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

A reference figure for the drink, 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.