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'<a href="https://www.gafei.com/jishu/201407187022.html">咖啡拉花打奶泡的技巧視頻教程</a><a name="咖啡拉花打奶泡的技巧視頻教程"></a><br />
<br />
波旁種，原生於印度洋的波旁島(現稱留尼旺島)，是鐵皮卡(Typica)突變產生的次種，與鐵皮卡同屬現存最古老的咖啡品種，綠色果實成熟時會呈現鮮紅色，而黃波旁種則是波旁種與其他品種雜交而出。因其產量較低，且較爲不耐風雨，未被廣泛種植。但是種植在高海拔地區時，會有極佳的風味表現，近年來較爲常見。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作用，形成許多細小泡沫，讓液態狀的牛奶體積膨脹，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牛奶之中，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，使咖啡與牛奶充分的結合，讓咖啡和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。<br />
<br />
<div>
第一個階段是：打發，打發就是打入蒸汽使牛奶的體積產生髮泡的作用。</div>
<div>
<br />
第二個階段是：打綿，打綿就是將發發泡後牛奶，利用旋渦的方式綣入空氣，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。</div>
<div>
在市面上的牛奶發泡方式有很多種，不過大致上分爲二大類：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。<br />
<br />
<div>
(1)將蒸汽管放置於鋼杯的中心點，斜右上方45度靠鋼杯杯緣處，深度約1公分的地方。</div>
<div>
<br />
(2)打開蒸汽管蒸汽，鋼杯慢慢往下移動，並使牛奶呈現上下翻轉方式滾動慢慢讓體積發泡膨脹。</div>
<p>
(3)發泡膨脹至八分滿時，將蒸汽管拉斜移至於鋼杯的中心點右方靠鋼杯杯緣處，使牛奶泡呈現旋渦方式滾動。</p>
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<img alt="" src="/uploads/allimg/170122/8-1F1221FR3443.jpg" style="width: 534px; height: 300px;" /><br />
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