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'<a href="https://www.gafei.com/jishu/201407187022.html">咖啡拉花用冷奶泡還是熱奶泡</a><a name="咖啡拉花用冷奶泡還是熱奶泡"></a><br />
<br />
<div>
拉花的原理</div>
<div>
<br />
拉花的英文是Latte Art，顧名思義就是拿鐵藝術，利用奶泡在咖啡上作畫。一般拉花咖啡的基底都是Espresso（濃縮咖啡），這是因爲Espresso上有一層厚厚的油脂（Crema），能夠產生足夠的表面張力，托起由微小氣泡所組成的奶泡。藉由奶泡和油脂的排列，就可以做出各式各樣的圖案，所以拉花成功與否的關鍵，除了咖啡師的技術外，奶泡及咖啡油脂也是很重要的因素。</div>
<div>
在咖啡上層的油脂（Crema）</div>
<div>
<br />
拉花成功的先決條件就是基底有足夠的表面張力，所以其實不只咖啡可以製作拉花，一般的水也是有可能成功的。不過差別就是好不好喝（或能不能喝），以及能不能做出漂亮的圖案。</div>
<div>
<br />
拉花步驟</div>
<div>
<br />
1.萃取咖啡</div>
<div>
先將咖啡基底Espresso準備好，再開始打奶泡，因爲奶泡結構放久會消失。</div>
<div>
<br />
espresso的萃取</div>
<div>
<br />
2.倒入適量的牛奶至拉花鋼杯</div>
<div>
<br />
看似簡單的步驟，其實是成功打好奶泡的第一步。牛奶變成奶泡時體積會膨脹，因此牛奶不能太多，纔有足夠的空間加熱牛奶，形成奶泡。通常會將牛奶倒至V字形杯嘴的最下端。</div>
<div>
將牛奶倒至V字型杯嘴的最下端</div>
<div>
<br />
3.釋出蒸氣</div>
<div>
<br />
把蒸氣棒放入拉花壺前，先將蒸氣打開，讓蒸汽棒前端的水釋出，否則若過多的水分跑到牛奶中，會影響奶泡的細緻度。</div>
<div>
<br />
蒸氣棒</div>
<div>
<br />
4.發泡</div>
<div>
這步驟主要的目的是將空氣打入牛奶中，使部分牛奶形成奶泡。將蒸氣棒淺置牛奶表層，並把蒸氣開到最大，此時應該會產生吱吱聲。依咖啡的類別控制奶泡的多寡，直到奶泡量足夠時停止發泡<br />
<img alt="" src="/uploads/allimg/170204/8-1F204150041505.jpg" style="width: 253px; height: 220px;" /></div>
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