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'咖啡拉花打奶泡技巧視頻教程圖解正確方法 蒸汽管的出汽方式，主要分爲：外擴張式跟集中式二種。不同形式的蒸汽管，產生的出汽強度跟出汽量就會有所不同，再加上出汽孔的位置跟孔數的變化，就會造成在打牛奶時，角度跟方式的差異。而外擴張式的蒸汽管在打發牛' |
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'<a href="https://www.gafei.com/jishu/201407187022.html">咖啡拉花打奶泡技巧視頻教程圖解正確方法</a><a name="咖啡拉花打奶泡技巧視頻教程圖解正確方法"></a><br />
<br />
<div>
蒸汽管的出汽方式，主要分爲：外擴張式跟集中式二種。不同形式的蒸汽管，產生的出汽強度跟出汽量就會有所不同，再加上出汽孔的位置跟孔數的變化，就會造成在打牛奶時，角度跟方式的差異。而外擴張式的蒸汽管在打發牛奶時，不可以太靠近鋼杯邊緣，纔不會容易產生亂流現象；而集中式的蒸汽管，在角度上的控制就要比較注意，不然很容易打不出良好的牛奶泡組織。</div>
<div>
<br />
1525 年以後的聖方濟會的修士穿着褐色道袍，頭頂一個尖帽子，人們管他們的服飾叫做 Cappuccino 然後發現這個咖啡神似這羣人的樣子，也給了這種咖啡這個名字，就是在意式濃縮咖啡上加上奶泡<br />
<br />
<div>
第一步 先了解咖啡機蒸汽系統的正確操作流程，明白打奶泡前後空噴蒸汽管的目的是什麼，明白毛巾和隨手清潔在咖啡製作中的重要意義。 </div>
<div>
<br />
第二步 學會如何用噴頭接觸奶面，選點的位置、選點的深度。 </div>
<div>
<br />
第三步 認識兩個溫度。一個是發泡的起止溫度，一個是奶泡製作完成的溫度。這兩個溫度對於初學者來說是非常重要的，這直接關係到奶泡的打發原理是否掌握。先說發泡，牛奶最初是冷的（最好能充分冷藏在5℃），這可以延長髮泡時間，使其能發泡充分泡沫細膩，然後打開蒸汽閥，對牛奶進行發泡。<br />
<br />
發泡至和我們人體溫度一致的時候（手感不冷不熱），發泡截止。因爲我們人的手溫就有大概30°左右，所以我個人認爲奶泡的溫度在掌握65-70度之間就可以了.因爲太燙的話就會將牛奶的營養價值給破壞掉了</div>
</div>
<img alt="" src="/uploads/allimg/170119/8-1F1191121012Z.jpg" style="width: 260px; height: 300px;" /><br />
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