college_cook
Head Chef
How about this instead of your morning cup?
These "caviar" are simply coffee encapsulated in a thin gel layer. Here's the kicker; the gel is also coffee. By using a few grams of sodium alginate and calcium chloride, you can encapsulate a liquid in itself, giving it a little bit of texture. When you bite in, the liquid flows into your mouth; it's really quite unlike anything I've ever experienced.
Once I get comfortable with this technique and the proper ratios to use, I'll start posting some recipes for anyone interested.
These "caviar" are simply coffee encapsulated in a thin gel layer. Here's the kicker; the gel is also coffee. By using a few grams of sodium alginate and calcium chloride, you can encapsulate a liquid in itself, giving it a little bit of texture. When you bite in, the liquid flows into your mouth; it's really quite unlike anything I've ever experienced.
Once I get comfortable with this technique and the proper ratios to use, I'll start posting some recipes for anyone interested.