How Do You Make Froth for Coffee That Tastes of Coffee?

To make froth for coffee that actually tastes like coffee, whip all the cappuccino ingredients together instead of whipping milk alone. Combine a double espresso, chilled fresh milk, and syrup in a French press, then pump until a thick foam forms. The foam carries the coffee aroma rather than sitting flavorless on top of a bitter drink.

Standard iced cappuccino foam is whipped separately, so it tastes like almost nothing and can make the coffee's bitterness more noticeable. A Beijing shop popularized the blended method with a gaiwan presentation. A medium-dark blend from Indonesia, Brazil, and Vietnam, with chocolate, caramel, cream, and nutty notes and a rich crema, suits the recipe.

The milk foam of an iced cappuccino is usually whipped separately and not blended with the coffee, which leaves the foam itself rather tasteless and instead accentuates the coffee's bitterness. So someone tried mixing all the cappuccino ingredients together and whipping them as one, and the result was a milk foam bursting with coffee aroma and a uniquely distinctive flavor. A coffee shop in Beijing used exactly this blended whipping method, paired with a lidded-bowl (gaiwan) presentation, and quickly went viral online. Today Front Street Coffee is sharing how to make this unique iced cappuccino; the ingredients are for reference only and can be freely substituted. This time we're using Front Street's classic Italian blend, a medium-dark roast combining beans from three origins—Indonesia, Brazil, and Vietnam—with flavors of chocolate, caramel, cream, and nuts, and a rich crema. All you need is a French press: combine a double espresso, chilled fresh milk, and syrup, then whip. It's simple to make and perfect for trying at home.

If there's one shortcoming, it's probably the milk foam. Because the foam is whipped from milk alone and never blended with the coffee liquid, if you drink it without stirring, the foam of an iced cappuccino tastes like almost nothing. The layers are distinct, yes, but the flavorless foam actually tends to make the coffee's bitterness stand out even more.

So some friends came up with another idea: why not just whip all the ingredients needed for a cappuccino together, so you get a richly flavored milk foam directly?

Practice has proven this idea works perfectly. Whipping the mixture together gives the foam the taste and aroma of coffee, making for a truly distinctive experience. This has also led some coffee enthusiasts to new creative heights—for example, a coffee shop in Beijing recently went viral across the internet with a specially shaped gaiwan iced cappuccino.

The method behind this iced cappuccino is exactly the blended whipping Front Street Coffee mentioned above, paired with the gaiwan presentation, and it instantly became the focus of the coffee world, flooding the internet.

Setting the presentation aside, this method really does produce a coffee with a very unique experience—both the taste and the mouthfeel are impressive. So today Front Street Coffee is sharing this distinctive coffee-making approach, which is extremely simple to do. You can use it as a reference; it should inspire some ideas for making specialty coffee drinks.

How to Make It

Front Street Coffee is only sharing the method here, so we'll skip the cup presentation. The ingredients used are also for reference only—feel free to substitute as needed.

The coffee beans Front Street Coffee used for this share are still our classic Italian blend, and it's truly perfect for making espresso. These beans are medium-dark roasted and blended from three origins—Indonesia, Brazil, and Vietnam. The resulting coffee is very rich, with flavors of chocolate, caramel, cream, and nuts, a smooth mouthfeel, and a thick crema—an excellent performer.

To make an iced cappuccino, Front Street Coffee uses a double espresso, with extraction parameters of 20g of grounds, a 1:2 coffee-to-liquid ratio, and a 30-second extraction time. Besides the espresso, milk and some other ingredients are used—exactly what you use is up to you, depending on the flavor you want. For example, if you want an iced cappuccino with XX flavor, just add a syrup or ingredient with XX flavor. Here Front Street Coffee uses 40ml of coffee liquid, 160ml of chilled fresh milk, and 15g of toffee syrup.

The method is very simple: get a French press and pour all the ingredients in.

(Because the French press has limited capacity, the ingredients are halved.)

Then you can pump the filter plunger to inject air and start whipping the milk foam. As whipping progresses, the resistance when pulling the plunger will grow greater and greater. When the resistance inside the press is very high and you feel there's almost no liquid left, you can stop whipping—the coffee is done.

Next, just pour this coffee foam into a cup and it's ready to enjoy. But note: it's best not to let it sit too long, because over time the foam will quickly separate from the coffee liquid. By then, the experience will be greatly diminished.

The iced cappuccino made this way has a very unique mouthfeel—drinking it is a bit like sipping a dense, creamy milk cap with a toffee-coffee flavor. Rich in taste, smooth in texture—quite excellent.

That's everything Front Street Coffee wanted to share. If you're interested, give it a try at home—you might just discover some unexpectedly delightful experiences~

- END -

The above content is compiled by CoffeeHunters, a coffee news website.