A cup of coffee that’s both hot and cold in the same sip?! It’s magical. But where did it come from? How is it possible? How do you make it? And can my cup of hot & cold coffee surprise & delight the ultimate coffee critic, James Hoffmann? I’m absolutely terrified to find out. Along the way we'll touch on the physics of thixotropic fluid gels, some molecular gastronomy history, and my first threestarred recipe as a young chef at The Fat Duck. All in this video.

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Combustion Predictive Thermometer: https://combustion.inc
Giant Grill Gauge: http://combustion.inc/pages/giantgri...
LowAcyl Gellan Gum F: https://amzn.to/3TCKBXU
Cometeer Coffee: https://cometeer.com/

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James Hoffmann
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HOT & COLD COFFEE RECIPE

For the cold coffee fluid gel
700 g lowmineral content water
0.7 g lowacyl gellan gum (Gellan gum F)
100 g (4 capsules Cometeer coffee)

For the hot coffee fluid gel
For the cold coffee fluid gel
700 g lowmineral content water
1.0 g lowacyl gellan gum (Gellan gum F)
100 g (4 capsules Cometeer coffee)

Step 1: Disperse the gellan gum into cold water
Step 2: Heat the solution to a boil
Step 3: Allow the solution to cool (stir continuously if possible)
Step 4: Thaw the Cometeer coffee and add to the cooling solution once it's below 150°F / 65°C
Step 5: Cool solution until ice cold
Step 6: Pass gel through a fine sieve if it's not completely fluid
Step 7: Repeat for the second coffee fluid gel

To Make A Divider
Fill coffee cup with a 1% (by weight of water) gellan gum solution and allow it to fully set. Demold the gel, cut down to the middle section, trace the outline onto a piece of thin cardboard and cut out the divider. Wrap the divider in tape and trim the edges. Test the dividers fit in the cup by making sure liquid will not leak from one side to the other. Adjust as necessary.

To Serve
Keep the cold coffee fluid gel in an ice bath, and heat the hot coffee fluid gel to 150°F / 65°C. Pour the hot fluid gel onto one side of a divided cup, and pour the cold fluid gel on to the other side. Remove the divider and enjoy.