Why isn't Dirty hot? What is Dirty in espresso? What should I do with hot Dirty?

Guest: "Boss, have a cup of Dirty! "Front Street: " Okay! "Guest: " Make it hot! "Front Street: "..., No, Dirty doesn't make hot food... "In the daily life of a coffee shop, such a conversation can be said to be common. Because Dirty is made from the same materials as milk coffee such as lattes and cappuccinos, many friends will think that Dirty also has two different versions: cold and hot. After all, in order to better meet the needs of guests, coffee will appear in a version opposite to the "original attribute" as long as conditions permit. Just as latte, cappuccino, American, hand-brewed and other coffees were only hot at the beginning, as the number of people drinking coffee increases, the demand for iced drinks increases, and iced lattes, iced American, hand-brewed and other products with the opposite temperature to the original product came into being. Even Australia and White, which are often ridiculed, have ice versions in some places. Only Dirty still has only one version.

"Why isn't Dirty hot? Is it because you can't do it? "Some friends will ask the same question to Front Street after learning that there is no hot Dirty. Putting aside the difficulty of production, Hot Dirty can still be made, and Qian Jie has also shared it many times. Because the materials used to make Dirty are nothing more than milk and concentrate, as long as we change the temperature of the two slightly, a cup of hot Dirty will be completed. But the main reason why no coffee shops produce hot Dirty is that hot Dirty is very troublesome to make, and at the same time it... Hold it (not good to drink)... How does regular Dirty behave? First of all, it is a combination of chilled milk and warm concentrate. The two are independent of each other due to their density, so when we sip it in large gulps, we can taste two different extreme experiences in turn. First the concentrated heat and bitterness, then the cold and sweetness of milk.

Although the temperature and taste of the two materials can cause a "conflict" in our mouths, it is not abrupt. Then they will merge in the mouth and transform into another brand new experience. It can be said that the levels are very rich. Although hot Dirty can also produce the same contrast effect, its performance can be said to be very abrupt.

How does Dirty make it hot? Iced milk and hot concentration are the only two components of traditional Dirty. If we want to make a cup of "hot Dirty" with the opposite temperature, we need to beat the milk until it is hot and concentrated and made into ice. The difficulty to achieve this is not very high. Milk is heated by any heating source, and concentrated by using a stainless steel ice ball to cool down. Friends who want to try can also follow the following steps. First, we heat the milk to 65°C and then pour it into a prepared Dirty cup that is not refrigerated. The amount of milk added to the front street here is 160ml of traditional Dirty.

The same is true for concentration. As usual, it is 40ml of coffee liquor extracted in 30 seconds using 20g of powder. But what is different from usual is that Qianjie has added two stainless steel ice hockey balls to the cup, so that the espresso will cool down when it comes into contact with the ice hockey balls, and what eventually falls on the milk is the lower-temperature concentrate.

However, it should be noted that since the temperature of the milk in the lower layer changes from cold to hot, the effect of layering will not last long. The reason why traditional Dirty can maintain a layered state for a long time is because the density of iced milk is high and can withstand condensation. When the temperature of the milk becomes hot, the concentration will quickly integrate with the milk because of the decrease in density. So after making it, we need to taste it as soon as possible to experience the layered effect.

If the coffee beans you use are not roasted very deeply, then Qianjie believes that everyone can clearly feel the abrupt feeling mentioned by Qianjie when tasting it. When the coffee beans are not roasted very deeply, the extracted coffee is acidic. However, under the cover of bitter substances and the suppression of high temperatures of coffee, it is difficult for us to capture the sour taste in coffee.

But because the concentration of "Hot Dirty" is cold and the temperature is not that high, our taste buds can taste the sourness of the coffee well. Therefore, when we drink coffee, the first thing we feel is a relatively concentrated and obvious acid. Although the sour taste is not very sharp due to the uniform extraction, it does not match the taste of milk and is more abrupt and does not form a stunning contrast.

In addition to the mismatch in taste, the texture of the entire cup of "Hot Dirty" will not be as good as the traditional ice Dirty. This is because of the milk! Because milk accounts for 80% of the total in a cup of Dirty, it can be said that it dominates the taste of the entire cup of coffee.

Compared with hot milk, the experience of drinking iced milk is actually more comfortable, which is related to its temperature. Because it is opposite to the temperature in the mouth, under the interaction, the taste of iced milk will be smoother and more refreshing than hot milk, which gives the coffee a better texture. Therefore, compared to Dirty made with iced milk, Dirty made with hot milk will be much worse. After drinking a sip on the street, the concentrate and milk were almost completely integrated. From the above, we can know that the reason why coffee shops do not produce hot Dirty is mainly because of these three reasons: ① It is more troublesome to make;② The taste and texture of the coffee are not excellent;③ The layered effect lasts for a very short time, and perhaps before we can serve it to the customer, the "hot Dirty" has turned into a hot latte.

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Qianjie Cafe

No. 10 Baoan Front Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province