With milk
Dalgona Coffee
Instant coffee, sugar and water whipped to a meringue and dropped onto cold milk.
- Ratio
- 1:1:1
- Milk
- 150-300 ml
- Time
- 1:30-12:00
A starting point - adjust to your beans.
Instant coffee is a requirement here, not a shortcut: drying leaves stabilisers behind that let the mixture hold air, and ground or brewed coffee will not build a foam at all. The sugar is structural for the same reason, so the equal parts are a rule rather than a preference. The wide time range is only your whisk - stop at the texture, not at the clock.
How to go about it
Take equal parts instant coffee, sugar and freshly boiled water.
Whip until it holds stiff peaks and turns pale tan. It should stay put in an upturned bowl.
Fill a glass with cold milk and ice, then spoon the foam on top.
Where these numbers come from
Home-recipe consensus and Barista trade press.