This week we've been learning about how to prepare aquafaba - chickpea or garbanzo bean water - to replace egg white as a frother in cocktails. The previous posts have been:
- Dried Chickpea Prep to Make Aquafaba for Cocktail Froth
- Aquafaba Experiments Round 1
- Aquafaba Experiments Round 2
- Aquafaba Experiments Round 3
So far I haven't come up with a "best" way to make aquafaba, largely because I'm just trying small experiments at home rather than working in a bar with high volume. Hopefully these posts will inspire some folks to keep on trying and sharing their experiments too.
Forest Collins of 52Martinis.com in Paris says, "I've recently tried freezing my chickpea water in 10ml batches and then pulling it out of the freezer when needed. It seemed to work well in the freezer, although I didn't do a comparison and only tried it in a blended pisco sour, but there was still a lot of froth on it."
Density Check for Consistency
Daniel Seehuusen, Bar Manager at Avalon Hotel in Gothenburg, Sweden, says (edited for clarity):
I used to work with this a lot a while ago. Since we got our aquafaba from the kitchen it never was the same consistency. So we used a oechsle meter, I think the sweet spot was around 35-37 OE (or was it 45....). [Note: an oechsle meter is analogous to a refractometer for measuring brix]
I think that the most bang for the buck would be boiling the peas 2 times. Combine the liquids and dilute/reduce to the oechsle of your choice. We had it in a bottle, on ice. I think we used around 20 ml per cocktail.
Andrew Nicholls, co-founder of William George Rum from The Netherlands, says, "I make an aquafaba by rehydrating chickpeas and placing one cup of the rehydrated chickpeas in a pressure cooker with three cups of water. Bring up to pressure and cook for 40 minutes. The pressure helps “extract” more of the proteins/globulins, which makes for a more stable foam than canned chickpeas (in my opinion).