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'<div>
無論冷的奶泡還是熱的奶泡，都是牛奶中的乳脂肪包裹中空氣產生的小氣泡，所以，乳脂肪的穩定和多寡，影響到奶泡的質量和持久度，很多時候，我們會發現，一杯卡布端上來後，表面的奶泡就一個個的破掉，最後變成半杯咖啡了！</div>
<div>
這個就是因爲，牛奶的乳脂肪含量較低，或者不穩定。一般來說，我們蒸奶泡採用的是全脂牛奶（乳脂肪含量爲3。5％——4％），但是由於國產牛奶的穩定性及“還原奶”等弊端，所以，很難找到穩定的牛奶。咖啡業對牛奶的選用，經歷了從光明——帕瑪拉特——新綠園——雀巢的過程，目前，一些大的連鎖考慮成本，會採用新綠園，而一些小的咖啡店會採用雀巢，甚至進口牛奶，畢竟品質決定了一切<br />
1、衝奶粉：100ML熱水+2勺奶粉，一定要使用熱水把奶粉衝好,奶水涼了打不出奶泡，另外奶粉的量也不用太多!</div>
<div>
2、將衝好的奶粉倒入手動打奶杯中，打奶時不需要抽動太多,以免奶泡太硬,30次左右，抽動太多會導致奶泡過硬，無法進行拉花；</div>
<div>
3、打好奶後把濾網放在拉花杯上把奶泡到進拉花杯裏，這樣做的好處有三點：1是用打奶濾網過濾一下大奶泡，2是可以讓奶泡和奶液混合的均勻，3是可以把多餘的硬奶泡濾出去；</div>
<div>
4、把拉花杯在桌子上震幾下,把大奶泡震破，就可以開始拉花了，這樣一杯香醇的 卡布奇諾就做好了~<br />
<img alt="" src="/uploads/allimg/161101/8-16110110242TS.jpg" style="width: 356px; height: 220px;" /></div>
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