DIRTY COFFEE

Dirty coffee literally the result of the brewing that is going crazy is indeed a dirty coffee.

But it is not the coffee that gets dirty, on the contrary: the coffee dirties the milk.

Remember the recipe for Dalgona Coffee? 

Again, cold milk and coffee are needed, the milk must be very cold while the coffee must be very hot because it is precisely the contrast between the temperatures that creates the dirty effect.

And in this case too, the inspiration comes from the East.

Dirty Coffee inventor Katsuyuki Tanaka of Bear Pond Espresso ベアポンドエクスプレス in Tokyo.

Japan, then.

Inevitably, one thinks back to Toshikazu Kawaguchi川口俊和‘s trilogy and Before the coffee gets cold. 

In this case, however, Katsu brings with him his part of life in New York‘s East Village.

Katsu tells how it all started with a New York Times columnist.

How is layering achieved?

Iced milk: must be prepared by filling a transparent glass with whole milk. The temperature of the milk must be very low to create this thermal contrast with the espresso.

Coffee: prepare a ristretto espresso.

Pour carefully: pour the coffee over the cold milk little by little and gently. The espresso will sit on top of the milk, slowly descending to create an attractive layered effect.

Don’t stir: for a perfect Dirty Coffee just refrain from stirring the drink.

Are you of the type: I discover a new preparation and immediately feel inspired to try it?

Will you tell me about your Dirty Coffee?