What we usually call dirty coffee is nothing more than filling a glass with milk and placing it under the extraction head, allowing the espresso liquid to slowly flow into the cup, making the coffee float on top of the milk, forming beautiful layers. Over time, the upper coffee liquid slowly penetrates into the white milk, creating a "dirty" feeling.
Looking at the dirty coffee described by others, I feel like anyone with hands can make it. But the reality is "Why is mine not layered", "My coffee liquid is at the bottom", "It has completely turned into milk tea color".What is the difference between Dirty and iced latte?Dirty looks very similar to iced latte, both are in a layered state when they are first made. But drinking it is indeed a different experience. Ice latte usually contains ice cubes and more milk, so it needs to be stirred evenly when drinking. Dirty uses a smaller cup and is usually drunk in a layered state. The first sip is a rich coffee flavor; the second sip is the aroma of coffee and milk; the third is a rich milk aroma, an immersive experience.How to make dirty coffee with obvious layers?The production method of Dirty coffee is actually no secret. The production methods are basically the same, so I won’t go into details here. Below I will share the key details of making Dirty coffee on Front Street. Just put it into formula"Extreme cold versus extreme heat, the concentration of both sides is even, and the impact is minimized."
○ Dirty coffee does not add ice, so to keep the temperature low, you must start from other aspects. Cups and milk are the best choices. The cups and milk used in Front Street's dirty coffee are usually stored in the refrigerator and taken out when needed. Enough low temperature can make the coffee more stable, and will not cause the dirty coffee to become normal temperature coffee when it is handed to the customer.
○ The concentration of milk and coffee liquid needs to be relatively high and not too different. When two solutions with higher and similar concentrations merge, the mutual penetration of the two sides will be relatively slow, which is a stable stratification. When the concentration of the solution at the bottom is significantly lower than that of the top solution, the top solution will quickly penetrate into the bottom, which is the phenomenon of "sinking to the bottom". When the concentration of the solution at the bottom is significantly higher than that at the top, the layered structure will become very strong. You can refer to the ice blog Dirty Coffee.Translation is, when the milk is too thin, the quality of the milk cannot hold up the coffee liquid, so it will sink and there will be no layering effect. When the milk is too viscous and the coffee liquid cannot penetrate, the layering is too strong and there is no "dirty" effect. This is based on the normal state of espresso.
When the milk is of normal concentration, the coffee is too thin and easy to penetrate each other. To put it bluntly, the overall concentration is low and the difference between the two sides is too great. In addition, the quality of the coffee is too high (high water content). The rich espresso coffee will float on the surface more easily because the weight is smaller than the volume, that is, the mass is small.
The concentration of fresh milk used in Front Street is about 10.66%, while the concentration of espresso is about 9.88%. The two concentrations are similar, and the concentration of coffee is slightly lower than that of milk. It forms a perfect "layer" when it is just made, and it can also be "dirty" within 2 minutes.○ The last one is to reduce the impact, whether it is when the coffee liquid flows into the milk or when the milk is poured into the cup. When choosing a cup, choose the appropriate size. For example, if Front Street wants to make a cup of coffee with a capacity of 220ml, then when choosing a cup, you can choose a cup of 220-240ml.When pouring milk, try not to use too much force. Excessive impact can easily cause bubbles to appear on the surface of the milk. When receiving coffee liquid, the shorter the distance, the better, so that the coffee liquid slowly flows into the cup and floats on top of the milk. If this concrete is raised, the layering effect will definitely not be that good due to the influence of gravity acceleration.
The whole approach highlights the word "soft"!And a little bit of physics skills
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
