Authentic Puerto Rican Coffee Recipe | Cafe con Leche 3-Ways
Want to try a rich, delicious, and authentic Puerto Rican coffee recipe? This café con leche 3-ways is perfect for any temperature or time of the day.
This post is courtesy of Café al Pastor. A Puerto Rican company owned by a Puerto Rican barista, dedicated to educating and hosting events around our coffee. Check them out on IG: cafealpastorpr. Their coffee is delicious art!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to RecipeIn Puerto Rico, like many other places in the world, coffee is but a mere excuse to spend time together or share conversations. Despite its caffeine content, it has the capacity to generate a certain peace and relaxation that leads to unforgettable times. Therefore, it is only appropriate to share this authentic Puerto Rican coffee recipe.
Coffee was brought to Puerto Rico in the 16th century. Back then, it was harvested throughout the archipelago and became extremely popular throughout the United States and Europe the next century. Good coffee is simply core to our social culture and everyday lives.
Back in the day, my great-grandmother used to make coffee in what is known as a coffee sock. That used to be the traditional Puerto Rican method. It is similar to the Pour Over method but much more rustic. That was the best way to drink coffee. Even as hot as it is in the archipelago, you never go without a nice, strong hot cup of coffee.
Café con leche is simply translated as “coffee with milk.” It is one of the most popular coffee types in Puerto Rico, accompanied by the cortadito (espresso & steamed milk) and the pocillo (espresso). Café con leche is the type we will focus on for this recipe. Its versatility and ability to adapt make it the best coffee to make at home in your own kitchen. Be sure to read all the steps below (brewing, warming the milk, and serving) so you can have the full experience.
Coffee lovers, this one is for you.
The equipment needed depends on your preferred brewing method. You need one of the following: 1 Liter French Press, 1 20-ounce Chemex (pour-over), or a 16 oz Moka pot. You also need a small saucepan, a coffee grinder (we have this one but whichever will work) if utilizing one of the first two methods, and an electric kettle with a temperature gauge (optional).
The ingredients are simple. You need good Puerto Rican whole bean coffee, evaporated milk or whole milk (or milk of preference), white or brown sugar (or sweetener of preference), a teaspoon of vanilla, cinnamon to taste, and clean, cold water.
It is important to note that both the French press and Chemex require whole bean and a grinder. Contrary to espresso for example, both of these brewing methods need a coarser grind for good results. That said, there are many types of grinders out there. Any brand or type that you have available will work.
Grinding the beans.
For the French press, you want to grind the beans between 75mm and 1mm. Too small and it will get in your coffee; too coarse and the taste will be weak. For the Pour Over method, you want a medium-fine grind, a bit smoother than for a French press. It mostly depends on the size and shape of your pour over but the thinner grind allows for quicker extraction.
Preheating Process.
It is important to preheat both the French Press and Chemex (Pour Over) before making the coffee. This will keep the coffee from facing uncontrolled thermal confrontation that will make the coffee taste bitter and too strong. It is a simple, 2-step process that I will include in each method for your reference.
If you do not have a kettle, you can heat up the same amount of water in a small pot instead. Then, remove from heat as soon as it begins to bubble. You can also use a regular food thermometer for more exact temperatures.
Traditional Puerto Rican Coffee – Café con Leche.
French Press Method.
A 1-liter French Press will allow you to brew about 6-8 cups of café con leche, depending on your taste and the coffee-milk ratio. The recommended ratio is equal amounts. You can also split the recipe in half if you have a smaller press or want to make less coffee.
The use of an electric kettle with a temperature gauge is recommended for best results but not strictly necessary. If available, heat up approximately 30 ounces (or 3 ¾ cups) of water at 200 degrees Fahrenheit. If a kettle is not available, you can heat up the same amount of water in a saucepan and remove it from the heat as soon as it begins to bubble.
Next, preheat the French press, just like you would an oven before cooking a meal. Once the water reaches 200 degrees Fahrenheit, carefully add it to the press and allow it to sit for 30-45 seconds. Remove the water from the press.
Having removed the water from the press, add 10-15 ounces of (coarsely ground) coffee to the press. Then, add enough water to cover the coffee. Do not push the press yet! Allow it to sit for 3 minutes. Afterward, add enough water to reach the maximum capacity of the French press.
Finally, slowly press the plunger to extract the coffee. It is best not to push it to the point where you are pressing the coffee grounds against the bottom. Instead, stop as soon as the coffee reaches the base. This way you do not end up with grounds or particles in your coffee.
Remove the coffee from the press or pour it into your already prepared warm milk. Below is the process for warming up the milk and serving your delicious coffee.
Chemex or Pour-Over Method.
You can make about 4-6 cups of coffee in a 20-ounce Chemex. Again, this depends on the ratios preferred by you and your guests when it comes to your café con leche.
First, preheat the pour-over. Many Chemex coffeemakers come with a temperature-regulated kettle. If so, heat up the water to 200 degrees Fahrenheit. Then pour 15-20 ounces of the hot water into the chemex and allow it to heat it up for 30-40 seconds. Then we pour the water back into the kettle. You can use a saucepan instead if a kettle is not available.
Next, coarsely grind 8-9 ounces of coffee beans, depending on how strong you prefer the coffee. The recommended ratio for this method is 1/3. In other words, 3 parts water, 1 part coffee.
Place the filter on the chemex and the coffee in it, in an even layer. Slowly, pour the hot water over the coffee in a circular motion, attempting to allow the water to touch each coffee particle. The goal is a uniform extraction of coffee.
Serve your hot coffee with milk and your favorite snack or pastry. See below for how to properly warm up the milk.
Moka Pot Method.
A 16-ounce Moka pot makes about 3-5 cups of café con leche, depending on your taste and the coffee-to-milk ratio. Warm up the water to 200 degrees Fahrenheit in a kettle. You can also use a saucepan or heat up the water in the microwave. Remember to remove it from heat as soon as it begins to bubble.
Many people do not know that the water added to the Moka pot must already be hot. The difference between this method and the previous two is that the water goes through the coffee due to gravity. For this reason, it depends more on hot water than other brewing methods. If you add room temperature water, it will possibly burn the coffee as it becomes exposed to high temperatures for a prolonged period. Adding hot water from the beginning decreases this Moka pot variable and helps with the flavor profile as the coffee will not taste bitter or burnt.
Add as much coffee as you can fit into the pot. Moka pots are designed to make the same amount each time it is utilized. Therefore, be sure to completely fill up the coffee grounds compartment and slightly press it down.
Once the coffee is done, add the same amount of milk to match the coffee amount. Read below on how to best serve and warm up the milk for your coffee.
Warming up Milk.
The traditional way to serve Puerto Rican café con leche is with evaporated milk (sweet and creamy) in most places. It adds a uniquely pleasing flavor profile to the coffee. However, you may use whichever type of milk you prefer with your coffee (e.g. whole milk, almond, oat, soy).
Depending on the method (and amounts) utilized to brew your beans, the amount of milk will vary. If you made the amounts of coffee mentioned before you need about 30 ounces of milk if you utilized the French press method, 20 ounces for Chemex (Pour Over), or 16 ounces for the Moka pot method.
Add the appropriate amount of milk to a saucepan at medium heat, and slowly bring to a boil (stirring occasionally). Add a teaspoon of vanilla and a sprinkle of cinnamon. Continue stirring until it reaches 160 degrees Fahrenheit. At that point, remove from the heat and add your prepared coffee. Stir together.
Traditionally, sugar would be added to the pot as well. Nonetheless, I recommend each person adds sugar to their liking once the coffee is served. Everyone has a different sweetness profile.
Serve the coffee in mugs and do not forget to add a small piece of gouda or cheddar cheese to the bottom of each one. This is the way! The Puerto Rican way, at least. 😉
I hope you enjoyed this Puerto Rican coffee recipe! Café con Leche is simple but when done properly, all those cozy and complex flavors truly shine. Feel free to share how it went for you, and if you are Boricua, let me know how you make it at home. Also, if you liked this recipe, check out our Puerto Rican hot chocolate and other recipes!
¡Buen provecho from Café al Pastor and The Happy Wookiee!
Traditional Puerto Rican Coffee Recipe | Cafe con Leche 3-Ways
Equipment
- 1 1 Liter French Press, 20 oz Chemex, or 16 oz Moka Pot your preference
- 1 small saucepan
- 1 coffee grinder
- 1 electric kettle with temperature gauge optional
Ingredients
- Good Puerto Rican whole bean coffee
- Evaporated milk or whole milk (or milk of preference)
- White or brown sugar (or preferred sweetener)
- 1 tsp vanilla
- cinnamon to taste
- cold clean water
Instructions
French Press Method.
- A 1-liter French Press will allow you to brew about 6-8 cups of café con leche, obviously, depending on your taste and the coffee-milk ratio. The recommended ratio is equal amounts. You can also split the recipe in half if you have a smaller press or want to make less coffee.
- Using an electric kettle, heat up approximately 30 ounces (or 3 ¾ cups) of water at 200 degrees Fahrenheit. If a kettle is not available, you can heat up the same amount of water in a saucepan and remove it from the heat as soon as it begins to bubble.
- Next, preheat the French press, just like you would an oven before cooking a meal. Once the water reaches 200 degrees Fahrenheit, carefully add it to the press and allow it to sit for 30-45 seconds. Remove the water from the press.
- Add 10-15 ounces of (coarsely ground) coffee to the press. Then, add enough water to cover the coffee. Do not push the press yet! Allow it to sit for 3 minutes.
- Add enough water to reach the maximum capacity of the French press.
- Finally, slowly press the plunger to extract the coffee. Itis best not to push it to the point where you are pressing the coffee grounds against the bottom. Instead, stop as soon as the coffee reaches the base. This way you do not end up with grounds or particles in your coffee.
- Remove the coffee from the press or pour it into your already prepared warm milk. Below is the process for warming up the milk and serving your delicious coffee.
Chemex or Pour-Over Method.
- You can make about 4-6 cups of coffee in a 20-ounce Chemex. Again, this depends on the ratios preferred by you and your guests when it comes to your café con leche.
- Preheat the pour-over. Heat up the water to 200 degrees Fahrenheit in an electric kettle . Then pour 15-20ounces of the hot water into the chemex and allow it to heat it up for 30-40 seconds. Then we pour the water back into the kettle. You can use a saucepan instead if a kettle is not available.
- Coarsely grind 8-9 ounces of coffee beans, depending on how strong you prefer the coffee. The recommended ratio for this method is 1/3. In other words, 3 parts water, 1 part coffee.
- Place the filter on the chemex and the coffee in it, in an even layer. Slowly, pour the hot water over the coffee in a circular motion, attempting to allow the water to touch each coffee particle. The goal is a uniform extraction of coffee
- Serve your hot coffee with milk and your favorite snack or pastry. See below on how to properly warm up the milk.
Moka Pot Method.
- A 16-ounce Moka pot makes about 3-5 cups of café con leche, depending on your taste and the coffee-to-milk ratio.
- Warm up the water to 200 degrees Fahrenheit in a kettle. You can also use a saucepan or heat up the water in the microwave. Remove it from heat as soon as it begins to bubble. If you add room temperature water, it will possibly burn the coffee as it becomes exposed to high temperatures for a prolonged period. Adding hot water from the beginning decreases and keeps the coffee tasting bitter or burnt.
- Add as much coffee as you can fit in the pot. Moka pots are designed to make the same amount each time it is utilized. Therefore, be sure to completely fill up the coffee grounds compartment and slightly press it down.
- Once the coffee is done, add the same amount of milk to match the coffee amount. Read below on how to best serve and warm up the milk for your coffee.
Warming up Milk.
- Depending on the method (and amounts) utilized to brew your beans, the amount of milk will vary. If you made the amounts of coffee mentioned before you need about 30 ounces of milk if you utilized the French press method, 20 ounces for Chemex (Pour Over), or 16 ounces for the Moka pot method.
- Add the appropriate amount of milk to a saucepan at medium heat, and slowly bring to a boil (stirring occasionally).
- Add a teaspoon of vanilla and a sprinkle of cinnamon. Continue stirring until it reaches 160 degrees Fahrenheit.
- Remove from the heat and add your prepared coffee. Stir together.
- Traditionally, sugar would be added to the pot as well. Nonetheless, I recommend each person adds sugar to their liking once the coffee is served. Everyone has a different sweetness profile.
- Serve the coffee in mugs and do not forget to add a small piece of gouda or cheddar cheese to the bottom of each one. This is the way! The Puerto Rican way, at least. 😉
- ¡Buen provecho from Café al Pastor and The Happy Wookiee!
Notes
- Both the French press and Chemex require whole bean and a grinder. Contrary to an espresso for example, both of these brewing methods need a coarser grind for good results. That said, there are many types of grinders out there. Any brand or type that you have available will work.
- For the French press, you want to grind the beans between 75mm and 1mm. Too small and it will get in your coffee; too coarse and the taste will be weak. For the Pour Over method, you want a medium-fine grind, a bit smoother than for a French press. It mostly depends on the size and shape of your pour over but the thinner grind allows for quicker extraction.
- It is important to preheat both the French Press and Chemex (Pour Over) before making the coffee. This will keep the coffee from facing uncontrolled thermal confrontation that will make the coffee taste bitter and too strong. It is a simple, 2-step process that I will include in each method for your reference.
- If you do not have a kettle, you can heat up the same amount of water in a small pot instead. Then, remove from heat as soon as it begins to bubble. You can also use a regular food thermometer for more exact temperatures.
- The traditional way to serve Puerto Rican café con leche is with evaporated milk (sweet and creamy) in most places. It adds a uniquely pleasing flavor profile to the coffee. However, you may use whichever type of milk you prefer with your coffee (e.g. whole milk, almond, oat, soy).
