What does Dirty coffee have to do to have a layered effect? What does Bingbok have to do with Dirty?

Today, Dirty is still a popular star product. But I believe many friends will often encounter: in the production of Dirty, espresso very quickly sink into the milk, no obvious stratification effect.

The layering of coffee and milk can be said to be the core of the soul of Dirty. Only when they produce layering can we feel the multiple levels that this cup of coffee will bring to us, otherwise, it will be just an iced latte without ice.

The principle of delamination is very simple, the density of the liquid placed below needs to be higher than that of the liquid above, and the density between the two is different, which can produce the phenomenon of delamination. But there are many reasons why layering is not possible. Today, let's analyze how many factors will lead to the failure of layering. 1. The concentration of coffee liquid many friends will want to use coffee extracted from mocha kettle to make Dirty due to various conditions, but unfortunately, the coffee liquid extracted from mocha pot is not suitable to be used as the concentrated base of Dirty, because its concentration and density are far lower than that of espresso extracted by Italian coffee machine.

And it cannot extract the golden oil of espresso. You know, oil is an important substance to retain aroma and improve the overall taste, without it, Dirty is not only difficult to stratify, but also lack a lot of taste experience. Second, the temperature of milk at room temperature is one of the most likely causes of rollover, because no matter its density or viscosity, it is not as large as milk at low temperature, it is more likely to lead to concentrated subsidence.

Moreover, in terms of taste, it can not compare with iced milk, which greatly reduces the sweetness of milk in Dirty, and can not reflect the hierarchical sense of hot and cold days of Dirty. Therefore, it is best to use iced milk under certain conditions. Third, there is another big factor affecting the distance between concentrate and milk: the distance between concentrate and milk is too large, which leads to the strong impact of espresso when poured into the milk, which runs directly through the surface of the milk, thus forming an "iced latte". So when we pour in the concentrate, we need to reduce the impact of the concentration. The weaker the impact, the more thoroughly the concentrate and milk can be delaminated.

We can choose to concentrate the milk directly to the outlet of the boiling head, or extract it in a milk cup and use a spoon to cover the surface of the milk. If you choose the former, you can try to use double-head extraction, it can extract super beautiful Dirtybones! Perfect interpretation of the origin of Dirty's name: milk soiled by coffee.

Fourth, the choice of cups generally we can see that the Dirty cups used in coffee shops are short and wide in caliber, and seldom use a high and narrow mouth like a latte cup. This is because the wide-caliber cup has a wider liquid surface, and the milk is more able to distribute the concentrated gravity evenly, reduce the pressure exerted, and achieve a more perfect stratification effect.

One of the main reasons is that when drinking the entrance, it is easier to drink coffee and milk together, rather than the embarrassment of drinking a large sip of concentrated milk and leaving the milk at the bottom of the cup. What if you want a more obvious layering effect? After we know that the reason why milk can be separated from concentrate is mainly because of the difference in density between them. When we want a more perfect layering effect, we can try to increase the concentration of milk and further widen the difference between it and concentrated density, resulting in a more absolute layering effect. Then, using Bing Bock is the best choice.

(using the concentration meter to measure the milk concentration, you can see that Bingbok is far more than ordinary milk.) this article written before Qianjie is mainly about how to make milk with higher concentration and stronger flavor at home, and the Dirty taste made with it is more amazing. When you have nothing to do, you will choose a bottle of lucky milk and throw it into the fridge. Waiting for the end of the drip filtration the next day, we will be able to produce a rich, silky, sweet explosive Dirty.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province