Dalgona Coffee - Explained and Upgraded

Coffee Giveaway #5 has finished.
There's been a lot of requests for this video, so I hope you all enjoy it and if you give it a try then share a picture, feel free to tag me on Instagram.
Thanks to Nick Cho for some pronunciation help! (I hope I didn't mess it up too badly...)

Music:
"Early Morning Haze (with goosetaf & WEI)" by Kyle McEvoy

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[huhbobsaget]

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.

[HugeJackmann]

James Hoffmann unironically using instant coffee. These corona times really change people

[sarahshin]

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.

[tiffany]

James:“is it good?”
Me drinking one: “yes”
James:”no”
Me: 👁👄👁

[carltonbettsno]

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

[adrianjackson]

You know COVID-19 is having devastating effects on the coffee industry when James Hoffmann starts drinking instant coffee.

[BrookZerihun]

after years of watching you, I removed all instant coffee and now you do this

[whitescar]

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.

[TheDankMagician]

"So after 3 minutes of miserable whipping, you end up with gooey ... foam" Every night James, every night.

[ennzerothreetwo]

I like how James punctured the seal of the instant coffee and optimistically took a huge whiff before turning away in disgust.

[Crime_Lab]

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! ⬛️

[brothertothefox]

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.

[MRAROCKERDUDE]

James Hoffman does well because his voice sounds like the human embodiment of coffee

[internetshaquille]

after he said that "surfactant" is a portmanteau, my brain failed to focus on anything else

[WhatSheHasSeen]

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.

[tim]

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.

[spazzwazzle]

Holy shit. I just discovered this channel a few days ago and I can't believe how high quality it is.

[ashind]

This video contains all of James' milk allowance for the rest of the year

[stiggles]

The delivery of, 'No, not really, ' had me cackling.
Thank you for making me smile.

[ntsarb]

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).