DIRTY COFFEE

DIRTY COFFEE

Nov 9, 2024 | WORLD, WORLD

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.

Dirty Coffee

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?

COFFEE CREAM

COFFEE CREAM

Aug 31, 2024 | RECIPES, RECIPES

Fresh and tasty in summer: coffee cream.

Do you make it at home?

You can find many recipes and various tips on how to prepare coffee cream, I decided to follow Grandma Angelina‘s instructions that Monica sent me.

But as you know I am obsessed with avoiding sugar, so I personally decided not to put sugar in.

Grandma Angelina says to use icing sugar and put it in the bottle first.

Yes: Grandma Angelina’s coffee cream is made in the bottle and the only energy you need is your arms, so in the end you eat it with well-deserved satisfaction.

Here is what I used

  • cream
  • cold coffee 
  • cocoa powder

Crema di caffè

Crema di caffè

I put first the cream and then the coffee into a plastic bottle.

Crema di caffèCrema di caffè

After closing the cap, all I did was shake the bottle for a few minutes until the desired consistency was reached.

Crema di caffè

I poured the cream into the cups and added a sprinkling of cocoa.

Crema di caffè

What do you think?

Crema di caffè

Have you ever prepared coffee cream?

The plastic bottle, including cap, is practical in this case.

How did you get on with it after the so-called ‘solidarity cap’ under the European regulation SUP or 2019 Single-Use Plastics directive became mandatory in July?

When the caps did not stick to the bottles did you behave differently?

Starting with the example of the bottle, perhaps you know of other alternative systems to the classic tools used in the kitchen, would you like to tell us about them?

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