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'咖啡拉花壓紋晃動手法技巧 1、一定要現磨現喝。 儘可能不要直接買咖啡粉，要買新鮮烘焙咖啡豆。因爲咖啡磨成粉之後風味和迷人的口感很快就會改變甚至消失。 2、自己的咖啡自己做主。 咖啡粉越粗、水溫越高、浸泡時間越久、粉水的比例越高，那麼咖啡越濃，酸'

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''

'2017-02-02 15:14:51'

'2017-02-02 15:14:48'

'92875'

''

''

''

''

'咖啡拉花壓紋晃動手法技巧'

''

''

''

''

''

''

''

NULL

'<a href="https://www.gafei.com/kafeilahua/2016121989802.html">咖啡拉花壓紋晃動手法技巧</a><a name="咖啡拉花壓紋晃動手法技巧"></a><br />
<br />
<div>
	1、一定要現磨現喝。</div>
<div>
	儘可能不要直接買咖啡粉，要買新鮮烘焙咖啡豆。因爲咖啡磨成粉之後風味和迷人的口感很快就會改變甚至消失。</div>
<div>
	　　<br />
	2、自己的咖啡自己做主。</div>
<div>
	咖啡粉越粗、水溫越高、浸泡時間越久、粉水的比例越高，那麼咖啡越濃，酸味也越少。這些都是影響你得到一杯好咖啡的幾個因素，我們需要合理掌握：a、咖啡粉如粗砂糖，b、水溫80-90攝氏度，c、浸泡時間60-90秒，d、粉：水=1:15-20 ，當然根據自己的口感自由調整。</div>
<div>
	　　<br />
	3、溫杯</div>
<div>
	這是可能大家都會忽視的步驟，好喝的咖啡不溫杯就會影響口感。<br />
	<br />
	<div>
		1. 往奶缸裏倒入適量的冷藏牛奶；</div>
	<div>
		<br />
		2. 空噴清潔蒸汽棒；</div>
	<div>
		<br />
		3. 將蒸氣棒插入牛奶，形成起泡角度，蒸汽棒出氣口位於牛奶液麪底下1cm；</div>
	<div>
		<br />
		4. &ldquo;打發&rdquo;階段：打開蒸汽閥門，當牛奶開始旋轉時，往下勻速移動奶缸，形成奶泡（伴隨着呲呲聲）。移動的過程需保持牛奶的旋轉，以及蒸汽棒與牛奶的位置；</div>
	<div>
		<br />
		5. &ldquo;打綿&rdquo;階段：當奶泡達到所需量時，略微拉昇奶缸（無呲呲聲），保持液麪旋轉，並繼續加熱，當溫度接近65℃時，關閉閥門；</div>
	<div>
		&nbsp;</div>
	<div>
		&nbsp;</div>
</div>
<img alt="" src="/uploads/allimg/170202/8-1F202151444356.jpg" style="width: 329px; height: 220px;" /><br />
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