The cup must be chilled.

First of all, we need a beautiful glass and put it in the refrigerator, so that the glass with low temperature will not take away the temperature of the iced milk.

Many people will ignore this point, so be sure to pay attention when making it. And when making milk, you can't have water.

Milk is fresh and cold.

It is best to choose full-fat fresh milk for milk, so as to ensure full flavor and rich milk fragrance (and can hold espresso).

Secondly, we must ensure that the temperature of milk is low, because we don't add ice cubes to avoid destroying the concentration of milk, so milk should keep itself low.

Espresso should be rich in fat.

Dirty has a high demand for espresso, which basically requires espresso to be rich in fat, so as to make the overall quality of espresso lighter and less prone to sinking.

It is suggested to choose the Italian single-product coffee beans deeply roasted by soe to taste the unique flavor of single-product coffee beans.

How to taste

You don't need to stir dirty coffee, you need to finish it quickly.

You will find that the hot espresso in the upper coffee has not thawed, and the milk below has not been "polluted" by the hot coffee in the upper coffee.

The kind of iced light coffee that changes from hot coffee with rich chocolate flavor to milk flavor seems to be a blend of ice and fire.

production skills

The ratio of dirty milk to coffee is the best, milk 150g and coffee liquid 40g.

First, pour the pre-cooled glass into the chilled milk.

Then pour the concentrated coffee liquid, the coffee flow rate should be uniform, slowly flow into the milk surface, float on the liquid surface, and slowly sink, forming a dirty feeling.