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Coffee and Milk Foam

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A simple airy coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an iSi Whip charged with N2O and stabilized with soy lecithin as the emulsifier and iota carrageenan as a thickener. Iota carrageenan works particularly well with dairy and creates a soft gel in the presence of the milk’s calcium.



Coffee and milk foam stabilized with soy lecithin and iota carrageenan

Coffee and milk foam with iSi Whipper


- 200 g (7 oz) coffee and milk

- 7 g sugar

- 1 g iota carrageenan

- 2 g soy lecithin


1- Mix all the powders (sugar, iota carrageenan, soy lecithin) to aid dispersion.

2- In a small pot whisk the coffee and milk with the powders to disperse them.

3- Heat the mixture to 79 °C (175 °F) to hydrate the iota carrageenan, whisking occasionally.

4- Pass contents through the iSi Funnel and Sieve directly into 1L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Repeat process with a second charger.

5- Refrigerate for at least 3 hours.

  • Capers

    Just to be clear, do you mean 200g total for the coffee and milk or 200g of each? Pretty sure it’s the former, but then is it necessary to use the 1L iSi? That’s not a lot of liquid.

    • QuantumChef

      200g total you are correct. Yes, you can use the 1/2L iSi, just use on charge. Most people have the 1L iSi, that’s why we used that.

  • Michael

    What’s the ratio of liquid to foam. if you have approximately 1/2 cup of solution before charging with the iSi – what’s the expected output?

    • QuantumChef

      I didn’t measure it in this case but usually it is 3 to 4 times original volume.

  • Bob Dunkin

    Question… how long will this foam stay as a foam? I’m thinking of doing this for an opening night, but I have to do my real job in between setting this, and the show. Usually about 1 and a half hours? Will it last that long sitting at room temp?

    • QuantumChef

      If you keep it in the iSi whip refrigerated it lasts days, once served I wouldn’t let it stay more than 10-20 minutes.

  • Kas Steuten

    Will this work with xanthan instead of carrageenan as thickening agent ?

    • QuantumChef

      It won’t be the same. Iota is also a gelling agent and has a rich velvety texture.

  • ryley schuerman

    does this work with all liquids. i am just wondering because i am new to molecular gastronomy and just trying to learn how to do different things with my kit.

  • Zohar Doe

    Have you ever tried non-dairy milk for a recipe? I’m expecting some trial and error since the concentration of calcium will be different, but a google search was not very helpful.

    • QuantumChef

      No, sorry! Haven’t experimented with this yet.

  • Андрей Санников

    Interesting recipe! What will have if we increase ingredients (4/5х), to get 4/5 coffee? Need we increase cream charger? And have any video for this recipe? Thanks!

    • QuantumChef

      You may be able to double it for the 0.5l whipper, for more you may need to use the 1l whipper. Always use one charger for the 0.5l and 2 chargers for the 1l.

      • Андрей Санников

        Thank you! Would you also tell me please about the proportion between milk and coffee?