How To Make Whipped Coffee | Best Whipped Coffee Recipe

  • Whipped coffee (Cafe Dalgona) is a viral recipe combining instant coffee crystals, sugar and water.
  • Even traditionally brewed coffee is not well understood, and this smoothie seems to work by magic.
  • Viral whipped coffee takes its name from the Korean term for a confection also known as honeycomb.

    Whipped coffee, or Dalgona coffee, is a three-ingredient recipe named after a korean confection who has gone wildly viral over the past few weeks.

    The The whipped coffee trend started on TikTok and reached the Instagram accounts of everyone you know, including celebrities like the comedian Chelsea peretti. His description of whipped coffee summed up the timely appeal: it’s “exciting since I don’t go out for coffee or anything really”.

    This content is imported from TikTok. You may be able to find the same content in another format, or you may be able to find more information, on their website.

    This content is imported from TikTok. You may be able to find the same content in another format, or you may be able to find more information, on their website.

    This content is imported from TikTok. You may be able to find the same content in another format, or you may be able to find more information, on their website.

    Making whipped coffee is easy. The recipe consists of one part instant coffee crystals, one part sugar and one part water, whipped or beaten until they form a rich foam. Last week someone told me that sugar is optional, so I makes the whipped coffee with Splenda, the only sweetener I had in the house. A few days later I repeated the experiment with sugar, and it worked much better and a lot faster.

    That’s when I thought of chemist Tom Kuntzleman’s experiments on Diet Coke.

    Soda with sugar foams differently from soda without sugar, and that’s because the sugar works in a way that prevent bubbles from merging. The bubbles stay smaller and separate, which means that while a diet soda can generate more foam volume immediately, a sugar soda has a foam that lasts longer. I had noticed a difference between my trials of dalgona “sugar free” and regular coffee. Could this be related to diet soda?

    Kuntzleman had theories and ideas right away. He first tried regular ground coffee and cocoa powder, before he could get instant coffee crystals. Ground coffee will never dissolve in liquid, but perhaps more importantly in this experiment, it contains an amount of fatty oil that I think could inhibit foaming no matter what. The same goes for cocoa powder, which is hydrophobic, that is, it resists mixing with water.

    When Kuntzleman got to try the real thing, he combined the instant crystals, sugar, and water, and sent me a photo of an Instagram-ready frothy whipped coffee. He tried with just crystals and water and like me, he got a much more “watery” and transient lather. Then that’s why you ask a scientist! salt with the coffee crystals. It turned out to be almost as good as the version with sugar.

    Dalgona coffee trials, left to right: sugar, salt and just coffee and water.

    Tom kuntzleman

    At first, Kuntzleman wondered if whipped coffee wasn’t something like churning butter. But after a handful of tries and some time to think it over, he revised.

    “I tentatively suggest that what we see with dalgona coffee is very similar to what happens when you make egg mousse such as meringue,” he says. Popular mechanics.

    To beat a meringue, you must use alone egg whites – even a grain of residual fat in a bowl, not to mention a trace of egg yolk, will keep your whole batch of egg whites from frothing.

    Kuntzleman says the reason egg whites swell so easily into such a stable foam is their protein. “These proteins are folded into a particular shape in which the hydrophilic part of the protein is on the outside, in contact with the surrounding water, while the hydrophobic part of the protein is on the inside, unable to interact with it. the ‘outside world,’ “he explains.

    He keeps on:

    “The beating process unfolds the protein strands into linear chains. The beating process allows air bubbles, pushed into the mixture by the beating process, to interact with the hydrophobic part of the protein. [T]The air preferentially interacts with the hydrophobic portions relative to the hydrophilic portions. The protein chains become scrambled and air is trapped inside, forming a foam.

    Beating the egg whites allows air to squeeze through the core of each protein strand, where the air is trapped and begins to swell in the form of foam. If there is fat involved, it disrupts the way your protein strands are able to trap and hold air. Therefore, the skimmed milk, the least fat on the market, foam the best for use in coffee drinks. Soybeans and other non-dairy “milks” that contain fat can still froth, but they are often helped by stabilizers like soy lecithin or carrageenan.

    Almost all dairy products in cafes contain sugar. Milk naturally contains sugar in the form of lactose, and the natural sugars in soy or coconut milk are enhanced with added sugar for taste. Smithsonian describes the role of sugar succinctly: “works like a glue that holds the foam together”.

    Salt doesn’t work like any kind of glue, but research shows salt works inhibit rather than completely prevent coalescing bubbles, which is why it has Okay in the whipped coffee mixture.

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    When you mix dry instant coffee, sugar and water and then shake it, you get a kind of coffee meringue ersatz. Instant coffee is made by “treating ground roast coffee with hot, high-pressure water to extract the water-soluble compounds from it,” Adriana Farah written in 2012. The mixture is freeze-dried and although the crystals dissolve cleanly in water with the naked eye, they are still made up of protein, fiber, minerals, a micro amount of fat, which you will find in the brewed coffee.

    The repeated recipe for viral whipped coffee is to use two tablespoons of coffee, sugar, and water. For most instant coffees, a prescribed “cup” of coffee is one teaspoon of crystals mixed in six ounces of water. Using six times as many crystals in a twelfth water, then adding two tablespoons of “sticky” sugar really boosts the chemical reaction in favor of the building foam.

    Our coffee proteins are very concentrated and aided by sugar. As they move, they twist, change and fill with air. This is why the reaction can work without sugar, but the sugar helps make a much richer and more stable froth from the protein in coffee.

    Kuntzleman and I wondered if the instant coffee itself has an advantage in making whipped coffee. “It could also be that instant coffee contains stabilizers that ground coffee does not have,” he says.

    My instant coffee only contains coffee and caramelized sugar. Last year, Email examined a jar of Folgers crystals, which simply says “coffee.” Neither Kuntzleman nor I could find any information on trace amounts of stabilizers that instant coffee might have, but I wonder if the high relative proportion of dietary fiber in brewed coffee naturally adds structural stability. I don’t know – he works for fiberglass!

    You can also use decaffeinated coffee crystals to make whipped coffee, as long as they are made from coffee beans instead of a nifty substitute like chicory. Could a sweetener like molasses or corn syrup work as well as dry sugar? How about trying the salt, like Kuntzleman did?

    If you’ve got the ingredients on hand, making smoothie coffee is a little bit of science that seems magical. Give your chance and @PopularMechanics tag on Instagram to show us how it went.

    Give the gift of popular mechanics

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    About Jeffery L. Parker

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