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'<img alt="" src="/uploads/allimg/180111/3-1P111115534492.jpg" style="width: 480px; height: 480px;" /><br />
<div>
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; position: relative; width: auto;">
<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></h2>
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<a href="http://m.gafei.com/views-44402">如何打細膩的奶泡 意式咖啡打奶的技巧</a></li>
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; font-family: inherit; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div>
</div>
<div>
</div>
<div>
最近打奶泡的技術總算是比較穩定了一點, 雖然拉花還是2266, 不過感覺只要奶泡打得好, 拉花成功(或者說還可以看)的機率就會比較高, 所以打奶泡絕對是學好拉花的第一步, 我將我最近學習的心得紀錄下來, 供大家參考, 我的機型是Silvia 2007版未改機, 噴頭是單孔形式, 如果機型不同, 有些步驟可能無法依樣畫葫蘆:</div>
<div>
</div>
<div>
1. 打奶泡前請確定你的機器是依照手冊上的建議做好暖機的動作, 如果剛開機的狀態就想要打奶泡, 蒸氣可能會斷斷續續而且強度不夠.</div>
<div>
</div>
<div>
2. Silvia是單鍋爐機種, 鍋爐容量僅有300ml, 根據手冊上的說法請勿將蒸氣開啓超過4——5分鐘, 否則可能將鍋爐的水用光造成空燒, 事實上, 蒸氣大概只夠用1分半鐘就不夠力了, 所以一次蒸奶的量最好不要超過300ml.</div>
<div>
</div>
<div>
3. Silvia當按下蒸氣鍵, 鍋爐即不再進水, 所以每次打完奶泡關掉蒸氣鍵後最好開啓衝煮鍵強制補水(小心不要被燙傷), 順便放掉鍋爐內過熱的水分及多餘的蒸氣, 也可以沖洗一下衝煮頭, 請務必養成良好習慣.</div>
<div>
</div>
<div>
4. 手冊有建議按下蒸氣鍵幾秒後先打開蒸氣旋鈕以放掉凝結的水氣, 然後再關上繼續加熱到蒸氣夠強(約30秒), 我的心得是等加熱燈熄滅後再放也是可以, 不過加熱剛開始放好像後段蒸氣會比較穩, 所以我的做法跟手冊建議一致, 不過我會等加熱燈熄滅後(約3分鐘)再打奶泡.</div>
<div>
</div>
<div>
5. 強烈建議先煮espresso再打奶泡, 除非你的豆子是像星巴克那種較不新鮮的豆子, 不然在正確的衝煮條件下crema皆不致消散太快, 而且請直接用卡布杯接取剛煮好的espresso, 如果用盎司杯先接好再倒入卡布杯中, crema會黏在盎司杯上, 這樣的拉花卡布顏色會較淡, 對比較不明顯而且咖啡的香氣也會比較淡.</div>
<div>
</div>
<div>
6. 拉花杯的選擇以順手最重要, 一般的300ml拉花杯握把太短, 對男生來說都比較不好抓握, 我建議初學者可以拿500或600ml的來試, 剛開始學打單杯份(約150——180cc鮮奶)就好了.....</div>
<div>
</div>
<div>
7. 不管在加熱初期有沒有先排出管路內的冷凝水, 待加熱燈熄滅打奶泡之前, 還是要將多餘的水分排出, 順便觀察蒸氣的強度, 不過請不要過度排氣, 蒸氣本身溫度下降自然會凝結成水, 前段看起來有點溼的蒸氣其實是最強最能推動牛奶旋轉的部份, 等放氣到蒸氣看起來是'幹'的時, 已經變成強弩之末不夠力了.</div>
<div>
</div>
<div>
8. 蒸氣的強度控制最好一次轉到自己可以控制的最大程度, 不要讓牛奶噴出來就好了, 一面打奶泡一面調整蒸氣強度很容易讓蒸氣在後段變得不穩, 造成後期打出大泡泡, 所以要練習一次轉到定位(以上僅適用Silvia).</div>
<div>
</div>
<div>
9. 打奶泡前先將蒸氣管沒入液麪中央的部位, 牛奶不要超過拉花杯的二分之一, 然後轉開蒸氣鈕, 接下來的重點就是移動拉花杯直到找到可以讓牛奶旋轉然後又不會打出大泡泡的位置, 我覺得大部份人剛開始一定很難體會什麼叫做讓牛奶旋轉, 所以常常敗在蒸氣強度不夠而無法充分融合奶泡, 建議一開始拿大一點的拉花杯裝少一點牛奶, 然後將蒸氣開強一點, 拉花杯稍微移動幾次應該就可以體會了.</div>
<div>
</div>
<div>
10. 接下來就是移動蒸氣孔在牛奶中的高度, 外國人稱之爲surfing(衝浪), 位置大概都在液麪下一點, 太高會打出大泡泡, 太低則牛奶轉不起來, 我無法告知確切的位置, 自己要多試個幾次慢慢體會, 另外, 如果奶泡想打厚一點, 請在牛奶溫度升高之前就把空氣灌入, 不然等溫度升高奶泡變硬就難打了, 最後我都在溫度覺得燙手時結束.</div>
<div>
</div>
<div>
11. 一般打完奶泡後通常還會有一些稍大的泡泡浮在液麪, 只要把杯子放在桌上轉圈圈再拿起來輕敲桌面幾下就可以了, 打好的奶泡看起來是平滑會反光(如下圖), 如果還有肉眼看的到的泡泡, 表示可能融合的不夠或是溫度太高造成奶泡分層了吧.</div>
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'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '4',
1 => '5',
2 => '187',
3 => '6',
4 => '33',
5 => '307',
6 => '308',
7 => '50',
8 => '53',
9 => '54',
10 => '55',
11 => '57',
12 => '58',
13 => '59',
14 => '60',
15 => '61',
16 => '657',
17 => '62',
18 => '93',
19 => '94',
20 => '100',
21 => '101',
22 => '170',
23 => '171',
24 => '172',
25 => '102',
26 => '656',
27 => '104',
28 => '106',
29 => '107',
30 => '109',
31 => '201',
32 => '306',
33 => '202',
34 => '286',
35 => '287',
36 => '324',
37 => '329',
38 => '369',
39 => '371',
40 => '373',
41 => '375',
42 => '376',
43 => '386',
44 => '388',
45 => '391',
46 => '392',
47 => '393',
48 => '659',
49 => '661',
50 => '663',
51 => '664',
52 => '665',
53 => '666',
54 => '668',
55 => '669',
56 => '670',
57 => '671',
58 => '672',
59 => '673',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => '/list-kafeizhishi.html',
'total' => 11421,
'field' =>
array (
),
) |
| pageid |
1 |
| params |
array (
'catid' => '307',
) |
| parent |
array (
'id' => '33',
'pid' => '4',
'pids' => '0,4',
'name' => '咖啡拉花',
'dirname' => 'kafeilahua',
'pdirname' => 'kafeizhishi/',
'child' => 1,
'childids' => '33,307,308',
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '咖啡拉花視頻_咖啡拉花培訓_咖啡拉花教程',
'list_keywords' => '',
'list_description' => '咖啡拉花是在原始的卡布奇諾或拿鐵上做出葉子或其他圖案的工藝。拉花起源關於咖啡拉花的起源，其實一直都沒有十分明確的文獻，只知道當時在歐美國家，咖啡拉花都是在咖啡表演時，所展現的高難度專業技術，而如此的創新技巧，所展現的高難度',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '479',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '33',
1 => '307',
2 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-kafeilahua.html',
'total' => 295,
'field' =>
array (
),
) |
| markid |
'module-article-307' |
| related |
array (
307 =>
array (
'id' => '307',
'pid' => '33',
'pids' => '0,4,33',
'name' => '奶泡',
'dirname' => 'naipao',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 307,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '奶泡_打奶泡_手動打奶泡_奶泡怎麼打_打奶泡機器',
'list_keywords' => '',
'list_description' => '目的：牛奶體積變多而輕，可以浮在咖啡表面，口感綿密，可以拉花造型原理：通常可分兩個步驟打發：空氣打入牛奶，使牛奶包覆空氣發泡成小泡沫——打綿：發泡後的牛奶，在利用漩渦，把大泡打成小泡，使奶泡變更綿密——',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '137',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '307',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-naipao.html',
'total' => 137,
'field' =>
array (
),
),
308 =>
array (
'id' => '308',
'pid' => '33',
'pids' => '0,4,33',
'name' => '拉花',
'dirname' => 'lahua',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 308,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '158',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-lahua.html',
'total' => 158,
'field' =>
array (
),
),
) |
| urlrule |
'/views-114886-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://gafei.com/views-114886' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '114886',
'm' => 'index',
) |
