Remember back in 2020, mid-pandemic, when the world went mad about whipped coffee? That's when Dalgona coffee took social media by storm. This cloud-like drink, named after a Korean honeycomb toffee, transformed instant coffee into something altogether special.
Remember back in 2020, mid-pandemic, when the world went mad about whipped coffee? That’s when Dalgona coffee took social media by storm. This cloud-like drink, named after a Korean honeycomb toffee, transformed instant coffee into something altogether special.
I’ve spent hours perfecting the art of the ideal whip (and yes, my arm muscles can confirm it). I can tell you this: Dalgona coffee isn’t just Instagram bait. Rather, it’s the perfect example of how simple ingredients can turn coffee into something ethereal.
Today, I wanna walk you through the story of this specialty coffee drink. I’ll share behind-the-scenes tips on how to make it, and reveal why it became so popular. Clearly, it’s more than a passing post-pandemic food fad, so let’s find out why.
What Is Dalgona Coffee?
If you’re not familiar with Dalgona coffee, I want you to imagine your favorite iced coffee. Now, turn the ingredients upside down, literally. What do you get? A richer, creamy, fluffy coffee sitting atop ice-cold or piping hot milk.
But what makes Dalgona coffee fluffy? What exactly is this alchemy? The answer will surprise you. This coffee results from whisking together three simple ingredients: equal ratios of instant coffee, sugar and hot water. Through whisking, these ingredients transform into a thick, caramel coffee froth.
The science behind it is just as fascinating. As you whisk, tiny air bubbles get trapped in the coffee-sugar-water mixture. This is what gives this coffee its characteristic color, airy texture and luscious mouthfeel.
Something else that stumps coffee lovers is how this drink elevates instant coffee. It’s almost as if whipping turns ordinary granules into something other-worldly! Notably, the sugar does more than add sweetness. It also helps to achieve the characteristic silkiness. All this makes Dalgona coffee a dream to drink.
Who Invented Dalgona Coffee?
While Dalgona coffee ran amok in South Korea in 2020, its actual origins lie elsewhere. It’s a quintessential example of how you can revive age-old coffee brewing methods for a new generation.
You see, whisking instant coffee with water and sugar has been around for ages. It’s phenti hui in India, phitti hui in Pakistan and frappe in Greece.
However, the recent trend for Dalgona coffee originated in Macau. It later blew up in South Korea. How? Well it’s all thanks to actor Jung Il-woo. He showcased a whipped coffee that he had drunk in a cafe in Macau on Korean TV. He likened the taste to “Dalgona,” a popular Korean honeycomb toffee.
Needless to say, the show was a hit, later blowing up on Korean social media. Viewers replicated the drink at home, dubbing it “Dalgona coffee.”
Thus, although no one individual “invented” this coffee, kudos goes to Korea. Its viral contemporary version traces back to this one turning point in Korean pop culture.
What Does Dalgona Coffee Taste Like?
The initial spoonful of Dalgona coffee delivers a strong caffeine punch. It’s bold and bitter, but tempered by the sweetness of sugar. What I also love is the one-of-a-kind consistency – silky and mousse-like, almost like a coffee-flavored meringue.
As the foam melts on your tongue, it imparts a curious sensation of light airiness. Still, the real change in flavor happens when the foam mixes with cold milk. The robust coffee flavors soften, creating a stunning gradient.
Each mouthful is different from the last. You might get a heavy bite of unadulterated foam one moment and a perfectly crafted coffee-milk blend the next. Divine!
So, with all this sugar, is Dalgona coffee healthy? It all depends. Classic Dalgona coffee calories peak at 250-380 per 12-ounce (350-milliliter) serving. But, if you sub with 2% or skim milk and zero-calorie sweetener, your coffee will have as little as 70 calories.
Is Korean Dalgona Coffee Hot or Cold?
You may serve Korean Dalgona coffee hot and cold. It all depends on your preference. However, as seen on social media, many people prefer to enjoy this whipped coffee over ice with cold milk.
Dalgona Coffee Recipe: How to Make Dalgona Coffee
I’ve whipped together countless Dalgona coffees (and had my fair share of disastrous failures). So, to me, the key to success lies in proper Dalgona coffee ingredients and a proper technique.
Let me walk you through my tried-and-true recipe for a cold version of this cloud-like treat.
Ingredients and Equipment
2 tablespoons instant coffee
2 tablespoons white granulated sugar (no alternatives)
2 tablespoons hot water (at just below boiling point)
4-8 ounces (120-240 milliliters) cold milk (non-dairy works too)
Ice cubes (made with filtered water)
Electric hand mixer (or Dalgona coffee frother)
Medium mixing bowl (stainless steel or glass)
Measuring spoons
Tall glass and spoon for serving
Method
In a mixing bowl, combine instant coffee, sugar and hot water in a 1:1:1 ratio. Use an electric mixer or Dalgona coffee frother. Precision counts here – uneven measurements will affect the foam’s stability. Also, make sure you use water at around 180 degrees Fahrenheit (82 degrees Celsius) for the perfect foam.
Mix in a stainless steel bowl if possible – metal helps stabilize the foam. Begin with a medium speed to combine the ingredients, then boost to high speed.
Now comes the good part. Unlike in a Greek frappe, you must beat this coffee for 3-4 minutes. Don’t hurriedly whisk; the coffee won’t foam properly.
As you whisk, the mixture will go through several stages:
- First, it’ll look like muddy water, before getting thicker and turning brown.
- Progressively, it’ll get even thicker and turn a light golden brown.
- Lastly, it’ll be caramel with stiff peaks that hold their shape, even when turned upside down.
Next, fill two-thirds of a tall glass with ice cubes and fridge-cold milk. Spoon the coffee foam on top, heaping it higher than the rim of the glass.
Serve immediately. Drink this coffee as you would an Irish coffee – no mixing, no stirring, just straight-up sipping through the layers.Â
Making the perfect Dalgona is a skill, but one that’s quite easy to master. Don’t fret if your first attempt fails – even pro baristas need a couple of tries to master this one!
Oh, I almost forgot: If you’re wondering how to store Dalgona coffee, all you need is an airtight container. This way, it can last in the fridge for up to a week. For the best taste, use this coffee within a couple of days.
Dalgona Coffee Variations
Dalgona has interesting variations that impart unique tastes to this velvety coffee recipe. My favorites include:
Dalgona Coffee With Espresso
Rather than instant coffee, this recipe uses espresso to make the whipped topping. This results in a richer, deeper flavor with nuanced espresso notes. The foam, layered on top of hot or cold milk, looks the same as regular Dalgona coffee but tastes much richer. Get out your best espresso machine and make it if you find Dalgona too sweet and bland.
Dalgona Coffee Cocktail
This recipe refines Dalgona with coffee liqueur (e.g., Kahlua). The base consists of plain cold milk or spiked with vodka, rum or whiskey. The alcohol tones down the coffee’s sweetness, creating a well-balanced cocktail.
Jazz this coffee up with Bailey’s Irish Cream or Frangelico for delicious vanilla/chocolate or nutty notes.
Frozen Dalgona Coffee
This reinterpretation turns Dalgona into a delicious blended frozen treat. The original coffee foam tops a mixture of milk, coffee ice cubes and/or regular ice. You may sub vanilla ice cream or frozen yogurt for milk for extra creaminess.
The temperature interplay between the coffee foam and frozen coffee is one-of-a-kind. This version is the perfect alternative to sugar-laden frappuccinos in the summer.
Vietnamese Dalgona Coffee
This recipe combines Vietnamese coffee with Dalgona techniques. The result is a sweet and concentrated coffee that marries Vietnamese and Korean coffee culture.
To make it, brew Vietnamese coffee using a phin filter, as you would for Vietnamese iced coffee. Then, combine it with the same amount of sugar, before whipping together until frothy. Pour this foam over plain milk, or a mixture of milk with coconut milk or sweetened condensed milk.
Some recipes infuse the milk with Pandan leaves for an even more authentic Southeast Asian flavor.
Final Thoughts
Whether you’re a coffee purist or a casual sipper, this whipped coffee will surprise you! It elevates pantry ingredients – instant coffee, sugar and water – into a delectable cloud-like coffee.
Beyond the social media buzz, this drink has earned its place in the coffee cosmos. It’s proof that the most memorable coffees can sometimes come about from the simplest of ingredients. All you need is skill, passion and technique to bring them to life.
So go ahead, grab some instant coffee and join the Dalgona coffee bandwagon! That is, if you haven’t already!
Have you had Dalgona coffee yet? I want to hear all about it! Post a comment below and let’s swap tips here!
Dalgona Coffee FAQ
With regular coffee, you pass hot water through ground coffee beans during brewing. With Dalgona coffee, you whip instant coffee, sugar and hot water into a coffee foam. You then top hot or cold milk with this foam.
Dalgona coffee is higher in calories and sugar than normal black coffee. This is because some of the sugar goes into creating the coffee foam. I recommend drinking it in moderation.
An incorrect Dalgona coffee ratio (it needs a 1:1:1 ratio of instant coffee, sugar and hot water) and water that is either too hot or too cold. Stale or low-quality instant coffee or not whipping your foam long enough are culprits, too. You must also use a super-clean, oil-free bowl when you whip up your coffee.
Yes, Dalgona coffee is a whipped coffee. It is the Korean name given to a coffee preparation method common across cultures. Similar coffees include Indian phenti hui, Greek frappe and Pakistani and Macanese hand-beaten coffee.
