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'製作完成後牛奶咖啡和蒸汽牛奶的比例是２／３杯的咖啡和牛奶１／３杯的蒸汽牛奶，不是這個比例證明你做的不是cappuccino 這就是我爲什麼說要注意了，大家很容易要做漂亮的拉花而將蒸汽牛奶調製的過於單薄而出現了你想做cappuccino 而做出來的是拿鐵咖啡 之後就是要注意你牛奶的蛋白質和脂肪了，做好cappuccino先不要急於飲用，要使用咖啡勺在表面的蒸汽牛奶上面重重的舀起一勺，如果咖啡液麪漏出證明製作的失敗,如沒有出現液麪漏出的問題這時要把你勺內舀上來的蒸汽牛奶的勺立起來，如果你的勺上面的蒸汽從勺上脫落證明你的作品也是失敗的因爲可能存在以下問題，１：蒸汽牛奶與牛奶的融合不好．２：破壞了牛奶蛋白質與脂肪．３：蒸汽牛奶過於粗糙． 一般選用的牛奶，脂肪和蛋白質含量應在３.０以上最好是３.２以上 製作出的蒸汽牛奶在奶缸中調合時表面有亮光呈現出絲綢狀表面看不到明顯的泡沫這時的蒸汽牛奶的狀態是最佳的． 想做到以上這些不是很容易大家要不斷練習和總結才能做到以上幾點，你的咖啡可能在剛開始的時候沒有漂亮的圖案但是我可以保證在正規的場合你一定能贏得很多的掌聲，和專家的肯定，再經過你不斷的努力就一定在標準的基礎上製作出漂亮的圖案（我對製作蒸汽牛奶的建議只有一個就是練，不要看太多的關於蒸汽牛奶的製作的文章，因爲你能看懂的文章都是垃圾，看不懂的都沒用，這裏說一個比較實用的練習方法：我用的是雀巢牛奶啊按照比例加水進行練習一樣可以製作出細膩的蒸汽牛奶牛奶和水的比例是１：１０這樣你可以剩下大量的牛奶進行練習了，練習用過的牛奶不要扔掉可以反覆的用幾次啊）之後要做的就是把製作好的蒸汽牛奶到入萃取的意式濃縮咖啡裏就可以了．推薦新手先製作蒸汽牛奶之後製作意式濃縮咖啡，不要問我爲什麼自己總結吧，這樣的東西纔是你自己的，要是還是不知道我奉勸你一句不要再做咖啡了咖啡拉花的要注意（cappuccino) 有很多的朋友剛接觸到咖啡就一味的最求製作圖案的美觀而忽略了咖啡的品質，有可能你做的咖啡已經跑題了． 我在瀋陽走了很多咖啡店，剛接觸到一些做咖啡的朋友是他們還都以爲自己的咖啡已經做的非常完美了，但是又有多少人能說出怎麼能製作一杯標準的咖啡呢．以上說了很多廢話下面進行講解： 先說說cappuccino吧，很經典的咖啡大家可能多會做，但是有多少人能說出製作cappuccino的標準做法呢． cappuccino：首先需要一杯完美的意式濃縮咖啡（不會的看我的第一貼，裏面涉及到一些技術參數要有一定咖啡知識的人爲你調試，想做咖啡師，不是會做兩杯咖啡就可以了，還要有大量的咖啡機調試維修保養，磨豆機調試保養與維修知識，所了一堆廢話，下面繼續）之後要製作一杯蒸汽牛奶<img alt="" src="/uploads/allimg/160716/8-160G6135K6152.jpg" style="width: 330px; height: 220px;" />' |
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'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-69202-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://gafei.com/views-69202' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '69202',
'm' => 'index',
) |
