Which country invented dirty coffee? How to taste Dirty is the correct way to drink?

Little friends who like milk and coffee will definitely be no stranger to Dirty. Although Qianjie does not list the name "Dirty" on the menu, many friends who know the industry will take the initiative to order this drink after entering the store. After all, it has long been popular across the country and has even become the golden sign of many coffee shops.

Faced with customers who taste Dirty for the first time, many baristas will always say eagerly after serving the coffee: "No need to stir. It is recommended to take a big sip when drinking... finish it as soon as possible ~" Why?

It is also a simple combination of milk + coffee. As a "new generation star", Dirty has become a "frequent visitor" in boutique cafes since his debut, relying on his iconic appearance and excellent reviews. Sometimes his sales even exceeded established players such as Australia, White and Cappuccino. So, what charm does Dirty have that makes everyone so fond of it? If you want to unravel the reasons behind baristas '"pre-drink warnings" about Dirty, Qianjie believes that you should start with its invention.

The origin of dirty coffee

A search of data on Front Street found that the word "Dirty" was first used for coffee in 2010.

In a coffee documentary called "a flim about coffee", the film interviewed baristas in different cities around the world. Among them, Katsuyuki Tanaka from Japan talked about his coffee shop Bear Pond Espresso and the special product he started making when he opened the store. A coffee practice in which concentrated falls on milk, labeled "B.P Dirty" on the menu.

It is said that Dirty appeared because a customer gave feedback to Katsuuki Tanaka that once ice cubes melted in the iced latte, the taste of the coffee would deteriorate, which inspired him to combine the Italian blend beans in the store., espresso coffee with a large amount of powder and a low extraction rate-"Angle Stain" and milk to create an "ice-free version" of the layered latte.

Initially, B.P. Dirty was only served at 2 p.m. every day. It was extracted by Katsuki Tanaka himself and only provided 20 cups, so not many people knew about it. In 2011, he officially introduced the concept of "Dirty" in his book "Life is Espresso", which mainly means that when espresso enters milk, it is like "getting" the coffee, making the dirty coffee more known. People know it.

Although the "dirty coffee" invented by Katsuyuki Tanaka quickly became a popular item in the store, it did not become widely popular in Japan. Instead, it was learned and learned by some baristas in Hong Kong and Thailand, and then passed the concept to other places and began to "take root."

Evolution of Dirty

When Dirty first arrived in China, he actually did not receive much attention and only spread it in a small area. Several baristas studied its production techniques and logic after working, and only discovered this cup of dirty coffee after drinking it a few times. The charm of coffee and share it with more guests.

As Dirty's taste is recognized by more and more consumers, this drink has naturally transformed from a hidden drinking method into a fixed dish in coffee shops and has become popular in various boutique cafes. At the same time, in order to meet the needs of the market, baristas have also made different improvements, such as smaller cup sizes, milk upgrades, use of ice cups, and changing to single-item coffee beans. Gradually, this cup of "dirty coffee" evolved into what we see today.

Why did Dirty take a big gulp first?

Different from other traditional milk coffee structures that pursue "perfect integration", a freshly made cup of Dirty emphasizes the "independent existence" of milk and coffee. It uses production techniques to allow the drinker to fully view, touch, and taste. Feel the contrast brought by these two key elements.

Visually, the dark brown espresso coffee is wrapped in white milk, and as the oil slides down the wall of the cup, forming a gradual pattern from "black" to "white"; to the touch, the freshly extracted espresso coffee still remains warm, and the milk in the cup is still cold. The temperature difference between hot and cold makes dirty taste exciting.

Just because espresso stays more completely on the top, the rich oil wraps the clear and sweet milk. Only when we take a big sip at this time can we feel the collision and blending of hot concentrate and frozen milk in the mouth. First, the coffee has a scorched aroma and mellow aroma with more milk. The taste ranges from bitter to sweet, first strong and then soft. After the stimulation dissipates, the coffee seems to become easier to eat. Even if the whole cup is drunk, it can still retain the residual fragrance of both.

If you sip it in small sips at the beginning, you will probably only drink bitter oil and strong Italian concentrate. It will take a few sips before the milk comes on stage. If you drink it slower, Dirty will also follow the coffee sinks and turns into milk tea color, and the milk also becomes normal temperature, so you will naturally lose the fun of drinking Dirty.

Therefore, those baristas who ask you to "drink it in large gulps" and "drink it as soon as possible" are not deliberately setting "rules", but hope that every customer who orders Dirty can not only feel the ultimate experience that coffee brings to the taste buds, and at the same time enjoy it in its most perfect state.

- END -