Café au Lait
Café au lait
Strong brewed coffee and hot milk in equal measure, served in a bowl.
Café au lait is coffee with hot milk, a French breakfast drink traditionally served in a wide bowl.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 95 mg in one serving (8 oz (240 ml), half coffee half milk), a concentration of 39.6 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
| Brewing method | French Press or Drip |
|---|---|
| Coffee-to-water ratio | 1 part strong coffee to 1 part milk |
| Base & finished drink | 120g → 240g |
| Grind size | Medium-coarse |
| Water temperature | 199°F / 93°C |
| Target brew time | 4:00 brew |
| Serving | 8 oz (240 ml), half coffee half milk |
What you need
- 14 g freshly roasted coffee, ground medium-coarse
- 150 g filtered water at 93°C
- 120 ml whole milk
Required gear
- French press or drip brewer
- Burr grinder
- Kettle
- Scale
- Small saucepan for the milk
- Timer
- Wide bowl or large cup
Step-by-step protocol
- 0:00Pre-heat the press, then add 14 g of coffee ground medium-coarse. Pour in 150 g of water at 93°C, start the timer, and fit the lid without plunging.
- 4:00Press slowly and pour about 120 ml of the coffee into a warm bowl or large cup.
- 4:15Warm 120 ml of milk in a small saucepan until it steams and is just below boiling, stirring so a skin does not form.
- 5:00Pour the hot milk into the bowl as you stir, and serve at once.
Troubleshooting
What it may be good for
How strong is it?
We list about 95 mg for an 8 oz cup that is half strong brewed coffee and half milk. Because the coffee is brewed stronger than usual to stand up to the milk, a cup can carry about as much caffeine as a regular 8 oz cup of brewed coffee, roughly 95 mg.
Strong coffee is the point
Because it is cut with an equal amount of milk, café au lait needs a coffee brewed stronger than usual. If it tastes weak, use more coffee or less water in the brew, not less milk.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
Café au lait is coffee with hot milk, a French breakfast drink traditionally served in a wide bowl. Made with strong brewed coffee, not espresso, and scalded milk, it is thinner and more coffee-forward than a latte, with warm milk, toasted nut and mild cocoa.
Origin & Story
Café au lait is coffee with hot milk, and in France it is a breakfast drink, poured into a large bowl without handles. The bowl is part of the ritual: you hold it in both hands, and you can dip bread into it.
It is made with strong brewed coffee, from a French press or a drip filter, not with espresso, and that is what makes it different from a caffè latte. The milk is hot, often scalded, warmed to just below boiling, rather than steamed, so there is no microfoam and no latte art. The result is thinner and more coffee-forward than a latte.
New Orleans has its own version. There, the coffee is mixed with chicory, a habit that grew during the American Civil War, when Union naval blockades cut off the port and people stretched their coffee supply. The tradition stayed, and in New Orleans café au lait is paired with beignets dusted with powdered sugar, which offsets the bitterness of the chicory. Café du Monde and Morning Call are two of its famous houses.
Chicory is a root that is roasted and ground like coffee, and it tastes earthy and a little bitter.
To make it, brew strong coffee: 14 g of coffee in 150 g of water in a French press for four minutes, then pour 120 ml into a bowl or large cup. Scald 120 ml of milk, heating it until it steams and is just below boiling, and pour it in as you stir.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 58/100 |
| Acidity | 44/100 |
| Bitterness | 40/100 |
| Body | 62/100 |
| Aroma | 60/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Café au Lait?
One serving, 8 oz (240 ml), half coffee half milk, contains approximately 95 mg of caffeine.
What temperature should I use for Café au Lait?
Brew the base at 93°C (199°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Café au Lait be extracted?
Timing: 4:00 brew. Method: French Press or Drip. Ratio: 14g coffee to 150g water (about 95g/L), then cut 1:1 with hot milk. Grind or leaf format: Medium-coarse.
Why does my Café au Lait taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
What is the difference between café au lait and a latte?
A café au lait is made with strong brewed coffee, from a French press or drip, and hot milk. A latte is made with espresso and steamed milk, which gives it microfoam.
What is a New Orleans café au lait?
It is made with coffee blended with chicory and scalded milk, a tradition that began during the American Civil War when the port was blockaded. It is classically served with beignets.
Who should avoid Café au Lait?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Bodum Chambord French Press
In this recipe: French press or drip brewer
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