B1 Intermediate 83 Folder Collection
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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.
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.
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.
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Dalgona Coffee - Explained and Upgraded

83 Folder Collection
林宜悉 published on April 4, 2020
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