As we all know, the uniqueness of Dirty comes from the layering of milk and coffee. Whether it is the visual effect of concentration gradually "dirty" the milk, or the taste experience of cold and hot, sweet and bitter, etc., they are all the result of the lack of fusion between the two. Therefore, if we want to make a cup of Dirty that is both visually and taste unique, we must “separate” the concentrate from the milk during production."It's very simple! You just need to put the milk into the prepared cup, and then put it into the espresso outlet to catch the espresso. A cup of Dirty with obvious layers is ready!" Whether it is Front Street or other bloggers, they share the making of Dirty with everyone.But after many friends actually try it, the "appropriate" they get is often not enough. Either the layering effect is not obvious, or the concentration is directly poured into the milk and merged with the milk, completely turning into an iced latte without ice.Accidents like these are often the result of improper production and incorrect materials. So today Front Street is here to share with you some tips to make the layers of dirty food more obvious, hoping to help you make a cup of pure blood.1. Find the right distanceFirst, we can first examine the height at which the coffee falls when taking the espresso. Although many friends make Dirty according to the method shared by major bloggers-put the cup with milk under the concentrate outlet to receive the concentrate, they do not notice the height of the coffee falling.If the concentrated liquid outlet is too far away from the milk, the coffee liquid will have a relatively strong impact when it falls, and this will cause the coffee to directly penetrate the surface of the milk, causing it to directly merge with the milk, making a cup that is not "decent" enough.Therefore, when we receive espresso, it is best to keep the milk as close to the espresso outlet as possible. For example, you can add a pad to the bottom of the cup to increase the height, or you can lift the cup with your hands to bring the milk level close to the concentrate outlet.Of course, you can also put a spoon on the surface of the milk to catch the concentrate like you did on the front street. In this way, the espresso will be caught by the spoon when it falls, and the impact force will be offset. Then naturally, the coffee can float on the milk better and form layers. However, this method is relatively troublesome, especially for those who use hand-operated coffee machines, as they need to hold the spoon with one hand and control the extraction switch with the other.2. Increase the viscosity and density of milkThe second way is to increase the viscosity and density of milk! The reason why milk can hold espresso and form layers with coffee is because milk has a large enough viscosity/density. When the viscosity/density of the milk is greater, the milk can "separate" from the coffee better. In other words, the stratification will be more obvious and last longer. So if we want to make Dirty with more obvious layering, we might as well try increasing the viscosity/density of the milk.The way to improve these two parameters is very simple. One is to increase the concentration of milk, and the other is to lower the temperature of milk.Fresh milk is the most commonly used milk when we make Dirty. If we want to further increase the concentration of milk on this basis, we can choose to usepurified milk。Qian Street often mentions that some coffee shops often use purified milk to make dirty dishes. Refined milk will be richer than regular fresh milk because it is a type of milk that has been refined and has a higher concentration. A higher concentration will give the milk greater density and viscosity, which can better absorb the concentration and form obvious and lasting stratification.(Similarly, the concentration of coffee is also important)In addition, low-temperature milk can achieve a better layering effect. Because milk will gain greater density and viscosity as the temperature decreases, a simple explanation of the principle is thermal expansion and contraction, which is easy to understand.So before we make dirty, we can refrigerate the milk first. Of course, if possible, we can throw the cup into the refrigerator compartment together, so that when making dirty, the cup will not add too much heat to the milk, and the milk can maintain a low temperature well, thus forming a better layer with the coffee.Some friends may wonder whether the degree of roasting of coffee beans will affect the layering performance. Front Street has also done experiments specifically for this. Front Street uses the Front Street Classic Italian Blend, which is roasted medium to dark, and the Front Street Strawberry Candy, which is medium roasted.EspressoA cup of dirty was made respectively, with the same amount of powder, time and liquid weight.The result is that the degree of roasting does not have much impact on the degree of stratification. Both produce dirty dishes with obvious stratification. The textures are the same as those mentioned by Front Street at the beginning. The only difference lies in their taste. Because the former is medium-dark roasted, the coffee flavors are butter cookies, chocolate, and nuts, while the latter is roses, strawberries, and raisins.So the above are the key points to better make layered and obviously dirty. As long as you pay attention to these two points when making Dirty, you can easily make a layered "body"~
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
