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'2016-10-21 13:58:42'

'2016-10-21 13:58:40'

'81528'

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'<div>
	<a name="咖啡拉花"></a><a href="http://www.gafei.com/kafeilahua/2015/0108/21837.html">咖啡拉花</a><br />
	<br />
	<br />
	<br />
	1 &nbsp;兩隻手指輕輕拿着拉花缸，留三隻手指作爲托盤輕輕託在咖啡機水盤位置，這樣當你需要注入空氣時，拉花缸下移副度會很少，微調入氣的角度很棒。你可以自由選擇你想注入空氣的量。太多了就三隻手指輕輕托起拉花缸，太少了就輕輕降低拉花缸。</div>
<div>
	2 用手去感知奶泡的溫度。基本上你感覺到拉花缸溫帶有一點熱的時候就可以準備停蒸汽管了，那是的奶泡溫度大約是50-55度左右。不用放溫度計日日看住距。。</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;我對奶泡起泡原理，咖啡和奶泡的融合，各種拉花圖案的分析和個人見解 &lt;wbr&gt;1</div>
<div>
	&nbsp;</div>
<div>
	我對奶泡起泡原理，咖啡和奶泡的融合，各種拉花圖案的分析和個人見解 &lt;wbr&gt;1</div>
<div>
	&nbsp;</div>
<div>
	&nbsp;下圖全爲起泡和打發的圖片。</div>
<div>
	圖 1 爲蒸汽管放的位置。主要是拉花缸正中央往右或者左偏小小。這樣就可以令奶泡旋轉。</div>
<div>
	蒸汽管儘量埋入牛奶1CM處。這樣做一開蒸汽不會導致入氣太多起泡粗的現象。。之後就是用我上面所講微調拉花缸，輕輕降低入氣。。你會聽到(chi chi chi）的聲音。OK了。這是在入氣。隨後牛奶會上升一層。。因爲牛奶入氣膨脹了。這時你需要做的是再輕輕往下一點拉花缸。再入氣。。</div>
<div>
	到你覺得奶泡量已經足夠時。。。蒸汽管稍微插深一點進行打棉。。</div>
<div>
	一缸好的奶泡就完成了。</div>
<div>
	&nbsp;1 牛奶要在雪櫃拿出來 因爲奶泡需要經過兩個階段完成，1 起泡 2細化，這兩個階段要在15-20秒完成。蒸汽管是不段加熱的，其實溫度越低。加熱時間越長，奶泡自然越密咯！-5度-60度 &nbsp;。和 7度-60度這兩段不同加熱時間都不一樣。明顯是前者需要時間越長，這樣對我們有利。</div>
<div>
	2 適量的牛奶 牛奶的量對於拉花缸是有要求的，太多和太少都不好。太多你起泡時會過於滿而不好打發，太少打發不了或者由於蒸汽嘴太接近拉花缸，導致溫度的感知性會差。明明沒到該要的溫度，但拉花缸已經過熱。</div>
<div>
	3 要全脂牛奶 主要是利用牛奶那6%的含量的脂肪。脂肪可以鎖住空氣形成奶泡穩定的結構。使距不容易破裂！</div>
<div>
	4 注入空氣要控制量 注入空氣要適量是空氣注入太多，奶泡會很粗。粗的奶泡很輕，不容易沉於咖啡油脂。也拉不了花了。就算拉到花也不好看。口感更不用談是好的了。</div>
<div>
	5 溫度的控制 奶泡的溫度大家控制在50-65度左右就OK了。在此區間奶泡的狀態都很OK。但我偏向於50-55度。這溫度口感很不錯。有牛奶的乳糖在這個溫度已經全數釋放。牛奶很鮮甜<img alt="" src="/uploads/allimg/161021/8-161021135Q0916.jpg" style="width: 227px; height: 220px;" /></div>
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''

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array (
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