Is the secret to make a bag of tea better coffee?

“He put the cream in my coffee,” Sammy Harga Rasps a Van Halen “up for breakfast”. But lately I've been much more interested in placing tea in my coffee. Mixing tea and coffee is not a new idea, but lately I've seen a lot more of it in the cafe menus Talk about it on RedditAnd some drinks were so good that I started making them at home. The best of all is my answer, “Do you want tea or coffee?” Sometimes: both!

Combining coffee and tea is not new. The Yuanyang drink has been offering the Cha Chaan Tengs in Hong Kong for decades. This usually involves the mixing of equal parts of cooked coffee and black tea, then sweeten with condensed milk, evaporated milk or both. “Rich and silky smooth”, my colleague Genevieve YamWho grew up in Hong Kong says to me. “Tea and coffee complement each other well and eventually have a more balanced taste than just want tea or coffee alone.”

Why tea + coffee works

Genevieve comes to the heart why the combo can be successful. Coffee and tea are two completely different plants (and even different parts plants), but both are tannins, caffeine -free drinks with roasted taste profiles. Combine them, and it can be like looking at a picture from 2D to 3D -it is obtained through a wider spectrum of the depths but slightly different textures. Tea can be velvety and clean flower overtones that can expand the coffee of the coffee while softening the tougher edges of the coffee. At the same time, coffee can smooth the tannins of the coarse sandboards in a heavily cooked black tea.

The most important thing, however, is to bridge these two worlds, and the best way to do this is all the examples of coffee-tea drinks I've seen so far, dairy products and sweets. The rich, greasy infusion of milk combines coffee and tea while softening both. Sugar has a similar effect, and although you do not need to make the drink obviously sweet, the delicate sweets can help with at least a very small sugar in some form.

Making Cooff-tea home

Hong Kong's Yuanyang One of the very good opportunities for this combination to try home and hot or icy or icy are all enjoyable (I should note that a similar drink in Singapore and Malaysia, Kopi Cham, which is more -less followed by black tea + cooked coffee + condensed milk). But there are also drinks that have appeared in modern cafes in recent years that are worth paying attention to.

In most examples I have seen, these recent extraditions are based on espresso-based drinks, such as cappuccinos and latts. There's a Dirty Chai lattein which a Chai latte is a espresso shot. Then there's a Dirty matcha lattewhich, I think, to figure out the espresso with a Matcha latte.

However, my personal favorite about the moment is what we can call (after the above entry agreement) a “Dirty London“What comes to mind in the pea members of the London Industrial Revolution. But the drink is much more sweeping. The London fog for those who don't know, an Earl Gray Latte. With the addition of coffee,” dirty “, and Bersto's citrus notes, especially citrus notes, silk silk, Citrus notes, silk, silk, and lanterns, citrus notes, and a luminaire, silk, bell, lamps, and citrus notes, adds deeper taste and aroma with this scent of orange oil.

I saw this dirty London fog (though never) on a recent Quebec City trip, all in my hometown, NYC. Easy to prepare: steep amounts of Earl Gray tea in hot milk with the sweetener you choose. Coo moka pot Or something similar, steam or hesitate the milk received in Earl Gray, combine and enjoy.

Or maybe you want to make this idea and run it in a new direction. Many of these drinks are clearly creative experiments by baristers and cafes who spend their days with coffee and tea and inevitably start playing with various ways of mixing. The ideas I share are just the tip of the iceberg. What else can we bring up? A mocha-tea-no? An espresso mar-tea-ni? Cor-tea-do? Espresso tea-nic? Okay, I stop – but don't be surprised if you try a tea and coffee combination and can't find it.