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'拉花的奶泡是奶泡和牛奶的混合體嗎咖啡拉花對牛奶的標準'

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'拉花的奶泡是奶泡和牛奶的混合體嗎咖啡拉花對牛奶的標準 第一步 先了解咖啡機蒸汽系統的正確操作流程，明白打奶泡前後空噴蒸汽管的目的是什麼，明白毛巾和隨手清潔在咖啡製作中的重要意義。 第二步 學會如何用噴頭接觸奶面，選點的位置、選點的深度。 第三步'

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'2017-01-19 16:31:36'

'2017-01-19 16:31:35'

'92648'

''

''

''

''

'拉花的奶泡是奶泡和牛奶的混合體嗎咖啡拉花對牛奶的標準'

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'<a href="https://www.gafei.com/jishu/201407187022.html">拉花的奶泡是奶泡和牛奶的混合體嗎咖啡拉花對牛奶的標準</a><a name="拉花的奶泡是奶泡和牛奶的混合體嗎咖啡拉花對牛奶的標準"></a><br />
<br />
<div>
	第一步 先了解咖啡機蒸汽系統的正確操作流程，明白打奶泡前後空噴蒸汽管的目的是什麼，明白毛巾和隨手清潔在咖啡製作中的重要意義。&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	第二步 學會如何用噴頭接觸奶面，選點的位置、選點的深度。&nbsp;</div>
<div>
	&nbsp;</div>
<div>
	第三步 認識兩個溫度。一個是發泡的起止溫度，一個是奶泡製作完成的溫度。這兩個溫度對於初學者來說是非常重要的，這直接關係到奶泡的打發原理是否掌握。先說發泡，牛奶最初是冷的（最好能充分冷藏在5℃），這可以延長髮泡時間，使其能發泡充分泡沫細膩，然後打開蒸汽閥，對牛奶進行發泡。發泡至和我們人體溫度一致的時候（手感不冷不熱），發泡截止。因爲我們人的手溫就有大概30&deg;左右，所以我個人認爲奶泡的溫度在掌握65-70度之間就可以了.因爲太燙的話就會將牛奶的營養價值給破壞掉了。&nbsp;<br />
	<br />
	<div>
		第一是奶泡打到了八九成滿，比較dry，可以打少一成來解決。</div>
	<div>
		<br />
		第二是espresso的crema表面離杯子底太淺，導致奶泡一注入就浮在了crema上。解決：儘量地把杯子拿斜，增加crema表表面與杯子底的深度。在注入時，朝最深處注入</div>
</div>
<br />
<img alt="" src="/uploads/allimg/170119/8-1F11916312a28.jpg" style="width: 311px; height: 210px;" /><br />
'

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