The coffee that concerns me is here.
Case 1: Here's a video about Dalgona (most likely it's Dalgona) method coffee.
The video is in Hindi, but I'll translate it in English from 2.35s:
He says, "Let's shuffle/mix it for some time. This shuffling is done because when you do it, the coffee granules/particles release its flavors"
And I've heard similar views about flavor thing heard from a few of my friends.
Case 2: One comment under my this question says you can make this kind of coffee by just adding boiling water and milk and you're done.
If you're going to use instant coffee, just pour hot water on it, add milk to taste, and you're done
I can use the method suggested by Chris H, as ingredients are same and it will save a lot of my precious time but I'm just surprised I don't see any tutorial on it on YouTube. So I wonder if it is right method or wrong or it is a right method but pretty rare.
Secondly, do both methods actually cause a difference in taste about its flavor or make it more thick? I mean the flavor reason given by the YouTube user is actually a scientific reason? Or could be just his personal opinion?
(Of course, there would be a difference in taste, but I'm more concerned about his flavor logic)
PS: Why I think that the YouTube user is right about releasing flavors thing is because it turns to creamy thing after some time. So it feels like something has chemically changed inside it. So I feel that's the reason it tastes different. But I need to verify this claim.