The next wave of home coffee trends is here: It’s not just cold foam anymore

While ‘cold foam’ coffees were all the rage a few months ago (and are certainly still going strong), it seems we love nothing more as coffee drinkers than to branch out wherever we can. And we’ve been flooding social media once again with all the other coffee tips and tricks that we love — some old and some new. 

So, which ones are truly tasty and a lot of fun to make at home? Here are four that are really making waves right now, and — spoiler alert — the egg trick is a winner.

Air-acano microfoam cold coffee with cola

Let’s start with the simplest… because it’s really just coffee and cola. 

This trick makes the microfoam-bubbles of nitro-style coffee available for you to make at home. All you need is a coffee machine with a steam wand. When you steam your coffee with ice-cubes, the reaction of superheating the ice creates micro bubbles that make your coffee look like Guinness and feel like velvet in your mouth. 

Add a splash of cola for extra froth. 

Ingredients: 

• 1 shot of espresso coffee
• 15 ice cubes
• Optional: 1 shot of cola

Method:

1. Pull your espresso shot into your clean milk steaming jug and add 15 ice cubes. 
2. Use the steaming wand to steam the coffee so that it melts the ice and creates micro-bubbles all through the coffee. 
3. Pour into a tall glass filled with ice so you can see the bubbles separate out like Guiness foam.
4. Add your optional shot of cola. Watch out… it will froth!! 

Egg coffee:

Next, we have the trick of adding egg to your coffee for extra richness and a creamy result. I know Italian families that have always served eggy coffee — often for breakfast — as a hearty start to the day, possibly even adding a little alcohol into the mix. It starts with a zabaglione custard style base of whipped egg yolk and sugar, topped with hot espresso. 

But recently, social media has been awash with Vietnamese style egg-froth coffee as well. And while the two start with whipped egg yolks, they are their own distinct drinks. The story of the Vietnamese version goes that it was created in the mid 1940s, during a milk shortage by a bartender in Hanoi. He whipped egg yolks with sweetened condensed milk to create a frothy, rich coffee topping. The drink became so popular that it sparked its own cafes and is still served today, with venues competing to create the best version and even caramelising or torching the froth. 

Italian style zabaglione coffee

Ingredients: 

• 1-2 egg yolks
• 1 Tbsp sugar
• 1 shot of hot espresso
• Warm or steamed milk

Method: 

1. In a coffee cup add the egg yolk and the sugar and whisk until pale and silky.
2. Pour in the hot espresso shot. Stir if you want it creamy, or just allow the egg-froth to float to the top, and finish with optional warmed or steamed milk.

Vietnamese whipped egg coffee - served hot or cold 

Ingredients:

• 2 egg yolks
• 1 Tbsp sweetened condensed milk (optional) + 1 tsp extra 
• 1 drop vanilla paste
• 1 long black coffee or vietnamese style pour-over/filter coffee

• Optional toppings: torched caster sugar or cocoa powder

Method: 

1. Brew the coffee. 
2. Meanwhile, whip egg yolks and sweetened condensed milk until pale and creamy.
3. For extra volume, while whipping the egg mix add 1 Tbsp (or a small splash) of hot coffee into the yolk mix.
4. Add the rest of the long black to a glass with optional 1 tsp sweetened condensed milk, or pour it over ice if you prefer a chilled version. Top with the yolk foam. 
5. Either dust the top with cocoa powder, or sprinkle with caster sugar and caramelise with a blowtorch for a creme brulee finish.

Marshmallow coffee:

One for the sweettooths… and perfect for Halloween if you add a touch of cinnamon or pumpkin spice. It’s just an easy, sweet coffee topping. It’s not quite a ‘protein’ addition, but the marshmallow adds body, sweetness and fluff.

Ingredients: 

• 1 giant marshmallow
• 1 tsp brown sugar
• 2 tsp instant coffee
• 3 Tbsp boiling water
• Milk to top up, or sweet cream

Method: 

1. Place marshmallow into a tall, microwave safe glass and microwave for 15 seconds.
2. Add the brown sugar, instant coffee and boiling water to the glass and then whip until fluffy and frothy.
3. Add a handful of ice and top with milk or sweet cream.

Note: finish with pumpkin spice for a halloween vibe. 

Iced coffee jelly

It’s the look of this that really gets us all going. The feathery effect when the spoon is pushed through the cream topping, into the jelly and creates a milky looking pattern. It’s also easy, sweet and a cheeky way to wrap dessert and coffee into one.  

Ingredients: 

• 2 tsp instant coffee
• 3 tsp gelatin powder
• 2 Tbsp caster sugar
• 200ml boiling water
• 200ml cool water

Topping: 

• ¼ cup sweetened condensed milk
• ½ cup of cream (pouring cream)
• Optional: pinch of cinnamon or some grated chocolate

Method: 

1. In a heat proof jug mix together instant coffee, caster sugar and gelatin powder with the boiling water until dissolved, then mix in cool water. Divide the mixture between two glasses and chill until set (4 hours approx).
2. For the topping, mix together the cream and sweetened condensed milk and briefly whisk to just combine. Stop as soon as it begins to thicken a little – you don’t want whipped cream. 
3. Once the jelly is set, pour over the sweet cream and top with cinnamon and grated chocolate. When you’re ready to enjoy, simply smash the jelly with a spoon to let the cream melt in. 

And a final pro tip? You can add whipped Dalgona style coffee to the top of any of these for an added kick.