Café con Leche
Spain's breakfast standard: a single espresso in a cup of scalded milk. Espresso-based, which is what separates it from a café au lait.
Method
Espresso
Typical volume
180 ml
Caffeine
65 mg
Caffeine is a reference value for this drink and brew method, not a measurement of your cup.
Café con Leche preparation
- Heat 130ml of whole milk to 65°C, steamed or scalded in a pan, with only a thin layer of foam.
- Pull a single espresso (9g in, 18g out) into a 180ml cup.
- Pour the milk in to fill - the cup should read milk-forward with the coffee just behind it.
Spain runs this on a single shot in a small cup, so it is milkier than a latte but far shorter. Scalding the milk in a pan, as much of Latin America does, gives it a rounder cooked sweetness.
What makes it
More espresso drinks
Log it, and the caffeine with it
The app records every café con leche you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
Get the app