Macau café; popularised in South Korea by Jung Il-woo January 2020; global TikTok and Instagram trend March–April 2020
Whipped coffee, known internationally as Dalgona coffee, became a defining food trend of the early COVID-19 lockdowns in 2020. The name references a Korean honeycomb toffee candy called dalgona, which the whipped coffee foam resembles in colour and consistency. The trend was initiated in South Korea by actor Jung Il-woo, who tried the drink at a Macau café in January 2020 and recreated it on a television programme. Within weeks, the #dalgona challenge spread globally, with millions attempting to whip instant coffee into a cloud-like foam. The foam science behind whipped coffee is straightforward but precise. Instant coffee — specifically, the spray-dried kind containing soluble solids — contains surfactants that lower surface tension and allow air to be trapped when agitated. The standard ratio is 2 tablespoons each of instant coffee, sugar, and hot water, whipped together. The sugar is critical: it stabilises the foam by increasing viscosity, and granulated sugar dissolves more readily than caster in the hot water. Without sugar, or with too little, the foam collapses within minutes. The whipping can be done by hand with a small whisk (5–8 minutes of vigorous whisking), with a hand-held electric mixer (2–3 minutes), or with a milk frother (3–4 minutes). The result should be a stiff, glossy, ribbon-stage foam similar in appearance to softly beaten egg whites. It is then spooned over cold or hot milk. Crucially, Dalgona coffee only works reliably with instant coffee — specifically the type produced by spray-drying, which contains the necessary surfactants. Brewed coffee, espresso, and pour-over cannot be whipped by this method. A version using ground espresso powder (not instant) can be attempted but requires additional stabilisers such as a small amount of cream of tartar.
Bittersweet instant coffee intensity, sweet foam richness, cool milk balance
Use spray-dried instant coffee — not brewed coffee or pure espresso powder Include sugar in the exact ratio — it stabilises foam through viscosity and crystal structure Dissolve coffee and sugar in hot water before whipping — never attempt to whip cold or dry Whip to ribbon stage — stiff, glossy peaks that hold their shape when dolloped over milk Serve immediately or within 15 minutes — the foam deflates as CO2 dissipates
Add a pinch of cream of tartar (1/8 teaspoon) to the mixture for extra foam stability For a mocha version, add 1 teaspoon of unsweetened cocoa powder to the whip mixture Stir the foam gently into the milk rather than gulping it separately — the mixed texture is the intended experience For a matcha version, use culinary-grade matcha with condensed milk as the base instead of hot water Serve over ice in a tall glass for the most photogenic and refreshing version
Attempting to use brewed coffee or espresso which lack the surfactants needed for foam Omitting or reducing sugar, causing the foam to collapse within minutes Using cold water — the coffee and sugar must dissolve fully before whipping can succeed Under-whipping, producing a liquid mixture that sinks into the milk rather than floating Using flavoured instant coffee sachets that contain creamer and alter the foam chemistry