4.1.4

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'意式咖啡基礎 咖啡拉花基礎設備'

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'咖啡知識,意式咖啡,咖啡基礎,拉花基礎設備'

'1.意大利專業咖啡機 根據鍋爐的衝煮加熱系統方式來區分，一般分爲四種，分別是單一鍋爐系統、子母鍋爐系統、雙鍋爐系統、多鍋爐系統。四種不同的鍋爐衝煮加熱系統，會在我們衝煮意式咖啡時有所差異，而造成差異的主要原因，來自於鍋爐不同的配置方式，跟加熱'

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'中國咖啡交易網'

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'/views-17376'

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'2014-11-10 16:58:45'

'2014-11-10 17:02:38'

'17330'

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'<p>
	　　1.意大利專業咖啡機</p>
<p>
	　　根據鍋爐的衝煮加熱系統方式來區分，一般分爲四種，分別是單一鍋爐系統、子母鍋爐系統、雙鍋爐系統、多鍋爐系統。四種不同的鍋爐衝煮加熱系統，會在我們衝煮意式咖啡時有所差異，而造成差異的主要原因，來自於鍋爐不同的配置方式，跟加熱器的加熱方式。</p>
<p>
	　　單一鍋爐系統：單一鍋爐系統的熱水、蒸汽跟衝煮頭用水都是使用同一個加熱器加熱，當使用單一鍋爐系統衝煮咖啡時，會因爲使用熱水跟蒸汽直接使沖水頭出水溫度受到影響，而產生不穩定的情況，所以單一鍋爐系統的方式，大都是在家用型咖啡機或槓桿彈簧活塞式的意式咖啡機上使用，一般的商業用意式咖啡機都不再使用此種系統。</p>
<p>
	　　子母鍋爐系統：子母鍋爐系統的熱水、蒸汽跟衝煮頭用水，也是使用同一個加熱器加熱，但是子母鍋爐的加熱是採用與母鍋爐熱交換的方式加熱，而在使用子母鍋爐系統衝煮咖啡時，並不會直接使沖水頭出水溫度收到很大才會使沖水頭出水溫度降下來，而子母鍋爐系統的衝煮方式，是現在市面上大部分意式咖啡機的鍋爐系統，所以在不大量使用熱水的情況下，機器穩定度是在可以接受的範圍之內的。</p>
<p>
	　　雙鍋爐系統：雙鍋爐系統的熱水、蒸汽是使用同一個加熱器加熱，衝煮頭用水是使用另一個加熱器加熱，在使用雙鍋爐系統衝煮咖啡時，衝煮頭出水溫度不會因爲使用蒸汽與熱水而降低，機器的穩定度較好。</p>
<p>
	　　多鍋爐系統：多鍋爐系統的加熱方式和雙鍋爐系統的加熱方式很像，只是每個衝煮頭都有自己的獨立加熱器，可以各自設定水溫，所以雙衝煮頭的意式咖啡機就有三個鍋爐，三衝煮頭的意式咖啡機就有四個鍋爐</p>
<p>
	　　每一種鍋爐系統都各有特色與差異，在選擇意式咖啡機的時候，要考慮一下幾點</p>
<p>
	　　a.操作時的順手度是否良好</p>
<p>
	　　b.所有控制按鍵與旋鈕的反應是否良好</p>
<p>
	　　c.機器穩定度是否良好</p>
<p>
	　　d.加熱回溫速度是否良好</p>
<p>
	　　e.蒸汽出氣量是否足夠</p>
<p>
	　　f.蒸汽乾燥度是否良好</p>
<p>
	　　2.蒸汽管、噴嘴頭</p>
<p>
	　　每一個意式咖啡機，所使用的蒸汽管形式和噴嘴頭的出氣方式都會有所不同，從蒸汽管的形式來看，分爲長管型和短管型，而其中又分爲粗管型和細管型兩種，長管型的蒸汽管在使用時，由於長度關係，蒸汽強度會較短管型弱一些，但長管型在操作時較不易受到限制;粗管型的蒸汽管出氣量會較細管型大、強度則會較弱，細管型則出氣量小，強度較強。</p>
<p>
	　　噴嘴頭的出氣方式，跟出氣孔的排列方式與位置有很大的關係，出氣孔的形式大部分爲4孔跟5孔，不同的排列位置會造成出氣方向的不同，所以區分爲外橫張式跟集中式兩種。</p>
<p>
	　　不同形式的蒸汽管，產生的出氣強度跟出氣量就會有所差別，再加上出氣孔位置跟孔數的不同，就會造成在打牛奶時的角度與方式的差異，在使用意式咖啡機之前要注意一下，所使用的蒸汽管是何種形式，再配合適當的牛奶打發，這樣才能打出又綿密又細微的牛奶泡。</p>
<p>
	　　3.磨豆機的選擇</p>
<p>
	　　一般市面上的專業用磨豆機，都是採用圓盤切削式的方式研磨咖啡豆，而家庭用的磨豆機大多是以刀片式爲主，利用砍豆方式研磨咖啡豆，而兩者研磨後咖啡粉均勻程度效果差異很大，雖然圓盤式磨豆機的價格比較貴，但是對沖煮咖啡的控制有很大的影響，所以還是建議大家以圓盤式切削方式的磨豆機爲首選。</p>
<p>
	　　專業用的圓盤切削式磨豆機，以刀片的形式來區分，又分爲圓盤式刀片跟錐形刀片兩種，大部分都是使用圓盤式刀片爲主，也就是上、下兩片刀盤，下刀盤利用馬達轉動帶動旋轉，以達到研磨咖啡豆的作用，以旋轉上刀盤調整上、下刀片間距來控制咖啡粉的粗細大小。平面刀盤的尺寸，直徑在58mm、64mm、75㎜、84㎜最爲常見，直徑越大的刀盤不但速度較快，而且磨粉也較爲均勻，而且熱能的產生較小，更能確保咖啡粉的芳香物質不致散失過多。另外，還要注意的，就是上刀盤旋轉調整刻度時的間距，不可以過大，以免無法做較細微之咖啡粉粗細調整。還有，有些磨豆機會加有配重的方式來方式因爲研磨咖啡豆時產生震動，而造成研磨咖啡豆不均勻的情況，所以我們可以根據以上的重點來選擇一臺良好的專業用磨豆機，這個對專業咖啡品質有非常關鍵性的影響。</p>
<p>
	　　4.咖啡粉填壓器</p>
<p>
	　　在市面上的咖啡粉填壓器有許多不同的種類，但大致上來說主要分爲平面型與圓弧面型二種，至於材質與重量的不同，則因個人的習慣手法不同而有所差異，這裏我們就不多加討論。那麼平面型與圓弧型的填壓器該怎麼選擇呢?在選擇之前要先注意的就是意式咖啡機衝煮頭濾網，與濾器把手上的濾杯形狀，平面式的濾網與慮杯，就搭配平面型的咖啡粉填壓器，圓弧面式的濾網與慮杯，就搭配圓弧面型的咖啡粉填壓器，這樣填壓出來的咖啡粉餅，在吸水膨脹後才能均勻的和濾網與濾器密合，如此才能均勻的萃取咖啡粉餅。否則會造成咖啡粉餅吸水膨脹後密度不均勻的情況，使咖啡在萃取時會產生過度萃取或萃取不足，所以選擇適當的咖啡粉填壓器是非常重要的。</p>
<p>
	　　5.拉花鋼杯</p>
<p>
	　　拉花鋼杯的種類也有很多，根據鋼杯嘴型主要分爲，尖嘴型跟圓嘴型兩種，尖嘴型的鋼杯比較容易畫出細線條的圓形，圓嘴型則在畫對稱形的圖案時較爲順手。依照鋼杯嘴溝槽的形式分爲長溝型和短溝型，溝槽形狀越長，彙集牛奶的作用越好，在畫圖案時較好控制，而溝槽短的，在刮奶泡時較好使用。另外，握把形式也分爲，連接型和分離型，連接型鋼杯的握把較好掌握，分離型鋼杯的則在冰鎮冷卻時較好使用。至於哪種鋼杯好用呢?其實只要熟練習慣即可，所以多加練習纔是成功與否的關鍵。</p>
<p>
	　　其他的器具還有 溫度計、不鏽鋼湯匙、手拉式奶泡壺、不鏽鋼鍋、不鏽鋼杯、意式磨咖啡壺、電熱爐或瓦斯爐、牙籤、針狀物 、篩網等</p>
<p>
	　　決定品質的材料</p>
<p>
	　　1.意式咖啡豆</p>
<p>
	　　市面上的意式咖啡豆種類繁多，意式咖啡豆因爲表現的是豐富且多層次的味道跟口感，所以都採用綜合豆的方式調配出來的。而且意式咖啡還分爲南意風味與北意風味咖啡，北意的豆子採用中淺烘焙方式，由於選豆的關係使得咖啡因含量較少，入口時風味豐富、明亮帶有少許的水果酸味，香氣偏向花香或果皮香;南意的咖啡豆則採用深烘焙方式，因其配豆方式使得咖啡因較高，入口時風味濃郁，帶有焦糖般的甘甜餘韻，香氣則偏向果實香或可可香。</p>
<p>
	　　爲什麼南北意會有如此的差異?因爲意大利是個長條形的國家，南北的氣候差異較大，北部的居民因爲氣候腳冷，飲食的口味比較淡，所以咖啡豆的烘焙方式採用中淺烘焙居多;而南部的居民因爲氣候炎熱，所以飲食的口味就比較重，自然在咖啡豆的烘焙就偏向重烘焙爲主。還有，因爲南北意的貧富差距，所以造成意大利北部的人在選配咖啡豆時，阿拉比卡豆的比例就比較高，因爲咖啡因的含量就會比較少，相對來說咖啡油脂的含量就會較少;而意大利南部的人在配豆時就會加入羅布斯塔的豆種，使得咖啡因的含量就會較北意風味來的多，所以咖啡油脂的含量也會較豐富。</p>
<p>
	　　2.牛奶</p>
<p>
	　　一般來說，牛奶在選擇時以全脂牛奶較爲適當，乳脂肪在3%以上的更適合，而各種品牌的味道、組織、成分略有不同，在選擇時依個人喜好與咖啡豆搭配，如果意式咖啡豆是選擇南意風味的，那麼在選擇牛奶時就可以挑選奶香味較濃郁的，不過如果想要特別強調咖啡的風味，那也可以選擇奶香味一般的牛奶即可。如果意式咖啡豆是選擇北意風味的話，那在選擇牛奶時就可以選擇奶香味中等的，如此咖啡的風味纔不會被牛奶改過去，但如果想要特別強調牛奶的香味，也可以選擇奶香濃郁的牛奶，完全依照自己的需要喜好去決定。</p>
<p>
	　　3.其他的材料還有如可可粉、肉桂粉、巧克力醬、焦糖醬等等</p>
<p>
	　　咖啡杯與拉花</p>
<p>
	　　咖啡杯的形狀跟拉花方式也有很大的關聯性，一般來說杯子的杯身形狀分爲兩大類，一種是高杯，一種是矮杯。高杯的杯身較長，而力量也較大。但是奶泡的量如果不足時，當要開始畫拉花圖案時奶泡就會不夠，而畫不出美麗的拉花圖案，相對的，如果奶泡的量很豐富時，呈現出來的咖啡拉花口感會非常的棒，但技巧性也相對提高了。矮杯因爲容量較少而且深度較淺，所以拉花時的動作要十分迅速，在做進階圖案及高難度圖案時會比較困難，不過矮杯在衝煮咖啡拉花時，拉花圖案會比較容易呈現。</p>
<p>
	　　另外，杯底的形狀也是十分重要的，大致上分爲圓弧底跟方形底兩種，圓弧底的融合均勻度會較方形底的杯子佳，之所以這樣，是因爲方形底的杯底表面積較大，意式濃縮咖啡的高度會降低，所以在融合時較容易產生過度翻動的狀況，造成表面的cream被打破，而且方底直角的形狀也會使融合時翻滾方式不順暢，融合也容易產生不均勻的狀況，以致喝起來的口感較不均勻，還有，就是杯口的直徑大小也會有不同的效果，杯口的直徑越大，做出來的拉花圖案就會越大越明亮，但是因爲直徑越大表面積就越大，而奶泡的厚度就會收到影響而降低，不過如果杯口直徑太小，拉花時的難度就會增加。</p>
<p>
	　　最後，在選擇杯子時，要挑選保溫效果較好的杯子，這樣才能維持咖啡的溫度。</p>
<p>
	　　咖啡拉花的成功關鍵</p>
<p>
	　　咖啡&mdash;&mdash;機器設備的調整與設定</p>
<p>
	　　1.意大利專業咖啡機</p>
<p>
	　　A.鍋爐壓力</p>
<p>
	　　鍋爐壓力錶：鍋爐壓力錶的現實單位爲bar，也就是大氣壓力的單位，一般調整在1&plusmn;0.2bar，有的鍋爐壓力錶和進水壓力錶，會在同一個壓力錶內做顯示，分別爲上下配置跟左右配置兩種，最容易辨認的方式就是鍋爐壓力錶的計量刻度較小，而且衝煮咖啡時指針變動不大。</p>
<p>
	　　鍋爐壓力調整盒：大部分的意式咖啡機的鍋爐壓力調整盒都是相同的，只有少部分的品牌會用自己生產的零件作爲調整，或是使用電腦板設定，所以，現在我們針對一般的方式來做介紹。鍋爐壓力調整盒上有兩個調整螺絲，一個是固定螺絲，一個是調整螺絲，在進行調整時要先旋鬆固定螺絲，再旋轉調整螺絲做調整，大部分的調整方向都採用順時針爲減小壓力，逆時針爲加大壓力，當調整至所設定的壓力數值後，再將固定螺絲旋緊。</p>
<p>
	　　B.衝煮壓力</p>
<p>
	　　衝煮壓力錶：衝煮壓力錶的顯示單位也是bar，一般調整在9&plusmn;2bar，衝煮壓力錶在還沒開始衝煮咖啡時，所顯示的壓力數值是進水管本身水壓，一般在1-2bar左右，在按下衝煮開關後，就會顯示做設定的壓力，還有要特別注意一件事：在做衝煮壓力設定時需要將衝煮把手填上咖啡粉，這樣的衝煮壓力設定數值纔是正確的，因爲上咖啡粉時的壓力會比沒上咖啡粉時大，所以要特別注意這點。</p>
<p>
	　　衝煮壓力調整螺絲：衝煮壓力螺絲所在的位置，都是在進水幫浦的地方，大部分都需要將意式咖啡機的外殼某些部分卸下，不過有些意式咖啡機在設計時，會將衝煮壓力調整螺絲放置較易調整的位置，衝煮壓力調整螺絲在調整時，需要先將後段的螺絲線旋鬆，再旋轉前面的調整螺絲，而大部分的調整方向，也都是順時針爲減小壓力，逆時針方向爲加大壓力，調整至所設定的壓力數值後，再將固定螺絲旋緊，但是還是有些意式咖啡機的衝煮壓力調整螺絲旋轉方向是相反的。</p>
<p>
	　　2.商業用磨豆機</p>
<p>
	　　磨豆機在做咖啡粉粗細度調整時，只要旋轉刻度轉盤就可以了，而旋轉調整刻度的方向，大都爲往順時針方向旋轉，咖啡粉的粗細度就越粗，往逆時針方向旋轉時，咖啡粉的粗細度就越細。而商業用磨豆機的刻度轉盤分爲兩種：一種刻度轉盤上有固定卡栓，調整刻度時都是一格一格的調整，而調整刻度的代銷格會因爲廠牌不同而有所不同，一般來說調整格越小越好，如此才能做較細微的粗細調整;另一種是沒有固定卡栓的，調整時就直接轉刻度盤即可，還有要注意剛調整完刻度轉盤後，要再磨一些咖啡豆並將磨豆機粉槽內的咖啡粉退出來，這樣之後磨出來的咖啡豆纔是所設定的粗細度。</p>
<p>
	　　意式濃縮咖啡Espresso的5大沖煮因素</p>
<p>
	　　意式濃縮的科學定義爲：咖啡豆粉量&mdash;&mdash;6.5&plusmn;0.5克;衝煮水溫&mdash;&mdash;90&plusmn;5℃;衝煮水壓&mdash;&mdash;9&plusmn;2bar ;衝煮時間&mdash;&mdash;30&plusmn;5秒 。當我們在衝煮意式濃縮咖啡時，就必須以科學定義爲基準依據，不過因爲在衝煮一杯意式濃縮咖啡時要注意的因素太多了，綜合起來約有二十多個不同影響因素，這裏我們就不予討論了。</p>
<p>
	　　衝煮壓力：衝煮壓力越大萃取的咖啡化學物質比例就越高，但是應萃取到百分之多少纔是正確的呢?要根據所使用的咖啡豆狀況與每天的變化來決定，並沒有所謂的絕對標準衝煮壓力數值，不過我們可以利用意式濃縮咖啡的科學定義當做依據，來調整至正確衝煮壓力設定值。</p>
<p>
	　　鍋爐壓力的數值，假設在相同的大氣壓力數值之下，會因爲每個鍋爐的容積大小跟水位設定高低的不同，造成所產生的衝煮頭出水溫度，也會有所不同，所以正確的衝煮頭出水溫度，必須經過測定才能知道。當鍋爐壓力越小溫度越低時，萃取出來的咖啡酸味會較明顯，整體風味會較弱;當鍋爐壓力越大溫度越高時，萃取出來的咖啡焦枯味會較重，整體風味會較重，所以，我們就可以利用這個原理來作爲調整萃取咖啡風味的依據。</p>
<p>
	　　咖啡粉的粗細度：基本上來說，&ldquo;咖啡粉量、填壓咖啡粉力道、咖啡粉粗細度&rdquo;這三個控制因素，是相互配合運用來填壓出不同的咖啡粉餅密度，達到調整控制咖啡的萃取程度多寡，就咖啡粉粗細度來說，大部分的咖啡粉顆粒越粗，萃取的程度就越淺，酸性的化學物質就會較多，苦味的化學物質就較少;反之，咖啡粉的顆粒越細，萃取的程度就越深入，苦味就較多，酸味就會越少。但是還是有些咖啡豆會因爲本身豆種之特性的關係，而跟上述原則有所不同，大家要注意!!!</p>
<p>
	　　咖啡粉量：咖啡粉的粉量越多，相對的咖啡濃度跟醇度就會增加，而假設在相同的咖啡粉餅體積之下，咖啡粉的粉量太多時，咖啡粉餅的密度就會太過密實，造成對咖啡粉萃取不足的情況產生;而咖啡粉的粉量太少時，咖啡粉餅的密度就會太過鬆散，產生對咖啡粉萃取過度的情況，所以恰當的咖啡粉量，才能正確的萃取咖啡粉餅中的化學物質。</p>
<p>
	　　填壓咖啡粉的力道：填壓咖啡粉的力道，會依照咖啡粉的粗細程度不同跟咖啡粉量多少來決定，假設在相同的咖啡粉粗細度與粉量之下，如果填壓力道太大，咖啡粉餅的密度就會太過密實，水通過的萃取時間就加長了，產生萃取過度深入的情況，當填壓力道太小，咖啡粉餅的密度就會太鬆散，造成萃取不足。</p>
<p>
	　　咖啡萃取液的狀態：在衝煮完咖啡時，必須要觀察咖啡萃取液的狀態，來檢查是否依照自己的設定方式，萃取出正確的咖啡萃取液。因爲萃取液的狀態會根據咖啡豆的配豆方式、烘焙程度、意式咖啡機的調整設定，還有咖啡師的衝煮技巧不同，而有所差異，並不是一般所說的，只有紅褐色cream的咖啡萃取液纔是正確的。就拿北意大利風味的中淺烘焙咖啡豆來說，表面的cream就不是紅褐色的，所以當cream的組織均勻，醇厚度足夠，而且沒有呈現過度，或不足的萃取顏色，纔是理想的咖啡萃取液狀態。</p>
<p>
	　　牛奶發泡的原理與方式</p>
<p>
	　　a.爲什麼使用發泡牛奶?</p>
<p>
	　　牛奶發泡的基本原理，就是利用蒸汽去衝打牛奶，使液態狀的牛奶打入空氣，利用乳蛋白的表面張力左右，形成許多細小泡沫，讓液態狀態的牛奶體積膨脹，成爲泡沫狀的牛奶泡。在發泡的過程中，乳糖因爲溫度升高，溶解於牛奶，並利用發泡的作用使乳糖封在奶泡之中，而乳脂肪的功用就是讓這些細小泡沫形成安定的狀態，使這些牛奶泡在飲用時，細小泡沫會在口中破裂，讓味道跟芳香物質有較好的散發放大作用，讓牛奶產生香甜濃稠的味道跟口感。而且在與咖啡融合時，分子之間的黏結力會比較強，使咖啡與牛奶的特性能各自凸顯出來，而又完全融合在一起，達到相輔相成的作用。</p>
<p>
	　　b.製作綿密細緻的牛奶泡</p>
<p>
	　　我們在製作良好的牛奶泡組織時，有許多不同的方式，不過都包含了兩種階段：第一階段是打發，打發就是打入蒸汽使牛奶的體積產生髮泡作用，第二階段是打綿，打綿就是將發泡後的牛奶，利用漩渦的方式捲入空氣，並使較大的奶泡破裂，分解成細小的泡沫，並讓牛奶分子之間產生黏結的作用，使奶泡組織變得更加綿密。</p>
<p>
	　　在市面上的牛奶發泡方式有很多種，不過大致分爲兩大類：一種爲邊打發邊打綿，就是打發牛奶跟打綿牛奶泡的階段結合在一起;另一種爲打發、打綿的階段分開，也就是先打發牛奶再打綿牛奶泡。這兩種方式形成的牛奶泡組織跟口感有所不同，第一種邊打發邊打綿的方式，製作出來的牛奶泡組織會較細緻柔軟，但是牛奶泡的綿綢度會稀一些，較不容易產生有綿密彈性的牛奶泡組織，但是拉花的圓形比較容易形成;第二種方式先打發牛奶再打發綿牛奶泡，這種方式所製作出來的牛奶泡組織的綿綢度較高，可以產生QQ有彈性的牛奶泡，不過較容易在打發階段，產生較粗大的奶泡組織，而要製作拉花的圖案難度會較高，不過沖煮出的咖啡拉花口感會較綿密。</p>
<p>
	　　6個影響牛奶泡的因素</p>
<p>
	　　a.牛奶溫度：牛奶溫度在打發牛奶時是很重要的因素，牛奶的保存溫度在每上升2℃時，將會減少一半的保存期，而且溫度越高，乳脂肪分解越多，發泡程度就越低。當牛奶在發泡時，起始的溫度越低，蛋白質變性越完整均勻，發泡程度也越高，另外要注意的是，最佳的牛奶保存溫度約在4℃。</p>
<p>
	　　b.牛奶乳脂肪：一般來說乳脂肪的成分越高，奶泡的組織會越綿密，但奶泡的比例會較少，所以，如果全部都使用高乳脂肪的全脂牛乳時，打出來的奶泡組織並不一定是最佳的狀態，過度的加入一些發泡過的冰牛奶，打出來的奶泡組織跟奶泡量，纔會是多又綿密的口感。</p>
<p>
	　　c.蒸汽管形式：蒸汽管的出氣方式，主要分爲外橫張式跟集中式兩種。不同形式的蒸汽管，產生的出氣強度跟出氣量就會有所不同，再加上出氣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奶泡組織。</p>
<p>
	　　d.蒸汽量大小：蒸汽量越大打發牛奶的速度就越快，但相對的比較容易有較粗的奶泡產生，蒸汽量大的方式，也較適合用在較大的鋼杯，太小的鋼杯則容易產生亂流的現象。蒸汽量較小的蒸汽管，牛奶發泡效果較差，但好處是不容易產生粗大的氣泡，打發打綿的時間較久，整體的掌控會比較容易。</p>
<p>
	　　e.蒸汽乾燥度：蒸汽的乾燥度越高含水量就越低，打出來的牛奶泡就會比較綿密，含水量較少，所以蒸汽的乾燥度越好。</p>
<p>
	　　f.拉花鋼杯大小的形狀：鋼杯的大小跟要衝煮的咖啡飲品種類有關，越大的杯量就需要越大的鋼杯，一般來說種豬卡布奇諾時使用600ml容量的鋼杯，衝煮拿鐵咖啡則使用1000ml容量的鋼杯，使用正確的鋼杯容量大小才能打出組織良好的奶泡。由於是製作咖啡拉花的方式，所以，鋼杯的形狀都以尖嘴型的爲主，而不同的尖嘴形狀鋼杯，就需要靠自己多練習了。</p>
<p>
	　　咖啡與奶泡的融合原理、融合方式</p>
<p>
	　　融合的原理：咖啡與牛奶的融合，在衝煮意式咖啡時是非常重要的步驟，它可以使意式咖啡的味道與口感，提升至更好的境界，也可以修正在製作意式濃縮咖啡跟牛奶發泡的過程中，發生的小誤差，並且經由融合時的方式與技巧，來改變整杯咖啡的濃淡口感。融合的原理是什麼呢?首先我們運用想象力把咖啡、牛奶跟奶泡想象成一個一個的分子狀態，而最佳的融合方式，就是整杯咖啡都是以均勻的咖啡、牛奶、奶泡的分子結合體融合，要達到如此境界，就必須在融合時給予分子之間結合的力量，並且這樣的力量必須是穩定而持續的，所以在融合時要以定量的方式倒入牛奶與奶泡分子，使咖啡、牛奶與奶泡分子做均勻的結合體，讓我們在飲用整杯意式咖啡時，每一口都是均勻狀態的咖啡、牛奶與奶泡的分子結合體，如此才能發揮每個分子的效果，使整杯咖啡呈現最好的狀態。</p>
<p>
	　　融合方式之一，</p>
<p>
	　　1.融合動作咖啡時先將鋼杯靠近杯口，倒入奶泡量不可過多，以免一開始的衝擊力量過大把表面cream打散了。</p>
<p>
	　　2.接着將鋼杯提高，並加入較多的奶泡量使融合的力量增加</p>
<p>
	　　3.再將鋼杯降低高度，並控制奶泡流量使融合力量均勻</p>
<p>
	　　4.然後再將鋼杯提高做第二次融合動作</p>
<p>
	　　5.最後將鋼杯降低高度至靠杯口處，等到滿杯後迅速收掉奶泡。</p>
<p>
	　　融合的技巧：在咖啡與奶泡融合之前，我們必須把發泡過後的奶泡表層中，較粗奶泡以不鏽鋼湯匙刮除，要特別注意拿湯匙的手勢，是以手指貼在湯匙的背面，以避免把辛苦打出的細緻奶泡舀起來。</p>
<p>
	　　在咖啡與奶泡的融合過程中，最重要的技巧就是必須維持一定流量的奶泡去跟咖啡融合，並給予適當的融合力量。在我們倒入奶泡時，鋼杯必須持續上下移動給予融合力量，但是要維持注入一定量的奶泡，那麼鋼杯在上升時，必須增加奶泡量，所以手腕必須控制增加倒入的奶泡量，而在鋼杯下降時，必須減少奶泡量，手腕必須控制減少倒入的奶泡量，過程中還是要不斷的持續倒入奶泡，而非斷斷續續，所以手肘的部分要定速的慢慢提高，而這樣的技巧必須不斷的練習才能熟練運用。我們可以利用倒入奶泡時的流量大小，以及融合時的衝擊力量大小，去改變咖啡喝起來時的濃度口感。融合的衝擊力量與流量越大，喝起來的咖啡濃度口感就越淡，融合的衝擊力量與流量越小，喝起來的咖啡濃度口感就越濃，如此就可以調整不同濃度口感，以達到不同顧客的需求。</p>
<p>
	　　融合的速度與節奏：在融合時還有一個非常重要的因素，就是咖啡與奶泡融合時的速度與節奏。融合時的速度快慢，會影響咖啡喝起來時的濃淡口感，而節奏的部分，則會影響到一杯咖啡的整體表現，跟拉花時的圖案呈現。在該快時快，該慢時慢，其中的節奏拿捏必須要有熟練技巧及經驗的積累，而不同的拉花圖形會有不同的節奏。</p>
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