Noisette: The Foamy French Coffee Style You Can't Miss Out On

In France, it's no exaggeration to say that coffee is an entire culture. There's a whole set of customs and etiquettes surrounding coffee in France, so if you're a coffee aficionado, it's crucial that you brush up on all those traditions before you walk into a café. Not only can it be seen as impolite if you don't order correctly (remember to greet the barista first!), but most coffee shops in France don't even have menus, so you'll need to know what you want before you even go in.

While you might be familiar with basic options like a straight espresso (café) or a flat white (café au lait), there's one French coffee style you shouldn't miss: the café noisette. Despite its name meaning "hazelnut" in French, it's not a hazelnut-flavored coffee, like the Hazelnut Bianco Latte from Starbucks Reserve. Instead, "noisette" refers to the light color of the coffee, which is achieved by adding a little bit of foamed milk to a shot of espresso.

Unlike a strong café shot, which is often the go-to for waking up in the morning, the café noisette is a milder-tasting option. This makes it perfect for pairing with a leisurely brunch or enjoying a good brew during a relaxed French afternoon.

While a noisette isn't as strong as black coffee, it's still not as milky as a café crème or au lait. The key is to add just a touch of frothed milk to achieve that dark, nutty color reminiscent of freshly roasted hazelnuts. This way, you still get the robust flavor of the espresso, but its punch is ever-so-slightly cushioned by a hint of creaminess.

If a trip to France isn't in the cards for you anytime soon, don't worry — you can recreate the experience at home. All you need is an espresso maker, a milk frother with a pump, and a demitasse (a small French espresso cup). Simply pour a shot of fresh espresso (preferably an intense French roast) into the cup, add a small amount of foamed milk, and stir. The coffee should take on a rich, dark brown hue. Take a sip to test the flavor, and if it's still too strong for your taste, add a touch more milk. Just remember to keep the milk minimal to stay true to the spirit of the café noisette — too much milk and you'll end up with a café crème!