Talk:Café con leche

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A pinch of salt?? Not in spain, or never heard of, and I'm a local guy... —Preceding unsigned comment added by 194.224.48.92 (talk) 10:25, 22 April 2009 (UTC)

More like latin american then?

Yes.


 * I don't understand the question, but in Latin America the closest thing you can usually ask for is watered coffee (called "american coffee" in Spain) with milk. In fact, it is usually considered in Spain that you can only get a "decent café con leche" in Spain or France (the famous "café au lait"), and that if you travel abroad you have to forget about drinking "real" coffee (i.e. not the watered coffee you find everywhere else, which some despectively call "caff-tea") until you return to Spain or France.

Hi, Whomever said that "café con leche" is often served with cinnamon has never set a foot in Spain. I am about to delete it, in fact, you just have to look at the Spanish version of this article, and even if you don't speak Spanish, I guess you can get the concept: * Leche (Milk) * Café (Coffe) * Azucar o edulcorante. (Sugar or sweetener) Iban


 * Cinnamon??? Ah, no. Thank you, Iban... Zeng8r 13:31, 13 September 2007 (UTC)

JBogar —Preceding unsigned comment added by JBogar (talk • contribs) 03:44, 16 July 2008 (UTC)
 * I'd like to bring attention to the reference that the milk is scalded, I believe the term should be steamed. Usually you want to bring the milk to about 170 degrees Fahrenheit and not all the wasy up to 180 where things can start to go wrong with the sugars and fats in the milk. Most often -to my knowledge- the drink starts out being made like a Cafe Cubano (sugar is added to the cup and the espresso is brewed into the cup) then adding the milk with a 1:1 mix. Of course variations depending on region, preference, etc. often occur, so I couldn't tell you which is most "authentic".

Is the Milk-to-Coffee ratio right?
I believe the normal milk:cofee ratio is more like 2:1. This beverage uses dark coffee and you would have to ask for a "café con leche cargado" ("coffee with milk, loaded") to get a 1:1 ratio. In this line of thought, if you ask for "café con leche muy cargado" ("coffee with milk, very loaded") you might even get milk:coffee 1:2, with a very dark color and very bitter taste unless you add a lot of sugar.


 * I agree, 1:1 is more milk than usual; my Ybor City-raised abuela always mixed it about 3:2. I guess it's different in different places and according to taste. The article should be updated to reflect that, imo. —Preceding unsigned comment added by Zeng8r (talk • contribs) 13:25, 13 September 2007 (UTC)
 * Agreeing with Zeng8r, it looks like there's a lot of variation on the ratios. I'm from Miami, and my family always makes cafe con leche with a milk:coffee ratio of around 5:1. —OneBlueGlove (talk) 23:45, 23 May 2019 (UTC)
 * Whenever I see my favorite Tampa shops make it up, the ratio looks to be 2:1 milk:coffee —Preceding unsigned comment added by Blaze33541 (talk • contribs) 04:33, 24 November 2007 (UTC)


 * Blaze- Do you have your ratio backwards? What you described is leche con cafe, imo... :-) Zeng8r (talk) 13:07, 24 November 2007 (UTC)