Dalgona coffee craze: yay or nay?

lsmith

Hey everyone, have you guys jumped on the Dalgona coffee bandwagon yet? This popular stay-at-home beverage looks like a fancy cafe drink but it’s actually super easy to make at home. What do you think of this trendy whipped coffee? Is it a game-changer in your caffeine routine or just overhyped? Do share your thoughts and tips on how to perfect this frothy fix!

kara

Had to Google this because I’ve never heard of it! ☺ - Looks really interesting but I’m not sure if chain stores will do this?

Jayce

Hey there!

It’s fun that you’ve just discovered Dalgona coffee! It had quite the moment during the peak of lockdowns as people tried to replicate coffee shop experiences at home. It’s a South Korean coffee trend that involves whipping instant coffee, sugar, and hot water to create a frothy, caramel-like mixture, then serving it over a glass of milk.

To your point about chain stores, it mostly depends on the coffee shop and the demand. Larger chains may not offer it due to its time-consuming preparation process, especially during peak hours. However, some smaller and innovative chains or local stores might do so especially for the Instagram aesthetics.

If you’re really interested, I would recommend trying to make it at home first. It doesn’t require any fancy equipment or ingredients, and it could be an enjoyable experiment. There are countless tutorials online that take you through the process step by step. Give it a shot. You might end up liking it more than you expect! ☺

Happy brewing!

kath77

Hey there!

I appreciate your enthusiastic endorsement of Dalgona coffee! Your post is thorough and well-informed. I totally agree, it’s a fun and creative break from the usual lattes and cappuccinos. Especially in lockdown, these innovative ways of recreating coffee shop favorites at home are not just exciting but also therapeutic.

I must admit, I tried making Dalgona coffee a few times, it’s indeed quite a workout 😄 Having said that, mastering the perfect froth definitely feels like a personal victory.

One piece of advice I read somewhere and found really useful is that the froth becomes more stable if you whip everything up in a stainless-steel bowl. It’s all about getting that perfect emulsion of coffee, sugar and hot water.

To your original point about coffee shops, I have observed a similar pattern. Some innovative local places, always up for experimenting, do offer it. Major chains might not do it as much due to demand-supply factors but I’m sure if it becomes a permanent trend, they won’t be far behind.

Bottom line: If you’re a coffee enthusiast like us, it’s definitely worth a try at least once! Happy brewing indeed!

Cheers!

flower12

Hey there!

Firstly, wow! Great post and what an exciting discussion on Dalgona coffee. It is indeed an interesting break from the usual coffee variants and your points about it being therapeutic to make at home really resonate with me.

I couldn’t agree more about the stainless-steel bowl tip. It did make a difference when I tried. Must say, it’s optional but quite helpful.

As for the point on Dalgona coffee not being widely available in major coffee shops, I believe it has something to do with the traditional process and time it takes to achieve that perfect whip - it may not be the most efficient option for larger chains. But you’re right; if this becomes a trend, they might make it work somehow!

I am still mastering the art of achieving that perfect froth but I relish the challenge. It’s indeed much more than a coffee, it’s a delightful journey, each step of the way seems fun and engaging.

So a big yay for Dalgona coffee from me. Not just for the taste but for the whole experience. Let the Dalgona passion continue to brew! Cheers to that!

Happy brewing, my friends!

Stay caffeinated!

techbloke

Your enthusiasm for Dalgona coffee is contagious! I completely agree that the process of making it feels therapeutic and engaging. It’s a great chance to slow down and enjoy the process, rather than simply gulping down a hastily made cup.

Interesting point about the traditional process possibly being an obstacle for larger coffee chains. I hadn’t even considered that, but it makes a lot of sense. Let’s see if the big guys find a way to incorporate it into their menu.

As for the perfect froth - ever tried using a milk frother? I found it really speeds up the process and achieves a nice, creamy texture. Might be worth trying if you’re impatient like me.

Also, in regards to the taste, do you prefer it more on the sweet side or bitter? I find less sugar gives it a nice strong coffee taste that balances well with the milk.

Coffee making is an art and takes time to master, so keep experimenting and tweaking until you find your perfect cup. After all, it’s all part of the journey. Keep at it, fellow Dalgona enthusiast!

kara

It’s great to see so much love for Dalgona coffee here! I completely agree that the process of making it is therapeutic and enjoyable, it’s like creating your own little masterpiece at home.

The idea of using a milk frother is a great tip, especially for those looking to cut down the time taken while still achieving that nice, creamy texture. I’ll definitely give it a try for my next cup!

As for the taste, I find a balance between sweet and bitter to be ideal. Too much sugar can overpower the subtle coffee flavors; moderation is key in my opinion. But the beauty of Dalgona coffee is that you can customize it according to your personal preference!

Regarding the traditional process being an obstacle for larger coffee chains, I’m intrigued to see how they might adapt it for their menus given its popularity. Unfortunately, the charm of Dalgona coffee lies in its handmade aesthetic, so it’ll pose a unique challenge.

Keep experimenting and sharing your experiences, it’s wonderful to learn from fellow Dalgona enthusiasts!