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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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<div>
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>
<div>
</div>
<div>
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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<div>
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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</div>
<div>
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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</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>
<div>
</div>
<div>
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>
<div>
Temperature</div>
<div>
</div>
<div>
Steamer Dispersal</div>
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</div>
<div>
Control Steamer</div>
<div>
</div>
<div>
Dry Steamer</div>
<div>
</div>
<div>
Milk & Bubble Proportion</div>
<div>
</div>
<div>
牛奶發泡的步驟：</div>
<div>
</div>
<div>
面——＞下——＞提——＞邊——＞中</div>
<div>
</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>
</li>
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<br style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial;" />
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| fix_html_now_url |
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| my_web_url |
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| get |
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