Dirty dirty coffee layering skills course the correct drinking method of latte dirty coffee

What we usually call Dirty dirty coffee is nothing more than a glass filled with milk, and then put under the extraction head, so that the espresso liquid slowly flows into the cup, making the coffee float on top of the milk, forming a beautiful layer, and then over time, the upper layer of coffee liquid slowly seeps into the white milk, forming a "dirty" feeling.

Looking at the Dirty coffee described by others, I feel that anyone who has a hand will make it. The reality is "Why is mine not layered", "my coffee layer is at the bottom" and "it has completely turned to milk brown".

What's the difference between Dirty and an iced latte? Dirty and an iced latte look a lot alike. They are all layered when they are first made. But drinking is a different experience. Ice lattes are usually put in ice cubes, and there is more milk, which needs to be mixed well when drinking. And dirty is to use a smaller cup, usually in a layered state to drink, the first sip, strong coffee flavor; the second sip, coffee and milk blend aroma; the third, full-bodied milk, immersive experience. How can we make Dirty coffee with obvious layers? In fact, the production method of Dirty coffee is no longer a secret, the production method is basically the same, here in front of the street will not say much about it. Here are the key details of making Dirty coffee on Qianjie. The phrase is "extremely cold against extremely hot, equal concentration on both sides, and the impact is reduced to a minimum."

○ Dirty coffee is without ice, so if you want to keep it cold, you must start with other aspects. Cups and milk are the best choices. The cups and milk used in making Dirty coffee in front of the street are usually stored in the refrigerator and taken out when needed. Enough low temperature will make the coffee more stable and will not turn the Dirty coffee into normal temperature coffee when it is handed to the guest.

The concentration of ○ milk and coffee liquid needs to be high and there will not be much difference. When two solutions with high concentration and similar concentration merge, the mutual penetration of the two sides will be relatively slow, that is, stable stratification, and when the concentration of the solution at the bottom is significantly lower than that at the top, the solution at the top will quickly penetrate into the bottom, that is, the phenomenon of "sinking the bottom". When the concentration of the solution at the bottom is significantly higher than that at the top, the layered structure will become very solid, please refer to the ice blog Dirty Coffee. When the milk is too thin, the quality of the milk can not support the coffee liquid, then sink, there is no stratification effect. When the milk is too sticky and the coffee liquid cannot penetrate, the layering is too firm and has no "dirty" effect. This is based on the fact that espresso is normal.

When the milk is of normal concentration, the coffee is too thin and easy to penetrate each other, to put it bluntly, the overall low concentration is too different between the two sides, plus the coffee quality is too high (high water content). Espresso, which is rich in oil, is more likely to float on the surface because the weight is less than the volume, that is, the mass is small.

The concentration of fresh milk used in Qianjie is about 10.66%, while the concentration of espresso is about 9.88%, which is similar, and the concentration of coffee is slightly lower than that of milk, forming a perfect "layering" when it is done. And it can be "dirty" in 2 minutes. The last thing about ○ is to reduce the impact, whether it's when the coffee liquid flows into the milk or when the milk is poured into the cup. When choosing a cup, you should choose the right size, for example, if Qianjie wants to make a cup of coffee with a capacity of 220ml, you can choose a cup that uses 220-240ml when choosing a cup. When pouring milk, also try not to force too hard, the impact is too strong, it is easy to make the surface of the milk bubbles. When receiving the coffee liquid, the shorter the distance, the better. Let the coffee liquid slowly flow into the cup and float on the milk. If you pull up this specific, affected by the acceleration of gravity, the stratification effect is certainly not so good.

The whole practice highlights the word "soft"! And a little bit of physics.