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'一、奶泡最適宜的溫度 <br />
<br />
牛奶在咖啡機上發泡時，昨適宜的溫度是控制在60度~70度這個區間的，原因在於： <br />
1、牛奶溫度低於60度，會讓咖啡的溫度降低許多，影響口感; <br />
2、60度~70度之間的牛奶中的乳糖會被激發出來，讓咖啡更香、更甜、更順滑。 <br />
3、高於70度的牛奶，其中的營養物質將會被破壞掉，畢竟牛奶的會更的較水，柔順度及香甜程度都會變差。 <br />
<br />
二、打奶泡手測溫度技巧 <br />
<br />
既然我們知道了牛奶最適宜的溫度是在60~70度之間，我們將如何掌據這個溫度呢?陳磊個人建議是您需要配備一支溫度計，你可以直接將溫度計插入到發泡的牛奶中，這樣牛奶的溫度就會一目瞭然了。當然，由於經驗的積累，最終您也可以脫離溫度計了，直接靠手就能測出奶泡的溫度。其技巧如下： <br />
1、左手拿着奶缸，右手打開蒸汽，開始發泡奶沫; <br />
2、打開蒸汽後，右手貼回奶缸壁，感受奶泡的溫度; <br />
3、當您的手感覺很燙，並無法再貼着時，即可停止發泡牛奶，然後，將溫度計插入奶泡中，測得溫度。 <br />
4、倘若溫度並未達到60度~70度這個範圍，陳磊建議您可以在下次發泡至燙手時，移開手掌，並開始在心裏默數1、2、3、4…這個通常以秒爲單位，進行加時，例如，您的手移開奶缸手，你加時了四秒後，測得溫度達到了65度，那麼恭喜您，您找到規律了，以後都在燙手的時候加時四秒左右即可。 <br />
<br />
只要打奶泡一段時間後，多少都能找到規律與手感，奶泡的溫度也會較容易控制了。<br />
<img alt="" src="/uploads/allimg/171031/8-1G031134245318.jpg" style="width: 560px; height: 560px;" /><br />
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