Front Street last year in the article "Why do all the dirty dishes in coffee shops come in small cups?" mentioned in the article that the reason why Dirty is not made into a large cup is mainly because when the espresso remains unchanged, the remaining space can only be filled by adding more ice milk. Although it does not affect the visual effect of the gradient, it greatly reduces the taste of the entire cup of coffee due to the excessive proportion of milk.
So, someone mentioned a phenomenon: the dirty cup in the coffee shop is obviously such a small cup, but it contains very little milk, and the raw materials used seem to be similar to ordinary latte. So why is it sold at the same price as a latte, or even more expensive?
Pay attention to coffee beans
I believe everyone knows that a latte is a cup of Italian coffee that is fully integrated and has a stable taste. It uses the highest proportion of milk. As long as the ice cubes do not melt too much into water (affecting the concentration), it can maintain a good taste from the beginning to the end. In order to achieve a balanced effect, which has the aroma of coffee without losing the sweetness of milk, Italian beans can be medium roasted, such as Front Street Grana Geisha SOE, or dark roasted. We recommend the Front Street Commercial Blend used in coffee shops. In short, as long as it is not light roasted beans.
When you take a big sip of a freshly made Dirty cup, dark fat floats on it. The first thing you come into contact with is espresso, followed closely by milk. Coffee takes the main tone, and milk forms the auxiliary one. Therefore, coffee shops have to pay attention to the selection of Italian beans.
The coffee beans used at this time should not be too light, otherwise the acidity will be high, the caramel aroma will be insufficient, and the coffee flavor will be easily lost. The key is that the sinking effect will not be obvious; on the contrary, roasting too dark will highlight the burnt bitterness and even cover up the sweetness of ice milk. Because of this, some specialty coffee shops will give priority to medium-dark roasted Italian beans that are rich in oil and can provide a distinct coffee aroma without too much bitterness. Among them, those who pursue a unique flavorDirty will also combine 2 to 3 items together. When the cost is high, the price of Dirty will also rise accordingly.
Beginners making dirty dishes are advised to use the entry-level Front Street black cocoa base blend. The extracted espresso will exude complex nutty aromas such as almonds, almonds, and roasted walnuts, providing a comfortable sweet and bitter taste. When paired with milk, it is smooth in the mouth and has a rich roasting aroma. When making dirty drinks, not only does it have a beautiful powder layer, but also dark brown "tiger spots" remain on the surface of the coffee.
(It needs to be stated in advance that Front Street is not partial to Dirty or "slandering" iced lattes. After all, everyone has their own preferences for radish greens. Some people like coffee with a strong collision of tastes, while others will naturally prefer a balanced and soft tonality. Here is just an analysis of how to select beans based on the characteristics of the two coffees, thereby improving the success rate during production.)
Pay attention to milk
Letting the concentrate float steadily on the milk is the "mission" of every cup of Dirty. For the coffee part, we can control it through techniques. One is to shorten the distance between the espresso and the milk, or extract only the front and middle parts of the espresso, because the impact of the tail part is too great, so that the oil can stay on it better, and it can also increase the concentration of the coffee.
Many coffee shops use ordinary fresh milk to make latte, but Dirty uses milk with a higher concentration, which is ice cream. Early coffee shops were all hand-made. First, freeze the entire carton of milk, then unscrew it and place it upside down on a clean container. Because the ice melts slowly, the milk will be released first. Usually when 0.5L of 1L fresh milk melts, the remaining ice is discarded. The milk thus refined is an iceberg that is twice as thick as the original milk. However, now that there are specialized ice bocks on the market, this hand-made method has gradually disappeared.
Compared with ordinary fresh milk, icebock has the characteristics of being thicker, richer, richer in lactose sweetness, and high in density, so it can not only withstand concentration better, forming obvious and long-lasting layers, but the Dirty made with medium-dark roasted espresso beans can also taste close to butter and cheese.
I have to admit that ice cream is indeed a "contributor" to the production of dirty milk, and it is also one of the selling points of many coffee shops. But after all, its cost is there, and the price is often double that of ordinary fresh milk, so in theory it will become more expensive.
But actually,DirtyAs long as it can provide the impact of black and white layering and alternating hot and cold taste, purified milk is not a must. Front Street once used ordinary Guangming fresh milk with Front Street's classic blend, which "defeated" the overly milky flavor with the aroma of butter, dark chocolate, and roasted nuts.Ice Bock Dirty, but the cost of the former is 1/3 of the latter. This is why some coffee shops only use regular fresh milk for Dirty, so the price is cheaper than regular latte.
