-
1
Combine instant coffee and granulated sugar in a clean, dry mixing bowl (ceramic or glass, 250 ml capacity).
-
2
Pour 40 ml boiling water into bowl; stir vigorously with whisk for 20 continuous seconds, incorporating air and building emulsion—mixture should lighten to tan and increase in volume by 60%.
-
3
Continue whisking for 90 more seconds with medium-speed circular motion until stiff peaks form and mixture reaches maximum foam (5–7 mm total height); the emulsion should hold its structure when whisk is lifted vertically.
-
4
Add remaining 20 ml boiling water in single pour while gently folding with spatula to stabilize foam; allow to rest 15 seconds.
-
5
Divide ice cubes between two drinking glasses; pour 60 ml cold milk into each glass.
-
6
Carefully spoon 30–40 g whipped coffee foam atop milk surface in each glass, creating distinct two-layer presentation; serve immediately with long spoon to combine layers while drinking.