How to make dirty coffee? What is the right way to do dirty coffee? What is the difference between dirty coffee and latte?

Dirty coffee (Dirty) rises because of the prevalence of dirty culture. It is not only widely known for the word "dirty", but also loved by the world because of "dirty". But the "dirty" here does not mean dirty in the real sense, but refers to the appearance created by a specific way of production. The production method is very simple, and relevant tutorials can be found on almost every platform. To put it simply, it can float on the surface by concentrating the heat on the frozen milk, and then the concentration will gradually seep down over time.

Because from the appearance, it looks like the white canvas is contaminated by dirt, so this cup of coffee is given the name "dirty coffee". And the unique contrast taste of dirty coffee also exists in this way. Although dirty coffee has been popular for so many years, Qianjie can still receive a lot of questions about the production of dirty coffee. The most common problem received is that the dirty coffee is not "dirty" enough.

The dirty coffee made by many friends either has only one layer of grease floating on the surface of the milk, or there is no shadow of the grease, the whole concentrated coffee is completely integrated with the milk, and the sharp color contrast can not be seen. What does that mean? It means that the concentrate is not delaminated with milk. So, of course, there is no contrasting taste, just an iced latte without ice. It doesn't matter. Qianjie will share again today how to make dirty coffee in sharp contrast. First of all, we need to know that the main reason why espresso can float on top of milk to form obvious layering is that the density of milk is different from that of concentrate. But the reason why many friends can't make dirty coffee with distinct layers is not because the material is not used correctly, but because there is something wrong in the way of operation.

First, the correct mode of operation, as mentioned in the front street, the tutorials for making dirty coffee are overwhelming. As you can know from the dictation in the front street, this is a very simple production process: put the milk under the mouth of the concentrated liquid and catch the espresso. But it is precisely because it is so simple that many people ignore the details of sharing production, such as controlling the distance between the milk level and the concentrated mouth. Although the delamination effect of milk and espresso depends on the density difference, the density difference between the two is not too large. As a result, when espresso is not gently poured on top of the milk, it will infiltrate directly into the milk and blend with it. In fact, as long as you observe carefully, you can see from various videos that the liquid level of the milk is very close to the concentrated outlet, which allows the concentrated energy to float on the milk after extraction. If the milk is too far away from the concentrated outlet, the following picture will occur:

When the level of the milk is too far away from the mouth of the concentrated liquid, the extracted espresso will rush into the milk because of its full momentum. So, if we want to make dirty coffee with obvious layers, first of all, we have to control the distance between espresso and milk as close as possible. Here in front of the street to share with you three ways, you can choose to use according to your own habits: ① padded milk with other items: the general coffee machine will have a cushion plate, using that cushion plate we can raise the milk, close the distance between the liquid level and the concentrated mouth, and reduce the impact of espresso.

② holds the milk by hand to the concentrated outlet: if the cushion plate is too high for the cup to be put on, then we can choose to hold the milk directly to the concentrated outlet, thus narrowing the distance between the two without the help of other objects. ③, put a spoon on the milk to counteract the impact of concentration: this is a more common way in the front street, because it makes the most obvious layering effect. We only need to take a spoon on the front of the milk to catch the concentrate during the extraction, so that the espresso will not rush directly into the milk because of the excessive impulse. Then because the concentration flows gently from the spoon to the milk surface, the layering effect made in this way is the best.

Second, widen the temperature difference in addition to the correct production method, there are other details can improve the delamination effect of milk and concentration and prolong the delamination time, such as the temperature gap! As mentioned in the front street, the delamination effect of milk and concentrate mainly depends on the density difference, and one of the reasons for the density difference is the temperature difference between the two. The lower the temperature of a liquid, the higher its density, and vice versa. Because of the low temperature of iced milk, it has a relatively high density to set off the relatively low density of espresso to achieve layering effect.

Therefore, if we want to make the delamination of milk and concentrate more obvious and lasting, it can be achieved by widening the temperature difference between the two. But because the temperature of espresso is fixed, if you want to widen the temperature difference, you can only lower the temperature of the milk. This is why ice cups and refrigerated milk are needed to make dirty in order to further improve the effect of layering.

Third, to increase the concentration of milk, in addition to widening the temperature difference between the two, we can also improve the delamination effect by increasing the concentration of milk. Because the higher the concentration of milk, the stronger the ability to "support" concentration, the more obvious the layering, the longer the time, and the more distinct the taste contrast. This is why purified milk quickly became popular in the coffee circle after the explosion of dirty, because the dirty coffee made from it will perform better.

How to increase the concentration of milk? There are two aspects to choose from, one is to buy ready-made purified milk directly, which can save you a lot of time and energy, but its disadvantage is that it is a little expensive. Another way is to freeze the milk currently used, because when the milk condenses into ice, there are many substances that melt one step ahead of the water, so we only need to take 1/3 or 1/2 of the total amount (depending on the concentration you want to get). You can get a higher concentration of milk. The specific method can be learned by searching for previous articles. Here, Qianjie does not repeat too much.

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