The right way to drink espresso! How to drink coffee best? Do I have to gulp dirty coffee?

Although how to drink coffee as a drink can depend on one's preferences, it is easy for us to miss out on some of the unique delicacy of coffee. The characteristics of coffee are not only the taste, but also the feeling it brings when tasting. Just like Dirty, if it is stirred and then drunk, it is almost no different from an iced latte.

Of course, we can decide how to drink it according to our preferences, but if we want to experience the characteristics of a cup of coffee more comprehensively, Qianjie thinks that we might as well try a drinking method that matches it, and maybe we can give it like Dirty. Bring you a completely different and new experience.

Coffee that needs to be stirred before drinking Many coffees are more suitable for stirring before drinking, such as espresso, iced latte, or iced coffee of various flavors. Due to their respective characteristics or production reasons, they appear obvious layered after being made. If they are drunk without stirring, their experience will not only be greatly reduced, but may even have a completely negative experience. Take espresso for example. Because it uses pressurized extraction, espresso will carry a thick and dense layer of oil. This layer of oil can enhance the taste of coffee and make it more mellow and silky. However, because the oil is light in mass, it will separate from the coffee liquor after a short period of standing. The light oil will float above the coffee liquor, and the heavy coffee liquor will sink below, that is, it is in a layered state.

When the concentration and fat are separated, the fat cannot improve the taste of the coffee liquor, and the coffee will not taste so mellow, and the fat will become less smooth due to the lack of moisture. At times like this, we need to re-mix the coffee liquor and fat by stirring to give them an excellent texture again. This is why many people stir with a spoon before tasting the concentrate, in order to make the coffee taste more delicious.

There are also things like iced lattes, iced coffee (flavored lattes, mocha, joma...), Some specialty coffees and a lot of iced coffees, we also need to stir them first when tasting them. The reason is also very simple. These products are originally intended to be tasted after blending coffee with other materials such as milk. However, in order to produce a more beautiful appearance, merchants will deliberately create a gradual effect of concentration and milk layering. Iced coffee is usually tasted with a straw. If we don't stir it, the first thing we drink will be the milk or other ingredients at the bottom, and the espresso floating on the surface will last.

Of course, it doesn't matter if a friend likes it, but most friends can't accept it. Especially for lattes with flavored syrup added, the syrup will sink to the bottom due to its high density. If it is "inhaled in the storm" without stirring, the result is imaginable. The whole mouth is full of sweet syrup, which is simply too scary. Such a case has been witnessed in many coffee shops, so before tasting iced lattes, flavored coffee, and specialty coffee, we had better stir it first and then taste it.

Coffee needs to be drunk directly, but what we need to know is that there are also layers specially made for a more unique tasting experience, such as the "Dirty" mentioned earlier on Qianjie. The reason why it has to be layered is not just for visual effects, but also to create a more unique drinking experience! In the article "Why Dirty drinks in the first sip", Qian Jie introduced to everyone the reasons for Dirty stratification. Compared with other milk coffees that pursue "perfect integration", Dirty pays more attention to the "independent existence" of milk and coffee.

By layering, we can taste the double contrast between the taste and temperature of milk and concentrate in one bite. The concentrated burnt aroma and the sweetness of milk, the warmth of coffee and the coolness of milk, there is a full contrast! This also prompted the taste of both parties to become more obvious and prominent due to the contrast.

For drinks like this, which require tasting both at the same time to experience its charm, there are certain restrictions on the drinking method, that is, without stirring, drink it directly in large gulps. Only by drinking it directly in large gulps without stirring can we drink the "independent" concentrate and milk at the same time, and can we taste the contrast brought by the two at the same time. If you just take a small sip and don't go wrong, there is a high probability that you will only be able to drink the espresso floating on the surface, and then the concentrated flavor will create a mask of pain. If stirred, it will turn into a regular iced latte. In addition to Dirty, there are many coffees that need to be drunk directly, such as Kang Baolan, which Qianjie has been sharing. Kang Baolan is based on espresso and squeezed with a layer of cream. If we just sip it in a small sip, we can only sip the sweet cream on the surface but not taste the concentrate at the bottom. The main purpose of cream is to balance the bitterness of coffee, so when we taste Campo Lan, it is best to take a big sip and drink the cream together with the espresso at the bottom ~

There are also hot coffees with milk foam such as hot lattes and hot cappuccinos that also need to be tasted in large gulps. Because the foam thickness of these milk coffees is not too thin, if we just taste it in a small bite, we can only sip the foam on the surface.

In most cases, coffee milk bubbles are mainly bitter (unless it is flavored coffee with syrup added), so if we don't want to be bitter by these floating milk bubbles, we can try to take a big bite and take it along with the coffee liquor underneath.

Of course, the above-mentioned espresso coffee is also a type that you can taste in a big gulp. Not only espresso coffee, but also small cup sized special products derived from concentrates such as Macchiato, Cuban concentrate, and Roman concentrate are also types that can be tasted in large mouthfuls.

Although the taste buds will be stimulated by the concentrated taste when taking it in large gulps due to the extremely high concentration at first, when we immediately close our breath after swallowing it, the bitterness will dissipate and be replaced by the strong aroma coming from the mouth and a pleasant long sweet aftertaste. The more you ingest, the richer and more intense the experience after swallowing will be, but the prerequisite is that you can accept the concentrated bitterness, otherwise Qianjie does not recommend trying it easily ~(Finally Qianjie still needs to be stacked again. There are many ways to drink coffee, and there is no need to fix one. Qianjie just shares with everyone that you can drink coffee this way. But in the end, how to drink depends on your preferences and how you like it ~)

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