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Differences Between Dirty Coffee and Latte: The Proper Way to Make and Drink Dirty

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Dirty coffee is created by extracting espresso over iced milk, forming beautiful layers. As time passes, the upper coffee gradually permeates the pure white milk, creating an attractive gradient visible through the transparent glass, as if the clean milk has been dirtied. Simply put, dirty coffee is a visually appealing and enjoyable

What is Dirty Coffee?

Dirty coffee is created by extracting espresso over cold milk, forming a beautiful layered effect. As time passes, the upper coffee liquid gradually permeates the pure white milk, creating an attractive gradient in the transparent glass—as if the clean milk has been "dirtied."

Simply put, Dirty coffee is a visually appealing iced latte with a special drinking method, beloved by many for its aesthetic appearance. Some friends follow tutorials to make Dirty coffee but find that their creation doesn't form the expected layers, instead mixing with the milk. What causes this? FrontStreet Coffee has summarized several common reasons.

Key Factors for Perfect Dirty Coffee Layers

Cup Selection

The shape of the cup plays an important role in forming layers. Generally, tall cups with narrow openings make it easier to create layered effects. If you choose a wide and short cup, the coffee will take longer to spread across the entire liquid surface, and there won't be enough distance for the coffee liquid to "dirty" downward, compromising the aesthetic appeal.

It's best to use chilled cups, as this both slows down the infiltration rate of the coffee liquid and maintains the flavor and texture.

Distance for Receiving Coffee Liquid

The most common problem is that the portafilter is too far from the cup during extraction. This causes the extracted espresso to form a thin, long water stream with significant impact force, breaking through the milk surface and making it difficult to float and form layers. Therefore, to create beautiful layers, you need to keep the portafilter close to the liquid surface—the closer, the better.

If machine limitations prevent you from receiving the extracted coffee liquid directly, you can first collect the freshly extracted espresso in a small cup, then place a small spoon on the milk surface to create a buffer layer. Remember to keep the concave side of the spoon facing upward and slowly pour the coffee liquid into the spoon. The overflowing coffee liquid will then float on the milk surface.

Insufficient Coffee Concentration

Many friends ask FrontStreet Coffee if a moka pot can achieve the same effect as an espresso machine. Unfortunately, coffee brewed with a moka pot still has a significant gap in concentration compared to espresso machines, not to mention the crema. Therefore, moka pot coffee is not suitable as the base for Dirty coffee.

Generally, espresso with rich and delicate crema creates better layering effects in Dirty coffee. The coffee liquid permeates the milk more slowly, allowing sufficient time for photography.

Milk is Too Thin

You should choose milk that is richer and has a stronger milky aroma. Milk that is too thin cannot support the coffee liquid, causing the two to mix immediately upon contact. This not only looks visually murky but also lacks the rich texture experienced when drinking at a café.

Based on FrontStreet Coffee's serving experience, several commonly available milk brands such as Vitasoy, Wei Chuan, and Bright Dairy Fresh Pasture are all good choices. Of course, if time permits, we can also make homemade purified milk as a base—what's often seen in cafés as "Ice Blog." FrontStreet Coffee has previously published detailed articles about the production process. Dirty coffee made with purified milk more easily forms stable layers, has a longer drinking window, and possesses a unique salty cheese flavor profile.