Cloud coffee features a billowy, meringue-like foam made from whipped egg whites or aquafaba (chickpea water) that floats on top of iced coffee or espresso. The foam is light, airy, and slightly sweet, dissolving slowly as you sip through it. Made famous by specialty chains and social media, the homemade version is surprisingly simple and produces a dramatic visual effect that genuinely enhances the drinking experience.
Any method producing concentrated coffee. The coffee will be diluted with ice and must be strong enough to maintain its flavour. A double espresso or concentrated cold brew works best as the base.
An electric hand mixer is strongly recommended for whipping the egg whites or aquafaba to stiff peaks. Whipping by hand with a balloon whisk is possible but takes 8-10 minutes of vigorous effort. The foam must reach stiff peaks to hold its shape on the coffee.
A 350-400ml clear glass shows the dramatic layering of dark coffee, milk, and white cloud foam. The visual presentation is a significant part of cloud coffee's appeal. Chill the glass in the freezer for 5 minutes before serving for best results.
Place 2 egg whites (or 60ml aquafaba) in a clean, dry bowl. Add 1 tablespoon of sugar and a pinch of cream of tartar. Whip with an electric mixer on high speed for 3-5 minutes until the mixture reaches stiff, glossy peaks. The foam should hold its shape when you turn the whisk upside down. Any fat or residue in the bowl will prevent the whites from whipping properly.
Pull a double espresso or brew a concentrated batch of coffee. Let it cool to room temperature, then pour over a glass filled with ice. If using cold brew, pour it directly over ice. The coffee should fill the glass about two-thirds full. Add milk if desired at this stage, pouring it over the ice and coffee.
Spoon the whipped foam generously on top of the iced coffee. Pile it high, as the cloud should rise above the rim of the glass. The foam will float on the surface and maintain its shape for 10-15 minutes on iced coffee. Do not stir it in. The drink is sipped through the foam so each mouthful combines cold coffee with the sweet, airy cloud.
Dust the top of the cloud with cocoa powder, cinnamon, or matcha powder for colour and flavour. A drizzle of vanilla extract mixed into the foam before whipping is another popular variation. Serve immediately with a straw that reaches to the bottom of the glass, allowing the drinker to pull coffee through the foam layer.
The egg whites or aquafaba stay foamy and soft but never firm up into holdable peaks.
The cloud deflates within a minute of being placed on the drink, turning into a thin, watery layer.
The cloud foam has a noticeable raw egg flavour that is unpleasant.
