Is Dirty the cold version of Australian White? What is the difference between dirty coffee/decent coffee and Australian white espresso?

On weekdays, Qianjie often stealthily lurks in the comment areas of various coffee posts in order to find more topics. I found a more interesting saying this morning. Ta believes that "Dirty is a cold version of Australian white. The difference between the two is that one is ice and the other is hot." So how did this view come about? Are Dirty and Australian White really the same thing?

In order to verify whether this statement is reasonable, the lower front street will make a full-body comparison of the two to see how many similarities and differences there are.

Why is there a saying that "Dirty is a cold version of Australian White"?

As a "two-piece shop inspection kit," Dirty and Australian White are often used as the default categories to test the level of a coffee shop. Their popularity is sometimes higher than American and Latte. Even people in the public say,"Even Dirty/Australian White can't do it well, how can anything else taste better?"

The reason why this extreme statement is formed is mainly because Australian White and Dirty were born in the development wave of fine coffee. Both are in pursuit of a richer and richer taste. One comes from the improvement of traditional lattes and cappuccino, and the other is born out of iced lattes, which is then used to present the ideal flavor of good beans in the form of small cups of milk coffee.

Therefore, when many people want to experience the Italian beans in a certain cafe, they will give priority to Australian White if they want to drink hot, and Dirty if they want to drink ice. Over time, they have become a pair in boutique coffee shops."Dairy Coffee Sister Flowers."

(Iced latte on the left, Dirty on the right)

But as long as you pay close attention, you will find that in addition to the difference between hot and cold, there are actually many other differences between Australia and Dirty.

Production details

Compared with traditional lattes and cappuccinos, Australia and White will control the milk foam to the thinnest state, and only take the double essence concentrate (Double Ristretto) in the front and middle sections. The cup size is usually between 180 and 250ml. Coffee beans are mainly deep-baked with rich oil. Take Qianjie Classic Blend for example. To make Italian base, 20g of coffee powder is extracted with 30g in 30 seconds. The flavor is mainly the aroma of caramel, baked bread, and butter cookies.

Because you have to drink the coffee in the most perfect state, the temperature in Australia and White is generally not too high. The barista will consciously control the milk at 50 - 55 ° C, while ensuring that the milk foam reaches a dense state, and it blends it evenly with the Italian base.

It is also composed of two elements: coffee and milk. Compared with the silky smoothness pursued by Australian White, Dirty pays attention to presenting the pattern of black and white intersection by "independent" coffee and milk from each other and providing a well-layered taste.

Dirty's coffee part also prefers deep-roasted beans and higher-concentration Italian essence concentration. The amount of milk is determined according to the cup used. The cup size is usually between 150 and 200ml, that is, 30g Italian essence concentration corresponds to 120~170ml of milk, so that you can drink it all in about three to five sips. When making Dirty, the barista will shorten the distance between the liquid surface and the handle, allowing the golden oil of the espresso to slowly fall on the frozen milk until the extraction is over.

Comparison of taste between Australian White and Dirty

An ideal cup of Australian white first looks like the coffee is just flush with the mouth of the cup. The first sip can be drunk with the rich aroma of thin milk foam + coffee grease, followed by the superposition of milk foam, hot milk and coffee liquid. Strong flavor, because the cup size is small, even at the end of drinking, the whole cup of coffee still has a warm taste and full aroma.

A freshly made cup of Dirty can visually see that dark brown espresso is wrapped in white milk, and slides down the wall of the cup with gravity, forming a gradual pattern. At this time, the lower layer is ice-cold milk, and the upper layer is freshly extracted warm concentration. First, I smell the burnt aroma of coffee grease. After taking a big sip, I immediately feel the stimulation and mellow of more coffee and less milk. The taste ranges from bitter to sweet, first Strong and then soft. After the stimulation dissipates, the coffee seems to become easier to eat. Even if the whole cup is drunk, the residual aroma of both can still be left in the mouth.

Although both are to highlight the original flavor of coffee beans, Australian White focuses on the perfect fusion of coffee and hot milk, while Dirty emphasizes the independence of the two elements. Therefore, Qianjie believes that "Dirty is a cold version of Australian White" The statement is not rigorous.

But then again, because Australian White and Dirty are both small cups, high-concentration coffee bases, emphasize rich oils, and allow us to maximize the concentration of our own aroma, then when we get tired of drinking one of them, the other can serve as a cold/hot version.

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