Beyond Dairy: Unlocking Creamy Coffee with Unexpected Kitchen Staples

Question: What’s a common household item I can use to give my brewed coffee a creamier texture without milk or cream?

The Quest for Coffee Creaminess

The pursuit of the perfect cup of coffee often involves a quest for that luxurious, velvety texture. While milk and cream are the traditional go-tos, many individuals are seeking dairy-free alternatives for dietary, ethical, or personal preference reasons. This has led to exploration into various ingredients that can impart a smoother mouthfeel and a richer consistency to brewed coffee. Fortunately, a common byproduct from preparing legumes offers a compelling and effective solution.

Aquafaba: The Legume’s Creamy Secret

Aquafaba (AF), the viscous liquid that remains after cooking legumes such as chickpeas and navy beans, has emerged as a promising candidate for enhancing coffee texture. Research indicates that aquafaba possesses properties that allow it to function effectively as a coffee creamer and foam enhancer [6]. This starchy liquid contains proteins and polysaccharides, which are capable of emulsifying fats and stabilizing air bubbles, much like traditional dairy components. When incorporated into coffee, aquafaba can contribute to a more rounded and creamy mouthfeel, transforming a thin brew into something more decadent.

How Aquafaba Works its Magic

The emulsifying capabilities of aquafaba are key to its effectiveness. Proteins in the aquafaba can surround and stabilize fat globules, preventing them from coalescing and contributing to a smoother, more homogenous texture. Furthermore, its ability to trap and stabilize air bubbles can lead to a desirable frothy or foamy layer, enhancing the overall sensory experience. Studies investigating aquafaba have focused on its powdered form, derived from chickpeas and navy beans, to assess its suitability as a coffee additive [6]. The specific composition of aquafaba, rich in certain soluble proteins and carbohydrates, allows it to mimic some of the textural contributions of dairy in beverages.

Beyond Aquafaba: Other Considerations

While aquafaba presents a novel and accessible option, it’s worth noting that other factors influence coffee texture. The inherent composition of coffee beans, for instance, plays a role. Pure Arabica espresso, with its higher lipid content, may behave differently than blends incorporating Robusta beans, which are sometimes associated with better foamability due to their CO2 content [1]. The processing of coffee beans, such as the ‘honey process’ which involves varying degrees of mucilage retention, can also influence the final characteristics of the coffee, potentially impacting its inherent body and mouthfeel [5]. Even the way coffee is brewed, like cold brew, can be influenced by treatments such as ultrasound to alter its physicochemical and sensory properties [7]. Spent coffee grounds, a byproduct of brewing, have also been investigated for their incorporation into biocomposites, highlighting the multifaceted uses of coffee-related materials [2].

Embracing a Creamier Brew

For those looking to elevate their coffee experience without resorting to dairy, aquafaba offers an intriguing and readily available solution. Its ability to emulsify and stabilize air bubbles can lead to a noticeably creamier texture and a more satisfying mouthfeel. By harnessing this humble legume byproduct, coffee enthusiasts can achieve a luxurious cup with a plant-based twist, proving that culinary innovation can be found in the most unexpected places.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [6] — Heba Sayed Mostafa, Omar Khaled — Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee? — 2024-Dec-30 — https://pubmed.ncbi.nlm.nih.gov/39582656/ [7] — Youngji Lee, Kwang-Geun Lee — Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee. — 2025-Aug — https://pubmed.ncbi.nlm.nih.gov/40435928/