Dalgona Coffee - Explained and Upgraded
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- Coffee Giveaway #5 has finished.
There's been a lot of requests for this video, so I hope you all enjoy it and if you give it a try then share a picture, feel free to tag me on Instagram.
Thanks to Nick Cho for some pronunciation help! (I hope I didn't mess it up too badly...)
Music:
"Early Morning Haze (with goosetaf & WEI)" by Kyle McEvoy
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If James was at a coffee shop and got my order wrong, I’d assume he knows what’s best for me and take it.
James: you don't really want that you want this.
Me: I don't really want that.. I'll take your suggestion.
@@pierrelucdelaire4899 I ordered a cappuccino I got a flat white. And I was grateful
That's assuming James is capable of being wrong.
@@notmk5762 he wasn't wrong I was. He knew what I really wanted.
Everything appears to be in orrrr-derrr.
James Hoffmann unironically using instant coffee. These corona times really change people
Kenco smooth by the looks of it, I'm wondering if he classes it as the lesser of evils!
Hahahahahahhaha
It was not the lesser of evils. (I did remove the sticker to try and mitigate the shame brought on my family)
This is exactly what I thought as well as soon as I saw the instant coffee haha.
@@jameshoffmann Damage has been done mate, i used to look up to you ;)
As a Korean living in Seoul I just wanted to mention three things.
1. Pronunciation of the Korean word dalgona was surprisingly perfect!!
2. The burnt, bitter taste of the instant coffee foam is close to what actual dalgona tastes like. I assume a lot more people would know due to Squid Game.
3. Nowadays there are many places that serve dalgona crushes on top of cafe lattes in Korea.
Though I have never tried either the foam or crushed bit version.
Yeah. That honeycomb candy he spoke of took me back to Squid Game
Thank you for sharing your knowledge + experience!! I appreciate Hoffman and his expertise AND sometimes he is just inherently limited by his perspective as a white British man. Hearing from someone who lives in and is culturally Seoul Korean is important and adds to everyone’s knowledge
@@ThePiggiestOne that tv show got honeycomb making kits in the top 10 on alibaba in china for a while so someone made a lot of money off that craze
James:“is it good?”
Me drinking one: “yes”
James:”no”
Me: 👁👄👁
Lol
Basically it's just an instant coffee with extra steps 🤣
Look any ice coffee is gonna be yummy to me.
Tbh tho
For the effort that you put to create the coffee foam it's just not worth it for me honestly
Its a complete novelty and I love it too.
after years of watching you, I removed all instant coffee and now you do this
Awesome comment!
Instant coffee is actually fine lmao
Lmaooo
*Alternative*
measure 15 grams of sugar
add just enough of a ristretto shot of a good quality dark roast to dissolve the sugar (about half by volume)
whip till light brown (the color of a latte with slightly too much milk) ~ 5-7 minutes
Serve with about the same amount of milk by volume.
While growing up, instant coffee is the more expensive more tasty coffee.
"Bru" was the brand that did it.
Even now, good coffee, even when it's not made by instant coffee, is still referred to as Bru coffee.
Just yesterday in train and the coffee seller came to cabins and started selling his "Bru coffee" it was pre made decoction, but still pretty good.
So good coffee = instant coffee here
"So after 3 minutes of miserable whipping, you end up with gooey ... foam" Every night James, every night.
Spot on XD
Is this an innuendo ?
omg lol, I didn't take that out of context when he said that, but now that you mention it that's hilarious.
lmao
@@bobrobertson169 How thick are you ?
You can make a Dalgona Coffee with espresso instead of instant coffee by adding a pinch of good quality xanthan gum before whisking. The great thing about using xanthan gum is it thickens the coffee topping well with both hot and cold drinks. It's actually a stabilizer that's present in many instant coffees so the silky texture achieved with espresso/ristretto+xanthan is similar to what you made here, but the whisking time a little longer, so a small handheld electric whisk is definitely useful.
Exactly what I thought about 👀 I'd also love to check out staff like processed aquafaba
I was wondering whether one of those small frothing whisks would work to do this to save some of the hand whipping.
I might propose a third alternative to concentrating coffee:
Place it in the freezer in an insulated container and once it begins to freeze, peel off the top layer of ice. The first ice that forms will be pure water. You can repeat that process to remove water out of the liquid.
This is what instant coffee makers do as well.
This is what I was thinking!
Aka freeze distillation. This is how Brewdog and other breweries make their super strong beer.
This is a common method in homebrewing if you want to take a fairly weak brew and make the alcohol content much higher without fucking up the flavours too much. I do it with a lot of the meads I make and it's delicious
...coffeejack?
You know COVID-19 is having devastating effects on the coffee industry when James Hoffmann starts drinking instant coffee.
Can the Dalgona be done with fresh brew espresso? I failed at making it. I think there's something in the instant coffee to make it very sticky/viscous .
and I got my answer on 7:00
He should roast
Instant coffee has come a long way, korean brands especially
Thorsten Latz i see your a man of culture 🎞, what camera you rocking?
James Hoffman does well because his voice sounds like the human embodiment of coffee
It is rather spectacular ❤️
Yeah there's immersion when you listen to him as all the info percolates through your ears.
Reminds me of the dutch chicken farmer who laughs like a chicken (th-cam.com/video/xjbB1_dCto8/w-d-xo.html). Makes perfect sense that a coffee professional sounds like coffee. Choose your profession wisely!
He’s probably 75% coffee at this point. I wonder if he enjoys tea.
James, it's really interesting: when this whole Dalgona fad came to light, I couldn't help but think of something I had seen many years ago. I was once dating a Cuban girl, and she prepared what she simply called "Cafe Cubano", which is basically Cafe Bustelo (extremely strong, pre-ground, vacuum-sealed coffee bricks) in a Moka pot, then you add a few drops from the initial coffee to come out of the moka spout to a LOT of sugar, and whip it into a foam. That foam is added back to the finished coffee from the moka pot. Check it out, I think this could make an interesting video for your channel.
I was just thinking about that. The "coffee frosting". Actually I just made some today! It is really good. I'm Norwegian-American, but it's one of my favorite ways to make coffee. It's a nice treat every so often, but it's far too sweet for daily consumption! Strangely enough it's even a little complicated to get it just perfect. I still like Cafe Bustelo in my Moka pot as is. I can find it in a canister in the store at home. I'm glad someone else had that thought! I think it would be interesting to see James attempt the recipe.
When I worked at a shop that employed primarily Cubans a cup of Cafe Cubano after lunch was practically religion. One person took a break and made enough for everyone and then everyone took a few moments to enjoy the drink before going back to work. Was a very nice pick-me-up to get you through the afternoon. It is very important to get some of the first drops out of the pot, for whatever reason that may be.
@@replaymc1233 YES, that's what was relayed to me too! I guess it's the first bit of bubbling you get... Maybe the extremely concentrated liquid is that important part?
yeah here in florida we are used to cuban coffee like that
@@pandapower5902 i second this, like you EXPECT it to be made like that mostly
The first time instant coffee has ever been weighed on an Acaia
When I was a kid, about 40 years ago, and living in Siberia, we used the whipped by hand sugar-instant coffee- drop of water mixture as a base to add hot water to. It made instant coffee less awful and created a simulation of a créma. Kind of a reverse of a dalgona. Things you do with limited resources. Cheers! ⬛️
My dad used to make this when I was a kid. It was very tasty, or at least that's how I remember it
@@gumorenos 😀I was stoked to have any sort of coffee. I lived with my grandfather, and he drank lots of coffee that he ground and prepared in a Turkish style. I wanted be be just like him but he would not let me have my own cup, only a sip. The instant sort he let me have once in a while, must have not thought of it as coffee 🤣
Yes, unfortunately we are living in a very unbalenced and unfair world, hope you have good coffee now. Cheers
@Crime_Lab, in the late 70,s I was serving in Berlin and met a Russian girl who used to wake me up with instant made that way, I thought it was brilliant because we didn't have much filtered coffee ln England back then, but maybe it was just her..
@@nickjaycee316 right on! mine was in the late 70s too
I like how James punctured the seal of the instant coffee and optimistically took a huge whiff before turning away in disgust.
ennzerothreetwo that’s my favorite part 😂
He doesn't seem to like the coffee smell. Downer. This video was a downer on a pleasing coffee drink that is only different by texture.
@@luvpamelanewton he's literally a world barista champion. Pretty sure he likes the smell of actual coffee 😅
If there was only someone who could explain accounting to me the way Mr. Hoffmann explains coffee.
The first part (instant coffee+sugar+water => coffee foam) is classic in Greek coffee recipes. It's the basis of the warm "nes" coffee, where you add milk or milk cream, hot water and stir, resulting into a coffee with a thin foam layer looking like Espresso's. It's also the basis of "Frappe" coffee, the classic recipe of Greek instant coffee. You poor it over ice cubes, add water and optionally milk and/or Irish cream liquor, stir a little; plenty of thick coffee foam stays on top (2-4cm high).
Also instantly thought of that. I love frappe but honestly I can only drink it while in Greece. Otherwise it just doesn't feel the same
‘Greek’
Oooooo...Irish cream liquor!
after he said that "surfactant" is a portmanteau, my brain failed to focus on anything else
proud of yourself huh james.
I've been studying medical for 2 whole years and I just knew this now
I read this before he said it, didn't believe you... And then it happened to me
"Foaming agents"
my brain malfunction as soon as i read this comment
Put the coffee creme first and then pour hot milk over it to produce a “poor mans cappuccino”. WAY better than drinking it this way! I learned this from my Libyan husband. They do it all the time.
Whats better, iced or hot?
@@evilhutdug4665 I'm not who you asked to but I like it iced, even tho the cream dilutes unevenly and it looks ugly but pouring it first allows the cream to slowly incorporate to the milk so you don't get little bits of cream slipping in your mouth giving you a weird sensations, but you gotta stir it at first, otherwise you are just tasting milk and ice.
Yes. Mixing it will hot milk is the best. The foam remains and it tastes like cappuccino.
You hit the nail on the head. I have tried a few different methods and mixing is almost always the best solution. (Putting the foam on the bottom with hot or cold milk makes this MUCH easier to do. I enjoy it even when I have to use cheaper instant coffee.
Thank you somebody acknowledged that Libyans make it 😅
Greek Frappe. They use a milkshake maker, use Nescafé and drink several of these a day. When you order you specify how sweet you want it.
Oh boy do I have a story to share that relates to that PSA of yours.
I once decided to use this foam as an egg replacement in a brownie recipe so I could make it vegan. I used about half the pot I had which should be about 100 grams of instant coffee. I managed to make 2 brownie batches but this should give you a decent idea of how much was in a piece. The brownies came out quite tasty but as I was eating it, at no point did I actually bother to consider just how much coffee I was ingesting.
I would just randomly eat pieces here and there during the days after, at some point at night I decided to eat a pretty big chunk and I essentially ingested about 20 cups of coffee worth of cafffeine in about 5 minutes worth of time on top of the pieces I had already had earlier that day. For the next few hours it felt like I was an agressive level of awake and having a heart attack at the same time.
It was fun trying to fall asleep that night.
😂😂😂 Reminds of the time I had a sambucca after dinner out. I chewed the coffee beans afterwards. It was about 11.00pm. I was wired for the night.
Holy shit. I just discovered this channel a few days ago and I can't believe how high quality it is.
Same here, I love coffee and after watching his video's I realized how much coffee education I am missing.
Definitely worthy!
I don’t even drink coffee and I enjoy his videos
His voice feels like watching david attenborough documentary. But it's about coffee 😂
This video contains all of James' milk allowance for the rest of the year
It really, really does.
😆
and sugar allowance for 3 years
@@jameshoffmann dammit I wanted an overly chic latte art video
@@jameshoffmann This would be a great opportunity to do an exhaustive test of ALL of the plant milks and plant creamers!!! I meant, oat milk "minor figures' bran in particular is the most popular right now, but maybe a more elusive plant milk works better. Things that come to mind: Macadamia milk, tiger nut milk, rice milk, pumpkin seed...There are also many different brands and type of creamers. Some better for foaming than others. I think what I would be most interested in hearing from you and your advanced coffee palette is just how the various flavours of milks compliment coffee.
In my own experience I find the plant milk options at Starbucks to be extremely disappointing. Soy, Almond, Coconut.
I chose soy because it is the most neutral in flavour, and I personally don't have any problems digesting it, however I know many do. On one occasion I ordered to coconut milk for my drink--now I'm not sure if the person just pulled a bad shot, or overheated the milk but the flavours just did not meld well. The coconut made it taste burnt (I have tried it on a few occasions and this flavour is consistent). Almond on the other hand I just never cared for. The flavour is too nutty for my coffee. Many small coffee shops do provide better plant milk options like oat, so that is what I will go for if available. But it would be interesting to hear the science behind how these different plant milks might interact with coffee, and I think you could probably offer a lot of insight! And as always, thank you for the great and informative videos!
My wife is Korean. When this craze came out and she showed me it, I just threw the ingredients (including a better instant coffee) in a stand mixer and came back 5-10 minutes later. Super tasty.
but it's not a korean coffee??
@@jrmint2 it was popularized by a Korean, and given the name Dalgona (달고나) which is a popular children’s dessert more recently made famous by Squid games.
@@jrmint2 he just wanted to tell everyone he has a korean wife. dalgona coffee has nothing to do with korea. it was made popular by a cafe named Hon Kee in macau. the barista/owner got the recipe 20 years ago from a tourist couple. the only thing korean about it is that it was made popular by a korean travel show
@@jrmint2 And America didn't invent hamburgers but hey that's what the world thinks.
Crema from a Mocha pot: Two teaspoons of sugar in your glass, then once the very first drops of coffee appear in the mocha pot, add them to the glass (the first drops of coffee which come out are more oily than the stuff later). Mix extremely vigorously. The objective is a peanut butter like consistency. Once achieved, add the rest of coffee and stir a little. Voila, fake sugar crema
I've seen some other people in the comments calling it cafe cubano. I live in spain and learned it from a cuban housemate!
When you said “dalgona” in perfectly accented Korean I had to pause and replay 😆
Please, write closest transliteration.
@@zapper28 tai-go-naa
nah he still rolled his l ㅋㅋㅋㅋㅋ
zapper28 dah (round out the ah) l/r (don't roll the l/r) go na (not na (short not like nah bro))
달-고-나↘️
"Is it good? Let's find out!"
"No? Not really."
I was waiting for that response ever since I heard how painfully he uttered the words "instant coffee."
bruuuh what makes me mad is when people don’t mix itt like c’mon now
You have to mix it bc it tastes amazing he drank it wrong
@@odar9729 you do have to mix it. but it doesn't taste amazing. it taste like sugary ass milk with a hint of coffee. it's awful
Funniest part of the whole thing, that! 🤣
You are supposed to mix the foam with the milk and then drink it.
When I was a kid, this was the way I drank coffee with my grandma. Only we made just sugared espresso with instant coffee, but first we'd whisk it with just a teaspoon of water to get that "mousse", that later becomes something like espresso crema. Good memories
Espresso uses pressure. Cute story tho
@@kg-Whatthehelliseventhat oh really? As a southern European, you don't need to add that info, we know that coffee is espresso. No one drinks american style coffee nor beverages like lattes or whatnot. I used the term espresso to convey the image of a small cup with a bit of coffee in it,instead of the big cup with watered down coffee
@Diogo Jordan umm then you should have said so.
You dont have to be racist or hostile. It's ok.
Thank you for admitting you were wrong. Have a great time with your Nana.
Lol, so you are a European coffee expert who drinks instant? You're too funny.
@@kg-Whatthehelliseventhat oh, it's racist to drink espresso and not american style coffee outside of america. Good to know that you follow the narrative without critical thought. What a dweeb
That's so sweet. Any coffee tastes better if you drink it with someone you love. :)
The Dalgona looks very much like a Greek style 'nescafe' frappe. The cafe's in Greece use standing frappe mixers to make them quickly.
My first thought. It's delicious, but nothing new.
Traditional Frappé doesn't have milk in it though. Dairy in Frappé is an American invention/bastardisation.
it is an upside-down Greek frappe made only with milk and a bunch of no meaning effort....just dumb
We invented this around 1821 bc
He looks like how I would imagine Edna Mode's husband would look like.
If Ninja was an english coffee connoisseur
✨Yes darling✨
I don't hardly make coffee but I keep watching these because I just find him so...cute. I hope he doesn't mind that epithet.
Tamar Harrington i watch this because i wanna snort instant coffee
Maybe her brother
James Hoffmann 8:34 : "what about some *good* instant coffee?"
Me: there's no such thing
James: "this is from Paris"
Me: Ah, very well, proceed
haha thought the same
My sentiments exactly, but you put it much more eloquently.
The irony is that the French are not known for having great coffee lol
They love to drink it, but it ain't always good (unlike Australia, Italy, Africa, etc)
@@arcybarrios idk. their beans probably aren't as great since they need to import them but the coffee turns out very good. I agree that Italian coffee is superior lol
@@gio-ve7vn I can't speak for all of France but i did live out there for a few years. I love coffee and can tell you that very few places have good coffee. I called them my little hidden gems lol (at a higher cost of course).
Unlike Italy where i have travelled extensively or currently in Australia, you more often than not will get a really good cup of coffee anywhere you go.
one of the things i appreciate about your videos is that you always present yourself as open to ideas and opinions other than your own
Just make it with espresso and mix in some half decent instant coffee and the sugar in order to get it 'concentrated' enough. Also, use a battery powered milk frother to foam it, they cost like $5. Maybe chill the bowl and other ingredients so when you slap the espresso in it won't be too hot to foam.
If you really need the coffee to be dehydrated you can make an espresso and evaporate the water.
I like mixing it in a steel milk steaming cup. I start with hot kettle water to ensure everything evenly dissolves (agave is an excellent sugar substitute) then throw it in freezer for just a min or 2 before i whip it with a lil electric whip. Works great the only dow side is the instant coffee sucks unless you buy specialty
Great idea using a shot of espresso and whisking or blending in sugar. Great idea.
You can get simple sugar too. It is liquid sugar already diluted. Might try that.
Has anyone tried dehydrated espresso? I usually keep some around for making chocolate desserts but used to make a strong cup and mix in whole milk at a 1:1 ratio. I made a cup several months ago in a bout of nostalgia but it didn’t taste as good as I remembered it. It was my favorite drink once upon a time but apparently my tastes have evolved.
James during quarantine “I could get down with that” x2 “it’s very sweet” “it’s a lot of sugar” lots of repeating today and it gave the video an interesting feeling like he’s talking directly to you
The delivery of, 'No, not really,' had me cackling.
Thank you for making me smile.
Just tried Dalgona coffee, and you're absolutely right. The quality of the instant coffee makes a world of difference. Tried it with Italian Roast and with Veranda (sorry, I'm a Starbucks barista and we get Starbucks coffee for free soooooo) and knew I wouldn't like the Italian, but the Veranda was just... I mean... I generally do NOT like iced coffee in pretty much any dignified medium, but I would strongly consider casually having Veranda in a Dalgona, truly remarkable
Starsucks coffee
I swear by veranda blend. It is my go to. The only Starbucks I've ever liked!
Veranda is True North up here in Canada, and it's probably my favorite Starbucks coffee by far. It's genuinely pretty good, at least to me. I'm poor, so maybe things twice as expensive taste better. :P
Gonna have to try this when I'm done trying to make cold brew
@@leslumieres1237 yeah, but we get it for free, soooooooooooo FULL SEND
I find that stirring the drink a little is the way to go. The harshness of the sweet and strong top is softened when mixed into the milk and a lot of the foamy, glossy texture is still left over because the a good amount of the bubbles haven’t popped yet
❤
1:53 “puncture that seal for freshness ! *deep inhale* “ugh...” 🤢 hilarious James 😂
ahaahahh I watched this episode again and again 😄😄😄
Alyona Botanova me too, it is amazing 😂
That caught my attention too😅🤣🤣
'A miserably long time'
omg like a half hour?!
'after about three minutes, maybe four'
0-0
Hand whisking, hard, for 3-4 minutes straight is extremely taxing
Ryukachoo yeah I can imagine that too, same goes with hand-grinding coffee with a hand grinder
@@Ryukachoo 3-4 minutes really isn't that bad.
@@Ryukachoo you've clearly never mixed cake mixture by hand.
@@jeremyhunter2319
I did, once. I then immediately got a stand mixer and my life improved immensely
I used to live with an Italian (Roman) fellow during my student times. He pulled the first drops of the espresso and whipped them with sugar. Then poured the foam onto the rest of the espresso. He called it "Cremina" and was delicious.
It works with decaffeinated coffee so you can enjoy it at night time. Mix it with the milk before drinking it! Tastes just like Starbucks Frappuccino.
This is the way we used to drink instant coffee as teenagers back in the 80s in Greece , the hot version we called it nes (from nescafe ) and frappe is made with ice . Both versions with or without milk. It is still around for people of my generation, I guess though people in Greece prefer cold espresso beaten with ice.
Interesting, in Serbia we called regular nescafe nes
I think Greeks prefer freddo cappuccino nowadays
Honestly it's nothing like it ! I used to drink Nescafé freddo all the time, this is just thick, he didn't even mix it enough .
Youre right. Frappe is made by putting ice and cold water to the foam , It is upside down this way. Then you stir and the half the foam dilutes so the coffee is really strong and the foam is for you to stir and play with the straw, just for relaxing, lol.
@@thelittletyrant5539 It was about time, to stop drinking instant coffee, specially as stong as frappe is. It ruined the stomachs of a hole generation..
"I guess this is the interesting bit...the bit that captures everyone's attention.....the texture." His face during this is priceless. Its the perfect embodiment of "I have ceased to understand the human race."
3:21
I didn't think of that, but you're not wrong 🤣
In central italy you can find a similar foam made with sugar and espresso, and it's often used to sweeten espresso or moka instead of sugar (it provides additional texture and body)
Hi James. My grandma used to make a foam like this using the first drops of a moka coffee and lots of sugar and mixing it very fast in a small cup for few minutes. It becomes almost white. She would then add it to the rest of the moka coffee to sweeten it and also to get the foam on top of the coffe and make it look like an espresso (just “look” of course). That foam would last A LOT but it was way too sweet to drink/eat on its own.
Yes that's how I know it
I like sweet.
With that much coffee and sugar in one cup, it’s basically an energy drink for people who don’t like taurine.
This drink is definitely not a nightcap. 😁
Hi, James! At my Japanese coffee shop, we chill a ~40g shot of espresso in a narrow container surrounded by ice (in an ice bucket for champagne). Standard recipe called for 10g simple sugar syrup, but this is possible to leave out, if you prefer. When it had chilled for about 20-30 seconds, we would add a little bit of ice (about 20g) and use a stick blender to create a very velvety, thick, pourable foam and serve it in a martini glass, garnished with a tiny bit of Turkish-ground coffee. The foam would collapse in about 3-5 minutes, but people were in the middle of drinking it by then. My chief barista and I experimented quite a lot with trying to emulate Greek cold cream/foam and this same coffee foam, but we could never get the consistency of the milk/cream portion right.
I tried pretty much the same thing but a tiny bit of egg white so the foam stays.
Can we see a video on your channel pls
(About this coffee u described)
@@bebee9011 me or @ladytigerlilly?
@@bebee9011 Unfortunately, I don't have my exact setup from work at home, but I can probably approximate it with some things, just so you get the idea. I do not have an espresso machine, so hopefully I can figure out a way to make a concentrated coffee that will work.
I have recently started to make some of Dalgonas, with the upgrade that I do the black ice cubes - out of chilled Moka-pot coffee made a day before. That makes it a bit stronger of course, but it also nice and slowly dissolve into milk, making the milky base a bit more bitter-ish and tasty.
Wow...what a fabulous idea!
All the talk of making it with Espresso just had me thinking of Heston Blumenthal when he was making honeycomb with a vacuum cleaner! 🤣
I can't believe I know this since forever. I am from Argentina and my grandmother used to do this every Sunday after home made pasta lunch, we used to use a spoon which made the task more misery. We call it shaked Dolca "Dolca batido" because we made it with Nestle Dolca instant coffee but instead of putting on top of milk we poured over some hot water on top of it. You make my day with this video =)
your grandma probably copied the recipe from one of her friends in Uruguay, as usual... :oO
Damn koreans claimed the recipe. When indians and latin americans have bern doing it for a long time.
Shit my grandmother showed me the exact same it’s pretty much a coffee but you start off with that foamy stuff from whipping it with a spoon and then add more boiling water and milk
there is so much of Latin America in this comment that it feels like home
I live in Rio Grande do Sul, the brazilian state that borders Argentina and Uruguay, and I also drink it here since I was a kid. But we make it with hot milk and call it café batido (shaked coffee).
In Asia, the instant coffee typically comes with the sugar, and often the milk(ish stuff) mixed in the packets already. I don't drink the 3-1 but the 2-1 in Vietnam is pretty addictive.
I found this recipe and used it early in 2020. It was advertised as “whipped coffee.” Totally blew me away with strength. Thanks for all the background.
I think this coffee named “frappe “and it was very popular in Greece for decades
I had the impression frappe it without milk, no? Only instant coffee with a lot of sugar you whip until you get a foamy drink. Fun fact I clearly remember seeing some small electric whips, for foam, in pretty much every Greek kitchen I’ve been to.
"Is it good?"
"No."
lmao
That was moment where I thought: Damn, it looked so tasty 😒
@@Zwiesel66 - i would recommend trying it. it's actually pretty tasty. you just can't approach it as a coffee connoisseur. it's a tasty, sweet coffee-ish drink. oh, and i would mix the foam with the milk before you drink it; unlike the way james drank it.
🤣🤣🤣
🤣
@@jenniferchough I like it..quite a bit actually.
Here in North India, we've been drinking what the world calls "Dalgona Coffee" since forever. Till today when we offer coffee as a beverage to our guest, the process is the same.
Two things that we (in my family) did differently were:
1. We used milk instead of water.
2. We used half the sugar
3. We used good quality coffee(as you did later in the video)
4. We put the coffee first and top with milk, rather than topping coffee over milk. So if we needed stronger coffee, use less milk and vice versa.
Manav Madaan ur way makes more sense
Yeah, I feel you. I've grown up to this drink too, and while I know this whipped coffee has been around the world and in households for decades now. It only irritates me that the Korean's are the ones being credited with it because they themselves JUST came across it. If they had it around for generations like India (and Greece, and some parts of South America, etc...) I wouldn't be annoyed. But even that Korean TH-camrs are uploading this technique around the same time! It's new to them as well. Ugh, it really gets to me. People need to just call it whipped coffee instead of Dalgona or Korean coffee. Cause it ain't that.
I'm Dutch, when I was making it my mom remembered it from when she was young (50 years ago) seems to be a pretty universal thing that caught on again
I'm coming to your house for ☕!
That sounds pretty great actually...if I'm ever in your part of the world, I'ma hit you up and come over for a cup of coffee 😊
30ml espresso 40g fine sugar and a pinchy pinch of baking soda. Beat it with a nano mixer and I promise u it will taste just like the Korean candy and the foam stability just fantastic
This is a great explanation of the process. I used 1 tablespoon of Ferrara expresso powder and 1 tablespoon instant decaf coffee. It was so delicious!
This is classic in Argentina. Weve done it since the 80s. Is known as cafe batido or whipped coffe translated. I dont know why this wasnt famous on europe or the us
Thank you for this! I love learning more about coffee, so I'm glad I found this!
I usually made whipped coffee like this but didn't serve it on top like Dalgona Coffee usually was, so I was trying to think of a better name that fit it more accurately. I was basically on the lines of "Cafe Batil" which is whipped coffee in Filipino, but this is even better!
also common in chile, my dad used to do it for me when i was like 8 and at least i use a lot less water
I'm from Argentina and never heard of it
Because it's not quite the same... We do whip the coffee but not to that level of viscosity, and we will dilute it with hot water. It's a foamier version of a regular instant coffee but not to this extreme sugary/syrupish level
@@_leivo maybe its something from the south because chile and argentina tend to be similar on the culture on the south
1:02 my god that was a sudden shift to a perfect korean accent on how to say dalgona
❤
Drink with a straw from bottom as the 'foam' drizzles down....really tastes the bitterness out. Also I sometimes add Vanilla or Caramel coffee syrup (Amazon) to the iced milk. I use Almond milk.
My mom's friend taught me this way of making coffee foam about 20 years ago. But the proportions were different: a teaspoon of coffee, 2 teaspoons of sugar, about 1/2 to 1 teaspoons of cold water (basically, until it's like a clumpy slush) and mix it up with a spoon. It gets more liquidy as you mix it and also aerates. We mixed it for a solid 5 minutes, going faster and faster. But then we put boiling water into it and the foam made it look like there was milk in the coffee, which there wasn't, and also the taste wad kinda different from the aeration
There is a greek coffee, called Frapé. You just need a teaspoon of instant coffee, as many teaspoons of sugar (if you want it sweet that is) and just e little water at first. You mix it with a hand mixer, pour it in a tall glass with ice (add milk if you want) and more water to fill the glass. It is a classic. Everyone drinks it in Greece.
But if it’s Greek, it’s DEFINITELY good ! 😂😂🇬🇷🇬🇷🇬🇷😍😍
That’s how I was introduced to this style, over a decade ago. I still even have my old Nescafé frappe plastic shaker
I sort of wanted to try when I went to Greece because I heard it was a big thing, and then I discovered whatever the hell you guys do to make amazing cold espresso and I never even got round to it. What is it that Greeks do with espresso and ice that turns out so good??
@@DinosaurVid Yeah freddo espresso and freddo cappuccino have pretty much replaced frappe as the dominant coffee in Greece in the last 10-20 years
ΦΡΑΠΕΔΑΑΑΑΡΑΑΑΑ
I feel better that I'm not the only one who doesn't like volumetric recipes
Tell me about it. Just about every recipe published here in the USA is volumetric.
I thought it was by weight when I heard the 1 to 1 to 1, and I've made it a couple times like that
My pet peeve are the ones that mix it up. I don't want to see 14g of one and 2 teaspoons of something else in the same list. That's bullshit.
Same!
@@austingergen how was it? Did the foam work up? I would love to try it since less sweet.
i use milk instead of water to create the foam and then mix it with the milk in the cup before drinking. It requires instant coffee so of course it's not going to please the coffe connoisseur crowd but if you like sweet drinks and coffe ice cream then it's honestly really good! you can also add chocolate powder and other spices like idk cinnamon or nutmeg i love how versatile it is
Thank you for your wonderful idea.
Afrogatto style is a hot shot of hot espresso on top of sweetened frozen blended dairy (I like vanilla bean). You get the mixture of a bitter shot on top of sweet ice cream in your mouth that makes it great.
Man, I never knew being nerdy about coffee is so satisfying. Keep up the good work mate! Love the videos.
He must get this a lot, but what age is he? He looks 50 and 15 at the same time
+1
40 years old
Lol
Yh.. thats ryt. Really confusing..
Ppl just want to see hie reaction lol
I would be really interested in a series where James rates different brands of instant coffee but only things he can purchase at a supermarket.
I agree! We totaly need that!
@Justin Green Lantern Golf he regularly does these tests where someone helps him out by switching cups after he's brewed them. Wouldn't be a problem unless he already knows what each coffee tastes like very well, at which point maybe we should just take his word for it
Perhaps for Hallowe'en since it sounds so scary 🤷🏿♀️
Yeah but he can only buy three brands at any one time due to purchase restrictions to prevent stockpiling.
He did. It is a fun to watch video
I remember the first time I made this (about a year ago) I found it so delicious (after mixing it all together) and still find it so!
from what i understood, that beverage is for people that don't really enjoy the taste of coffee but still want some. it's basically a dessert coffee.
Thank you for continuing to make these wonderful videos! I’m a nurse in the US and it helps ease my anxiety and take my mind off what’s going on at work!
Thank you for everything you do!
Thank for all that you are doing .
Stay safe and thank you!!
You are my hero- thank you! I’m staying in to keep you safe...
James: "I'm ok with that"
What it means: 9/10.
Excactly the same, for us, ordinary coffe drinkers 😂
And I made it myself today, it tastes not bad at all!
I did it with cooking cream/heavy cream/whipping cream basically the 38% fat one and obviously it was at a cool chill temp to begin with. It formed into very strong micro bubbles that formed a smooth long lasting texture, with no added sugar in it. 0 added sugar. Worked pretty well. Worked pretty quickly to. Just an electric whisking of like 15 secs.
wooh, thx for the tip!
Not sure if this has been posted, but quick tip for whipping. I use a Brazil press or French press and plunge the substance, usually milk, up and down to aerate it, creating a foam that way.
Remember when James didn't like things? 2020 changes people :^)
just add sugar in a 3:1 ratio
I love watching James talk about coffee while I make coffee
6 days of the week I am sad while I make coffee
agreen182 omg me rn
I love dalgona coffee. Bought instant coffee just to try it and I'm hooked. It makes at least 3 cups for me (use less foam), and make sure to mix it in with the milk if you don't want the harsh flavor of straight dalgona foam.
I’ve enjoyed replacing the instant coffee with Dandy Blend! So good. It’s like a powdery dandelion tea.
Makes me think I'd love to see your take on Vietnamese ice coffee, with condensed milk and coffee phin brewer etc.
Egg coffee is also good
Chris Watts that will grow hair on your chest
@@ThangNguyen-ip5bk That would be something that James Hoffman can investigate next
I'd say that one's better, at least it has real coffee
@@chintot9734 Yes, Vietnamese don't use instant coffee. They use grinder and metal filter to make very strong coffee.
The coffee is served in a local cafe at a former shipyard here in Macau. We call it the “hand beaten coffee” here.
💯agree. Equal parts coffee, sugar and water is too sweet.
To reduce sweetness, I make it with reduced sugar e.g. Coffee 2 parts : Sugar 1 : Water 1.5. I've tried eliminating sugar altogether as well BUT then it doesn't foam at all. Now I know why 🙃
@James Thanks for sharing your knowledge and wisdom
I never thought drinking coffee is so complicated, I just recently been watching your videos and I can't understand what's in coffee that you find good. I'm not a coffee expert but I do love coffee and I want to understand what good coffee really is.
This isn't exaxtly high brow 3rd wave stuff, but damned if it isn't fun to make.
“The question is...is it any good?”
“No”
😂😂
에스프레소를 이용한 달고나 라떼를 만들때에는
열을 가하지 않고 에스프레소의 열기를 이용해 설탕이 씹히지 않을 정도로 녹인 후
다음과정에서 볼아래에 얼음을 대고 냉각시켜줍니다. (녹일때와 동일하게 저어줍니다)
그리고 냉동보관합니다.사용전 휘핑기로 충분히 저어주시면 됩니다.
Looks like a Greek/Cypriot Nescafe Frappe to me. Only we all use a Frappe mixer to get the froth. They are cheap to buy and hardly take any time at all. I've been drinking this for years LOL
Yeah you're right! I do know it is a bit more bitter and it is more frothy (the Greek version) but yeah!
"That is a lot of coffee"
*JAMES STARES FORWARDS AND BACKWARDS THROUGH TIME SIMULTANEOUSLY*
"Plus 20g of sugar"
That's a lot of coffee?
*sips 15 oz of Bulletproof coffee made with uncut cold brew*
I beg to differ
@@garrettk7166 yeah, no. You drinking even more doesn't make that not-lot.
I did absolutely not know that this was a lot of coffee hahaha, I usually allow myself to have max 2 cups of it per day so ehh 3,5 cups he said?? Oops
Tho I do use a lot more milk, about 3 times I think, judging by the looks of it
@@daand.1042 Yeah, that is kinda lot for 'single dose'. I'm the opposite, I have a teeny tiny cup, but I down many of them during a day - especially if I'm at home most of the day.
Hey James! If I may offer some insight (though you may well already know this): In Korea, despite the meteoric rise of speciality coffee, a large part of the population still genuinely PREFERS that robusta-y, bitter-y, horrible-y tasting coffee. It has something to do with how Koreans grow up drinking instant coffee that is extremely sweet, bitter, and concentrated to the point where many think that is what coffee is supposed to taste like. So, i think Dalgona just plays on that preference and just turns it into an iced latte with extra steps.
Love your videos! And since I’ve run out of coffee, I’ve been digging deep into my mate gourd.
That's so cool! Thanks for sharing!!
I found that to also be true in the two months I spent in China this past summer. All I could get my hands on was Nescafé 🤢
This is true in Pakistan also. Peoples taste is ruined by instant coffee, fortunately I have shifted to whole bean coffee now.
Thomas Garr weird, I was in Beijing for a half year and found loads and loads of legitimate coffee shops selling pretty nicely brewed coffee. The only downside was that it often cost more than a meal, but the food there was dirt cheap so I justified my daily cup anyway
What you said about iced latte, I can't make it at home and dalgona is the closest I can get
Another fun and educational video from the coffe master himself! But, James...you forgot one very important thing. What you don't see on those instagram photos is that to drink it, it must be stirred up a bit...as lilttle or as much as you like. THEN...it's fabulous!
It reminds me of ‘cafe bon bon’ that I’ve had in Spain. It was a while ago now, but I think it was condensed milk on ice, with hot espresso served separately to pour over the top. It was delicious.
Over ice would be the summer one. Café Bombón is as you wrote, first condensed milk, hot expresso over that, and then foamy milk piled on top. One ends up with not 3 colours but 4. The foamy milk on top of the espresso takes on some of the espresso but is much lighter brownish. Then the last layer of foamy milk, stays white. And yes, it is delicious and caloric. Really a small dessert! Greetings from the Castellón province of Spain.
@@misottovoce thanks for the reply, it was quite some years ago so I’m pleased I remembered it correctly! Yes, it was in the summer.
Thank you for saying it doesn't taste good. I thought i was the only one. Everyone else i have seen try this says its delicious.
thats cause everyone else drinks shit coffee!!!! lol. all they care about is the sugar content.
@@bethanyday3471 Yup. I've cut sugar completely from my life, including in coffee (Bulletproof Coffee all the way) and this drink honestly looks like sugary untastiness. Glad I know to not bother with it.
Dominic Saavedra I hate sugar in my coffee, but when I made this it tasted good to me because of the foam texture. The mouthfeel was like a milkshake, so I didn’t mind the sweetness/juvenile flavour all that much.
i am 100% convinced most people eat with their eyes
@@garrettk7166 you can make it without sugar as well if you are interested in a nice foamy coffee.
I would enjoy seeing James come up with a way to make your own instant coffee at home. It'd undoubtedly be highly impractical but it would be great to watch.
Easy, just brew strong drip coffee and boil it down. I've seen drip pots sitting on the warmer plate overnight where all the water evaporated leaving a hard crust of instant coffee in the bottom
Made one because of this video. It's very pretty. Also very strong. I added caramel and sugar to oat milk, and after mixing in the foam, it was pretty good. But, mostly made it for the eye candy. It's so beautiful.
I have so many fond associations with this video, which was my first exposure to James Hoffman and the beginning of my journey away from Mr. Coffee and Maxwell House. Within six months, I had a v60 and Fellow Ode pour-over set up, and four years later I have a Flair 58 and Niche espresso set up.
One thing is that you’re supposed to mix it with the spoon before drinking it, using cheap or expensive coffee
Huh, I didn't realise this had become such a trend. I thought I only just started seeing it cause I was looking at Korean recipes on TH-cam 😂
Haydon Wolski likewise! I even made it for about ten times now in two weeks 😂
Same here. Saw it one time almost two months ago after watching a korean pork dish, started doing it because it was simple, then a month later i realized i unintentionally followed a trend 😂
In Greece hot nescafe is often made like this with a spoon. The cold version is frappe and is now made with a electric foamer in seconds. They also make it with espresso and call it freddo - even without the sugar. It helps they use a 300W whisk.
I’ve got it! Brew a bunch of espresso and separate out the crema. Put the crema into sugar water and add a bit of coffee to the mixture
I’m triggered when he took a sip without mixing first 😂
He doesn't know I guess. Now he does lol
Sameeee 😫 it’s no good unless it’s stirred. It tastes so good, I break my arm on the regular for this.
@Ludvig B.L. yeah but the texture is worth it
Right
@@candylowen8800 I had to use my emulsion blender to whisk it if I'm in a rush and just pour the milk on top like a pheasant
I'll have to put a paper bag over my head so people don't see me purchasing instant coffee
Parker Meginbir my thoughts exactly!
Good thing about corona times: you could use a face mask, haha!
2 units instant coffee
2 units sugar (same volume actually weights more)
2 units water
Whisk very long time until thick foam
Serve in cup filled with milk
There are less heinous instant coffees than the one noted here. Also, totally easy simple syrup: 1:1 in a vessel (water/sugar), put in fridge. When ready to use, either pour out the amount you are using and let it warm up a tiny bit, or pour desired amount out and let warm a bit, whisk, enjoy. PS there are many “powered” small whisks to be had, which will lessen the load on one’s arm.