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Today I want to investigate the phenomena of whipped coffee, specifically Dalgona coffee. Does this coffee require sugar to create a nice whip? If so why? So there is a current phenomenon right now of making Dalgona coffee. If we deconstruct what makes this coffee popular, it’s probably 2 things its simplicity to make, to make this you only need 2 tablespoons of sugar, 2 tablespoons of water, and 2 tablespoons of instant coffee. Whip it up and pour over iced milk, and bobs your uncle, you have made it. The other thing that sets this drink apart is what makes it different to a simple iced coffee milk and sugar, The foam. The foam in this coffee gives a nice creamy texture and mouthfeel as all the little bubbles in it pop against our tongue, it's created when whipping it, so let’s talk about this foam and the surprising effect the sugar has on it. Citations: Illy Review Paper: https://link.springer.com/article/10.1007/s11483-011-9220-5 Bubble Formation video: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5290267/
