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'咖啡拉花材料及工具介紹 拉花的基本手勢 從零開始學做拉花咖啡' |
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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 ) 重點討論:咖啡拉花真的那麼重要嗎? 咖啡拉花(latte-art)是指用牛奶在卡布奇諾或拿鐵上做出的圖案。拉花有很多技巧,主要分爲︰靠控制奶壺的高低及晃動幅度徒手拉花(Free Pour' |
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'<img alt="" src="/uploads/allimg/180304/3-1P304151UJ94.jpg" style="width: 768px; height: 768px;" /><br />
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<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></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; 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; color: rgb(0, 0, 0);">
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<a href="http://www.gafei.com/dianping/20170907109004.html">重點討論:咖啡拉花真的那麼重要嗎?</a></li>
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<div>
咖啡拉花(latte-art)是指用牛奶在卡布奇諾或拿鐵上做出的圖案。拉花有很多技巧,主要分爲︰靠控制奶壺的高低及晃動幅度徒手拉花(Free Pour);利用牙籤或溫度計等尖物,用奶泡或醬料畫花(Etching)兩種。今次請來騷媚咖啡老闆Nigel爲大家作示範。</div>
<div>
</div>
<div>
拉花材料及工具</div>
<div>
</div>
<div>
要製作咖啡拉花,當然要有咖啡!咖啡需要用意式咖啡機做出來的濃縮咖啡(espresso),無的話可用摩卡壺做出來,或者用朱古力代替。牛奶宜選用蛋白質及脂肪含量3-4%的全脂奶。脂肪含量愈高,奶泡愈穩定,但太高卻有反效果。當牛奶被加熱時,蛋白質會形成薄膜把空氣包住,形成浮在奶面的泡,牛奶中的蛋白質含量愈高愈容易起泡,而泡沫亦更幼細及密集。一杯普通加熱了的牛奶,不能用來拉花,我們需要用意式咖啡機的蒸氣棒,在加熱的同時把氣泡打入牛奶之中。初學宜選用單一氣孔的,因爲棒頭氣孔愈少,蒸氣出得愈慢,較容易控制。無的話可用手打奶泡壺或電動打奶棒,但效果較難掌握。奶壺一般用350cc或600cc的鋼壺皆可,可自行選擇不同的大小配合製作的分量。另外需要牙籤或溫度計用來畫花,及半溼毛巾以清潔蒸氣棒。</div>
<div>
</div>
<div>
先打奶 後拉花</div>
<div>
</div>
<div>
要拉出美麗的圖案,牛奶一定要綿密,有微細的泡沫(Microfoam),要打到如天鵝絨般又厚又滑、表面反光,才能拉出複雜的圖案。泡沫太多、太大,或泡沫與牛奶不融合,都拉不到花。</div>
<div>
</div>
<div>
如何打個好奶泡?</div>
<div>
</div>
<div>
首先把大約175-200cc凍牛奶(約4oC,最好剛從雪櫃取出)倒入350cc奶壺中,牛奶佔奶壺1/3分量爲佳。然後開動蒸氣棒幾秒,排走棒內積水,再把噴嘴放入牛奶中,只要剛被奶面蓋過便可,不要放太深和偏離中心點。放好後再開動蒸氣棒開始入氣。若看見漂亮的漩渦及聽到清脆的“吱吱”聲,表示位置正確。奶泡發起時,把奶壺輕輕向下移,目的是把噴嘴保持在牛奶表面。發泡量建議不超過25%。發泡完成後把奶壺提高一點,令噴嘴插入牛奶深處,繼續製造漩渦。這動作是要令大氣泡分解成綿密的微泡,同時把牛奶加熱至60-65oC。牛奶中的乳糖被加熱後會產生甜味,若超過75oC會被燒焦,甜味和穩定度皆降低。完成後取出蒸氣棒,馬上用半溼毛巾清潔。</div>
<div>
</div>
<div>
拉花的基本手勢</div>
<div>
</div>
<div>
soulmate4</div>
<div>
</div>
<div>
拉花講求手勢及倒奶速度的穩定,可先從基本的心形圖案做起。先把載?咖啡的杯子傾斜,把牛奶倒入,落點爲中間最深處。倒時把奶壺拉高,製造出高而細的水柱,同時以打圈動作將牛奶及咖啡溶合。當杯子四分滿時,把奶壺降低,出奶嘴儘量貼近咖啡表面,這時奶泡流速會減慢,可用手腕輕力地左右搖晃奶壺,直至杯子九成注滿,把奶壺拉高令奶柱收幼並同時向前推,形成心形圖案。假若一開始倒入牛奶時咖啡表面變成白色,表示奶泡打得太粗或太厚,要再練習打奶。</div>
<div>
</div>
<div>
徒手拉花</div>
<div>
</div>
<div>
洋蔥心圖案</div>
<div>
</div>
<div>
soulmate1</div>
<div>
</div>
<div>
1. 在咖啡上面灑上朱古力粉,再把牛奶倒入,落點爲中間最深處,水柱高而細。</div>
<div>
</div>
<div>
2. 在杯子四分滿時,把奶壺嘴降低,儘量貼近咖啡表面。</div>
<div>
</div>
<div>
3. 手腕輕力地左右搖晃奶壺並同時向後拉,直至杯子九成注滿,把奶壺拉高令奶柱收幼並同時向前推,收成心尖。</div>
<div>
</div>
<div>
鬱金香圖案</div>
<div>
</div>
<div>
soulmate2</div>
<div>
</div>
<div>
當熟練心形圖案後,可以開始練習多層次的鬱金香。</div>
<div>
</div>
<div>
1. 首先利用基本功在咖啡杯底1/3位置拉出一個小的洋?心。洋?心後面再倒一點奶泡,手勢向前推進。</div>
<div>
</div>
<div>
2. 再慢慢把小實心的層數增加,最後往回拉一下。</div>
<div>
</div>
<div>
雕花/繪畫</div>
<div>
</div>
<div>
熊仔圖案</div>
<div>
</div>
<div>
soulmate3</div>
<div>
</div>
<div>
1. 首先利用基本功在咖啡上拉出實心形圖案,不用晃動奶壼,然後在心形大頂部拉多一個小圓點。</div>
<div>
</div>
<div>
2. 用匙羹勺一點奶泡,放作熊耳朵。</div>
<div>
</div>
<div>
3. 用溫度計沾上咖啡,畫出眼睛和鼻孔。</div>
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<a href="http://www.gafei.com/lahua/20171231114311.html">咖啡拉花的步驟解析 如何避免拉花圖案偏斜?拉花小技巧</a></div>
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