Uploaded August 2026 | Updated September 2026, 1 hour ago
I’m not sure this is exactly what the inventor of the culinary centrifuge had in mind, but my thanks go out to them - and to James Hoffmann - for helping me turn Krispy Kremes into coffee.
Through pure spinning violence, the centrifuge breaks everything down into distinct layers: frying oil on top, dairy fat beneath it, skim milk in the middle, and a dense sludge of doughnut solids at the bottom.
Somewhere in that chaos is the flavor I’m after.
I recombined the clarified dairy phase and turned it into a latte. It tastes exactly like a glazed doughnut dissolved into espresso. America probably didn’t need this, but it tastes really, really good.
I’m not sure this is exactly what the inventor of the culinary centrifuge had in mind, but my thanks go out to them - and to James Hoffmann - for helping me turn Krispy Kremes into coffee.
Through pure spinning violence, the centrifuge breaks everything down into distinct layers: frying oil on top, dairy fat beneath it, skim milk in the middle, and a dense sludge of doughnut solids at the bottom.
Somewhere in that chaos is the flavor I’m after.
I recombined the clarified dairy phase and turned it into a latte. It tastes exactly like a glazed doughnut dissolved into espresso. America probably didn’t need this, but it tastes really, really good.
