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How to layered Dirty coffee and milk? Dirty coffee use ratio coffee beans recommended!

Published: 2026-05-04 Author:

Last Updated: 2026/05/04, As we all know, the uniqueness of Dirty is the contrast between concentration and milk in terms of temperature and taste. If we want to make such a contrast, we need to use some special methods to separate the concentration and milk in a cup. Only in this way can we get a clear contrast experience. relatively simple

As we all know, the uniqueness of Dirty is the contrast between concentration and milk in terms of temperature and taste. If we want to make such a contrast, we need to use some special methods to separate the concentration and milk in a cup. Only in this way can we get a clear contrast experience.

The simpler approach is to place the cup containing milk directly on the outlet of the espresso coffee, so that the concentrate will be "caught" by the milk when it is dripped out, forming a layer; a safer approach is to use a spoon to press the liquid surface to catch the concentrate, which can greatly improve the success rate of layering. That's right! The former is easy to overturn, especially for newcomers who have just met! If you don't pay attention, you will see the concentrated product in the picture below being washed into milk and directly blended into a cup of ice-free "iced latte."

If this happens to you while making Dirty, and it happens very frequently, the following are the details we can pay attention to when making it! It can greatly reduce the probability of rolling over and easily make Dirty coffee with obvious layers!

①. Distance: The reason why many friends cannot catch the concentration while making is that the distance between the milk level and the concentration outlet is too far. Because the distance is too long, the coffee liquid falls too high, which will make the concentration momentum stronger, allowing it to directly "smash" the liquid level of the milk and merge with the milk to turn into an iced latte.

The solution to this situation is very simple-shorten the distance between the milk level and the concentrated outlet. There are many solutions. For example, we can use some cups with a slightly smaller capacity or suitable capacity to increase the water level of the milk in the coffee; or increase the height of the cup; lift the cup to shorten the distance between the milk and the concentrated outlet, etc.

As long as the liquid level of the milk is closer to the outlet of the espresso coffee, the easier it will be for us to make a layered Dirty. There are many methods, and you can choose the appropriate one to use it yourself ~ But what you need to know is that sometimes, even if the distance between the two is very close, it is still easy to condense and rush into the milk. Then eliminate the problem of distance and the situation caused by the material.

② Temperature and concentration of milk: As we all know, the milk used to make Dirty is best refrigerated! In addition to the fact that iced milk can further widen the contrast with espresso coffee, when the temperature of the milk is low to a certain extent, the density will be higher, and the concentration can be better caught and formed obvious layers. So we can refrigerate the milk before making Dirty, and the effect will be even better. Of course, the effect will be better if you use an ice cup.

If the milk we use has a higher concentration, the stratification will be more obvious. On the contrary, if the concentration is lower, the more difficult it will be to catch the concentration and make it difficult to make obvious stratified Dirty.

③ Quality of espresso: In addition to milk, espresso can also affect the layering effect. If the concentration of espresso coffee is not high enough, the flow rate of concentrate we extract is fast and will compare with water. During extraction, the espresso coffee will easily be washed into the milk and blended with the milk.

So you can observe the following extraction flow rate of espresso coffee. If it is fast, then it may be that the concentration of espresso coffee is not high enough to make obvious stratification. Very simple, we just look at the extraction time. If the extraction time is less than 25 seconds, it will easily occur that insufficient extraction or the coffee concentration is not high enough, resulting in inobvious stratification. At times like this, Qianjie would recommend that everyone adjust the degree of grinding or increase the amount of powder, thereby increasing the extraction efficiency of coffee and giving the coffee a higher concentration, which can increase the probability of successful stratification of coffee and milk.

Of course, the degree of roasting of the coffee beans will also affect the layering effect. If you want to make Dirty with obvious layers and excellent taste, Qianjie will first promote medium and deep roasted coffee beans, such as the Qianjie classic Italian blend in the Qianjie bean list. The classic Italian blend of Qianjie is made from coffees from three producing areas: Indonesia, Brazil and Vietnam. The espresso extracted with it not only has a very strong taste, but also has the flavors of chocolate, nuts, cream, and caramel. It also has a very soft taste and rich oil. The Dirty made with it is not only very obvious in layers, but also very harmonious in taste. It will not have any abrupt experience. It is very suitable for making Italian style and Italian mix beans for making Dirty.

So the above is all the content shared by Qianjie this time! If you still can't use milk to directly catch espresso coffee to make layers, try using a spoon to make layers. We only need to hold a spoon against the liquid surface of the milk to catch the concentrate, and we can easily make a layered Dirty.

Because the spoon can offset the momentum of the espresso coffee on the liquid surface, the espresso coffee can easily float on the liquid surface after being poured, easily creating a layered Dirty~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。