Why isn't takeout dirty? Is it best to drink dirty coffee in three sips?

Qianjie noticed that in many cafes, there is an invisible rule: the Dirty on the menu can only be eaten in a restaurant, it neither serves takeout nor provides packing, and the barista will "urge" you to drink when it is done. At this time, many friends thought: obviously they are all freshly made coffee, and other kinds of coffee can be taken away. Why is Dirty so "delicate"?

A friend asked Qianjie, what is Dirty? Our answer is to add Italian concentrate to the frozen milk. The other party wondered for a moment, isn't that an iced latte? Qianjie "retort", you can understand it as "de-icing version". The other party is completely confused, isn't it still the same thing? Qianjie continues to "refute", different, it is smaller

If, in essence, Dirty is exactly the same as an iced latte after deicing, it is a typical milk coffee structure, and everyone likes to use a transparent glass to fill it, even in the same order. If you mix them with a straw, you may not even know who is which.

However, when we look at the production steps of the two, you will find that a standard Dirty tends to dig out more details than a regular iced latte, such as Dirty has extremely stringent requirements in implementing the layering of coffee and milk.

After preparing various ingredients, the barista will let the espresso slowly fall on the iced milk, using the two to hedge, the wall of the cup will form a gradual pattern from deep to shallow, and the stay of grease will also bring a good-looking layering effect. When we enjoy it with the naked eye, we should immediately take a big sip, without a straw, directly feel the exciting alternating hot and cold taste, and the collision of bitter coffee and sweet milk. With each sip, the ratio of concentrate to milk continues to change, giving the entire taste buds a variety of satisfaction at a time.

In order to maximize the essence of Dirty, in addition to focusing on layering, many boutique coffee shops also adjust the proportion of milk, the extraction of coffee liquid, and replace ordinary fresh milk with thicker ice blog pure milk, coffee utensils are also put into the refrigerator ahead of time to make "ice cups", or sprinkle with nut chips, petals, cinnamon and other ingredients to make the taste more rich and three-dimensional.

With the good-looking layering, amazing hot and cold taste, and unburdened cups, with the blessing of these characteristics, Dirty is no longer a "de-iced latte" in people's eyes, but a representative product with more boutique coffee style, and has become one of the signboards of many stores.

As the saying goes, good things are always fleeting. The beautiful layering gives Dirty many advantages, but it also shortens the duration of this cup of coffee and makes it "fragile".

For example, Qianjie makes a cup of Dirty (ice cup + bright fresh pasture milk + sunflower warm sun mixture concentrate) according to the store's standard, the freshly made coffee has a clear layering, and the entrance can feel the distinct temperature difference between the upper fat and the lower milk, full of ice and fire.

But when placed for 10 minutes, the white part began to get cloudy, the milk became slightly cool, and most of the grease had dissipated; after 20 minutes, the cup of Dirty in front of the street had become milk brown, and the milk had become normal temperature. With the passage of time, not only lost the appearance, but also lost the fun of drinking Dirty. And this is one of the reasons why baristas urge you again and again when you click Dirty.

At this time, some friends may wonder, Dirty and latte belong to the same type of milk coffee, why ice latte and hot latte support distribution, but Dirty can not?

Next, ask Qianjie to imitate a takeout man, and then (pretend) pack a Dirty and a hot latte and see what happens.

At first, the Dirty in the takeout cup had a nice layering, while the hot latte had a complete flower; but after a few swings in the front street, the coffee liquid and milk of the cold drink gradually mixed in the shake, the pattern of the hot drink became blurred, and the foam began to dissipate.

After shaking dozens of times, the hot latte that opened the lid left a small amount of pattern and foam on it, while the Dirty has been reduced to a cup of "de-iced latte after stirring". If we really deliver these two cups of coffee over long distances on a daily basis, it is estimated that Dirty will no longer have layers in our hands, so it will be difficult to recognize it as a "dirty cup of coffee". But the latte will not, because whether there is a flower or not, it does not hinder the fact that it is a hot latte, but it will not taste as dense as it was when it was first made.

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