Go to the Article: Tips & Tricks: This Is Not a Latte
Jess! I like that more and more of the crew are getting screen time. Pretty soon y'all have SAG cards.
Will there ever be anything about Sodium Caseinate?
Like how to make favoured creamer?
Super fun trick. Can't wait to try this, and will report back!
Hey, quick question regarding the Xanthan. When you say one gram per liter, is that a general Xanthan-to-Liquid ratio for everything that calls for X? And when you say .1%, is that by weight?
I'm sorry, but the idiot in me got all confused when you mixed the gram with the liter.
We could really use a proper recipe on this tip. What should the ratio be?
Nice - that actually looks pretty easy.
Does anyone have a recommended rough percentage of Xanthan for dressings? I've experimented some but not scientifically. Does 1% do the trick?
CANT WAIT TO TRY THIS!!! And very nice to see Jess. When is Grant going to relate his Japan experiences?
Between .1 and .5 percent. A little goes a long way!
According to Bobs Red Mill 1/2 teaspoon for every cup of dressing. BUT.!!! Test it w your fav dressing BEFORE a dinner party.
...should be called a Naught-Tte. I know, bad, I know.
This looks great. Have you tried it with hot tea, for non-coffee drinkers? Not sure if the effect would be the same, or because different chemistry, not work at all. Thanks!
BAGELS!!!
Did this today. Not sure why I waited so long! Saw it in the coffee class. If you're going to free hand it and not use a scale due to sheer laziness like I did: go easy on the the gum, coffee sludge isn't quite that amazing. A word of caution, if you're going to break out the handheld blender and use it directly in the mug, like I did, be mindful - it's HOT COFFEE.
What are the health benefits/negatives of Xanthan Gum?
oh
lihoi
Sooooooooooo EASY! I added some condensed milk to give the coffee a bit more substance, and Lo and Behold, the first Vietnamese Coffee Latte was born! No steamed milk, no espresso machine needed, but it really does feel like I'm drinking a latte. Delicious!
any reason to not use guar gum?
I didn't have much luck, the consistency was a bit mucous-like on the finish.
Check out the video above for more information on xanthan!
I got the same affect. Is it suppose to have a slimy mouth feel? I added a 0.5 teaspoon to 500ml of coffee. ChefSteps was this too much Xanthan Gum?
Contrary to the above vid, the coffee class they have recommends 0.05%. So half a teaspoon in 500ml might be about 10x too much Xanthan. Their previous recipe is 250ml to 0.13g.
I tried making this and got a nice foam to it and good consistency at first then within a minute, it started separating back to looking like normal coffee. I noticed this in the video as you two were talking that half the glass looked frothy but the rest was normal. Should we not expect it to hold ?
This worked really well - I blended 0.4 grams xanthan into 400 ml of coffee (0.1%). However, did anyone else experience, let's say... "gastrointestinal liquidity" a couple hours after consuming? I'm not one who is predisposed to think ingredients like xanthan should cause health problems (I consume MSG regularly and with no irrational concern), so this was curious. It's most likely unrelated but thought I'd see if anyone else had issues with the straight xanthan/coffee combo.
It looks amazing, delicious and easy. I can't wait to try it!
Do you have any techniques or recipes for a thick European style hot chocolate drink?
Same thing for me. Although I added sugar to the coffee before blending, should that have affected the time?
I was wondering the same thing except I wanted to make cold chocolate mike.
hmmm well I tried this today and the consistency was good but it seemed to suck up all the flavour from the coffee (my expensive coffee!)
Xantham gum+coffee equals morning glory
When I first brewed my cheap drip coffee and used the blender, I felt the coffee was a little on the thick side (tsk, tsk, I eye-balled the amount of Xanthan), but I drank it anyways. Then, when I had about half a cup left, I added some more brewed coffee and heated it up in the microwave and voilà! Perfection in a cup!! As I write this, I pause...take a little sip, close my eyes, and feel all warm and fuzzy inside. Now, don't judge, the learning curve for this old gal is quite steep! :P
Just make the thick European hot chocolate drink of your choice, add the Xantham ratio suggested in the vid and then blend. I've used this technique with a green tea latte with great results.
I've used this ingredient in a lot of formats and never had any issues. You might try it in some other recipes to see if you are sensitive to it.
The coffee might be more to blame.
For those who don't have a lab scale capable of doling out 1 gram, it's 0.4 teaspoon or somewhere between 1/4 and 1/2 tsp. That's for a liter of coffee.
Or, maybe easier and more real-life: If you have a 10-oz cup of coffee, use 1/8 tsp (0.3 g) of xanthan gum.
1 tsp xanthan gum is 2.5 grams. See: http://feedme.typepad.com/my_weblog/2016/01/xanthan-gum-magical-food-thickener.html
Xanthan gum is a laxative but not supposed to be a factor at anywhere near the concentration used in any recipe. Coffee has that affect on many people. Sounds like you had an odd reaction or maybe extra sensitivity.
Yes, that's the texture of xanthan gum. Try a smaller amount.
0.1% (as the video suggests) is 1/8 tsp in 10 oz (280 ml) of coffee. So for 500 ml of coffee, use between 1/8 tsp (0.05%) and 1/4 tsp (0.1%) or so.
Yeah, Chefsteps likes the lab measurements, which are fine until you reach amounts too small for a kitchen scale. 1 tsp of xanthan gum weighs 2.5 g and used in 1 cup (8 oz) of liquid, that's 1%. I did measurements and videos for a blog article — see: http://feedme.typepad.com/my_weblog/2016/01/xanthan-gum-magical-food-thickener.html
Yes!
Use two spoon coffee and 2 spoon sugar
Put a tea spoon of water in it
Use a hand blender whisk..
Start whisking you will see the color changing now
Keep adding few drops of water to make the creamy texture .... As you add few more drops of water it will make more ... When done use warn/hot milk in a cup then take a soon or two from the creamy texture and add into milk... Add more coffee in your milk as needed....when ready to serve just add dry coffee on the top to give it a look!!! . Good luck!!!
Why are recipes given in grams? This is the USA.
@Paulette Long The measurements are given in grams, because, as you noted, this is the USA, and they are free to put down the measurements however they please. Also because weight (mass) measurements are far more accurate than volumetric measurements, and grams are more accurate than using ounces. You also might find these videos useful.
https://www.chefsteps.com/activities/weight-vs-volume-accuracy
https://www.chefsteps.com/activities/weight-vs-volume-speed
https://www.chefsteps.com/activities/what-you-ll-need-scale
The temperature and pH of coffee is not well suited for guar gum
My scale only has 1 gram increments, so I tried this with 1/2tsp xanthan for 16oz coffee. Was a little much, could taste the xanthan (texture was great though). Will try it again (coffee's cheap!)
@Armando you used waaaaaaaaay too much! 0.5 teaspoons of xanthan gum is about 3.7 g of xanthan gum. you need to use 0.5 g not 0.5 teaspoons of xanthan gum. If you want to use volumetric measurements, you want to use about a 1/16th of a teaspoon of xanthan gum.
@Colin S Martin, according to the recipe above, for 16 fluid ounces of coffee you want to use just slightly more than 1/16th teaspoons of xanthan gum.
I just looked outside..THIS is not the USA
Wow! This was an amazing trick! Tasted almost like latte and was so delicious in its own right. I have so much use for my scale that measures down to 0.001 gram after joining ChefSteps. And it was dirt cheap at around 10$!
Would it work to use a pinch in milk and put it in an electric frother for a few seconds to create textured steamed milk without a steam wand (for latte art)?
More things are in metric than I'm sure you would expect, especially for food. Also, get over it...
