With so much celebrity coffee on the Internet, why is only Dirty left on the permanent menu?

Dirty, once known as "online celebrity coffee", has not lost its popularity, but is still active frequently on everyone's social platform, acting as an artifact for taking pictures.

If you search for "Dirty" on Little Red Book, you can find 200000 + notes, most of which are clocking in, as well as a lot of popular science knowledge about its home production, ingredients, drinking, and so on, with more than 5 million readings for each related tag.

In addition to the popularity on the Internet, the offline market also reflects its important position. We can notice that many Italian cafes have left Dirty on the permanent menu, alongside the latte. It can be seen that it is now the "group pet" representative of the local boutique coffee market.

In China, many friends first saw coffee with the name "Dirty" from 2018 to 2019, which was a popular style under the trend of "dirty culture" at that time. As the hot concentrate is drenched on the white iced milk, it forms a beautiful layering effect and a unique taste of cold and hot alternation, leaving a deep impression on consumers.

This kind of "layered coffee" first appeared in China in 2014 in a cafe in Beijing, borrowing from the practice of Hong Kong baristas, when it was just a minority drink. Later, as independent boutique cafes in the country's big cities became more and more popular, the practice of milk concentration began to spread among baristas, with Chinese names such as "amber", "dirty night", "dirty coffee" and so on.

In fact, the original creator of Dirty is Katsuki Tanaka from Japan. In 2009, he opened a cafe in Kitazawa, Tokyo. Bear Pond Espresso,Dirty is a specialty he made when he opened, and the menu is marked B.P Dirty.

The most important feature of B.P Dirty produced by Tanaka is the use of his unique espresso, "Angle Stain". He deliberately used bottomless handle extraction to observe and judge the concentrated extraction with his eyes, leaving traces similar to tears dripping on the cup wall.

Under the blessing of deep baking, high powder content, ultra-high concentration and low extraction rate, the double "Angel stain" makes B.P. Dirty's coffee liquid sink slowly, without the need for an early ice cup, and the layering is still lasting. However, B.P Dirty is not widely popular in Japan, but has been learned from some cafes in Hong Kong and Thailand.

When it comes to the "out of the circle" of Dirty, it is necessary to mention frozen purified milk, and "Bing Bock Dirty" has directly promoted its popularity and popularity in the coffee market. For people who like strong milk coffee, the emergence of Dirty makes taste and vision greatly satisfied, and the Dirty made by Ice blog increases the concentration of coffee and milk by an order of magnitude, so Bingbok and Dirty are always tied together.

Although the creative coffee on the market is frequently new, it is not difficult to see that most of them only use the idea of "Milk Coffee +" for research and development. That is, adding flavor syrup to the latte, or adding "eye-catching" elements, did not achieve the effect that one plus one is greater than two, and even masked the coffee itself. On the contrary, Dirty makes coffee pure, and the simple combination of coffee and milk reflects Volkswagen's higher requirements for the quality of raw materials. There has never been a coffee like Dirty, accompanied by the prosperity of China's boutique cafes, from scratch to become a classic on the menu of every cafe, reflecting the coffee taste tendency of Chinese consumers.

Photo Source: Internet

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