For more coffee origin information and coffee knowledge, please followCoffeeHuntersToutiao account

At Front Street Coffee, there are two hidden menus for espresso drinks: one is the Flat White Flat White, and the other isDirty Coffee. Today, Front Street will explain the differences between these two coffees.
 
Dirty Coffee

The cup used for a Dirty must first be chilled in the refrigerator, then refrigerated fresh milk is poured into the cup, followed by espresso. Visually, the coffee looks as if it has stained the white fresh milk. When tasting, the combination of hot on top and cold below brings a unique layered mouthfeel.

Flat White Flat White

A traditional cupFlat whiteis only 160ml-200ml, and it is made by combining a Double Ristretto with milk.Flat WhiteThe milk foam is about 5mm, and the taste highlights the coffee's own flavor even more.

Whatis the difference between the two?

A normal Dirty coffee can only be made iced. The hot espresso is brought into cold milk to form layers. When tasting, you first get a warm, rich coffee flavor, then it shifts to a cold milk flavor. One drink can provide multiple experiences.
 

Traditionally,Flat Whiteit can only be made hot, a milk coffee with a thin layer of milk foam. Because the amount of milk is less than in a latte, it tastes like a rich coffee flavor. Plus a delicate mouthfeel.
 
How to make a successfulDirty coffee?

The vessel chosen for Dirty Coffee is often a glass that can show off the beautiful liquid, and no ice is added. What matters is that the espresso flows into the pure white milk, slowly penetrating, slowly blending, forming a beautiful layered effect. As time passes, the pure white milk is gradually "polluted" by the rich Espresso. Looking through the glass, the drink appears dirty.
 
1. Chill the cup

First, you need a beautiful glass and put it in the refrigerator to chill. Only a cup with a sufficiently low temperature will not steal the temperature of the iced milk.

2. Milk

The milk chosen should preferably be full-fat fresh milk, ensuring a full flavor while also ensuring the milk is rich enough (heavy enough to “support” the espresso). Secondly, the milk temperature must be low, because no ice cubes are added to avoid diluting the milk, so the milk must maintain a low temperature on its own. If you want a richer milk flavor, you can also use ice-bock as a substitute.

3. Espresso

Dirty has very high requirements for espresso. Basically, the espresso must be rich and have abundant crema, so that the overall espresso becomes "lighter" and does not easily sink. The espresso demonstration below uses Front Street's classic espresso blend, composed of deeply roasted Front Street Mandheling, Front Street Brazil, and Front Street Robusta coffee. The combination of the three provides the espresso with rich crema and a mellow aroma.

4. Technique

Front Street's ratio for making a Dirty is 150 grams of milk and 40 grams of espresso. First, take out the pre-chilled glass and make sure there is no water in it, then pour in the iced milk. Then lock on the tamped coffee portafilter and place the glass with iced milk under the spout (if using a bottomless portafilter, place it directly under the outlet).

The outlet should not be too far from the liquid surface. If it is too far, the coffee's own gravity will give it stronger penetrating force and it will easily "blend in." A distance of about 1cm is recommended. A qualified espresso will flow evenly and slowly onto the surface of the milk, float on the surface, and slowly sink, creating that dirty look.

Tasting

When drinking a Dirty, there is no need to stir, and you should drink it quickly. You will find that the hot espresso on top has not yet been cooled by the ice, and the milk below has not yet been "polluted." That transformation from a rich chocolatey hot coffee to a milky iced light coffee is simply wonderful.

How to make a flat whiteFlat White?

Below is today's Front Street Coffee Flat White recipe.
 
The coffee beans used are Front Street's specialty blend with a medium-dark roast. This is composed of semi-washed Brazil Cerrado coffee and washed Colombia coffee. It has a very rich dark chocolate and caramel aroma, and when paired with milk it often presents nutty cookie and cream flavors.

  
For the base of the Flat White, Front Street uses espresso, extracting 30 grams of espresso liquid from 20 grams of coffee powder in 20-23 seconds.

Next, steam the milk. For the cup, Front Street uses a 220ml crystal glass. The milk foam should be as little and thin as possible. Pour the steamed milk into the espresso, integrate until eight-tenths full, then gently push out a pattern. Because the Flat White milk foam is relatively thin, the pattern easily becomes distorted, so it is recommended to make a relatively simple heart pattern or a dot pattern, or not to do latte art at all.

  
Tasting: a very rich chocolate cream flavor, with a very full and smooth mouthfeel.

The above content is compiled by CoffeeHunters, a coffee news website.