Cafe au Lait

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Recipe for Cafe au Lait, classic French style coffee with milk.

1 teaspoon medium-ground chicory (optional)
7 to 8 tablespoons (40 to 45 grams) ground coffee (fine grind for a cone filter, medium grind for flat-bottomed filter, medium-coarse grind for a French press), preferably a medium roast
1 1/2 cups water
1 1/4 cups milk (whole, 2% or nonfat)

Place the chicory and then the coffee in the filter of a drip coffee maker or the pot of a French press. Heat the water to a near boil, 195 to 205°F (90 to 95ºC). If using a manual drip coffeemaker, pour just enough water over the coffee to wet the grounds. Wait 30 seconds and pour the remaining water over the coffee. For a French press, pour near-boiling water over the coffee and chicory, stir and cover. Let steep for 4 minutes, then carefully push the plunger down to the bottom of the cylinder, making sure to keep it level.
Heat the milk in a small saucepan over medium heat, making sure not to let it boil, and beat with a whisk until frothy.
Pouring the brewed coffee and hot milk simultaneously, divide them equally between two bowls. Serve immediately.