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 .
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.
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
I made it last week, with Lidl instant coffee, and it was good. I often made instant with cold water and sugar, and discovered that Lidl coffee is better in cold drinks than the more expensive espresso instant of Nescafé.
*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
@@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!
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
Reminds me of the dutch chicken farmer who laughs like a chicken (ua-cam.com/video/xjbB1_dCto8/v-deo.html). Makes perfect sense that a coffee professional sounds like coffee. Choose your profession wisely!
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.
@@tim36332I will look for Xanthan, but if ever you have another idea as well I'm super interested.. my vegetable milk does not want to foam anymore.. 😭😭😭 they must have changed the recipe but it's the only one I like (rice and hazelnut) Thank you!! ❤️❤️❤️
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! ⬛️
@@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 🤣
@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..
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.
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 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
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.
@@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.
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.
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?
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.
"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."
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).
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 =)
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
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).
"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."
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.
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..
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.
@@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.
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!
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.
@@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
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.
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 UA-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.
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!
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
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.
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??
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
@@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.
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.
In Serbia we have something similar, called Ness Caffe, made from instant coffe. 2 dcl cup, 1 tea spoon of instant coffe (it can go up to 2), sugar (per taste), small amount of hot water, use electric mixer (special for those type of coffe making) mix sit till you get same foam, and then add water (hot or cold) and or milk, depending what you like. Did not know, up until today, that it has fancy name :)
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
@@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
@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
@@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.
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
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
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.
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
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
@@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'm so glad James finally pointed out how MUCH coffee is in this. I saw a recipe calling for two tablespoons instant coffee, and my instant coffee calls for one rounded TEASPOON per 6 oz. water.
James Hoffmann I feel happy that you put effort ! Not to gossip, but it irks me when people just mispronounce word they could’ve looked up and goes ‘idk how to pronounce it lol’
Several thoughts: First, this reminds my of a shakerato - espresso and simple syrup, shaken with ice to make a foam, then strained. The foam is less stable than this. If your wanted to use espresso, and didn't mind reduced strength, you could use a foaming agent like versawhip. You could reduce the sugar as well. This might be a good option for not overdoing things. Finally, getting into the gadgetry: it would be quite interesting to attempt concentration via freeze or nanofiltration methods.
@@MrCorrectify I had the same idea, and the condensed milk completely killed the foam. Not entirely sure why that is, but I reason it might be similar to how beaten egg whites break when you add fat.
knickly here in México we have a drink which has become very popular, the “Carajillo shaked” which contains a liqueur similar to cointreau, espresso and ice, and it actually forms a very rich foam after shaking it... but never as the dalgona foam, that I think is more like a cream texture.
Recipes I get are usually volumetric so I will weigh things out and add them to the recipe. It's so much more convenient especially for things like molasses and honey.
Probably mentioned already but for whoever isn't familiar with Greek instant coffee beverages it's quite similar. So, after you finshed whisking or shaking or mixing the foam you can go 2 ways 1. You pour hot water through the foam and you have a hot Nescafe (as it was made at home in Greece) 2. You put ice and pour(slowly) cold water through foam and then you get a cold Greek Frappe. The above maybe known, but interestingly it's possible to make something quite similar with espresso, at least visually It is a cold coffee beverage called Freddo Flat White where you put cold milk in a glass and then you top it with a very well shaken espress shot, which is practically mostly foam, and because of that it stands above the milk creating 2 or better 3 visible layers.
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.
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.
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
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.
I was able to make Dalgona coffee at home after some trial and error with actual espresso. I added 40g of sugar to 40g of espresso and added Xanthan gum. Blended it with my bamix hand blender and it became quite thick. Not exactly the same as the instant coffee, but quite similar. Maybe more airy than this version. Tasted pretty damn good as well.
@@StarSprinkled I made this with just a teaspoon of xanthan gum when i tried it the first time. I have now tried it quite a few more times and i'm pleased to say that you can actually make it without xanthan gum! Just blend a double shot of espresso with equal amounts of sugar (by volume) and whip with a small hand mixer, handheld milk frother or a bamix. Voila!
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.
James! The way you said "DALGONA" was so PERFECT! I know this coffee's not come from Korea, but it is so funny people call this coffee using the word "DALGONA" cuz it perfectly fits its taste! DALGONA sounds so sweet and it reminds me of my childhood.
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 😂
It works with espresso. I pulled a double today (16g in, 34g out in 31 seconds) and immediately poured it along with 2 tbsp of sugar into a bowl. I then used an automatic hand whisk for a couple of minutes. It works, but is faaaaar too sweet for my taste. My wife loved it though!
I love how the whole video is like trying to solve an engineering dilemma. It got me asking "what the hell even IS instant coffee and how did it get here?? it seems impossible" and I'm arriving at the conclusion we should just get some whipped cream and mix some espresso over it to get the best version of this experience.
I was literally just searching for a video of Mr. James Hoffman doing this himself. Literally searched, "james hoffman dalgona" and got nothing. He must have seen my search, because now he made the video. Kinda strange how this occurred, but I love it. No one does it better.
I made some this morning with some instant coffee that's been hanging out in my pantry forever.I managed to get a decent foam in about two min with a whisk. After scooping it onto the milk I carefully stirred it with a butter knife. The end result was fairly pretty and tasted much like the sugary coffee flavored milk they had at my elementary school's cafeteria. I'm thinking that the foam part might work out well as a topping drizzled over cake or pudding. It's certainly more in the candy category than the breakfast one.
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.
For Koreans, it’s the taste of nostalgia that always makes it good. Dalgona is a candy usually sold on the streets that was very popular in Korea since it was relatively cheap to make and additionally it was cut into shapes of stars or cute animals which was populr among children. It’s been around since the 60’s and its been a past time dessert for Koreans in general.
EREBUS Is it also called bokki? I'm going by my memory and the description of the treat from the beginning of video. I might have the word wrong but I remember a candy with a two syllable name.
James - I must say your videos are very well done. I’ve watched several of them and I’ve learned a lot. I wanted to say thank you for putting together such great videos. It’s increase my skillset significantly with the French press. Now I can consistently produce a great cup of coffee effortlessly. I am currently making stove top espresso and French press coffee on a regular basis. For the stove top I am using a 3-cup bialletti and Epica milk frother. For the French press I am using a digital scale, a cheap water electric kettle, securá insulated French press, and grind beans with a Encore Baratza. I’ve been quite entertained, enjoyed your artistic and humorous flair you have thrown into the video. I like that you use high-quality audio and video it makes the experience that much more enjoyable, and maybe you aren’t but the viewer would never known. You are also very descriptive and very detailed oriented in the words that you use. I like that. It comes across that this well thought out and and you level of knowledge and experience is quite transparent. It helps in understanding what you are seeing and experiencing that you want the audience to few or understand. Well done! Keep up great work. I look forward to seeing what you do next.
❤ 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.
I'm stunned he looked this up and doesn't realize you mix it, it's just presentation at first, then before drinking it's mixed and it really does taste weirdly of honey and the whip thickens the milk substantially. I very much doubt he'd enjoy it still, it's a very Starbucks style kind of coffee drink.
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
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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 ;)
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?
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
I made it last week, with Lidl instant coffee, and it was good. I often made instant with cold water and sugar, and discovered that Lidl coffee is better in cold drinks than the more expensive espresso instant of Nescafé.
"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 ?
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
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
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.
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!
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
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 (ua-cam.com/video/xjbB1_dCto8/v-deo.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.
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.
Thank you re Xanthan! ❤❤❤
@@tim36332I will look for Xanthan, but if ever you have another idea as well I'm super interested.. my vegetable milk does not want to foam anymore.. 😭😭😭 they must have changed the recipe but it's the only one I like (rice and hazelnut)
Thank you!! ❤️❤️❤️
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 😅
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.
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?
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 😅
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↘️
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 😂
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
@@Goldenretriever-k8m i second this, like you EXPECT it to be made like that mostly
The delivery of, 'No, not really,' had me cackling.
Thank you for making me smile.
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
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😅🤣🤣
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.
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.
"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.
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!
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).
"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 🤣
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..
The first time instant coffee has ever been weighed on an Acaia
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.
The coffee is served in a local cafe at a former shipyard here in Macau. We call it the “hand beaten coffee” here.
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...
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.
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 UA-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 😊
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
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!
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
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
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
Remember when James didn't like things? 2020 changes people :^)
just add sugar in a 3:1 ratio
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!
"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.
'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
“The question is...is it any good?”
“No”
😂😂
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.
In Serbia we have something similar, called Ness Caffe, made from instant coffe.
2 dcl cup, 1 tea spoon of instant coffe (it can go up to 2), sugar (per taste), small amount of hot water, use electric mixer (special for those type of coffe making) mix sit till you get same foam, and then add water (hot or cold) and or milk, depending what you like. Did not know, up until today, that it has fancy name :)
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.
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. 😁
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. :)
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
"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.
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 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
❤
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 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
This isn't exaxtly high brow 3rd wave stuff, but damned if it isn't fun to make.
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.
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!
1:02 my god that was a sudden shift to a perfect korean accent on how to say dalgona
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.
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
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'm so glad James finally pointed out how MUCH coffee is in this. I saw a recipe calling for two tablespoons instant coffee, and my instant coffee calls for one rounded TEASPOON per 6 oz. water.
wait, has this man ever lived in Korea? that pronunciation of DAL GO NA at around 1:00 is perfect
ikr i feel like he took the time to learn the correct pronunciation bc he took a quick second to brace for it lol
That was his 135th take.
I had some help. I think it is important to do your best when it comes to pronunciation. (this was only the second take...)
James Hoffmann I feel happy that you put effort ! Not to gossip, but it irks me when people just mispronounce word they could’ve looked up and goes ‘idk how to pronounce it lol’
I'm Korean and that part stuck out to me too lol.
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
Several thoughts:
First, this reminds my of a shakerato - espresso and simple syrup, shaken with ice to make a foam, then strained. The foam is less stable than this.
If your wanted to use espresso, and didn't mind reduced strength, you could use a foaming agent like versawhip. You could reduce the sugar as well. This might be a good option for not overdoing things.
Finally, getting into the gadgetry: it would be quite interesting to attempt concentration via freeze or nanofiltration methods.
Why not something already sweet and viscous like espresso + sweetened condensed milk?
Ness frape with a new name
@@MrCorrectify I had the same idea, and the condensed milk completely killed the foam. Not entirely sure why that is, but I reason it might be similar to how beaten egg whites break when you add fat.
knickly here in México we have a drink which has become very popular, the “Carajillo shaked” which contains a liqueur similar to cointreau, espresso and ice, and it actually forms a very rich foam after shaking it... but never as the dalgona foam, that I think is more like a cream texture.
"Volumetric things that are nonsense. Coz.... mass, all the way."
Yup, subscribed.
was just going to post that ha. 100% true.
Recipes I get are usually volumetric so I will weigh things out and add them to the recipe. It's so much more convenient especially for things like molasses and honey.
Yeah there's a bunch of density tables all over the Internet for just about everything in one's kitchen.
very true for coffee... there's always air in your coffee and you can't control how much by volume, but the air weights almost nothing.
@@MegaCraigh weight is a measure you have on hand and is 100% accurate... why would i look up tables on internet.
Probably mentioned already but for whoever isn't familiar with Greek instant coffee beverages it's quite similar. So, after you finshed whisking or shaking or mixing the foam you can go 2 ways
1. You pour hot water through the foam and you have a hot Nescafe (as it was made at home in Greece)
2. You put ice and pour(slowly) cold water through foam and then you get a cold Greek Frappe.
The above maybe known, but interestingly it's possible to make something quite similar with espresso, at least visually
It is a cold coffee beverage called Freddo Flat White where you put cold milk in a glass and then you top it with a very well shaken espress shot, which is practically mostly foam, and because of that it stands above the milk creating 2 or better 3 visible layers.
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!
James Hoffmann is to UA-cam what David Attenborough is to BBC documentaries
James Hoffman is to Coffee what David Attenborough is to Natural History.
James Hoffmann is MKBHD of Coffee
One thing is that you’re supposed to mix it with the spoon before drinking it, using cheap or expensive coffee
People: " Is it good?"
James: "Have you heard of the law of equivalent exchange?"
Didn’t see that reference coming but fair enough
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.
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.
I was able to make Dalgona coffee at home after some trial and error with actual espresso. I added 40g of sugar to 40g of espresso and added Xanthan gum. Blended it with my bamix hand blender and it became quite thick. Not exactly the same as the instant coffee, but quite similar. Maybe more airy than this version. Tasted pretty damn good as well.
That's how I would do it. Put the blender on lowest setting. Maybe vanilla milk, etc
How much xantham gum did you add? I want to try it out with espresso!
@@StarSprinkled I made this with just a teaspoon of xanthan gum when i tried it the first time. I have now tried it quite a few more times and i'm pleased to say that you can actually make it without xanthan gum! Just blend a double shot of espresso with equal amounts of sugar (by volume) and whip with a small hand mixer, handheld milk frother or a bamix. Voila!
The look on his face when he opens the first instant coffee
That disappointment when he tried to sniff the instant coffee
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.
IsitanygoodIdon'tknowwe'lldrinkitandwe'llfindout
That should go on a T-shirt!
James! The way you said "DALGONA" was so PERFECT! I know this coffee's not come from Korea, but it is so funny people call this coffee using the word "DALGONA" cuz it perfectly fits its taste! DALGONA sounds so sweet and it reminds me of my childhood.
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 UA-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 😂
All the talk of making it with Espresso just had me thinking of Heston Blumenthal when he was making honeycomb with a vacuum cleaner! 🤣
It works with espresso. I pulled a double today (16g in, 34g out in 31 seconds) and immediately poured it along with 2 tbsp of sugar into a bowl. I then used an automatic hand whisk for a couple of minutes. It works, but is faaaaar too sweet for my taste. My wife loved it though!
I tried it with espresso and it wouldn't get thick just juicy and black ....help
I love how the whole video is like trying to solve an engineering dilemma. It got me asking "what the hell even IS instant coffee and how did it get here?? it seems impossible" and I'm arriving at the conclusion we should just get some whipped cream and mix some espresso over it to get the best version of this experience.
try an affogato-strong espresso poured over vanilla gelato. THAT is heaven!
@@maryrowles8934 the coffee shop near my job serves this and holy crap it is delicious.
I was literally just searching for a video of Mr. James Hoffman doing this himself. Literally searched, "james hoffman dalgona" and got nothing. He must have seen my search, because now he made the video. Kinda strange how this occurred, but I love it. No one does it better.
Man, I never knew being nerdy about coffee is so satisfying. Keep up the good work mate! Love the videos.
1:54 “Puncture that seal for freshness.” *pokes seal* “Ugh”
Haaaahaa
Made me lol
I made some this morning with some instant coffee that's been hanging out in my pantry forever.I managed to get a decent foam in about two min with a whisk. After scooping it onto the milk I carefully stirred it with a butter knife. The end result was fairly pretty and tasted much like the sugary coffee flavored milk they had at my elementary school's cafeteria. I'm thinking that the foam part might work out well as a topping drizzled over cake or pudding. It's certainly more in the candy category than the breakfast one.
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.
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.
For Koreans, it’s the taste of nostalgia that always makes it good. Dalgona is a candy usually sold on the streets that was very popular in Korea since it was relatively cheap to make and additionally it was cut into shapes of stars or cute animals which was populr among children. It’s been around since the 60’s and its been a past time dessert for Koreans in general.
EREBUS Is it also called bokki? I'm going by my memory and the description of the treat from the beginning of video. I might have the word wrong but I remember a candy with a two syllable name.
Ah... I knew it as Bbobgi (뽑기)!
James - I must say your videos are very well done. I’ve watched several of them and
I’ve learned a lot. I wanted to say thank you for putting together such great videos. It’s increase my skillset significantly with the French press. Now I can consistently produce a great cup of coffee effortlessly.
I am currently making stove top espresso and French press coffee on a regular basis. For the stove top I am using a 3-cup bialletti and Epica milk frother. For the French press I am using a digital scale, a cheap water electric kettle, securá insulated French press, and grind beans with a Encore Baratza.
I’ve been quite entertained, enjoyed your artistic and humorous flair you have thrown into the video. I like that you use high-quality audio and video it makes the experience that much more enjoyable, and maybe you aren’t but the viewer would never known. You are also very descriptive and very detailed oriented in the words that you use. I like that. It comes across that this well thought out and and you level of knowledge and experience is quite transparent. It helps in understanding what you are seeing and experiencing that you want the audience to few or understand. Well done!
Keep up great work. I look forward to seeing what you do next.
Why there is so little mentions of Epic “Trustful Expectation Face” act at 1:53
EZ action thank you for that, it is adorable
❤
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.
I swear this exists just to be a 'reverse' Cappucino.
It is reversed frappe.
Hmmm.
"Is it good? No, not really." 😄😄😄 Literally my reaction when I tried it last week. I'll go back to my french press😄
Same here😂I have kind of high expectation to this dalgona coffee.. I thought it can replace the coffee we usually bought at cafe.. And ya.. No😂
I'm stunned he looked this up and doesn't realize you mix it, it's just presentation at first, then before drinking it's mixed and it really does taste weirdly of honey and the whip thickens the milk substantially. I very much doubt he'd enjoy it still, it's a very Starbucks style kind of coffee drink.
@@GreyWouldBe i know right ....
Mix it first then drink it.
It replaced my regular coffee but isn't as good as coffeehouse cappuccino
I'm not through with the video yet , but i personally like dalgona coffee, it's something different. still waiting for his improved version tho
A cross between a persnickety barista and Bill Nye the Science Guy. Lol.
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