For the whipped foam specifically, no — the chemistry only works with instant coffee granules. Ground coffee doesn’t dissolve and can’t create foam. Brewed coffee is too liquid. However, variations like the Brown Sugar Shaken Espresso or Salted Caramel Cold Brew use real espresso or cold brew — those work without instant coffee. Espresso powder (a very finely ground, highly concentrated form) can work as a partial substitute for the Dalgona foam, but the results are slightly less airy and stable than standard instant granules.

The five most common reasons: (1) Wrong coffee type — only instant granules work. (2) Water wasn’t hot enough — cold water doesn’t dissolve the coffee properly. (3) Sugar was reduced or omitted — the sugar is structural. (4) Not whipping long enough — most people stop 2–3 minutes before the foam actually forms. Keep going well past when it seems like it should be done. (5) Bowl was too wide and shallow — the mixture needs depth to allow the beaters/frother to work efficiently. A deep narrow bowl makes a dramatic difference.

For the original Dalgona: oat milk (barista edition) is the most popular choice on TikTok — its natural sweetness complements the bitter foam beautifully and it creates the cleanest visual contrast. Whole milk is the classic and creates the most neutral, creamy base. Coconut milk adds a tropical depth. Almond milk is lighter and lower calorie. For the Brown Sugar Shaken Espresso specifically: barista oat milk is the authentic Starbucks-replicating choice. Cold foam recipes work best with full-fat dairy or barista oat milk — thinner milks don’t froth as well.

Two methods: (1) Handheld milk frother ($8–15): pour cold milk into a tall glass, submerge the frother wand, and froth for 20–30 seconds. The foam floats to the top and can be spooned onto your drink. (2) Jar method: pour cold milk into a sealed jar (filled to about one-third), shake vigorously for 60–90 seconds. The milk foams significantly and can be spooned on top. For flavoured cold foam (like strawberry): blend the flavouring into the milk before frothing. Heavy cream or full-fat barista oat milk creates the thickest, most stable cold foam.

Both — and genuinely more the former than most people expect. The Dalgona whipped coffee in particular tastes significantly better than its three basic ingredients suggest it should. The whipping process creates an aerated, almost caramel-like foam that is genuinely delicious and has a texture and flavour unlike anything you can get from just mixing instant coffee and milk. The Brown Sugar Shaken Espresso and Salted Caramel Cold Brew are both excellent drinks that many people prefer to their regular café order. The viral success of these recipes came partly from the aesthetics but was sustained because they taste genuinely good.