| id |
'113249' |
| catid |
'33' |
| title |
'【拉花視頻欣賞】咖啡拉花的技巧及操作順序介紹' |
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'拉花,視頻,欣賞,咖啡,花的,技巧,操作,順序,介紹,專業,' |
| description |
'專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ） 咖啡拉花製作方法 1 打奶:最重要的技術,雖然不是很高深但是需要長時間的練習,要求奶泡細膩圓滑,前往不要有大的奶泡。 2 打奶的角度:打奶最好是和蒸汽噴頭成45度角,根據上下浮動來取決於奶泡的粗細。' |
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'2017-12-10 21:11:59' |
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'2017-12-10 20:30:43' |
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'112480' |
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'<div>
<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171210/3-1G210202U35H.gif" style="width: 400px; height: 267px;" /></span><br />
<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ）</span><br />
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<strong><span style="font-size:16px;">咖啡拉花製作方法</span></strong></div>
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<span style="font-size:16px;">1 打奶:最重要的技術,雖然不是很高深但是需要長時間的練習,要求奶泡細膩圓滑,前往不要有大的奶泡。</span></div>
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<span style="font-size:16px;">2 打奶的角度:打奶最好是和蒸汽噴頭成45度角,根據上下浮動來取決於奶泡的粗細。</span></div>
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<span style="font-size:16px;">3 心!最基本的拉花技術其實“拉花”(雕花)所呈現的並不一定是一朵花,通常是一片類似蕨類植物的葉子。因爲很吸引人,所以有人便在這樣的基礎上開發。咖啡是可以用其他的,因爲拉花其實不僅是增加視覺效果,有時候還能夠減少咖啡的苦澀,讓咖啡變得細膩拉花的牛奶是要全脂牛奶,。</span></div>
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<span style="font-size:16px;">cappuccino-501874_1920</span></div>
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<strong><span style="font-size:16px;">咖啡拉花的步驟</span></strong></div>
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<span style="font-size:16px;">一、奶泡的製作hexun1:</span></div>
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<span style="font-size:16px;">1、將牛奶倒入奶泡壺中,份量不要超過奶泡壺的1/2,否則製作奶泡的時候牛奶會因爲膨脹而溢出來。</span></div>
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<span style="font-size:16px;">2、 將牛奶加熱到60度左右,但是不可以超過70度,否則牛奶中的蛋白質結構會被破壞。注意!蓋子與濾網不可以直接加熱。(如製作冰奶泡則將牛奶冷卻至5度以下,當然,不要冰過頭而讓牛奶結冰了。) 3、將蓋子與濾網蓋上,快速抽動濾網將空氣壓入牛奶中,抽動的時候不需要壓到底,因爲是要將空氣打入牛奶中,所以只要在牛奶表面動作即可;次數也不需太多,輕輕地抽動三十下左右即可</span></div>
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<span style="font-size:16px;">4、移開蓋子與濾網,用湯匙將表面粗大的奶泡刮掉,留下的就是綿密的熱(冰)奶泡。</span></div>
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<strong><span style="font-size:16px;">二、拉花方式: 1、衝煮Espresso,。</span></strong></div>
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<strong><span style="font-size:16px;">咖啡拉花的方法</span></strong></div>
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<strong><span style="font-size:16px;">咖啡拉花技巧</span></strong></div>
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<span style="font-size:16px;">1 打奶:最重要的技術,雖然不是很高深但是需要長時間的練習,要求奶泡細膩圓滑,前往不要有大的奶泡</span></div>
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<span style="font-size:16px;">2 打奶的角度:打奶最好是和蒸汽噴頭成45度角,根據上下浮動來取決於奶泡的粗細</span></div>
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<span style="font-size:16px;">3 心!最基本的拉花技術,如果朋友們想做的更出色,就必須要把心的形狀做好</span></div>
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<span style="font-size:16px;">4 樹葉!樹葉是根據心的形狀改變而來的,主要的要點就是在於半杯的時候就要抖動出心的形狀,然後繼續向下</span></div>
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<span style="font-size:16px;">5 一些羽毛,蘋果,雙心,雙樹葉等等就要靠大家多練習</span></div>
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<span style="font-size:16px;">6. 只有半自動的咖啡機器才能做出最好的拉花咖啡。</span></div>
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<span style="font-size:16px;">7咖啡的油脂問題也起到關鍵性的作用,而且直接影響到一杯咖啡的口味問題。</span></div>
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<span style="font-size:16px;">8太小的杯子需要太多的技術經驗,建議朋友們做咖啡拉花。</span></div>
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<strong><span style="font-size:16px;">咖啡拉花的技巧</span></strong></div>
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<span style="font-size:16px;">一、奶泡的製作:</span></div>
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<span style="font-size:16px;">1、將牛奶倒入奶泡壺中,份量不要超過奶泡壺的1/2,否則製作奶泡的時候牛奶會因爲膨脹而溢出來。</span></div>
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<span style="font-size:16px;">2、 將牛奶加熱到60度左右,但是不可以超過70度,否則牛奶中的蛋白質結構會被破壞。注意!蓋子與濾網不可以直接加熱。(如製作冰奶泡則將牛奶冷卻至5度以下,當然,不要冰過頭而讓牛奶結冰了。) 3、將蓋子與濾網蓋上,快速抽動濾網將空氣壓入牛奶中,抽動的時候不需要壓到底,因爲是要將空氣打入牛奶中,所以只要在牛奶表面動作即可;次數也不需太多,輕輕地抽動三十下左右即可。</span></div>
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<span style="font-size:16px;">4、移開蓋子與濾網,用湯匙將表面粗大的奶泡刮掉,留下的就是綿密的熱(冰)奶泡。</span></div>
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<span style="font-size:16px;">二、拉花方式: 衝煮Espresso,。"Latte" 在歐洲是牛奶的意思,人們把牛奶倒入咖啡後產生圖案線條,慢慢地變成一種藝術,茶葉稱之爲"Latte Art"。咖啡拉花藝術使。原料價格愛是一種愛和被愛著的感覺,一種心靈的默契,一種刻骨銘心的思念,一種無須回報而心甘情願的付出,一種爲愛人的幸福努力去打。</span></div>
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<strong><span style="font-size:16px;">咖啡拉花的問題</span></strong></div>
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<span style="font-size:16px;">最佳答案1：那說明你的奶沫沒打好,也就是失敗的失敗的原因有很多,像奶泡壺,裏面有睡,不夠乾燥,或者是牛奶選擇的不對,還有就是打奶泡的方法不對你可以在打完奶泡之後靜置30秒鐘,然後用勺子挖出最上面的粗糙的奶泡,然後用勺子挖放在咖啡上,飯後在奶泡的中間把剩下的奶泡壺裏的奶泡都倒在咖啡杯中</span></div>
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<span style="font-size:16px;">最佳答案2：請問你是不是直接就把打出來的奶泡倒進咖啡中啊? 額。那樣的話的確有些問題首先我推薦你使用雀巢的全脂牛奶打奶泡,如果沒有雀巢的話,用伊利純牛奶也可以。打出細膩的奶泡,再用勺子慢慢倒入咖啡中,然後最後加牛奶拉花呀拉花!爲何總是讓人又愛又恨?有人想盡辦法,就是畫不出那朵花!換牛奶,換mini噴頭,看schomer教學錄像帶,越想畫出來。首先說你咖啡的泡泡,這個跟你使用的咖啡沒有關係,出現泡泡有兩種情況,第一,粉太粗或者粉沒壓緊,流速太快造成的:第二,。我作爲一個咖啡師,我來說,牛奶如果打奶泡選擇雀巢,而它們是有生命力的機電。不要讓他們很燙。它們達到65°以上樣子就壞死了氧化。</span></div>
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<strong><span style="font-size:16px;"> latte的拉花技巧</span></strong></div>
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<span style="font-size:16px;">首先奶泡要打均勻細緻!其次澆入奶泡的時候手要放鬆,其次就是多練習了! 杯口的拉花讓咖啡身價倍漲在歐洲“ Latte“是牛奶的意思,利用牛奶倒入咖啡後產生藝術般的圖案線條就是“ Latte Art“。由此延伸。</span></div>
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<strong><span style="font-size:16px;"> 咖啡的拉花</span></strong></div>
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<span style="font-size:16px;">一、 我在教學員過程中採用的方法。第一步,先讓其瞭解咖啡機蒸汽系統的正確操作流程,明白打奶泡前後空噴蒸汽管的目的是什麼,明白毛巾和隨手清潔在咖啡製作中的重要意義。第二步,讓其學會如何用噴頭接觸奶面,選點的位置、選點的深度。第三步,讓其認識兩個溫度。一個是發泡的起止溫度,一個是奶泡製作完成的度。這兩個溫度對於初學者來說是非常重要的,這直接關係到奶泡的打發原理是否掌握。先說發泡,牛奶最初是冷的(最好能充分冷藏在5℃),這可以延長髮泡間,使其能發泡充分泡沫細膩,然後打開蒸汽閥,對牛奶進行發泡。發泡至和我們人體溫度一致的時候(手感不冷不熱),發泡截止。接下來說說打奶。</span></div>
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<strong><span style="font-size:16px;"> 哪裏可以學卡布奇諾的咖啡拉花</span></strong></div>
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<span style="font-size:16px;">其實很簡單,有條件弄臺咖啡機,沒有條件自己買個手動的打奶泡的,然後自己練,多動動腦總結下一會兒就自學出來了,拉花的關鍵是有沒有打出一缸好奶泡,先告訴你一個最簡單的玩法,沒什麼技術含量,咖啡,然後灌奶,然後在面上搖一層奶泡蓋著,然後用巧克力醬在面上畫橫三槓,豎三槓,然後用一根小竹籤開始從內向外作圓周運動,然後就OK啦,或者畫圈,然後用籤子找好圓面積的間隔往外挑直線弄個多邊形,然後再往內挑,就是一朵花了。至於拉的沒東西練沒辦法的在市面上有書教學,可以自己練,書裏有比較詳細的步驟和手法。你可以買一個奶泡機,把牛奶打成奶泡就可以拉花了。其實很簡單的</span></div>
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<strong><span style="font-size:16px;">咖啡拉花如何打奶泡</span></strong></div>
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<span style="font-size:16px;">卡布奇諾咖啡的沖泡步驟: 步驟一: 倒入沖泡好的意大利咖啡約五分滿,然後將打過奶泡的熱鮮奶倒至八分滿。步驟二:將鋼杯上層的奶泡倒入即完成。最後可隨個人喜好,灑上少許肉桂粉或巧克力粉。瑪琪雅朵咖啡在意大利濃縮咖啡中,不加鮮奶油、牛奶,只要在咖啡上添加兩大匙綿密細軟的奶油,如此就是一杯瑪琪雅朵。瑪琪雅朵由於只加奶泡而不加熱牛奶,所以口味上比卡布奇諾來得重。值得一提的是:因打奶泡時,表面奶泡與空氣混合較劇烈,所以表面的奶泡較粗糙。此時可以將奶泡表面較粗糙的部分颳去,如此便可以喝到最細緻的部分。此外,由於奶泡與空氣接觸後,會影響它的綿密度,因此瑪琪雅朵在做好後應儘快喝完。</span></div>
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' |
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'【拉花視頻欣賞】咖啡拉花的技巧及操作順序介紹_咖啡拉花_咖啡知識_中國咖啡網' |
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