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'拉花對咖啡口感的影響 咖啡拉花牛奶融合很差怎麼辦?還能喝嗎?' |
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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 ) 咖啡拉花壓紋心得 咖啡拉花成型的原理以及融合對拉花壓紋的影響 今天分享一下拉花對奶咖的影響的一些心得,並鼓勵大家正面大膽的去享受咖啡拉花的樂趣。 首先,我們瞭解一下咖啡拉' |
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'<img alt="" src="/uploads/allimg/180202/3-1P2021JUb35.jpg" style="width: 537px; height: 403px;" /><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>
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<a href="http://www.gafei.com/lahua/20180121115169.html">咖啡拉花壓紋心得 咖啡拉花成型的原理以及融合對拉花壓紋的影響</a></li>
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; font-family: inherit; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div>
今天分享一下拉花對奶咖的影響的一些心得,並鼓勵大家正面大膽的去享受咖啡拉花的樂趣。</div>
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</div>
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首先,我們瞭解一下咖啡拉花製作的奶咖好喝不好喝的主要因素:</div>
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①選的什麼豆子。</div>
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②萃取了多少濃縮。</div>
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③用多大的杯子。</div>
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④加了多少奶。</div>
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⑤加了什麼奶。</div>
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⑥怎麼加的。(拉花相關)</div>
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⑦有沒有加其他輔料(奶油,糖漿等)</div>
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今天我們挑選重點來討論下這個話題。</div>
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一.牛奶的準備:</div>
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奶的溫度:打到55-60度左右,乳糖的甜度表現出來後,待用。</div>
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冬天:溫度可以打高一點點。</div>
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二.奶泡的融合度:</div>
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在打奶的過程中,漩渦或者翻滾的程度決定了融合度,在打完奶之後,奶缸裏奶上下均勻度越高,此缸奶融合度佳。融合度佳的奶沫倒入與咖啡混合,融合出來的奶咖味道更統一,也更均勻。如何判斷我們的奶沫融合度呢?我們在拉花的過程中,例如小麥穗,最後的一片小麥穗的呈圖明顯與否,是否能呈圖,來檢驗奶沫融合度,通過幾次圖形檢驗奶泡,從而來改善打奶方式,獲得更棒的奶泡。當然當溫度很高的情況下奶沫的融合度降低速度也是非常驚人的。所以我們檢驗此項時,需要把奶溫控低55度較佳。</div>
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三.奶泡的發泡量:</div>
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根據杯型的不同,寬口或窄口,以及深度,來決定發泡量。爲什麼不是根據奶咖種類(拿鐵or卡布)來決定呢。舉例,同樣用一個超寬口徑的碗和一個超小口徑的杯,做一杯卡布,奶所需的發泡量肯定是前者大於後者,大家可以測試一下。那麼重點來了,在拉花中,即便你的發泡量是固定的,我們也可以通過融合的高度來調整杯體裏最表面的奶泡厚度,同時調整表面以下的奶泡與咖啡的均勻度。</div>
<div>
</div>
<div>
四.其他奶咖融合相關:</div>
<div>
</div>
<div>
融合的手法有很多,那麼我們研究一下在拉花過程中注入的量粗和細對最後奶咖的影響,高融合,刺穿油脂表面,變粗或變細融合的水柱都會影響到表面的油脂。如果是定點中心注入融合,那最後表面的油脂層會保留的比較完整,如果大幅度融合,又同時伴隨大量奶柱,被你混合進液體內的油脂也就更多了。這樣,你就可以採用不同的融合手法,來製作出不同的風味口感的奶咖咯。另外融合水柱的施力點在表面和內部都會有不同的效果,賣個關子,大家可以自行測試。</div>
<div>
</div>
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一些案例:</div>
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</div>
<div>
當奶沫發泡量不高的情況下,高融合,遇到中烘非羅豆類(厚油脂)的豆子,隨便你怎麼拉花或者不拉,最後奶咖的風味差別不會大於10% 。因爲油脂的流動性強,擴散性強,油脂較不厚,你會發現很容易融合乾淨均勻,最後咖啡製作出來一口“嗦”上去溫和。如果遇到一些深烘的豆子,要去讓口感變得溫和,那我們可以採取:轉圈的幅度和速率儘量的大,把一部分油脂帶入或者衝進底部,會讓最後的奶咖表現的較不激烈,整體口感較均勻。最後杯內的剩餘20%-30%的作圖空間,想漂什麼圖案就去漂吧。</div>
<div>
</div>
<div>
小結:</div>
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</div>
<div>
我自己在公司或者在家的時候,需要咖啡因的時候,什麼咖啡都喝,我根據自己的口感,調整奶泡厚度,溫度,調整融合節奏,選擇口徑適合的杯子。等待萃好的濃縮,進行混合製作,最後得到一杯表面反光的奶咖,心情總是不錯的,當然還配上自己的神拉花,很開心。</div>
<div>
</div>
<div>
希望大家共同交流學習,去控制融合,控制奶沫狀態,選擇好杯型,制定好比例,去做一杯完美的拿鐵吧。</div>
<div>
</div>
<div>
生在這個世紀,生在各自的國度,有著各自的習慣,喝著各自的比例。習慣很重要,喜好很重要。舉例像日本偏深烘,那我們呢?你所在的城市呢?你自己的店呢?找到屬於你自己的比例和製作注意點,去製作符合當地口味的咖啡,最好能做得大家都愛喝,就能做連鎖啦。</div>
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urlrule |
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fix_html_now_url |
'' |
my_web_url |
'https://php168.gafei.com/views-115512' |
get |
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