How to Make The Perfect Spanish Coffee

What is the quintessential Spanish Coffee, you ask? There are numerous choices, but what stands out front and center is the Cafe con Leche, of course! If you were to order the American equivalent to a Cafe con Leche, it would resemble a double shot Cappuccino or a Flat White coffee from Starbucks. It has equal parts espresso and milk, and finishes with a lovely milky foam at the top. There really is nothing quite like sitting in a charming little Spanish cafe while sipping on a delicious, soothing, hot cup. This may sound crazy but it is one of the things that endeared me to Spain.

Luckily, soon after we returned home from our very first trip to Spain, we asked the Google Gods: “Pray tell, how can I make my own Cafe con Leche at home?” Imagine my non-surprise when we received the answer. Follow these steps and you’ll never need to go to Starbucks ever again!

What you need:

• Some good espresso, such as Cafe La LLave or Cafes Valiente Espresso Crema;
• a Stovetop Espresso Maker (if you use an electric stovetop, make sure you get one that says “induction”)there are a few sizes you can purchase, we personally use the one pictured above , and
• a manual milk frother

Instructions for stovetop espresso maker:

1. Unscrew the top from the bottom piece of the pot. Set aside the top half.
2. Remove the filter basket from the bottom half of the pot, and fill the reservoir with water just up to the round safety valve.
3. Replace the filter basket in the bottom half, and fill the basket up to inner line with ground espresso. Ever so lightly press the coffee down with a small spoon. Be sure there aren’t any lose grounds around the edge, and if so, wipe them away.
4. Screw the top half of the pot back onto the bottom half.
5. If using a gas stove top, set the espresso maker on the stove over a medium to low flame with the lid closed. You want to be sure that the flame is not larger than the pot itself. If you’re using an electric stove, you can use medium to high heat, but place it so that the handle is outside any direct heat.
6. After a few minutes, you will hear the coffee start to percolate. Once the coffee stops percolating, remove from heat and let it rest for 30 seconds while you prepare the milk.

Instructions for manual milk frother:

1. Fill the carafe with at least half a cup of milk but not as much to fill all the way to the top. (I haven’t had any success using any milk substitutes such as almond and soy milk. We use whole milk but 2%, and non-fat will also froth really well.)
2. Place the plunger onto carafe, making sure it is secure. This is to insure that the milk doesn’t spill out and down the sides.
3. While holding the lid, vigorously pump the plunger up and down for about 30 seconds. Once the milk starts to froth, you will feel the milk get a little thicker. Apply a little more pressure while continuing to pump. Occasionally check the consistency by lifting the plunger carefully. Continue pumping until the milk reaches your desired amount of froth for your drink. You may choose to pump longer to get a thicker texture and more froth.
4. Remove plunger slowly and tap the whisk against the top of carafe to remove excess froth.
5. Pour frothed milk in a microwave safe cup and microwave for 30 to 40 seconds.
6. Top your prepared cup of espresso with the warm frothed milk.

Voila!