How to make a hierarchical and obvious Dirty? How to layer dirty coffee? What is Dirty? Does Dirty have to be made in an ice cup? What is purified milk used when making Dirty?

As we all know, Dirty's uniqueness comes from the layering of milk and coffee. Whether it is the visual effect of concentration gradually "smearing" the milk, or the taste experience of cold and hot, sweet and bitter, it all stems from the lack of fusion between the two. Therefore, if we want to make a cup of Dirty that is unique in appearance and taste, then we need to "separate" the concentrate from the milk during making.

"Very simple! Just put the milk into the prepared cup, and then put it into the outlet of the espresso coffee to catch the concentrate, and a cup of clearly layered Dirty is made! "Whether it is Qianjie or other bloggers, they all share the production of Dirty with everyone in this way. But after many friends actually try it, the "decency" they get is often not enough. Either the layering effect is not obvious, or the concentration is directly poured into the milk and the milk is blended into one, completely turning into a cup of iced latte.

Accidents like these are often the result of improper manufacturing and useless materials. So today, Qianjie came to share with you a few tricks to make Dirty stratification more obvious, hoping to help everyone make a cup of pure blood.

1. Find the right distance First of all, we can first examine the height at which the coffee falls when taking the concentrate. Although many friends made Dirty according to the method shared by major bloggers-placing a cup containing milk under the concentrate outlet to pick up the concentrate, they didn't notice the height at which the coffee fell. If the concentrated outlet is too far away from the milk, the coffee liquor will have a relatively strong impact when it falls, and this will allow the coffee to directly penetrate the surface of the milk, causing it to be directly integrated with the milk, making a cup."Get it" appropriately.

Therefore, when taking the concentrate, it is best to keep the milk as close as possible to the outlet of the espresso coffee. For example, it is possible to add padding to the bottom of the cup to increase the height, or lift the cup with your hand to bring the milk level close to the concentrated outlet. Of course, you can also place a spoon on the surface of the milk to catch the concentrate, just like Qianjie. In this way, the concentrate will be caught by the spoon when it falls, and the impact will be cancelled. Naturally, the coffee can float better on the milk and make layers. However, this method is relatively troublesome, especially for those who use a hand-dial coffee maker, where one hand needs to hold the spoon and the other hand controls the extraction switch.

2. Improve the viscosity and density of milk The second way is to increase the viscosity and density of milk! The reason why milk can withstand espresso and form layers with coffee is because milk has a sufficient viscosity/density. The greater the viscosity/density of the milk, the better the milk will "separate" from the coffee, in other words, the more obvious the stratification will be and the longer it will last. So if we want to make a more obvious Dirty, we might as well try increasing the viscosity/density of the milk. The way to increase these two parameters is simple. One is to increase the concentration of milk, and the other is to reduce the temperature of milk.

Fresh milk is the most commonly used milk when making Dirty. If we want to further increase the concentration of milk on this basis, we can choose to use purified milk. Front Street often mentions that some coffee shops often use purified milk to make dirty. Pure milk will be stronger than regular fresh milk because it is a refined milk with a higher concentration. Higher concentration will give the milk a greater density and viscosity, which will better withstand concentration and form obvious and lasting stratification. (Similarly, the concentration of coffee is also important)

In addition, low-temperature milk can achieve a better layering effect. Because milk will gain greater density and viscosity due to the decrease in temperature, a simple explanation of the principle is that it expands and contracts, which is easy to understand. So we can refrigerate the milk before making Dirty. Of course, if conditions permit, we can throw the cups together into the cold compartment of the refrigerator, so that when making Dirty, the cups will not give too much heat to the milk, and the milk can maintain the low temperature well, which in turn will be better. Layer with coffee.

Some friends may wonder whether the degree of roasting of coffee beans will affect the layered performance. Naqian Street also conducted experiments specifically for this purpose. Qianjie used a middle-to-deep baked Qianjie classic Italian blend of bean lists and a medium-baked Qianjie strawberry candy Espresso to make a cup of Dirty respectively. The powder amount, time, and liquid weight are all the same. The result is that the degree of baking does not have much influence on the degree of stratification. Both have obvious stratification Dirty, and the taste is the characteristics mentioned at the beginning. The only difference lies in their taste. Because the former is medium and deep roast, the coffee flavor is expressed as butter cookies, chocolate, and nuts, while the latter is roses, strawberries, and raisins.

So the above are the key points to better make hierarchical and obvious Dirty. As long as you pay attention to these two points when making Dirty, you can easily make a layered and obvious "get ~~~~ body"~

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