Which Country Invented Dirty Coffee? How to Properly Taste and Enjoy Dirty Coffee?

For those who love milk coffee, Dirty is certainly no stranger. Although FrontStreet Coffee doesn't list "Dirty" on its menu, many knowledgeable customers actively order this drink when visiting the shop. After all, it has long been popular across the country and even become a signature item at many coffee shops.

When facing customers trying Dirty for the first time, many baristas eagerly say after serving the coffee: "No need to stir, it's recommended to drink it in large gulps... finish it as quickly as possible~" Why is that?

Although it's simply a combination of milk + coffee, as a "new-generation star," Dirty has quickly become a "regular" in specialty coffee shops since its debut, thanks to its distinctive appearance and excellent reputation. Sometimes its sales even surpass traditional favorites like Flat White and Cappuccino. So what exactly makes Dirty so captivating that people have such a special affection for it? To understand the reasons behind baristas' "pre-drinking reminders" about Dirty, FrontStreet Coffee believes we need to start with its invention.

The Origin of Dirty (Dirty Coffee)

FrontStreet Coffee's research found that the term "Dirty" was first applied to coffee in 2010.

In a coffee documentary titled "a flim about coffee," the film interviewed baristas from different cities around the world. Among them, Katsuyuki Tanaka from Japan talked about his café Bear Pond Espresso and a specialty product he's been making since opening the shop—a coffee preparation method where espresso is poured over milk, listed on the menu as "B.P Dirty."

Apparently, Dirty was created because a customer gave feedback to Katsuyuki Tanaka that iced lattes would taste worse once the ice melted, which inspired him. Combining the shop's Italian blend beans with espresso presented with large doses and low extraction rates—"Angle Stain" (Angel's Stain) and milk—he created a "no-ice version" of layered latte.

Initially, B.P Dirty was only available starting at 2 PM every day, personally extracted by Katsuyuki Tanaka, with only 20 cups provided, so not many people knew about it. In 2011, he formally introduced the concept of "Dirty" in his book "Life is Espresso," mainly referring to when espresso enters milk, it's like "dirtying" the coffee, which allowed dirty coffee to be recognized by more people.

Although the "dirty coffee" invented by Katsuyuki Tanaka quickly became a popular item in the shop, it didn't gain widespread popularity within Japan. Instead, it was learned and borrowed by some baristas in Hong Kong and Thailand, who then spread this concept to other places where it began to "take root and flourish."

The Evolution of Dirty

When Dirty first arrived in China, it actually didn't receive much attention either, spreading only within a small circle. A few baristas researched its preparation techniques and logic in their spare time. After trying it several times, they discovered the charm of this dirty coffee and shared it with more customers.

As more and more consumers recognized the taste of Dirty, this drink naturally transformed from a hidden preparation method to a fixed item on coffee shop menus and became popular in various specialty coffee shops. At the same time, to meet market demands, baristas also made different improvements, such as smaller cup sizes, upgraded milk, using chilled glasses, or switching to single-origin coffee beans. Gradually, this "dirty coffee" evolved into the form we see today.

Why Should You Drink Dirty in Large Gulps First?

Unlike traditional milk coffees that pursue "perfect fusion," a freshly made Dirty emphasizes the "independent existence" of milk and coffee. It uses preparation techniques to allow drinkers to fully experience the contrast brought by these two key elements from visual, tactile, and gustatory perspectives.

Visually, the dark brown espresso envelops the pure white milk, and as the crema slides down the cup walls, it creates gradient patterns from "black" to "white"; tactilely, the freshly extracted espresso still maintains warmth while the milk in the cup remains ice-cold, and the temperature difference makes Dirty's mouthfeel exceptionally stimulating.

It is precisely because the espresso remains more completely at the top, with rich crema enveloping the sweet milk, that only by drinking it in large gulps at this moment can we experience the collision and fusion of hot espresso and ice-cold milk in the mouth. First comes the burnt aroma and richness of more coffee than milk, with flavors transitioning from bitter to sweet, from intense to gentle. After the stimulating sensation dissipates, the coffee seems to become easier to drink. Even after finishing the entire cup, the aftertaste of both remains.

If you start by taking small sips, you'll likely only taste the bitter crema and intense-flavored espresso. Only after several sips does the milk come into play. If you drink even more slowly, Dirty will also turn into milk-tea color as the coffee sinks, and the milk will reach room temperature, naturally losing the pleasure of drinking Dirty.

Therefore, those baristas who earnestly advise you to "drink in large gulps" and "finish it quickly" are not deliberately setting "rules," but rather hoping that every customer who orders Dirty can not only experience the ultimate taste sensation that coffee brings to the taste buds but also enjoy it completely in its most perfect state.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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