Why is dirty coffee called Dirty? Is Dirty coffee dirty coffee? Why is Dirty coffee so popular? What's the difference between Dirty and Iced Latte? Is dirty coffee an iced latte?

Just pour the refrigerated milk into the cup, and then gently pour warm espresso on the surface, and a cup of today's very popular milk coffee-Dirty-is ready.

Although Dirty appeared far later than traditional espresso, its popularity is much higher than most espresso coffees, and it can be regarded as a hot rising star in the coffee industry. If you are a friend who visits the store frequently, it will not be difficult to find that the signature products of many coffee shops are Dirty. So this makes many friends puzzled. Why is Dirty so popular?

Why is Dirty so popular? Qianjie often said that Dirty's popularity is inseparable from an Internet celebrity trend in previous years-dirty culture. At that time, many foods used chocolate products to deliberately create a relatively "dirty" image, such as dirty bags, dirty doughnuts... In order to keep up with this trend, people from all walks of life have begun to try to associate food or items with "dirty", including the coffee industry. But the dirty coffee that was popular at that time was still different from the dirty coffee we know now! Because, as mentioned in Qianjie earlier, the popular dirty culture at that time was to make the food itself "dirty" through other materials, the "dirty coffee" produced by many coffee shops at that time was more made of chocolate, cream and other materials-"dirty coffee" that looked "dirty" in appearance.

It was not until the Dirty we know now spread to China that it gradually replaced the "dirty coffee" that was deliberately created to create a "dirty image." The reason why it can replace "dirty coffee" and successfully gain a foothold in domestic boutique cafes is inseparable from its unique production method, drinking method, and unique taste experience.

As we all know, the materials used to make Dirty are the same as iced latte. They are both milk and concentrate. The only difference is that the latter has ice cubes added while the former does not. Therefore, Dirty is often ridiculed by everyone as "flying ice latte." But if you have read Qianjie's tweet "The Difference between Dirty and Iced Latte" before, you should know that apart from the same materials, they are completely different in other aspects in terms of production, drinking methods, and experience. Because Qian Jie gave a detailed comparison and explanation in the blue title article, I won't go into it too much here, mainly explaining the characteristics of Dirty.

Unlike other coffees, Dirty does not need to integrate the materials into one, but tries to keep them independent and layered. Because the special thing about Dirty is that we can taste the delicious taste of different materials at the same time, the concentrated warm aroma, and the cold and sweet milk. These characteristics will all be very well displayed due to layering. Then, due to the huge difference in temperature and taste between the two materials, they not only show their respective characteristics after entering the mouth, but also create a huge contrast.

So, you can see from the brief introduction on the front street that Dirty is characterized by its rich and diverse taste experiences. If we want to create and experience this feeling, we need to pay attention to the way we pour the concentrate when making it, so that the concentrate and milk remain independent and layered, and take it in large gulps when drinking. Only then can we drink the concentrate and milk at the same time.

Thanks to the layering of milk and espresso coffee, Dirty has a higher degree of compatibility than other coffees! What does it mean? Here is an example in front street-the use of pure milk! Making pure milk becomes stronger! Because it has a higher concentration than regular milk, its taste and sweetness will be higher than regular fresh milk.

If we want to use purified milk on traditional Italian milk coffee such as latte and Australian white, then we need to consider issues such as "the ratio between milk and coffee, how much milk should be put in so that the taste of coffee will not be concealed","Whether the taste of coffee beans matches the purified milk, and whether the milk coffee produced will be greasy". But if we are doing Dirty, we only need to directly replace the same amount of milk. Because the milk and concentrated in the cup are not completely integrated, the increase in milk concentration will not have much impact on the taste of the coffee. Not only that, because the taste of purified milk is stronger, it can further widen the contrast between concentrated milk and milk in the mouth, making the contrast more distinctive.

In addition to milk, the same is true for coffee beans. Dirty can be compatible with coffee beans with more roasting degrees. There is no need to consider too much issues such as compatibility and ratio between the two. You only need to find a suitable extraction parameter to directly put the beans into use. From this example, we can see that Dirty's compatibility is very high, so baristas often "make a fuss" about Dirty and use different materials to create various unique Dirty styles. For example, the white toast Dirty, grape oolong Dirty, pistachio Dirty, etc. shared before Qianjie are all good examples.

To sum up, we can see why Dirty is still so popular today. Not only because of its unique taste experience, but also because its extremely high compatibility gives baristas more creative space, Dirty can continue to innovate and put on a new "version" to appear in people's vision.

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