it was what turned me into a coffee drinker. As I recall, the milk was whole, not reduced fat. And it was heated & served in its own thermal carafe. As you say, very smooth & balanced. Unfortunately, I have no idea how they brewed the coffee.
If I were to try & duplicate it today, I'd use a medium-to-dark roast (but not too dark), finely ground & brewed via a Melitta or Chemex using a paper filter. I'd probably start with about 1/4 to 1/3 milk & adjust to taste from there.
That's where I'd begin my trials.... have fun experimenting!
"Just what I need - another 'geek' label..." - my friend Mark, on being told of Coffee Geek's existence
ByronA Senior Member Joined: 24 Aug 2007 Posts: 373 Location: Ottawa, Ontario, Canada Expertise: I live coffee
Espresso: Rancilio S24, KitchenAid... Grinder: Compak K5, KitchenAid... Vac Pot: Don't want one Drip: Don't want one Roaster: Will eventually get one
Posted Sun Mar 16, 2008, 4:18pm Subject: Re: French Cafe au Lait
When I was in Brazil, they make a very strong filter coffee for breakfast. They use quality Brazilian beans ground espresso fine brewed through a melitta filter. I brought my stovetop steamer along and made some delicious Cafe au Lait using this coffee. I would start with a Brazilian Santos, and modify grind and blend until it tastes the way you like it.
JB130 Senior Member Joined: 12 Jan 2007 Posts: 172 Location: Atlanta Expertise: I like coffee
Espresso: NS Oscar, Baby Gaggia,... Grinder: Olympia Moccaclub, La Pavoni...
Posted Mon Mar 17, 2008, 2:46am Subject: Re: French Cafe au Lait
Many hotels in France use an espresso machine to make something that is closer to a moka pot drink than to espresso. In the US this drink is called "cafe crema" (not to be confused with "café crème", which is how the French refer to a cappuccino). See the following discussion on HB: How to Make Cafe Cremas.
Alee601 Senior Member Joined: 15 Mar 2008 Posts: 13 Location: Bowling Green, Ohio Expertise: I live coffee
Vac Pot: Bodum, Aeorpress
Posted Mon Mar 17, 2008, 10:50am Subject: Re: French Cafe au Lait
Thanks for the input, everyone!! I use whole milk or half and half-just don't like the taste of "thinner" milk. Any idea of the % of milk to coffee? Also, I think they warm, but not steam, the milk over there, but I'm not sure since I never saw it made-but darn, it was the best coffee, and the pastries and breads were to die for. It really puts the US "continental breakfast" to shame! and the hotel I stayed in was just a small, average place!
Terry_L Senior Member Joined: 20 Jan 2007 Posts: 64 Location: Louisville-KY Expertise: I love coffee
Espresso: Gaggia Coffee Grinder: Solis Scala 166 Vac Pot: French-Press(s)-Love 'em Drip: Bunn Roaster: SC/TO - Air Popper
Posted Mon Mar 17, 2008, 11:21am Subject: Re: French Cafe au Lait
Don't know if it's *exactly* what you're looking for, but my wife so looks forward to the weekend, when I prepare her her favorite (which I loosely call a Cafe Au Lait). It's based on approx 1/2 reasonable strong French Pressed coffee, and 1/2 steamed/microfoamed half & half. I did the steaming/frothing with an 'el cheapo steam toy forever prior to getting my Gaggia. Give it a try and see it that's what you're looking for.
PS - one can get creative with a press pot and a steam toy if you want to....
forteanajones Senior Member Joined: 21 Sep 2006 Posts: 3 Location: OR Expertise: I live coffee
Posted Thu Jul 10, 2008, 11:16am Subject: Re: French Cafe au Lait
For years, I have been ordering Café au lait with a shot of espresso, and the milk has always resembled what's in Terry_L's photo. Baristas always seemed to know I wanted a small layer of foam on top, because I never specified, and so I assumed this was the standard. This was the Bay Area.
I started going to a new cafe several months back, here in Oregon, and there are a few baristas who simply heat up the milk and dump it and the espresso shot into the coffee. I figured they just didn't know how to prepare it, and it took me a while before I felt comfortable speaking up. When I finally mentioned it (without judgment) the barista, who was very embarrassed, redid my drink. But the next day she told me she had looked it up in their training manual which clearly instructs them to do as she was doing, with the foam being optional according to whether or not the customer specified it.
With a little foam has definitely been the norm, based on personal experience, and I'm positive I have almost never had to specify foam for this drink, so what is actually correct here?
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