What is Dalgona Coffee?

 

What is Dalgona Coffee?

This coffee type was the most loved and experimented coffee for the last two years. We at Evoragreens had it precluded in our range of super premium coffees and during the covid it was the hottest selling on the coffee list. It’s the Dalgona Coffee and it’s the internet sensation sweeping the world there is a diff vibe altogether in the world when coffee is a thing which is spread out everywhere. Dalgona Coffee can be defined as a milk drink that can be topped with this thick, glistening, glorious, unctuous, rich creamy beautiful foam heaped on top. The name and origin of this beverage comes from Macau and is common in lots parts of the world. 

The story behind the name of this drink is very interesting. There was a Korean actor in Macau named Jung II Woo, who was there and said it tastes like Dalgona which is actually a Korean kind of street snack. It’s a little bit like honeycomb, you melt sugar, then add baking soda and then you chill it down till you get a certain kind of foamed hardened sugar. So, basically, it originated more as a honeycomb coffee. But, since the world immediately became anglicized and hence it became Dalgona Coffee, even though that’s not how you say the word.

Preparation (The Traditional Way):-

A big part of the appeal is the simplicity of the recipe. You need good instant coffee, something you can easily get at Evoragreens and to 6gms of this instant coffee, and you add 21 gms of sugar and approx. 20 gms of water. Next you need to whisk it miserably for approx. 5 minutes. You will end up with a soft, gooey, moussey, meringue like foam. This is the beautiful bit of the coffee that captures everyone’s attention. In this kind of coffee, the kind of foam formed is from a viscous kind of liquid. We have added sugar and water in the ratio of 1:1. And above all we have added some more soluble material. When the foam is formed out of the viscous liquid, it means the fall is very slow. And the smaller the bubbles can be, the stronger the foam becomes. A small bubble is inherently stronger than a much, much larger bubble and that’s what happens here in Dalgona. We have whipped air into sweet coffee liquid. The coffee is beaten until the bubbles are tiny but the foam is very stable.

Now, to finish the drink traditionally, you need a couple more things such as ice, milk or milk alternative. Then, the last step to finish this is to spoon on that floaty foam. When you taste it, it will be like sweet instant coffee. Its more of like a transformation. The better the ingredients, the better is the taste.

Fact File:-

Many people try to confuse it with espresso, but the thing with espresso is that its very dilute. Due to the contents included in Dalgona, the coffee here is much thicker and we can simply not carve espresso that way.