How to make dirty coffee? What are the characteristics of dirty coffee? Do you want ice on the dirty coffee? What should I pay attention to when using dirty cups?

In this era of developed network information, the way a cup of coffee is made is no secret. No matter what kind of coffee it is, we can always find detailed production steps and the use of materials, including the star product-Dirty, which is now half-popular.

Even so, Qianjie recently found that the dirty made by many friends has some minor problems, whether it is surfing the Internet or exploring stores offline. Although everyone knows how Dirty does it, the dirty produced is different from the "routine" because it is not understood so thoroughly. Well, today, Qianjie will share the minefields most often stepped on by these novice friends. You can pay a little attention to avoid lightning when making.

Milk and coffee are not layered dirty coffee is the most characteristic of its stratification, through the concentration, temperature difference, so that hot espresso can float on the ice milk. Thus in the vision, taste to create a unique sense of contrast. But the dirty made by many friends just seems to be divided into layers. in fact, espresso has long been mixed with milk when poured down, and there is no layering effect at all, which is a cup of iced latte without ice. (as shown in the following picture, the color of milk can be clearly seen from the liquid surface)

This is very likely because the concentration is so high that it rushes directly into the milk, leaving only part of the oil on the surface, which seems to be divided into layers. There are many solutions, the main is to pour and concentrate it as close to the milk level as possible to reduce penetration. For example, you can pick up the cup and hold the liquid surface to the outlet of the coffee to concentrate, or put a spoon on the surface of the milk to pick up the concentration. The specific approach can be moved to "how to layer the dirty?" "this article.

Use narrow mouth cup to make dirty

As we all know, in order to better present the product, the coffee shop will equip the coffee with a suitable container, that is, the cup. Many friends focus on two main points when purchasing cups: a good appearance and the right capacity. For most coffee products, it is true that these two points are enough, but dirty is more than that! In addition to the capacity and appearance, the cup produced by dirty also has one feature, that is, the mouth of the cup should be wide! There is a hot post about dirty in a book, which originally said that the owner of a coffee shop used a narrow cup as a dirty coffee cup. Although the effect is good and the layering is obvious (pictured below), the drinking experience is not the same at all.

All you drink in a gulp is concentrated, there is no milk. Not only can not feel the effect of hot and cold stratification, ice and fire, but also be concentrated bitter straight frown! The reason is very simple, because the constantly closed cup mouth makes the espresso accumulate in one piece, resulting in a very solid thickness of espresso. Even if you take a big sip, because the tilt angle is not enough, you can only drink the concentrate that floats on the surface of the milk. And if we use a wide-mouthed cup, then the thickness of the espresso can be spread evenly. After the thickness becomes thinner, you can drink hot concentrate and iced milk at the same time, and experience the unique contrast of dirty coffee. Therefore, the use of cups is a point that we need to pay attention to when making dirty.

Dirty with ice finally, there is the problem of dirty with ice. Because all the information about dirty that can be found emphasizes that it is a cup of iced coffee, a small number of friends misunderstand it, resulting in adding ice to the cup when producing dirty. (very real)

In fact, although it is a cup of iced coffee, it does not need to add ice, because the low temperature of dirty coffee mainly comes from milk. At the same time, it cannot be added with ice. Although the addition of ice can keep the coffee at a lower temperature for longer and better layer the milk and concentrate, this will accelerate the drop in the temperature of the concentrate. Dirty coffee is a drink that needs to be drunk quickly, but when ice is added, the effect of hot and cold stratification will disappear faster because of the rapid drop in concentration temperature, which is no different from an iced latte.

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