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'咖啡拉花奶泡打發原理 咖啡拉花奶泡怎樣纔算綿密奶泡分層怎麼辦'

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'咖啡,拉花,奶泡,打發,原理,怎樣,纔算,綿密,分層,怎麼辦'

'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 ） 首先我們要知道 咖啡拉花 時什麼樣的奶泡爲好奶泡？我認爲好奶泡的標準有三點： 第一：溫度在55℃65℃之間 第二：表面沒有大氣泡 第三：有光澤，有流動性 咖啡拉花 如何製作奶泡，'

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''

'2019-02-12 12:58:52'

'2019-02-12 13:27:13'

'129008'

''

''

''

''

''

''

''

''

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''

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NULL

'<div>
	<div style="text-align: center;">
		&nbsp;<img alt="" src="/uploads/allimg/190212/16-1Z212125955391.jpg" style="width: 1080px; height: 1080px;" /><br />
		&nbsp;</div>
	<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); 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;">
		<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><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></span></h2>
	<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); line-height: inherit; box-sizing: border-box; border: 0px; font-stretch: inherit; font-size: 14px; 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;">
		<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-stretch: inherit; font-size: inherit; line-height: 18px; font-family: inherit; vertical-align: baseline; background-image: url(&quot;https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png&quot;); background-attachment: scroll; background-color: transparent; background-size: 0.8em; background-position: 4px 3px; background-repeat: no-repeat;">
			<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
				&nbsp;</div>
		</li>
	</ul>
</div>
<div>
	<div>
		首先我們要知道<a href="https://www.gafei.com/lahua/20171231114311.html">咖啡拉花</a>時什麼樣的奶泡爲好奶泡？我認爲好奶泡的標準有三點：</div>
	<div>
		第一：溫度在55℃&mdash;&mdash;65℃之間</div>
	<div>
		第二：表面沒有大氣泡</div>
	<div>
		第三：有光澤，有流動性</div>
	<div>
		&nbsp;</div>
	<div>
		<a href="https://www.gafei.com/lahua/20171231114311.html">咖啡拉花</a>如何製作奶泡，我會把它分成是兩個階段：</div>
	<div>
		第一個階段是打發：所謂的打發就是打入蒸汽使牛奶的體積產生髮泡並且體積膨脹。</div>
	<div>
		第二個階段是打綿：打綿則是將發泡後的牛奶，利用牛奶在缸杯產生漩渦的方式，並把較大的奶泡，分解成細小的泡沫，並讓牛奶分子之間產生黏結的作用，使得奶泡組織變得更加細膩綿密。</div>
	<div>
		&nbsp;</div>
	<div>
		如何將牛奶打發：打發這個過程相對來講比較簡單，讓牛奶的液麪淺淺的蓋過蒸汽頭，打開蒸汽開關，此時會耳朵會聽到噗噗噗&middot;&middot;&middot;&middot;&middot;&middot;的聲音，並且會看到表面形成不規則的氣泡，這就是正常的發泡階段。</div>
	<div>
		&nbsp;</div>
	<div>
		關於奶泡的薄厚：經常會有人問起打奶泡要打多厚或者說發泡幾秒鐘，又或者說打到缸杯的幾分滿的狀態，不同的機器同等發泡時間奶泡的薄厚是不同的，包括牛奶的不同同等的發泡時間薄厚也是不等的。關於薄厚這裏我是這樣跟學員講述的，牛奶在打發前列如是200ml打發後變成210ml，那麼這10ml就是發泡量，那麼這就相對教薄，例如牛奶在打發前是200ml打發後變成400ml，那麼發泡量就是200ml,那麼這相對來講就是厚，所以薄厚取決於發泡量對你多少（也可理解爲進空氣的量），可以根據需要來打發就好了。</div>
	<div>
		&nbsp;</div>
	<div>
		打綿階段：打綿階段是打奶泡過程裏最重要的環節，打綿是要讓牛奶在缸杯當中產生旋轉，所以要考慮兩點：（注：打綿階段要提高奶缸讓液麪蓋過蒸汽頭）第一點角度：是指蒸汽棒與牛奶液麪所形成的角度，我們要知道多半的商用半自動咖啡機的蒸汽棒都是四孔的，也就是向四個方向噴蒸汽，那麼如果蒸汽棒和液麪呈垂直的狀態的話必然是不會旋轉的，所以蒸汽棒與液麪的角度要呈30&deg;&mdash;&mdash;60&deg;間。</div>
	<div>
		第二點位置：是指蒸汽頭在液麪的位置，我們可以把牛奶的液麪看成是一個鐘錶，以我們的正前方爲12點，無論蒸汽棒是哪個角度接觸液麪最容易產生旋轉的位置一定不會是中間點也不會是12點和6點位置，最容易旋轉的點是3點和9點鐘位置（不信的朋友可以測試喲），所以最佳位置就是右側3點或者左側9點位置。</div>
	<div>
		兩個階段連在一起就是整個打奶泡的過程了，先進行發泡，當發泡量達到自己所需要的量時就將奶缸輕輕向上抬起進行打綿階段，溫度達到指定溫度後關掉蒸汽。打完奶泡後第一時間要清潔蒸汽棒並且排放蒸汽，並且搖晃奶缸避免牛奶分層。</div>
	<div>
		&nbsp;</div>
	<div>
		<a href="https://www.gafei.com/lahua/20171231114311.html">咖啡拉花</a>牛奶的選擇：</div>
	<div>
		&nbsp;</div>
	<div>
		溫度：牛奶在打發前最佳的溫度是4&deg;左右，也就是冷藏的牛奶，冰冷的牛奶會給我們較長的時間去打發和打綿，所以相對比較容易打出綿密細膩的奶泡，而且冰冰的牛奶會比常溫的牛奶脂肪和蛋白質含量較多，牛奶在儲存的過程當中，每上升一度牛奶當中的脂肪和蛋白質會少量分解。</div>
	<div>
		脂肪含量：最佳打發奶泡的牛奶我們都知道是全脂牛奶，全脂牛奶的定義爲：每一百毫升牛奶當中，脂肪和蛋白質含量爲大於等於3g。脂肪和蛋白質含量越高打發後的奶泡越細膩綿密並且越穩定，不容易分層。</div>
</div>
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); caret-color: rgb(51, 51, 51); 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: &quot;ヒラギノ角ゴ Pro W3&quot;, &quot;Hiragino Kaku Gothic Pro&quot;, メイリオ, Meiryo, &quot;ＭＳ Ｐゴシック&quot;, sans-serif; vertical-align: baseline; position: relative; width: auto;">
	&nbsp;</h2>
<p style="padding: 0px; margin: 0px 0px 30px; outline: 0px; zoom: 1; text-indent: 2em; color: rgb(51, 51, 51); line-height: 1.7; font-size: 16px; font-family: 微軟雅黑, 黑體, Arial;">
	&nbsp;</p>
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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 ） 首先我們要知道 咖啡拉花 時什麼樣的奶泡爲好奶泡？我認爲好奶泡的標準有三點： 第一：溫度在55℃65℃之間 第二：表面沒有大氣泡 第三：有光澤，有流動性 咖啡拉花 如何製作奶泡，'

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''

'https://test.gafei.com/views-129780'

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