@barefootstache You’ll likely need an emulsifier for this, but that will change the texture of the coffee, as emulsions typically take on thicker forms like mayonnaise or aioli. If you don’t use it, you’ll get a suspension which will form two liquid phases as it settles.

My suggestion would be to get some espresso crema (or just a small amount of coffee), and whip that with egg whites to form a coffee flavored meringue (preferably italian style so it’s cooked stabilized; if you want, add sugar and it will end up like marshmallow cream) and add any flavored oils to either the precursor or the the foam so you can have your stabilized flavored foam + coffee.

Otherwise, I’d aim for more water-soluble additives, not oils.

@johnabs wondering if glycerin would do the trick?

@barefootstache You can try it, but I doubt it will work since it's not really a surfactant. It's miscible in water, but I doubt it will form an adequate solvation interface around the lipid droplets to keep it in solution (like soap would, for example). It is also VERY hygroscopic, which doesn't bode well either.

I'm much more confident in the emulsion/foam idea, but try out glycerin and let me know how it goes! :)

@johnabs will test out your suggestion with the foam, though just need to find a plant-based version.

@barefootstache in that case I would suggest soy lecithin