The news of your success is as good as the success of my family. Really delicious Korean style Dalgona latte. Please share the happiness you have felt with those you love. I hope you are always happy for the wonderful person who made my first communication on UA-cam :)
Here is my research findings: Q: Can I use grinded coffee? A: I think you can. But ground coffee must be brewed first and it needs to be in a thicker consistency like espresso rather than americano. If, you want a thick froth not loose one. So, just buy instant one, easy peasy. Q: Why 3 in 1 can't? A: Mainly because bigger granules in instant coffee contains more air pockets than 3 in 1 finer granules. You can try but the results will take much longer and maybe not in the same consistency as instant coffee. Q: Can I use anything besides mixer? A: Surely you can. Equipment is not the thing you must focus on. Crema is formated when given some pressure. So anything that can put pressure on it can be used Hand whisk, mixer, hand mixer, or even spoon will help. The difference is the time taken to get the results. Blender also can but the thing with blender is the quantity must be larger than usual to run it. Q: Can I substitute white sugar with others? A: White sugar is not the main ingredient to form froth. It used as sweetener and stabiliser to hold the structure (meringuey-like structure). So, substitute with anything or even stevia. But if you want the shape to hold much longer, white or brown sugar are the best choices. Froth/Crema = Pressure + Coffee + Water Q: Why most people use instant coffee? A: The reason why people use instant coffee mainly because much easier to find and use. ◽Instant coffee = freeze-dried brewed coffee Q: Why others (green tea, milo etc) can't have the same consistency as coffee? A: ◽Freshly roasted coffee contain lots of carbon dioxide. As the time passes, degassing will happen. ◽Remember, degassing is very important for coffee. CO2 helps in "crema" formation. ◽"Crema" is froth formated in coffee like espresso when pressure hits it. As water is forced through the coffee under pressure, it emulsifies the natural fat/oil content in the bean, suspending it in tiny microbubbles of air. ◽Ideal amount of carbon dioxide will form a nice crema and good coffee flavour. That's what degassing do. Releasing unwanted gasses. ◽"An overly-gassy espresso shot may look nice, but it will taste sour and sharp." -- homegrounds.co ◽I just read the science behind of this from different articles (I tend to do some searching on interesting stuffs especially foods - typical research student, haha)
I’m a failure Oh, The reason for using instant coffee is to reduce moisture. So if you challenge with Ethiopian coffee. You need to minimize moisture and increase the amount of sugar. I hope you succeed🙏
![[에브리킨더] everyKINDER ch.](http://yt3.ggpht.com/ytc/AIdro_lA0zIGcGKK_Q4NxVpPFi2-oD-NUVwmeUudyvg6FTkdKbY=s48-c-k-c0x00ffffff-no-rj)
분노의 저음질 ㅜㅜ 진짜 쫀득해보이게 잘 되었네요!!!👍🏻👍🏻
달고나 만들로갑니다
Wow! I tried it and it taste like the 6€ frappe!!
The news of your success is as good as the success of my family. Really delicious Korean style Dalgona latte. Please share the happiness you have felt with those you love.
I hope you are always happy for the wonderful person who made my first communication on UA-cam :)
Here is my research findings:
Q: Can I use grinded coffee?
A: I think you can. But ground coffee must be brewed first and it needs to be in a thicker consistency like espresso rather than americano. If, you want a thick froth not loose one. So, just buy instant one, easy peasy.
Q: Why 3 in 1 can't?
A: Mainly because bigger granules in instant coffee contains more air pockets than 3 in 1 finer granules. You can try but the results will take much longer and maybe not in the same consistency as instant coffee.
Q: Can I use anything besides mixer?
A: Surely you can.
Equipment is not the thing you must focus on. Crema is formated when given some pressure. So anything that can put pressure on it can be used
Hand whisk, mixer, hand mixer, or even spoon will help. The difference is the time taken to get the results. Blender also can but the thing with blender is the quantity must be larger than usual to run it.
Q: Can I substitute white sugar with others?
A: White sugar is not the main ingredient to form froth. It used as sweetener and stabiliser to hold the structure (meringuey-like structure). So, substitute with anything or even stevia. But if you want the shape to hold much longer, white or brown sugar are the best choices.
Froth/Crema = Pressure + Coffee + Water
Q: Why most people use instant coffee?
A: The reason why people use instant coffee mainly because much easier to find and use.
◽Instant coffee = freeze-dried brewed coffee
Q: Why others (green tea, milo etc) can't have the same consistency as coffee?
A:
◽Freshly roasted coffee contain lots of carbon dioxide. As the time passes, degassing will happen.
◽Remember, degassing is very important for coffee. CO2 helps in "crema" formation.
◽"Crema" is froth formated in coffee like espresso when pressure hits it. As water is forced through the coffee under pressure, it emulsifies the natural fat/oil content in the bean, suspending it in tiny microbubbles of air.
◽Ideal amount of carbon dioxide will form a nice crema and good coffee flavour. That's what degassing do. Releasing unwanted gasses.
◽"An overly-gassy espresso shot may look nice, but it will taste sour and sharp." -- homegrounds.co
◽I just read the science behind of this from different articles (I tend to do some searching on interesting stuffs especially foods - typical research student, haha)
Can i do it with Ethiopian coffee not instant??
I’m a failure Oh, The reason for using instant coffee is to reduce moisture. So if you challenge with Ethiopian coffee. You need to minimize moisture and increase the amount of sugar. I hope you succeed🙏
I’m a failure Then you will not be a failure
SNACK TIME thank you💗💗, lol I failed
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