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'意式咖啡拉花 咖啡拉花的準備與過程'

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'意式,咖啡,拉花,花的,準備,過程,作準備,Espresso'

'製作準備 一、Espresso咖啡： 由於我們用來製作拉花的Latte咖啡是由Espresso打底而出來的，所以一杯萃取正確的Espresso也是必不可少的，畢竟這是一杯要入口的飲料而非純粹觀賞的藝術品，我們還是要保證它入口的品質。這樣在你做練習拉花過程中那失敗的10幾杯'

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'2015-01-13 19:29:16'

'2015-01-13 19:29:35'

'22098'

''

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NULL

'<p>
	　　製作準備</p>
<p>
	　　一、Espresso咖啡：</p>
<p>
	　　由於我們用來製作拉花的Latte咖啡是由Espresso打底而出來的，所以一杯萃取正確的Espresso也是必不可少的，畢竟這是一杯要入口的飲料而非純粹觀賞的藝術品，我們還是要保證它入口的品質。這樣在你做練習拉花過程中那失敗的10幾杯就不會浪費掉啦，畢竟拉花的好壞不會影響咖啡的口味的，如果要做出純正的Espresso，一定要使用泵壓式咖啡機。</p>
<p>
	　　二、全脂牛奶：</p>
<p>
	　　不要使用脫脂牛奶，因爲脫脂牛奶中的脂肪含量過低，所以奶泡的口感會比全脂的差很多</p>
<p>
	　　三、蒸汽奶泡機或者手動奶泡壺：</p>
<p>
	　　什麼是奶泡?奶泡就是牛奶與空氣細密混合的產物。製作奶泡的方式便是將空氣打入牛奶中。所說原理簡單，但真正的製作出一杯綿密細緻的奶泡並不是一個簡單的事情。最常見的問題就是太多的空氣進入牛奶中，產生過粗的硬質奶泡，這樣的奶泡會浮在表層而無法充分與咖啡混合，所以喝的時候享受不到奶泡與咖啡充分混合的細密質感。建議您使用蒸汽奶泡機來製作奶泡，這樣會把這個過程變得簡單一些。</p>
<p>
	　　四、尖嘴拉花杯(打奶缸)：</p>
<p>
	　　這個東西是最容易被忽略掉的一個了，別看他不起眼，但作用也不小。首先奶泡對溫度的要求比較高，只有在60~80度的時候會產生品質做好的奶泡，所以你可以通過不鏽鋼的奶缸感覺到牛奶的溫度。其次在製作拉花式，小小的尖嘴就像是畫家的畫筆。</p>
<p>
	　　製作過程</p>
<p>
	　　首先在製作好的ESpresso咖啡中添加做好的奶泡，等到倒入的奶泡和咖啡已經充分混合時，表面會呈現濃稠狀。這時就可以結束了。由於奶泡體積比較大，所以需要一隻比較大的杯子，最好是Cappucino杯或者是馬克杯。</p>
<p>
	　　現在正式的拉花開始了，首先從一次的葉子根處開始，左右晃動拿着拉花杯(打奶缸)的手腕，重點在於穩定的讓手腕做水平的左右來回晃動。</p>
<p>
	　　現在開始畫另一側的葉子，請注意，這個動作純粹只需要手腕的力量，不要整隻手臂跟着一起動。</p>
<p>
	　　好了，現在畫上中間的最後一筆，剛開始的時候可能會有三個葉子大小不一，左右不太對稱的問題。其實你也可以把它看成是你的一種創作呀大功告成!</p>
<center>
	<img alt="" height="252" src="/uploads/allimg/150113/192935G17-0.jpg" width="330" /></center>
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