Caviar | Coffee caviar is a fun little kitchen science experiment you can try with the kids. This will be a fun project and you’ll have a delicious desert topping at the end of the day. Coffee caviar is popular on Instagram and Tik Tok, mainly as an ingredient in desserts. Let’s make this popular recipe but without the fancy equipment and ingredients. This molecular gastronomy recipe can be easily made using agar-agar. Learn how to make coffee caviar with step-by-step pictures and videos.
coffee caviar
Caviar | Coffee caviar is a fun little kitchen science experiment you can try with the kids. This will be a fun project and you’ll have a delicious desert topping at the end of the day.
What is coffee caviar?
Caviar is nothing more than converting a liquid into a solid through the methods of molecular gastronomy. Coffee caviar is made by transforming black coffee into small balls. It is made using simple ingredients like cold oil and agar. Usually caviar is made from sodium alginate and calcium chloride. But this is made with agar-agar and cold oil.
Coffee caviar adds a pop of color to this plated desert. It looks beautiful and adds balance and burst of flavor to the coffee. It’s nothing more than sweetened black coffee thickened with an agar-agar mixture. It is then poured into a dropper and dropped into cold oil to make caviar. This is a fun process and you can use any juice in place of coffee in the same recipe.
This was so much fun to make and not difficult at all! And it’s not just about looking good, it’s also about tasting!I made this caviar as an ingredient in my mocha paradise desert. I really liked the balance the caviar brought to the entire dessert.
The caviar itself is not sweet at all. It adds a nice coffee flavor when you have a spoon.
Watch coffee caviar making video
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Coffee Caviar Ingredients
black coffee – I make coffee caviar with a cup of strong black coffee (Americano). You can use instant coffee powder and mix it with water. You can also use juice instead of coffee.
sugar – Add a small amount of sugar to sweeten the coffee.
Agar – Agar is an important raw material for making coffee caviar. Mix agar with juice or black coffee and pour into a dropper bottle. When we drop the liquid into cold oil, it turns into a ball.
Oil – I use a neutral flavored oil such as refined oil or sunflower oil. Some other oils, such as coconut oil, freeze at low temperatures and are not recommended.
Making caviar using molecular gastronomy
250g of juice, 2g of sodium alginate, 500g of water, 2.5g of calcium chloride
- Mix alginate with juice.
- Dissolve calcium chloride in water.
- Drop the juice solution into the calcium chloride water.
- After 1-2 minutes, use a filter to remove any droplets from the calcium chloride bath and place in a separate cold water bath.
For better success with coffee caviar
- Pour the caviar mixture in a large cup of oil.
- Use very cold oil for this.
- Do not use oils such as coconut oil that will harden in the refrigerator.
- Use an oil that doesn’t have much flavor on its own.
- You can use honey, fruit juice, or vegetable juice instead of coffee.
How to make coffee caviar (step-by-step pictures)
Preliminary preparation
1) Agar powder is required to make coffee caviar. I use this brand every time with great results.
2) The day before making coffee caviar, put any neutral tasting oil in a jar and place it in the refrigerator. The oil must be very cold.
Make the coffee caviar mixture
3) Put the black coffee into the saucepan. You can mix instant coffee powder with some water or brew some fresh black coffee. Make sure the coffee is cold.
4) Add sugar to black coffee and stir evenly.
5) Sprinkle some agar powder into the black coffee mixture. Let stand for 10 minutes to allow the agar to bloom.
heat coffee
6) Place the coffee powder on the fire and cook over medium-low heat until the agar melts. Keep stirring throughout.
7) The coffee mixture will thicken as it brews.
making caviar
8) Remove the cold oil from the refrigerator. Pour the coffee-agar mixture into the dropper.
9) Now gently drip the coffee agar mixture into the cold oil. As it sinks into the oil, it solidifies and forms small caviar-like shapes.
10) Do this patiently. Make sure to put them down one at a time.
11) Now you can see that the coffee caviar has been arranged beautifully.
12) Strain the coffee caviar through a sieve. Rinse the coffee caviar once in cold water to remove excess oil.
13) The coffee caviar is ready to serve.
14) Store coffee caviar in the refrigerator until needed.
Expert Tips
- Do not let the coffee mixture boil after adding the agar, it may become thick.
- Use syrup immediately. If you let it cool, it may harden.
- If the mixture becomes hard, you can gently reheat it.
- You can use any sweetener instead of sugar.
- You can use dropper bottles, sauce bottles, syringes to dispense caviar
- This will keep in the refrigerator for a week.
- Coffee caviar can be used as a desert topping.
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📖 Recipe Card
Caviar Recipe | Coffee Caviar Recipe
Caviar | Coffee caviar is a fun little kitchen science experiment you can try with the kids. This will be a fun project and you’ll have a delicious desert topping at the end of the day. Coffee caviar is popular on Instagram and Tik Tok, mainly as an ingredient in desserts. Let’s make this popular recipe but without the fancy equipment and ingredients. This molecular gastronomy recipe can be easily made using agar-agar. Learn how to make coffee caviar with step-by-step pictures and videos.
Serving size: 6 number of copies
Calories: Chapter 354kilocalories
equipment
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1 dropper bottle
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1 sauce pan
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tall glass
video
notes
- Do not let the coffee mixture boil after adding the agar, it may become thick.
- Use syrup immediately. If you let it cool, it may harden.
- If the mixture becomes hard, you can gently reheat it.
- You can use any sweetener instead of sugar.
- You can use dropper bottles, sauce bottles, syringes to dispense caviar
- This will keep in the refrigerator for a week.
- Coffee caviar can be used as a desert topping.
Nutrition
Serve: 1number of copies | Calories: Chapter 354kilocalories | carbohydrate: 6G | protein: 0.05G | fat: 37G | Saturated fat: 3G | Polyunsaturated fat: 10G | Monounsaturated fat: twenty fourG | Trans fat: 0.1G | sodium: 1milligrams | Potassium: 20milligrams | fiber: 0.003G | sugar: 6G | calcium: 1milligrams | iron: 0.01milligrams
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