Introduction

Dirty coffee burst onto the scene a few years ago, converting many latte loyalists into Dirty devotees. Unlike iced latte, watching the espresso and milk create a gradient effect, and with one sip going from rich coffee to sweet milk, Dirty is a milk coffee that delivers a dual delight for both the eyes and the taste buds.

What isDirty Coffee?

Dirty coffee was created to satisfy those who enjoy iced lattes but also want the intense coffee kick that stimulates the palate. Iced latte is made by adding ice cubes to milk, then pouring espresso in and stirring it well before drinking, in order to mellow out the intensity of the espresso and achieve a smooth, refreshing taste, so the serving size is generally around 300ml.

Dirty coffee, on the other hand, emphasizes preserving the crema of the espresso and the layered gradient effect. Since no ice cubes are added when making Dirty, during preparation the milk surface needs to be brought close to the espresso outlet so that the espresso slowly flows into the cup.

Milk is rich in milk fat and protein, which will hold the crema portion of the espresso on the surface, while the coffee liquid portion begins to slowly sink, forming a layered gradient effect. The soul of drinking Dirty lies in "downing it in one gulp" and the rich, full-bodied mouthfeel, so the serving size generally does not exceed 200ml.

How to make Dirty coffee?

Although the only ingredients needed to make Dirty are espresso and milk, Front Street believes that achieving perfect layering of the milk coffee and the alternating hot-and-cold mouthfeel still requires some skill.

Since Dirty coffee mainly emphasizes preserving the crema of the espresso and the layered gradient visual effect, ice cubes cannot be added during preparation, as ice cubes easily dilute the overall concentration of the coffee. Moreover, the protein and milk fat content of the milk must be high, and the milk temperature must be sufficiently cold, so that the rich crema can float on top. Therefore, Front Street suggests using refrigerated fresh milk or purified milk (Ice Blog) when making Dirty.

Since no additional ice cubes are added when making Dirty, besides the milk itself being refrigerated in advance, the glass itself should also be kept at a low temperature to a suitable degree, so that when the milk is poured into the glass, the glass does not steal its temperature. Front Street needs to remind everyone of one thing: when choosing a glass, be sure to check clearly whether the glass is temperature-resistant, to prevent unexpected situations such as cracking during the freezing process or cracking when the espresso is poured in.

To ensure a rich mouthfeel, Dirty coffee is served in a smaller cup than iced latte. Generally, Dirty coffee comes in 180-220ml, while iced latte comes in 280-320ml. When Front Street makes Dirty coffee, first take a pre-chilled cup and pour in 150ml of fresh milk. Then use 20 grams of coffee grounds to extract 36 grams of coffee liquid, place the iced milk directly below the bottomless portafilter, and let the coffee liquid land on the surface. Note that the water column must not be too high, as it can easily shoot straight into the milk below, and then the "dirty" look cannot be formed.

What should be paid attention to for a delicious cup of Dirty coffee?

Tip One: Selection of espresso beans

The key to whether a cup of Dirty is delicious lies in the espresso. Since what you taste first when drinking Dirty is the espresso portion, the coffee beans chosen should not be too intense or have a particularly pronounced sourness.

Front Street suggests that for the espresso used to make Dirty, you can choose blend beans/single-origin beans with a soft, balanced flavor and rich crema. It is not recommended to use beans with obvious smoky/herbal flavors or light-roasted beans.

Tip Two: Choose milk with high milk fat, protein, and lactose content

The richness of the milk determines the layering effect of the Dirty. The higher the protein and milk fat content in the milk, the better the layering effect of the Dirty will be.

Besides the visual appeal, another soul of drinking Dirty lies in the gradient mouthfeel, transitioning from rich coffee to the fusion of milk and coffee, and then to milk. Here, the sweetness of the last sip of milk can become the "finishing touch" of the entire cup of Dirty, so Front Street suggests using refrigerated fresh milk or purified milk (Ice Blog) when making Dirty.

Tip Three: Use refrigerated milk and a frozen glass

Since no additional ice cubes are added when making Dirty, besides the milk itself needing to be refrigerated, the glass itself also needs to be kept at a low temperature, so that when the milk is poured into the glass, the glass does not steal its temperature.

Friendly reminder: When choosing a glass, be sure to check clearly whether the glass is temperature-resistant, to prevent cracking during the freezing process or cracking when the espresso is poured in.
 

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