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  • today, we're gonna talk about this thing.

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

  • 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.

  • And so what is this thing?

  • What is this craze?

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

  • Heaped on top is any good.

  • I don't know.

  • We'll drink it and we'll find out.

  • 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.

  • It's little bit like honey comb.

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

  • You get this kind of foamed hardened sugar.

  • It's delicious.

  • Who doesn't love that?

  • 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.

  • Now.

  • 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.

  • Three things you need.

  • 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.

  • Lt's reasonably level here.

  • 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.

  • That's about 20 grams of water.

  • 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.

  • I guess time for a time lapse.

  • 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.

  • Let's talk about why that happens.

  • 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.

  • Anyway, here's my explanation.

  • 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.

  • That meringue.

  • You've got a couple of things going on.

  • 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.

  • Now.

  • 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.

  • They allow Krimmer toe happen.

  • They form a stable foam.

  • 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.

  • Well, proteins.

  • 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.

  • That's a 1 to 1 syrup here on.

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

  • That's sticky.

  • 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.

  • That's what we've got here.

  • 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 some ice.

  • 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.

  • It's mostly air.

  • You'll see.

  • It obviously increased in volume.

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

  • You probably got some questions.

  • Is it good?

  • Let's find out.

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

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

  • This isn't a transformation.

  • We're not creating flavor.

  • 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.

  • Now your next question will be OK.

  • OK, maybe.

  • Can I make this out of espresso?

  • And the answer is probably not.

  • 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.

  • Two way spring to mind you are three.

  • I guess what it is to you could heat it.

  • Essentially, you could reduce it on the pan.

  • Don't do that, though.

  • That will taste disgusting on also, when you heat coffee like that, you create some unpleasant compounds that just I don't advise during that.

  • The other thing I think of would be doing something like pulling a shot and putting it into like a chamber vacuum where if you pulled a vacuum on it, it would boil as a liquid at room temperatures.

  • He wouldn't be adding heat, but you could still evaporate out a lot of water.

  • You'd lose our lot of aromatics, but I guess it would work.

  • You'd want to remove probably half the water.

  • I don't have a chamber vacuum, but I guess if I did, I could test it that way.

  • Janey's question is, what do I have to whisk it 400 times with a whisk?

  • I don't think so.

  • There are a number of different ways to achieve this kind of foam on.

  • I looked at a few of those, so the first and most obvious one would be something like a paddle mix of the You two used to make Moran very good on the Internet.

  • You've seen a lot of people using, like a hand whisk that works very well.

  • You could probably use something like a stick blender.

  • And I also suspect you probably get something like a milkshake machine to work.

  • If you were trying to make a very large volume of this stuff, the principles are very similar throughout everything.

  • Which leaves you with one question left.

  • What about What about good instant coffee?

  • Now, before we do that, that's what we're gonna round this video out with.

  • I'm gonna get some good instant coffee and a second.

  • Do you just wanna have a little bit of a P s?

  • A with this one?

  • A little bit of a warning.

  • This is a single beverage.

  • And in making this, I pretty much used all of the coffee foam that I created.

  • That coffee foam had six grams of instant coffee in it.

  • That is about 3.5 standard 200 mill cups.

  • That is that is a lot of coffee plus 20 grams of sugar.

  • Right, So So this looks cool, but bear in mind, it's very strong.

  • Just go easy on it.

  • That's all I'm gonna say.

  • No I get some coffee sometimes.

  • On a little while ago, some lovely people at the Belleville Brewery in Paris They send me some of that instant coffee, and I used it now and again when I've needed instant coffee, and it seems sensible to use it again Now.

  • Now, from the last recipe we worked out, the kind of mass ratio it's about 12323 ish.

  • So that way I could just way.

  • How much is in one of these?

  • And I can use the right amount of sugar and water and not fat about with volumetric things that are nonsense cause mass all the way.

  • So I'm gonna add that 10 grams of sugar at about 10 grams of water, and now I'll whisk it again.

  • This was very interesting.

  • Initially, I could not get the nice coffee to foam, and I think part of that is to do with the weather that small companies and making us some coffee being very different away, that much bigger companies make instant coffee on, I think, essentially had over diluted it, so I needed to use more sugar.

  • So it's a slightly complicated worker, and I added more sugar, but it wouldn't go into solution.

  • So then I made a quick band.

  • Marie heated up, got the sugar into solution, but it still wouldn't firm.

  • So then I put it in the freezer to chill it back down again, because it's all about viscosity, right?

  • Andi Cooler A syrup is the more thick and viscous it gets, so that worked.

  • So if you're having trouble, if you started with hot water and you're having trouble getting a good phone going, cool it down.

  • Chill it down.

  • That's very important.

  • It's a great, quick way to get.

  • We need to go the cooler.

  • The syrup is, the better that coffee syrup will foam, so let's let's get on with it.

  • Let's make let's make a good specialty del gonna do bear in mind that this is one full sachet.

  • So it's a It's a full cup of coffee here, even though there's not that much of our lovely, foamy friend to sit on top.

  • So there it is, a specialty coffee version.

  • Is it better?

  • Is it good?

  • All right, get down with that.

  • That is like a little well, coffee ice cream going on here called Dairy Sweet coffee.

  • None of the harsh, bitter, burnt, robust to eat, generally unpleasant qualities that most instant coffee has.

  • This is pretty okay.

  • I could get down with this.

  • It's very sweet.

  • Well, had these a lot of sugar in this load of sugar, let's give it a stuff now.

  • It looks gross.

  • I mean, that just tasted sugar.

  • That is incredibly sweet.

  • Limited coffee there.

  • There's a limit of coffee that not a lot of coffee, actually, a lot of sugar.

  • If you got cemented in specialty coffee lying around young used it and find a use for it.

  • You stuck at home.

  • You want to do some interesting yet make this.

  • Actually, that was That's not bad.

  • That's not bad.

  • I'm okay with that.

  • But remember, there was the game.

  • You just trying to whip air, create a really dense foam in a coffee syrup.

  • That's that's all you're doing.

  • You're whipping a coffee syrup on the end.

  • Result is a coffee syrup.

  • It is healthy as a coffee syrup.

  • It's is delicious.

  • A syrup of coffee is gonna be If you put good coffee and the minute your thoughts, what did I miss?

  • What do you want?

  • Explained about this phenomenon that is sweeping the Internet.

  • Do you have questions still other things unanswered?

  • Leave me a comment down below, but for now I'll say thank you so much for watching, and I hope you have a great day.

today, we're gonna talk about this thing.

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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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    林宜悉 に公開 2021 年 01 月 14 日
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