Remote Barista: Cafe Con Leche

Christopher Bradley

Christopher Bradley

Christopher is a lawyer from NEPA, aka, Pennsultucky, He is an avid baseball fan, audiophile, and dog owner. He spends the majority of his free time with his wife and daughters, reading, listening to music, watching baseball (except the Yankees) and writing.

Related Post Roulette

6 Responses

  1. Avatar Marchmaine
    Ignored
    says:

    When we were on the Camino in NW Spain last year, I learned two small things
    1. The Spanish preferred English to Italian
    2. Cafe con Leche is not a Latte, as I was informed several times forgetting myself repeatedly.
    Ok, maybe three small things:
    3. Cafe con Leche is inexplicably better than a latte.

    Maybe it was all the km’s underfoot.

    We joked that the Camino was fueled by Cafe con leche and Tortillas (the egg kind) … and then later by croquetas.Report

  2. Avatar J_A
    Ignored
    says:

    I’m lactose intolerant, so I can’t do café con leche, even though, being Spaniard born, that’s how coffee has introduced to children.

    But as a serious drinker of espressos, here my question to you, @Christopher Bradley.

    Have you ever tried putting lemon peel (1/2 inch will do great) in your espresso?

    Make sure you press the peel against the cup hard with your spoon, and prepare yourself for a completely new experienceReport

  3. Avatar J_A
    Ignored
    says:

    One thing I didn’t see clearly spelled in @Christopher Bradley’s OP

    Café con Leche requires that, at the end of the day, there’s more milk than coffee in thefinal drink

    Less than 50-50 is a cortado (cut), in Spain, or a marrón (brown), in LatAm, and you can have an endless variety, from just a drop (manchado-stained) to almost cafe con leche (claro-light)Report

    • Christopher Bradley Christopher Bradley in reply to J_A
      Ignored
      says:

      The version I make was taught to me by a lady from Cuba, although I added the whipped cream to the recipe because, like I said, sometimes I like to just make espresso con panna. Insofar as ratios go, I generally eyeball the amount of espresso, usually just a shot or a shot and a half. Then I hand froth the 2/3 cup of milk, sometimes there is a little foam left over, depending on the size of the cup I am using too.
      I have had the lemon peel in my espresso, my MiL saves “twists” in the freezer for martinis and other mixed drinks, I sometimes do the same, but also use them for espresso. As I understand it, that is how they serve it in Italy. I have never been, but I have also heard that they serve the espresso kind of lukewarm, which in my opinion is a crime and should be prosecuted as such.Report

Leave a Reply

Your email address will not be published. Required fields are marked *