Name: ダルゴナコーヒー - 説明とアップグレード (Dalgona Coffee - Explained and Upgraded)
Uploaded: 2021-01-14T10:39:10.000Z
Duration: 13 min 26 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

today, we're gonna talk about this thing.

That's what most people call dog on a coffee.

転換語

It's the Internet sensation sweeping the world, and I love it when coffee is a thing that is everywhere because it means we get to talk about it.

We get to get a little bit nerdy about it.

Well, it's a milk drink topped with this thick, glistening, glorious, anxious, creamy rich, beautiful firm.

Now it's name is little bit confusing because it's it kind of comes from career, but it doesn't.

This kind of frothy coffee thing is common in lots of parts of the world, but this drink got its name in Macau.

Confusingly, there was an actor, Jungle Woo, who was there, and he said it tasted like Tigana, which is a Korean kind of straight snack.

You melt sugar, you add baking soda and you chill it down on.

You get this kind of foamed hardened sugar.

And he said it had that kind of honey come taste.

It's honey come coffee, basically, but the Internet, the world immediately Anglicized is everything.

And so it became del gona coffee, even though that's that's not how you say that word.

But, well, I should drink one, but not this one.

We should make one from scratch, start at the beginning and then taste that.

So let's talk about how to make it the traditional way.

I think a big part of its appeal has been the simplicity off it.

As a recipe, you need kind of three things to get going, maybe two more things later, but basically the fun bit.

Your instant coffee puncture that sealed for freshness.

Oh, now this whole thing is done volumetric Leah's recipe.

So what they said to do is use two units.

Instant coffee seller, say two's beautiful.

I hate volumetric recipes that are gonna measure.

This just kind of get the ratio about right, so that's six grams of coffee.

We add to that the same volume of sugar, which turned out away considerably more so That's 21 grams of sugar, about the same volume of water, and that's it.

Now you whisk it for a miserably miserably Long time I'm gonna be using this little day, which I quite like He's actually addressing whisk.

But I think for this purpose, he's gonna work pretty well.

So after your three miserable minutes of ripping there before you end up with a very soft, gooey Moussi meringue like foam And this is, I guess, the interesting bit, the beautiful bit, the bit that captures everyone's attention, that texture.

No, I've seen a few different explanations of this, most of which I've kind of disagreed with a little bit, including one from held McGee, which made me feel weird inside because he taught me so much.

The first time I saw it, I thought that looks a lot like a meringue before you cook it.

Obviously, on it kind of is the same thing.

You've got egg whites, they're providing the sort of the foaming properties of that thing, and you've got sugar to stabilize the foam, and here coffee is providing the foaming agent.

When he roast coffee, you create a bunch of compounds called Mel annoyance.

These were identified by a paper published, I think, by Italy or the researchers at Ille that these were the firming agents in espresso.

These, I suspect, are the very same foaming agents here that they're typically called surfactants, which is a shortening of surface active agents.

They're things that wrap themselves around bubbles on.

Make those bubbles strong in milk for your cappuccino.

They're playing the role of the surfactants.

So here in coffee, just having some factions doesn't make a perfectly stable firm.

You know that because you're Kramer on your espresso disappears within a minute or two, kind of bubbles away and fades.

What's happening here is a couple of things were whisking it to form a foam, but the liquid that we're making a foam out off is extremely viscous.

We've got, you know, 20 grams of sugar in 20 grams of water.

We've also added six grams of soluble material that's thick and gooey liquid now, right?

So when you form a foam out of such a viscous liquid, it means that your drainage is there a slow on this smaller your bubbles can be, the stronger that foam is going to be, a small bubble is, and how it is stronger than a much, much larger bubble.

We've whipped air into a sweet, coffee like liquid.

We've beaten it until the bubbles are tiny, but that phone is very, very stable.

So to finish the drink, traditionally, you need a couple more things.

You need your milk or milk alternative, and then all you need to do to finish this is spoon on.

You're for me gooey coffee thing, and of course, it will float because it's a foam.

A great deal on this kind of is with all the gooey, drippy bits, what people called Delgado in a coffee.

No, no, really, this is a preparation method.

What you get out of it is as good as what you put into it.

This tastes like sweet instant coffee on milk.

On whether I'd whipped into a gooey, glossy, wonderful form or not, it's still sweet.

Instant coffee and milk is so horrific because it's sweet on this, Um, Dairy took me to get that bitterness, but it's not delicious.

The problem with espresso confusingly is that it's too dilute, making it this way when you've got six grams of instant coffee to 20 grams of water.

Well, we have a much, much, much, much, much stronger liquid than we could ever hope to produce from espresso without making that espresso taste disgusting.

If you try to just sweetened espresso and whip it, you will get a foam out of it eventually, but not a stable phone.

Because it's too dilute, its not viscous enough.

It will drain out of that foam far too quickly.

You could try and concentrate your espresso, I guess.

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ダルゴナコーヒー - 説明とアップグレード (Dalgona Coffee - Explained and Upgraded)

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