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'奶泡是什麼?打奶泡的訣竅分享 牛奶發泡的5大要素與步驟' |
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'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 ) 奶泡_打奶泡_手動打奶泡_奶泡怎麼打_打奶泡機器 一開始對拉花有興趣,想學會拉花技巧,當然第一課就是要打出濃密細緻的奶泡。可惜,什麼是夠濃密細緻,沒有親眼看過喝過,還真是不' |
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'<img alt="" src="/uploads/allimg/180321/3-1P321131453M5.jpg" style="width: 600px; height: 400px;" /><br />
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;">
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; 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>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; 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; list-style: none outside; color: rgb(0, 0, 0);">
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<a href="https://www.gafei.com/naipao/">奶泡_打奶泡_手動打奶泡_奶泡怎麼打_打奶泡機器</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;">
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一開始對拉花有興趣,想學會拉花技巧,當然第一課就是要打出濃密細緻的奶泡。可惜,什麼是夠“濃密細緻”,沒有親眼看過喝過,還真是不知道呢。</div>
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幸好,這也不算什麼難題,只要走一趟星巴克或意曼多,去點一杯卡布奇諾,就立刻可以瞭解了。</div>
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接下來,就是實做的功夫啦。因爲不知道訣竅在哪,一開始自己打奶泡,總是打出一杯熱牛奶,還好也是能喝啦,雖然不能拿來拉花或做卡布奇諾,會覺得有點可惜。</div>
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只好發揮資訊人的本色,上網找資料啦。拜youtube所賜,現在網絡上不僅有文字的解說,也有影像檔可以參考,很容易就找出一堆大師級的人物的偉大拉花作品(Latte Art)。但對我這個尚屬菜鳥級的新手來說,一步一步的教學還是比較實用。當然啦,多看看大師們的身手,對激勵上進心,也是很有貢獻的啦。</div>
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從準備工具,<a href="https://www.gafei.com/naipao/">打奶泡</a>,到各式基礎拉花都有,不僅是一個步驟一個步驟的詳細解說,更有清楚的照片和影片指導,獲益良多,也給我很大的啓蒙。</div>
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早期我用的是燦坤的Eupa TSK-183,我照著網絡上習得的各種方式去打,只能打出粗大的奶泡,此外,打奶泡過程中發出的轟轟巨響,也是很不令人愉快。後來換了Rancilio Silvia,發現它發出的蒸氣量大多了,可是也是偶爾打得出細緻的奶泡,常常是打不出來。聽人家說,打奶泡只要練個兩三次就會了,對於我打了一二十次還打不好的人來說,真有些沮喪,甚至開始懷疑自己的智商…</div>
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在多次不得其法之後,開始觀察歸納一些結果,我發現大部份成功的奶泡,都是連續打兩次的第二次。第一次幾乎從未成功過。網絡上有人說,打奶泡時,第一杯留下杯緣的奶泡餘沫不要洗掉,留在那裏,可以幫助第二次奶泡打得更細緻?!(我告訴小嵐這則文章,她從鼻孔噴出的聲音說:這是怪力亂神嗎?)這個理論和我的實務驗證,讓我體會到一件事:怪力亂神和相信怪力亂神都發生在絕望沮喪的人身上。還好,我是工科出身,怎能將怪力亂神當成信仰呢?當然要找出背後的關聯性。</div>
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我又重看了一遍網絡上有關打奶泡的技巧,找尋其中任何的蛛絲馬跡,看能不能找到問題的癥結。可惜,一無所獲。後來偶然注意到一篇文章,提到蒸氣量不要慢慢開到最大,要一開始就調到最大,這讓我想要嘗試看看。因爲一般我都是先開小蒸氣,再慢慢開大的。試驗的結果,有些滿意。因爲很快速地把旋鈕開到最大(零點幾秒內),的確可以增加我奶泡打成功的機率,但也只是“增加”而已,這麼做,仍不能保證我每次打奶泡都能成功。後來看到“意大利咖啡實驗室”這本書提到Rancilio的咖啡機,它發出的蒸氣很溼,要先把溼的蒸氣噴掉,再打奶泡纔會細緻。這個發現,真是讓我雀躍萬分,似乎答案已經呼之欲出了。我就開始把第一次的蒸氣放掉,等第二次加熱完成,試過比較強也比較乾的蒸氣出現時,再開始打奶泡,如此一來,成功率幾乎百分之百。而且,不管蒸氣孔是放在牛奶液麪下3mm,還是放在1/3處,或是任何地方,好像都沒什麼差別,都能順利打出細密的奶泡。也難怪網絡上有人能用定點打奶泡的方式,鋼杯放在桌上就可以打好奶泡了。當然,先起奶泡,後讓牛奶旋轉,還是邊起泡,邊旋轉(打散大奶泡,並讓牛奶和奶泡均勻混合),兩種方法其實結果都一樣,我倒是沒什麼特殊的偏好了。</div>
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結論:要打出細緻的奶泡,“乾燥”的蒸氣是最重要的事,可惜這一點,網絡上都沒人點出,讓我繞了好大一圈才發現。若要我寫打奶泡教學,我一定會把它列爲第一要事。當然,可能大家用的機器都不像Rancilio蒸氣這麼溼吧。帶溼氣的蒸氣,用杯子接起來,可以發現明顯的水,而且蒸氣發出的聲音,有很多噗滋的熱水聲,或噴濺出熱水滴夾雜在蒸氣中。和乾乾的蒸氣,像用大火炒菜時的嘶嘶聲,用杯子接也不會有水殘留底部,很容易區分。希望有人初學打奶泡時,能早些發現這點,省掉我走的冤枉路,唉,好幾十杯枉死的熱牛奶呀!</div>
<div>
</div>
<div>
牛奶發泡的5大要素:</div>
<div>
</div>
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Temperature</div>
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</div>
<div>
Steamer Dispersal</div>
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</div>
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Control Steamer</div>
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</div>
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Dry Steamer</div>
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</div>
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Milk & Bubble Proportion</div>
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</div>
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牛奶發泡的步驟:</div>
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</div>
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面——>下——>提——>邊——>中</div>
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</div>
<div>
咖啡拉花與雕花的藝術概念</div>
<div>
</div>
<div>
牛奶泡到入杯中的流速解說</div>
<div>
</div>
<div>
BloggerAds 部落格行銷</div>
<div>
</div>
<div>
BloggerAds 部落格行銷</div>
<div>
</div>
<div>
BloggerAds 部落格行銷</div>
<div>
</div>
<div>
牛奶泡與鋼杯的關係</div>
<div>
</div>
<div>
晃動鋼杯的技巧</div>
<div>
</div>
<div>
流速與重力的搭配</div>
</div>
</div>
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<a href="https://www.gafei.com/naipao/20180224115918.html"><font color="#0b3b8c">打奶泡常見問題 打奶泡的五大個誤區 咖啡打奶泡技巧圖解</font></a></div>
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top |
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array (
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) |
pageid |
1 |
params |
array (
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) |
parent |
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'field' =>
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) |
markid |
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related |
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'field' =>
array (
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),
) |
urlrule |
'/views-116388-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://test.gafei.com/views-116388' |
get |
array (
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'c' => 'show',
'id' => '116388',
'm' => 'index',
) |