Dalgona Coffee Using Cafe Bustelo Coffee

Quick answer

• Yes, you can make Dalgona coffee with Cafe Bustelo.
• Cafe Bustelo’s strong, dark roast profile works well for Dalgona’s intense flavor.
• The key is to achieve a thick, whipped foam.
• Ensure your instant coffee granules are finely ground.
• Adjust sugar and water to your taste preference.
• Serve over cold milk for the classic Dalgona experience.

Who this is for

• Coffee enthusiasts looking to try trendy Dalgona coffee.
• Those who enjoy a strong, bold coffee flavor.
• People who have Cafe Bustelo on hand and want to experiment with a new recipe.

What to check first

Brewer type and filter type

Dalgona coffee does not use a traditional coffee brewer or filter. It relies on instant coffee. This means you won’t be grinding beans or using paper filters. The “brewing” process is essentially whipping instant coffee granules with sugar and hot water.

Water quality and temperature

While Dalgona doesn’t brew coffee in the traditional sense, the water used to whip the instant coffee is important. Use filtered water for the best taste, as tap water can sometimes impart unwanted flavors. The water should be hot, but not necessarily boiling. Around 175-185°F (80-85°C) is ideal. Boiling water can sometimes scorch the coffee granules, leading to a bitter taste.

Grind size and coffee freshness

For Dalgona, you need instant coffee granules. The grind size is crucial; it must be fine enough to dissolve and whip properly. Cafe Bustelo is typically available as ground coffee or instant coffee. Ensure you are using the instant variety for this recipe. Freshness matters for any coffee, but with instant coffee, it’s more about ensuring the granules haven’t become clumpy or lost their potency over time.

Coffee-to-water ratio

The ratio of instant coffee to water is critical for achieving the right consistency for your Dalgona foam. A common starting point is a 1:1:1 ratio by volume: one tablespoon of instant coffee, one tablespoon of sugar, and one tablespoon of hot water. You can adjust this based on your preference for coffee intensity and sweetness.

Cleanliness/descale status

While Dalgona doesn’t involve a coffee machine, the tools you use for whipping matter. Ensure your bowl, whisk, or electric mixer are clean. Any residue from previous use could affect the taste or the ability of the foam to form properly.

Step-by-step (brew workflow)

1. Gather your ingredients: You’ll need instant coffee (like Cafe Bustelo instant), granulated sugar, hot water, and cold milk.

• What “good” looks like: All ingredients are measured out and ready to go.
• Common mistake and how to avoid it: Not measuring ingredients precisely. This can lead to an unbalanced flavor or an incorrect foam consistency. Measure everything before you start.

2. Combine instant coffee and sugar: In a medium-sized bowl, add your instant coffee granules and granulated sugar. A common starting ratio is 1:1 by volume, for example, 2 tablespoons of instant coffee and 2 tablespoons of sugar.

• What “good” looks like: The coffee and sugar are mixed together in the bowl, ready for liquid.
• Common mistake and how to avoid it: Using powdered sugar instead of granulated. Powdered sugar dissolves too quickly and won’t create the necessary structure for whipping.

3. Add hot water: Pour the hot water into the bowl with the coffee and sugar. Again, a 1:1 ratio by volume with the coffee and sugar is a good starting point (e.g., 2 tablespoons of hot water).

• What “good” looks like: The hot water is mixed into the coffee and sugar, forming a paste.
• Common mistake and how to avoid it: Using cold water. Cold water will not dissolve the sugar and coffee sufficiently to create a whip-able mixture.

4. Begin whipping: Start whisking the mixture. You can use a hand whisk, an electric mixer (handheld or stand mixer), or even a milk frother.

• What “good” looks like: The mixture is starting to lighten in color and thicken slightly.
• Common mistake and how to avoid it: Giving up too soon. Whipping takes time and effort, especially with a hand whisk. Be patient.

5. Continue whipping until stiff peaks form: This is the most crucial step. Keep whipping vigorously. The mixture will gradually become lighter in color and more voluminous. You’re aiming for a thick, creamy foam that holds its shape.

• What “good” looks like: When you lift your whisk or beaters, the foam stands up in stiff peaks and doesn’t collapse. It should resemble meringue.
• Common mistake and how to avoid it: Under-whipping. If the foam is too loose, it will sink into the milk and won’t have the signature Dalgona texture.

6. Prepare your serving glass: Fill a glass with ice cubes.

• What “good” looks like: The glass is filled with ice, ready for the milk.
• Common mistake and how to avoid it: Not using enough ice. The Dalgona is served cold, and insufficient ice can lead to a lukewarm drink.

7. Pour milk over ice: Fill the glass with your milk of choice (dairy or non-dairy) over the ice, leaving some space at the top for the foam.

• What “good” looks like: The glass is filled with milk and ice, ready for the topping.
• Common mistake and how to avoid it: Overfilling the glass. This can cause the foam to overflow when you add it.

8. Spoon Dalgona foam on top: Gently spoon the whipped coffee foam over the milk.

• What “good” looks like: A generous dollop of thick, creamy foam sits beautifully on top of the milk.
• Common mistake and how to avoid it: Dumping the foam in all at once. Spooning it allows for better presentation and control.

9. Enjoy immediately: Stir the foam into the milk before drinking to combine the flavors.

• What “good” looks like: The rich foam is mixing with the cold milk, creating a delicious beverage.
• Common mistake and how to avoid it: Letting it sit for too long. The foam is best when fresh and will start to deflate over time.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using regular ground coffee	Foam will not form; you’ll have a watery, bitter coffee liquid.	Use only instant coffee granules specifically for Dalgona.
Not whipping long enough	The foam will be thin, watery, and will sink into the milk.	Whip until stiff peaks form; the foam should hold its shape.
Using cold water for whipping	Sugar and coffee won’t dissolve properly, preventing foam formation.	Use hot water (around 175-185°F or 80-85°C).
Incorrect coffee-to-water-sugar ratio	The foam may be too thin, too thick, too sweet, or not sweet enough.	Start with a 1:1:1 ratio by volume and adjust to your taste.
Using powdered sugar	Powdered sugar dissolves too quickly and won’t provide structure for foam.	Use granulated sugar for whipping.
Over-whipping (rare)	The foam can become dry and crumbly, making it difficult to spoon.	Stop whipping once stiff peaks are achieved; don’t continue for too long.
Not chilling the milk/ice	The drink will be lukewarm, and the contrast between hot foam and cold milk won’t be as enjoyable.	Use plenty of ice and cold milk.
Not cleaning tools properly	Off-flavors can be introduced, or the foam may not whip well.	Ensure all bowls and whisks are clean and dry.
Using stale instant coffee	The foam may not whip up well or will have a diminished flavor.	Check the expiry date and ensure the coffee is stored properly.

Decision rules (simple if/then)

• If the foam is too thin, then whip for longer because it needs more aeration.
• If the foam is watery, then you likely didn’t use instant coffee or didn’t whip enough.
• If the coffee tastes too bitter, then you may have used boiling water or too much coffee.
• If the coffee tastes too sweet, then reduce the sugar in your next batch because sweetness is adjusted by sugar.
• If the foam is collapsing quickly, then it’s not fully whipped yet.
• If you prefer a stronger coffee flavor, then increase the instant coffee ratio slightly in your next attempt.
• If you want a less sweet drink, then reduce the sugar amount in the whipping mixture.
• If the Dalgona foam is difficult to spoon, then it might be over-whipped and too dry.
• If the drink is not cold enough, then use more ice or ensure your milk is well-chilled.
• If you want a lighter foam, then you can try slightly increasing the water ratio, but be cautious not to make it too thin.
• If the foam doesn’t hold its shape, then you need to continue whipping.
• If you’re out of granulated sugar, then you cannot make Dalgona coffee using the traditional method.

FAQ

Can I use Cafe Bustelo espresso grounds for Dalgona?

No, you must use instant coffee granules. Espresso grounds or regular ground coffee will not dissolve and whip into the necessary foam.

How do I get the Dalgona foam to be thick?

The key is to whip the mixture of instant coffee, sugar, and hot water for a sustained period until stiff peaks form. This process incorporates air, creating a thick, stable foam.

What kind of milk should I use?

You can use any milk you prefer, including dairy milk, almond milk, oat milk, or soy milk. The Dalgona foam sits on top regardless of the milk type.

My Dalgona foam is not sweet enough. What did I do wrong?

You likely need to increase the amount of sugar in your whipping mixture. The 1:1:1 ratio is a starting point, and you can adjust the sugar up or down to match your taste.

Can I make Dalgona coffee ahead of time?

It’s best to make the Dalgona foam just before serving. The whipped foam is airy and will start to deflate and separate if it sits for too long.

Is there a way to make Dalgona without sugar?

While traditional Dalgona relies on sugar to help stabilize the foam, some recipes experiment with sugar substitutes that can also create a stable whip. Results may vary.

What happens if I use too much water when whipping?

If you use too much water, the mixture will be too thin to whip into a stable foam. It will remain liquid or become a thin paste.

Can I use a blender for Dalgona?

While an electric mixer is ideal, a powerful blender might work, but it’s less common and can sometimes over-process the mixture, making it too thin. Handheld whisks and electric hand mixers are the most reliable tools.

What this page does NOT cover (and where to go next)

• Detailed health benefits or nutritional information of Dalgona coffee.
• Specific brand comparisons for instant coffee (beyond the use of Cafe Bustelo).
• Advanced Dalgona variations like adding flavors or different liquids for whipping.
• The history of Dalgona coffee or its origins.
• Troubleshooting specific electrical appliance issues with mixers.