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'咖啡拉花基礎教程(5) 拉花基礎練習—拉水、圓'

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'目的 1. 練習穩定性 2. 初步掌握晃動技巧 練習一 以奶壺將水倒入杯中，由杯口開始倒入，然後拉高奶壺至壺嘴離杯口約三至五吋高左右，以相同粗細的水柱倒入杯中，但水柱要夠粗，於七分滿時將奶壺貼近杯口，直至倒滿，好了，練習完了、 看到倒入時有氣泡嗎，有'

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'2015-10-10 15:43:24'

'2015-10-10 15:43:44'

'41383'

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'<center>
	<img alt="" height="400" src="/uploads/allimg/151010/1543443M2-0.jpg" width="303" /></center>
<p>
	　　目的</p>
<p>
	　　1. 練習穩定性</p>
<p>
	　　2. 初步掌握晃動技巧</p>
<p>
	　　練習一</p>
<p>
	　　以奶壺將水倒入杯中，由杯口開始倒入，然後拉高奶壺至壺嘴離杯口約三至五吋高左右，以相同粗細的水柱倒入杯中，但水柱要夠粗，於七分滿時將奶壺貼近杯口，直至倒滿，好了，練習完了、</p>
<p>
	　　看到倒入時有氣泡嗎，有呢，再練習吧，沒有呢，進入練習二吧</p>
<p>
	　　練習二</p>
<p>
	　　試着於倒水時將奶壺反覆拉高拉低，要保持着水柱是和之前的一樣，練到沒有氣泡，沒有氣泡纔算夠穩定。</p>
<p>
	　　練習三</p>
<p>
	　　先以穩定的水柱倒入杯中，然後試着晃動奶壺，不要太急呀，先晃慢一點，幅度不要太大，慢慢掌握吧，但都是要記住，水柱要同樣粗細。</p>
<center>
	<img alt="" height="400" src="/uploads/allimg/151010/15434421O-1.jpg" width="266" /></center>
<p>
	　　拉花步驟</p>
<p>
	　　1、直接把奶泡倒入咖啡杯</p>
<p>
	　　2、融合至七分滿時將奶壺貼近咖啡表面</p>
<p>
	　　3、奶泡會在咖啡表面成形</p>
<p>
	　　4、繼續倒奶直至滿杯</p>
<p>
	　　注意事項</p>
<p>
	　　1、倒出來是熱奶還是奶泡，熱奶會將crema衝散，奶泡會跟espresso融合，喝起來時很不一樣呢;</p>
<p>
	　　2、倒入牛奶時穩定嗎?不論奶壺高低，水柱都應呈現接近粗細的;</p>
<p>
	　　3、一開始倒出來的奶泡跟最後倒出來的奶泡都是同樣的細滑嗎</p>
<p>
	　　4、這三點非常重要，必須掌握，在以後的練習也要留意這三點。</p>
<p>
	　　小貼士</p>
<p>
	　　1、奶泡夠厚嗎?不夠厚的奶泡除了口感跟味道不好外，成形也會不夠強。</p>
<p>
	　　2、奶泡夠厚仍不能成形嗎?試着於開始時傾側咖啡杯，這樣可使奶壺更貼近咖啡表面，待成形後再逐漸放正。</p>
<p>
	　　3、一開始倒入奶泡，便於咖啡表面變成白色嗎?你的奶泡太粗了，做成奶泡的密度太低，於是浮於表面，你要再練習好一下打奶泡技巧。</p>
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