Why is the Dirty coffee not layered? Does dirty coffee need ice?

Dirty, also known as dirty coffee, has become a signature product in many coffee shops because of its unique drinking method and characteristics. After many friends tasted the uniqueness of Dirty in a coffee shop, they quickly transformed into its loyal fans. The first thing they did after purchasing a coffee machine was to make a cup of Dirty to satisfy their appetite.

Although Dirty only needs milk and coffee, it is not like regular milk coffee, where milk is poured directly on the coffee, but has a lot of attention! These attention is not about the existence of any form greater than the content, but about the details necessary to make Dirty a Dirty and distinguish Dirty from other milk and coffee. The reason why the Dirty made by some friends has neither a rich sense of hierarchy nor a prominent and obvious contrast is that they do not pay attention to these details, so the Dirty made by them is very different from the one in the coffee shop.

So today, Qianjie is here to share with you the mistakes that many friends easily touch when they first started making Dirty. Then how can we correct such mistakes and make a cup of Dirty/dirty coffee that is better than a coffee shop?~

1. There is no stratification to reason, and whether the produced Dirty has stratification is very important! Because as we all know, the main feature of Dirty is that it allows us to simultaneously experience the contrast in temperature and taste of milk and coffee when tasting. Then, including the visual contrast, these are the effects that need to be achieved by separating the espresso from the milk.

The reason why many friends do not make "Dirty" is that they do not separate coffee from milk, but simply pour coffee on the milk. Although the "Dirty" produced in this way may seem like something, it actually tastes like a latte with a strong coffee flavor, because most of the coffee has been blended with milk.

Therefore, if we want to make a cup of Dirty coffee with obvious layers and sharp contrast, Qianjie's suggestion is to pay attention to the layering of milk and coffee when making it. The specific practices were shared by Qianjie in the previous article "How to Make a Layered Dirty", and interested friends can understand for themselves. To summarize it simply, we should pay attention to: the milk should be cold, the coffee should be strong, and the movements should be gentle when pouring. As long as you pay attention to these three points, the Dirty produced will be basically the same as the one produced in a coffee shop.

2. After Dirty became popular with narrow-mouthed cups, many coffee-related cup products added the keyword Dirty to increase exposure. Although most of them can indeed be used to produce Dirty, there are still a small part that is not suitable. For example-a narrow-mouthed cup with a closed mouth. There is a very big problem with using narrow-mouthed cups to produce Dirty. That is, because the mouth of the cup is narrow, the espresso coffee on the upper layer cannot be spread on a large scale. And this will make them very concentrated and then have a thicker thickness.

This will cause us to be unable to taste concentrate and milk at the same time when we sip Dirty in a large gulp. It will be all concentrate in a large gulp! For friends who don't like hardship and are not used to drinking espresso, this experience is terrifying! Therefore, Qianjie Association recommends that everyone use wide-mouthed cups to produce dirty coffee/Dirty. Then, it is best to have a relatively small size in the wide-mouthed cup, so that there will not be a lot of milk left after concentrating it in a few sips. Take Qianjie as an example. The cup used by Dirty produced by Qianjie is a 200ml wide-mouthed cup. 160ml of refrigerated fresh milk will be poured into the bottom layer, and then slowly topped with 40ml of espresso liquor extracted with 20g of powder in 30 seconds.

Since the coffee beans used are the classic Qianjie Italian blend in the Qianjie Bean List, the first thing you will feel when you take a big bite is the mellow aroma of chocolate and caramel and the warm coffee touch provided by the classic blend, followed by the sweetness and coolness of milk, with a very sharp contrast! Then, because the ratio of coffee to milk drunk in each bite is constantly changing, the taste and level of each bite are different, which is very good ~

3. Add ice. Finally, it's a matter of adding ice! Qianjie found that some friends would add ice cubes to milk when making Dirty. The goal may be to achieve a better layering effect, or it may be to keep the milk at a low temperature for a long time. But for whatever purpose, Front Street does not recommend adding ice cubes to Dirty.

Not only did Dirty have no ice cubes when it was born, but also because when ice cubes were present in Dirty, it quickly lowered the temperature of espresso coffee, diluted milk, and hindered our tasting experience of swigging. No matter which shortcoming, the existence of ice cubes will have many negative effects on Dirty's drink and make it a veritable iced latte. So when making Dirty, Qianjie does not recommend adding ice cubes to coffee. Just pour the refrigerated milk into the cup, and then slowly pour espresso on the surface. The making of Dirty is that simple.

So the above are the three details we need to pay attention to when making Dirty. Everyone can refer to it and pay attention when actually making it, so that you can make a standard and delicious cup of Dirty coffee.

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