Do I have to use an ice blog for Dirty coffee? What's the difference between dirty coffee and latte?

Dirty coffee has always existed as a hidden menu on the front street, because in the front street view, Dirty is a "special" latte. Until one day, overheard the guest to his friend popular science, summed up is "Dirty is to use ice bok milk as the bottom, and then pour into the espresso to form a layered effect, drink without stirring, drink directly." "

The guest is right about the science popularization of Dirty as a whole, but the ambiguity lies in whether Dirty must ice Bock. Open the search engine and type "dirty Coffee", and the index entry also appears "do I have to use Ice Bock for dirty Coffee", which seems to be not the only one. So Qianjie is going to talk about what's going on between Dirty Coffee and Bingbok.

Dirty coffee is actually a layered latte, which originated from the popular "dirty food" culture in 2018, basically using chocolate powder to create a "very dirty" visual effect. The "dirty" applied to coffee is the visual effect of dark black espresso liquid slowly seeping down and "polluting" white milk.

When dirty food is out of date, it is found that this layered "latte" is first hot espresso, then mild milk curry, and finally cold lactose, which has a different flavor, so it is preserved. In order to distinguish between iced lattes and stirred drinks, the name Dirty coffee has also been retained.

Dirty coffee and iced latte are basically the same raw materials, are espresso + milk, but ice latte will add ice, will not pay attention to the layering effect. Dirty, on the other hand, does not add ice, deliberately creating a layering effect (some coffee shops have slightly less milk than lattes in order to reconcile coffee and milk).

Eisbock is a process that was first used by the Germans to purify (ice distilled) beer, making it richer and more alcoholic. The principle is that the beer is frozen, and then thawed, using the different melting points of various substances in the beer to remove part of the water (ice), making the concentration of the beer higher.

At the 2017 World Barista Competition, Canadian baristas first applied ice distillation technology to the coffee field. At the 2018 World Barista Competition, Chinese baristas applied Ice Bock technology to milk, raising the original milk concentration from 11-12% to 20-21%. After the race, some cafes in China also launched an Ice Bock latte.

In fact, the process of making Bingbok milk is not very complicated. In the early coffee shops, Bingbok milk was made by hand. The process is like this: first freeze the milk, then make a small opening in the milk box, invert it on the container, and thaw the milk ice. Because ice (solid H 2O) melts most slowly, when 1L of milk ice melts into 0.5L milk, the rest can be discarded, and the melted milk is ice bok milk, which is twice as strong as the original milk.

Ice Bock milk is thicker and more full-bodied, lactose is sweeter and tastes like light cheese than ordinary milk.

The birth time of Dirty coffee and Bingbok milk is very similar, but it has always been parallel development without too much overlap, and what really makes the connection between the two is the emergence of Bingbok in the industrial production line in 2020. The original Bingbok milk was handmade from fresh milk in coffee shops, with low output, high cost and difficult storage, so it has not been widely available. The production of the industrial assembly line has solved this problem, coupled with the production side's product positioning is the supply of coffee shops, so after several times of promotion, Bingbok milk has become popular.

Since Bingbok is a purified version of milk, it can also be used to make lattes, cappuccinos and Australian white milk cafes, so why Dirty coffee and iced Bock milk? The reason is that Dirty Coffee goes better with Bing blog.

Other milk coffee is a full fusion of coffee and milk, so it will pay attention to the matching of coffee flavor and milk flavor, ice Bock milk will dominate, masking the taste of coffee. In the form of Dirty coffee, the coffee flavor will not be masked by the sweet milk flavor.

The collision between full-bodied coffee and full-bodied milk also enriches the taste of dirty coffee. More importantly, the use of ice bok milk is easier to achieve the stratification effect of Dirty, drinking longer.

Of course, the use of Bingbok for Dirty coffee is only one of the options, not necessary. Coffee shops will also match different kinds of milk according to the flavor characteristics of coffee beans. For example, Qianjie saw a coffee shop, which is flavor-oriented, using different coffee beans to make Dirty, and the corresponding milk choices are also different. Some coffee shops have a different understanding, ordinary milk is too light, Bingbok milk is too thick and sweet, so he makes Dirty milk is 2 portions of regular milk + 1 part of Ice Bock.