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.

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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.

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