Do I have to use an ice cup for Dirty coffee? How to make milk coffee layered by Dirty production method?

As a popular "online celebrity coffee" in recent years, Dirty has successfully squeezed into the fixed menu of many boutique cafes because of its good appearance and taste.

When it comes to the production of Dirty, many tutorials will emphasize three key elements: there must be hot and cold layering, be sure to use an ice cup, milk is the best ice blog. Qianjie has discussed the effect of layering and the use of ice blogs. So, is the ice cup really that important?

With a learning attitude and experimental spirit, Qianjie is going to do a group of comparative tests today, using room temperature, refrigerated and frozen glasses. Use ice milk (bright fresh ranch) as the base, and finally sprinkle with espresso to see whose "dirty" effect is the best and whose hot and cold layers last longer.

In this experiment, Qianjie was extracted with 20 grams of coffee powder and 27 seconds for the same time. The Dirty effects of three cups made in different temperature regions are as follows:

Room temperature glass: the glass has a higher temperature than milk, has obvious layering, and has a gradual "dirty" effect. When tasting the first sip, the cold and hot taste of coffee and milk is weak, and the second sip of milk begins to tend to normal temperature.

Refrigerated glass: the temperature of the cup is almost the same as that of milk, the color buffer layer is larger, and the layering is stable and lasting. When tasting the first two mouthfuls, there is an obvious difference in hot and cold taste. The fat dissipated after 3 minutes and began to reach normal temperature after 5 minutes.

Frozen glass: the temperature of the cup is lower than that of milk, and the color difference of layering is small, but the visual effect formed by coffee "tarnishing" milk is the most "dirty". Compared with the first two groups, the fat of the frozen cup Dirty was preserved more intact, the hot and cold layers were the most distinct, and the drinking life was longer. It is a bit of a pity that because the glass is taken out from the sub-zero environment, the ice crystals on the glass wall will form many small water droplets, resulting in lower transparency, so it is not enough for the first two groups to be photogenic.

I believe it is not difficult to see that, regardless of whether the cup is frozen in advance or not, as long as the quality of the milk is enough to support the coffee liquid, Dirty can form a good-looking layering effect. The lower the temperature of the cup, the better the chilled taste of the milk, then stacked with warm and fragrant coffee liquid, the experience will naturally be better.

In fact, Mr. Seiyuki Tanaka, the original creator of Dirty, did not have an "ice cup" when making this dirty coffee. In 2009, Mr. Tanaka 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, and the layering lasts even if the ice glass is not in advance.

To sum up, if you pursue Dirty, you will have a good-looking photogenic effect and a well-organized tasting experience. Qianjie recommends that you put the glass in the refrigerator and refrigerate the milk in advance, and then take it out when you make it. If you want to feel the charm of espresso and grease, try not to take more than 3 minutes, or you will miss the best appreciation period for this cup of Dirty.

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