How to make Coffee Caviar | Molecular Gastronomy Style Espresso Bubbles

Today I’m showing you how to make coffee caviar. This is a very simple molecular gastronomy technique for making these little espresso bubbles that are great for adding flavour and a different texture to desserts.
Consider Subscribing for More:
www.youtube.co...
Plant Based Agar Version Recipe:
250 ml strong coffee or espresso
50 grams of sugar
2 grams of agar
Method: Place all ingredients in pot over low heat and bring to a boil for 1 minute. Remove from heat and set aside for 10 minutes. Use a syringe, squeeze bottle or dropper to drop the coffee caviar mixture slowly into a tall container of cold oil. The pearls will form and fall to the bottom. Strain out the pearls from the oil and rinse in cold water until no oily residue remains. Store in an air tight container for up to five days in the fridge.
Gelatine Based Version Recipe:
250 ml strong coffee or espresso
50 g sugar
4 grams powdered gelatine of 5 g sheet gelatine (two sheets)
Method: Bloom gelatine in cold water for five minutes. Mix hot coffee and sugar together until sugar is dissolved. Whisk in gelatine until completely dissolved, let coffee cool for ten minutes. Use a dropper, squeeze bottle or syringe to slowly stream the coffee caviar mixture into a tall container of ice cold oil. Strain out the pearls, rinse in cold water and then place in an airtight container in the fridge for up to five days.
Connect with me on
INSTAGRAM:
/ chefstudio_
FACEBOOK:
/ chefstudio86
MY WEBSITE:
chef.studio
TWITTER:
/ chefstudio_
My FILMING EQUIPMENT for Cooking/ Recipe Videos:
My Camera: amzn.to/2wgcrly
My Lens: amzn.to/3dVFNq7
My Tripod: amzn.to/2RbS5RK
Ingredients:
Agar Agar: amzn.to/2XzlU2B
Coffee: amzn.to/2XECr59
Recommended Kitchen Equipment:
Induction Cooker: amzn.to/2VsAEO0
Rolling Pin: amzn.to/2UK2J4r
Blender: amzn.to/2V1KIgS
Syringe: amzn.to/34JuYDx
Squeeze Bottle: amzn.to/2RCQVPa
The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!

[@ChefStudioChannel]

Continuing with the coffee experiments this week. Any guesses on what I'm doing next?

[@kessa9755]

Tiramisu?

[@ChefStudioChannel]

This is not it but you are a genius and I think I'm going to make Tiramisu now ahaha. Thanks for the suggestion! ☺

[@rhebersonbritto1344]

Try Coffee Syphon sponges( microwave) 👌, love them!

[@MAPTOURWORLD]

Please make watermelon caviar

[@useipad7001]

@@rhebersonbritto1344 what's this? Shed some light 😀

[@Al.Brady.]

Thanks a latte! (Sorry no one has made a coffee pun yet!) Excellent video! And that shot by the window, like a tiny caffeinated lava lamp! Just 😙👌!

[@Julia-in6cf]

You mean 😙🤌🏻

[@acetpang]

Yes! KZbin is severely lacking in content like this. Thank you! So simple!

[@ThatOneGuyFromSchool]

Is it tho? Basically just boba and that's all over KZbin

[@ניין-י9ש]

​@@ThatOneGuyFromSchool i mean, boba uses way different things, one starch and other is agar This one is wayy simpler to make too

[@michaelmcphee2930]

As usual I am overwhelmed by the content and presentation. Classy.

[@KiaCarringtonRussell]

Love this, it’s keeping me entertained and motivated during these crazy times. Thank you x

[@rasheedaz7059]

OMG AMAZING WHY ARE YOU SO UNDERRATED !!!! Literally everything about your videos is amazing

[@ChefStudioChannel]

Hahaha thank you! If only the youtube algorithm gods would smile upon me 😂

[@rasheedaz7059]

Chef Studio They should, and I think they will:D I’m rooting for you

[@shobhatomar4014]

I am trying to make this but it is melting

[@JtungProductions]

@@shobhatomar4014 your liquid is still a little warm. Let it cool down a little more, then proceed.

[@jamisonpresentsthisishowicook]

Amazing! I wonder if I can do a warm and savory version of this or do the pearls liquefy if they get warm?

[@raball]

use the sodium alginate & calcium lactate recipes for heat resistant pearls

[@swedenkurdistan9227]

I tried out this today and I turned out great!❤️ I hope that you who reading this try it out because it’s worn a try

[@unbeastable957]

This comment is what i was looking for. I am gonna try this at my culinair school for dessert with panna cotta and oearls from grapes

[@RachelleV]

Maybe im selective deaf, but is this random oil? Oliveoil or some other?

[@ChefStudioChannel]

A neutral oil, like canola or peanut or something with very little flavour

[@candymachinesinofude]

very nice video . we also have production line to make this product . name is popping boba

[@thelittlleapronn]

My caviar dissolved in my oil. I used gelatine recipe what did I do wrong?! 😩

[@racheltaylor2017]

mine did also!

[@razgvozd]

gelatin is not agar.

[@razgvozd]

you are doing agar recipe.

[@dayanijayawardene7035]

@@razgvozd There is a gelatin recipe in the description I think they mean that

[@pooheadlou]

@@dayanijayawardene7035 then why write about it on this video? That doesn't make sense. My guess is they heard her say something about gelatin and .......... That's basically it. Which lead them to making this simple mistake. All assumptions on my part of course, but it makes more sense. At least to me anyway. My 2c Lol!

[@FoodGarden31]

Wow this is really can't wait to try thanks for sharing. Have a great day

[@CMendoza31305]

Thank you so much for this video! I have looked all over for a place that I can buy them but I’ve had no luck! If anyone can find them in COFFEE flavor post the link and I would be so thankful. In the meantime, to the kitchen I go.

[@idk-jp7iu]

Thank you so much for this! Was wondering if I could use gelatin! And thank you for suggesting the squeeze bottle. Fantastic video and you have such a soothing voice.

[@crownmoore4152]

gelatin would not work due to the longer set time should you try you’d end up with an oily brick of coffee jello

[@francesca2202]

Lovely! Exactly what I’m attempting to do!

[@franciscoe.9989]

Great job What if you keep them in water for 30 days, ???

[@ThuulileDube]

Cold Spherification !!! I Absolutely Love the production of your content, it speaks to me.

[@MikeTrieu]

Eh, it isn't really spherification, though, as the center of the sphere isn't a liquid. It's just solid agar all the way through. The better way would be to do it with sodium alginate and calcium chloride.

[@alposphere]

I have a question, do they pop? Easily or very hardly? Because when I put them in milk I would want them to pop eventually. And what in your experience goes well with the coffee caviars? :)

[@fabiolahurel4385]

I’m curious, do they pop with liquid inside or they stay as a gummy

[@Isotope1213]

you'd be better of dropping it in ice cold water or liquid nitrogen.

[@pearlmckenzie2289]

Can a liquor be added to the mix fir the same result? Or would that change it too much to work? I’d love to add brandy, whisky or tia Maria!

[@shusha50]

I was thinking along the same lines. not sure if alcohol will evaporate and ruin it

[@PrazerFabiana]

My pearls completely melted when I strained them out of the oil😩 what did I do wrong?

[@AnakinSkywalker-mm3gi]

Hi Krissy, I made this with fresh lemon juice and the spheres appeared to form well enough while I was dropping the mixture into the oil but when I strained them all out through the sieve they all lost their shape and turned into flat mush. Any ideas? Thanks!

[@DV-cw6et]

Lemon is too acidic and breaks down the agar agar, use a different juice, i.e apple, mango

[@0burdincake577]

you can do atomic gastronomy in Fukushima

[@su-1080]

I m now trying to make these pearls but when i stream the coffee drops they stretch like a gum and at the bottom they come together like only one formless drop. Do you have any idea?

[@thelittlleapronn]

Sameee

[@pasalking7760]

Would be very interesting in pancakes

[@Liran45]

If I don't use an oil, will I get the same result with water?

[@MegaVardz]

I tried this technique with fresh blueberry juice. The balls were really weak and basically turned to mush once I washed them in the sieve. Any idea why that might have happened?

[@ChefStudioChannel]

Hi Aaron, i’d try with a little more agar and make sure to boil it vigorously. Could be something to do with the higher acidity in the fresh juice?

[@adrianscorer5987]

Inspired. two desert come to mind for me is affogato and pana cotta. Stay safe

[@culinaryartist8538]

You're the incredible.....am your biggest fan....

[@cchoi108]

Oh wow mind blown I'm totally going to do this. It's like boba but better. I'm going to make these for fresh taro milk

[@ChefStudioChannel]

Nice! Hope it turns out well 🤓🥺

[@dodgedabullet670]

Oh HECK! I though this was for smearing on my skin! I'd NEVER drink this! LOL!

[@MrsLKMMaginniss-nu6bf]

Wow, quite possibly the coolest thing I’ve learned in terms of recipes on KZbin or any social media platform just wow thank you

[@SenorChubbs420]

What if I don't want to add sugar, just 250ml of liquid? How does that effect the agar agar level? Thanks in advance!

[@aimer3042]

I am not quite sure how the coffee caviar taste like but since you use agar agar i believed it would be a jelly-like coffee pearls. Is there any way to make a similar coffee caviar but inside is liquid coffee encompass with the agar agar? it's like once you bite into the caviar the coffee will burst into your mouth. Not sure is it possible to make but i am interested to know ~

[@ChefStudioChannel]

If you use a technique called reverse spherification you can do this! The pearls would need to be larger and you need two specialty ingredients for it but have a look online for reverse spherification and it should explain how to do it. :) thanks for your question and I hope that helps

[@aimer3042]

@@ChefStudioChannel probably it could be a content for your next video..will look forward into watching it. thank alot for your reply

[@kittykat717]

Thank you so much you are delightful to watch

[@kessa9755]

Please can the oil be used for frying afterwards? And did the caviar leave oil particles in your milk?

[@aimer3042]

if you wanna reused the oil it is definitely possible. SInce it is rinse off in the water, i doubt it will leave any oil particles.

[@ChefStudioChannel]

Hey! Thanks for your question. I had to rinse the caviar a few times to get it clean but they were eventually oil free and I did reuse the oil. We actually made Yorkshire puddings with the oil later that day. If there are any tiny particles left you can strain it through cheese cloth or a coffee filter placed on top of your sieve. Hope this helps.

[@alexmerquise]

can this be done with chocolate milk?

[@AmceeBakes]

Can i also add rum or kahlua to it ?

[@Rasta..]

I'm studying cookery and have to do a service tomorrow where I am making balsamic pearls with scallops for the entrees we are serving. I tried this today as I have never done this before. I couldn't find any Agar at any of my local stores only gelatine sheets. When I injected the coffee mix into the oil they all just started combining into one. On my second attempt they just didn't form into a solid ball, when I tried pouring them into the cold water from my strainer it just sort of never held its shape and even started falling through the strainer. Finally, on my last attempt (I ran out of gelatine) I had something that resembled small caviar, however, I had to clean to get the oil off over and over and by the time I had gotten rid of most of the oil they had just gone soft again and started to combine back together as one massive blob. I used around 2 1/2 sheets of gelatine which were 3.3 grams each. I also put the oil in the freezer for an hour as some other videos stated it only had to be 30 minutes. Any help would be appreciated, I will also ask my teachers tomorrow before I have to cook them for a 30 top! Love the content by the way, I was unaware of molecular gastronomy and I am really enjoying learning about it.

[@mattcurtis79]

I've got some questions about this method: - it's obviously different from spherification with algenate etc - is this texturally different - this looks like solid spheres rather than just the outside? - by just rinsing the oil off do they feel oily afterwards? Obviously it's hard to clean oil off things so I'm guessing there's a fair bit of residue?

[@aroundtheworldonmanyplates6252]

If you use alginate and calcium chloride the thing inside the sphere will be liquid as alginate will react with calcium and form a semi permeable membrane. Agar once chilled becomes gelly types,there will a bite kind consistency . Namaste

[@TheDenoginator]

Does this work with all liquids?

[@verandabaker]

I am officially a stan. Thank you!

[@noorjihan6695]

Bravo amazing 👍👏👏👏out of e world recipe very interesting idea to mk more with other flavours yumm thank you for sharing stay blessed sis ♥️ With 💚Singapore

[@vyom2k8]

What kind of oil is that? It should probably be something without strong odour (like coconut oil)

[@huyken9805]

What is the first things in the bottle?

[@Christians_outdoors]

You could eat it like caviar also you can make coffe in keureg then put the gelatin in or agar in with sugar and mix then squirt it in the cold oil

[@simpslayer7417]

Once we drain the caviars, can we still use the oil for more caviars?.

[@ChefStudioChannel]

Yes you can!

[@theluckyidiot1435]

@@ChefStudioChannel r/hmmm Also can you do this with any liquid? Like for say, Apple juice?

[@brucenh9076]

This is super cool. Do these hold their shape in alcohol? It would be very fun to include these in a cocktail.

[@nausherahmed9593]

just tried making this with gelatine and failed unfortunately, first hickup was when the droplets didn't want to sink into the oil eventhough it was cold oil from the freezer . i double dropped each bubble so it could sink to the bottom instead of keep floating on the surface which seemed to work initially, then after about 5mins they started popping down there. I imagine they were too heavy because i doubled dropped each bubble....

[@deliar.c.3389]

Beautiful! I was wondering if I can replace agar agar with guar gum powder? Would that be possible?

[@223-sohamsaha4]

just now I tried this in this quarantine period, My oil became kind of a semi hard fluid, so the drops are not getting inside, help me, it's needed really it's a coincidence that I put a glass of oil inside of my freezer to try this recipe, and you just came with this recipe.. lol😛

[@rhebersonbritto1344]

Give it a few gentle shakes and they will drop down.

[@somasundar7035]

Try it with cold water

[@lennardrademakers3538]

Looks fucking sick!

[@davidgeorge7443]

any substitute for oil? Is it the oil that is important or cold liquid and viscosity the main component?

[@JesusIsKing1979]

Will the caviar maintain their integrity for a few hours outside of the liquid if I needed to pre plate my desserts for service?

[@lestervee_]

Hi there! Can i use xanthum gum instead of agar agar?

[@dayanijayawardene7035]

Is this more like normal boba or popping boba??? Great vid btw

[@saibathal6890]

Do they pop like those fruit boba? Or is it more like jelly since we are using agar agar

[@OmniMale]

Can this method be used for any liquid? This is sort of like spherification.

[@Edukidstoons]

Bubble tea

[@gunaseelan5532]

Awesome....looks like caviar

[@rnjjuliet]

I could watch the drops sink into the oil all day long

[@killuazoldyck7492]

If I were to use a flavoured oil, say extra virgin olive oil, how much of the flavour would transfer to the caviar? Because adding a hint of the flavour of olive oil to orange caviar without adding the texture of olive oil would be interesting. Edit: spelling

[@ChefStudioChannel]

Thanks for your question! Not sure how much the oil we drop the mixture into affects the overall taste but you can use this technique for any liquid really so if you made some type of liquid emulsion of orange and olive oil that would probably work. Or if you did orange pearls and tossed them lightly in olive oil before serving?

[@killuazoldyck7492]

@@ChefStudioChannel Thanks for your answer! I guess I have some experimenting to do!

[@rhebersonbritto1344]

It wouldn't change much taste wise, the problem is that some Olive oil or even Evos get to a state of butter consistency once it's down to -0 temperatures, therefore to make the spherification would be a bit more difficult or impossible, but it depends of the oil quality. Many chefs prefer to use veg oil because it hold the taste of whateve you're dropping in and it costs a lot less than Olive oil or Evo, so can keep using the same oil over and over.

[@ashapogosova6172]

❤

[@shusha50]

Hello from Canada. Loved watching your different pearls videos. great idea. thks for the great work you put in to produce this video

[@jonsabo3641]

Hi, I was thinking of making these pearls, but with demi glace instead. Can you tell me how many grams of each ingredient I should use? Should I add water to the demi glace? Thanks!

[@ABC-gj1xb]

Ah this is great idea for business fruit or sweeten caviar has not yet a trend in south east asia. Knowing we are more in tapioca. I think this will be a hit once introduce properly.

[@Geetanjalisaha199]

How this hasn't hit like a million views 😳😳😳

[@jend4688]

Can I do the same thing with some apple juice?

[@za_ck]

mine just because flat at the bottom

[@angiech9563]

Thanks for the video!! May I know if these caviar can be stored in the chiller? Will they dry out?

[@iamchef7699]

How was temperature of cold oil ?

[@karanmarshall2905]

Amazimg thank you soo much give us more .plz

[@vladsfoodlab7174]

Nice video! Will need to try and experiment with flavors, maybe savory way? 🤔😳🤩

[@اميكلشيئ-ع2ظ]

Thank you chef I like your recipes ❤

[@meowplays468]

Hi, I tried your recipe but my oil solidified when I took it out from the freezer then I decided to thaw it out until a little bit melted but it is not that cold anymore. any tips? I used vegetable oil.

[@idk9447]

not sure if that would work. but get 2 bowls of different sizes. put the small one in the large one. there should be a gap in between them, add ice and water. and in the smaller bowl add the oil and leave it for 30 mins or so for it to get cold enough.

[@TeresasSweets]

Can I reuse the oil again for other dishes once I have made this?

[@michaelgraceffa7197]

Did you watch the video?

[@shusha50]

yes u can. she showed us how to at the very end

[@TeresasSweets]

@@shusha50 Okie tysm I didn't watch the full video lol

[@mdk113]

amazing - can't wait to try this. thanks for sharing!

[@0otawfiko0]

- Good job 😄 - Thanks 💖

[@adwaitadaskar504]

Can.this be used of indian curries??

[@TheAllan2108]

How long can it be restored or reuse?

[@thesyrianchefAnasSafy]

Very nice

[@idw85]

How would you make basil caviar?

[@cutiepawsa876]

Thank u so much, it’s much easier and cheaper than I thought. Clear, and to to point. Love that

[@judithliddle7652]

Oh my god!!! This is glorious 💖

[@kikihunter.45]

Thank you so much for including the gelatin instructions!

[@jhodancordova7229]

Cant we use ordinary oil?

[@JoshTelm115]

Does it work without the sugar? Thanks!

[@mark-angelofamularcano237]

How long does it keep? And what would be the best way to store it for later use?

[@taurusthehusky9620]

YammyTommy arit

[@charlesfaggart8179]

You’re awesome

[@ChefStudioChannel]

Haha aw shucks 🥺 thank you!

[@chile754]

This is pretty cool. Would this work with butterfly pea flower tea?

[@bardeliasnystyl1142]

It’ll work with nearly every liquid

[@gilsolomon]

That is so cool!!!

[@aromafromangelskitchen-eng9852]

Good one

[@carolineflynn1799]

So Cool.

[@Syedda-nosheen]

Hats off ma'am

[@cathyluv08]

This is everything 🙌🏾❤

[@arthurfantinel282]

Could I freeze this coffee?

[@landegard1]

Genial idea!

[@harmonegray9845]

Definitely gonna try this thanx chef

[@TinagirlLife]

That is SO cool!!