How to make Coffee Caviar (Direct Spherification)

As a pastry chef passionate about creating simple and modern plated desserts, I'm thrilled to share how this molecular gastronomy recipe can effortlessly elevate your plated dessert. Today, I’ll unravel the secrets behind making Coffee Caviar using the Direct Spherification method – a surprisingly simple technique that transforms it into an easy yet stunning plated dessert component.

What is Spherification?

Spherification, a molecular gastronomy technique, is a culinary method that transforms liquids into tiny, caviar-like spheres.

The process is actually fairly simple: you add a small amount of sodium alginate to the liquid you wish to manipulate and then drop it into water containing a similarly small amount of calcium chloride. The resulting chemical reaction creates a membrane around the drops of liquid, giving you amazing caviar-like spheres.

Direct vs. Inverse vs. Agar Method

• Direct Spherification: Involves slowly gelling a liquid until it completely becomes a gel. This process typically uses ingredients like Alginate, Calcium chloride, and Sodium citrate.

• Inverse Spherification: Results in a sphere with a liquid interior. This technique is often used to encapsulate liquid fillings.Those liquids which by nature contain calcium such as dairy products, must be spherified inversely.

• Agar Method: Involves adding agar-agar to a liquid and, when the mixture is still warm, pouring drops into very cold oil. Agar-agar is a gelling agent derived from seaweed.

Coffee Caviar Recipe(Direct Sherification)

Calcium Lactate Bath:
140g Espresso coffee, room temperature
10g Water
4.5g Calcium lactate (3% of the "spherified" liquid volume)

Sodium Alginate Bath:
500g Water
2.5g Sodium alginate (0.5% of the water volume)

1. Prepare the Calcium Lactate Bath:

1. Into a small bowl add the coffee and the water.

2. Add the calcium lactate solution into coffee, whisk well.

3. Using a pipette transfer it into a silicone mold. I used the silikomart mold: https://amzn.to/3TR5r7d

4. Freeze for at least 2 hours or until completely frozen.
   
   

2. Prepare Sodium Alginate Solution:

1. Pour sodium alginate into water and use a blender to blend until no gel lumps remain.

2. Set aside to settle for 2 hours until the solution turns clear.
   
   

3. Spherification Process:

1. When the coffee spheres are frozen and the sodium alginate solution is ready, prepare two bowls with water for rinsing.

2. Pop the frozen spheres into the alginate solution, agitate gently for about 3 minutes.

3. Remove with a slotted spoon and place them in the first bowl of water, then transfer to the second bowl after a few minutes.

4. Lift the spheres from the last water bath with a spoon and store them in a clean container. Use the same day.
   

Important Tips to Remember:

-Ensure you don't mix up Calcium Lactate with Sodium Alginate; use Sodium Alginate for water and Calcium Lactate for the "spherified" liquid.

-Use precise measurements for accuracy.

-Opt for Calcium Lactate over Calcium Chloride. While both can achieve the desired technical and visual results, spheres made with Calcium Lactate tend to offer a superior taste compared to those made with Calcium Chloride.

Note:If you're looking to expand your dessert-making horizons, be sure to explore more plated dessert ideas. You can find a wealth of inspiration in my Plated Dessert Ebooks here.

Happy plating!