How big a cup does dirty use in a coffee shop? Why do I have to drink dirty coffee in three sips?

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I don't know if you have noticed that the Dirty produced in the coffee shop always has a small cup. Sometimes, when you are enjoying it, you find that you have finished it, which is somewhat unfinished. This raises the question. It is obviously a combination of Italian concentrate and milk, but why can't Dirty add more portions like a big bowl of latte to make people drink enough at one time?

They are all iced milk coffee, why should we distinguish between latte and Dirty?

In the English context, Dirty means "dirty, unclean", so many people think that the production of Dirty, which is translated into dirty coffee, only focuses on layered visual effects.

But experience tells us that as long as we pay a little attention to skills in operation, iced lattes can also produce beautiful "Dirty" visual effects, so what really distinguishes Dirty from iced lattes is not the "black and white" appearance, but the wonderful combination of coffee and milk's strong aroma and sweetness.

To give a recent real example, a customer on Front Street would order an iced latte almost every day and then start his mental work. Until one day, because he used too much coffee for shooting the article material, he "fed" Dirty to him. Unexpectedly, since then, he fell in love with this rich version of the latte without ice and stopped mentioning his "old love."

When we talk about the common points of various espresso coffee with milk, in addition to the same composition elements, most people's first reaction is probably to require the perfect integration of concentrate and milk. For example, we will stir it a few times before drinking an iced latte. To ensure that every bite has a balanced coffee flavor and ice-cold taste.

However, Dirty is just the opposite. It not only requires coffee and milk to be independent of each other, but also does not allow the existence of ice cubes, because it will cause the coffee to be diluted by melted water. Only in this way can the drinker feel the compound aroma of concentration and milk more purely.

For enthusiasts, the charm of a delicious cup of Dirty is always dynamic in terms of appearance or taste. Every time we take a sip, Italian concentrate and milk will form different proportions, and then the concentrated and sinking lines will turn into different "stain" effects and varying layered flavors.

Why are Dirty usually in small cups?

Regarding Dirty's drinking method, Qianjie wrote an article,"Why does Dirty have to drink in the first sip?" It was mentioned that a freshly baked Dirty pays attention to the independence of coffee and milk. At this time, the Espresso on the upper layer still retains complete oil, while the milk on the lower layer is also in a partially frozen state. When you drink it in large gulps, you can feel it. The two bring the dual stimulation of "bitterness and sweetness","cold and hot", followed by the balance after the fusion of concentration and milk, and finally, the sweetness dominated by milk. After drinking it in three bites, it makes people feel like it is enjoyable.

In order to bring the essence of Dirty to its extreme and make it completely "born" out of iced latte, we not only need to use skills to keep espresso on the surface completely, but also need to grasp the concentrated Italian extraction and its ratio with milk.

In most coffee shops, most of Dirty's coffee parts use higher-concentration espresso, and the amount of milk is determined according to the cup used. The final cup size is usually between 150 and 200ml, which is about three or five bites. You can finish it all.

For example, when Qianjie produces Dirty, it will take a 200ml transparent glass and use 20g warm sun blended coffee powder to extract 30ml of double Ristretto, which is combined with 150ml of regular fresh milk, with a ratio of about 1:5. In this way, as long as we don't stir, we can still see the dark concentrate floating on the white milk until the last sip, and the unfinished sweet milk and espresso give the taste buds a solid experience.

If Dirty was made into a "big cup", would it still taste good?

We already know that coffee shops make Dirty into "mini cups" to ensure its appearance and taste experience. However, in order to have a taste, many friends are still curious about the taste of "Big Bowl Dirty." It's not a big problem. Qian Jie will come to try and make a cup for everyone today and try it again. Dir~ No ~Dir~

Prepare a 300ml transparent cup, pour in 200ml of fresh milk for latte, and then use 20g of warm Yang Italian blended coffee powder to extract the front and middle section of the espresso for 28 seconds, about 30ml of coffee liquor. Here, the front street will use a diversion handle to keep the liquid level as close as possible to the diversion nozzle, so that the concentration can be suspended on the surface of the milk well, forming a beautiful layer.

Through tasting, this cup of "Big Bowl Dirty" can be obviously hot and cold in the first bite. The charred oil is wrapped in the sweet milk, and then the flavor of vanilla cookies slowly returns; the second bite is still hot. The stimulating feeling of the combination of coffee and cold milk becomes softer, combining concentrated sourness and bitterness with sweetness of milk;

From the third sip, the coffee liquid has reached room temperature, and the cold milk has the upper hand. Later, the milk taste directly overshadowed the coffee taste, and the taste gradually moved away from the original "ice and fire", making people feel that I am not drinking a cup of Dirty, but a slightly bitter coffee-flavored milk.

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