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'<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171211/3-1G2111K311340.jpg" style="width: 582px; height: 545px;" /></span><br />
<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px;">專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ）</span><br />
<br />
<div>
<span style="font-size:16px;"><a href="http://www.gafei.com/dianping/20170907109004.html">咖啡拉花</a>需要注意什麼</span></div>
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<span style="font-size:16px;">1、能打發好的奶泡：是否能打出高品質的奶泡，將很大程度上決定了</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的好壞，尤其對於剛開始學習</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的朋友們，奶泡打好了，</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">也就成功了一半。拉樹葉通常是在拿鐵咖啡中（當然，這個也不絕對），對於拿鐵咖啡而言，奶泡是不能發泡過厚的，因此，拉樹葉的奶泡個人建議也可以打發的稀薄一點，讓奶泡有流動性，更利於拉樹葉。</span></div>
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<span style="font-size:16px;">2、</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">手法：不管是哪種</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">，手法都是必須的，手法也就決定了咖啡的圖案。</span></div>
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<span style="font-size:16px;">如果單純的只是拿着牛奶與咖啡去練習手法，我們不容易發現我們</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">時出現的一些問題，個人建議你可以考慮嘗試一下拉水練習。一定會有所收穫。</span></div>
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</div>
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<span style="font-size:16px;">3、多做練習：這個就不用說了，</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">本身就是用咖啡與牛奶堆積起來的，因此，多練習很重要。</span></div>
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</div>
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<span style="font-size:16px;">4、多反思：在每一杯咖啡出來之後，我們都能發現這杯咖啡的花有什麼問題，我們思考其產生問題的原因，下次再拉花時，就考慮修正，就是如此反複製作與反思的過程，我們的</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">咖啡拉花</a><span style="font-size:16px;">纔會越來越好。</span></div>
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<span style="font-size:16px;">以上四點就是對於</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的經驗，這四點是可以適用於所有</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的。</span></div>
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</div>
<div>
<a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">咖啡拉花</a><span style="font-size:16px;">技巧</span></div>
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</div>
<div>
<span style="font-size:16px;"> 說完</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">注意事項，接下來就是學習</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">，學東西總有個技巧可言，自己琢磨是一回事，適當的藉助前人的經驗必然會事半功倍。</span></div>
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<span style="font-size:16px;"> 至於咖啡</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">中的心形</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">技巧，看會</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的人拉花，感覺超級簡單，但自已真上手來做的時候，才發現其實都不是看起來那麼簡單的。舉例心形</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">講解拉花的幾個技巧。</span></div>
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</div>
<div>
<span style="font-size:16px;">一、咖啡拉心的主要過程。</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">1、製作一杯意式咖啡</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">2、打發奶泡，上下墩奶缸，將奶沫中的大氣泡墩滅，水平晃動奶缸，讓奶沫形成漩渦，使牛奶與奶沒充分融合。</span></div>
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</div>
<div>
<span style="font-size:16px;">3、輕晃意式咖啡後，將奶缸中的牛奶及奶沫倒入咖啡中。</span></div>
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</div>
<div>
<span style="font-size:16px;">4、奶沫從咖啡的中間倒下，先是以較高的高度倒下奶沫，讓牛奶跟奶沫直入咖啡液下，與油脂下方的咖啡融合。</span></div>
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</div>
<div>
<span style="font-size:16px;">5、咖啡隨着注入牛奶而逐漸在咖啡杯中上升，當上升至半杯時，下沉奶缸，繼續倒下奶沫，此時，奶沫會漂浮在咖啡液麪以上，因受到衝擊，向四周擴散，然後形成一個圓形。</span></div>
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<span style="font-size:16px;">6、咖啡快滿杯時，將奶缸向前上方向提起，牛奶將圓分成兩個半心，至此，心形圖案的咖啡</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">就完成了。</span></div>
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</div>
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<span style="font-size:16px;">二、</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">咖啡拉花</a><span style="font-size:16px;">的技巧分析。</span></div>
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<span style="font-size:16px;">上面跟朋友們分享了心形</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">的主要過程，文字描述畢竟還是有些抽象，照着描述多做幾次，也許就會有感覺了，下面對拉心過程的幾個小技巧做個分析：</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">1、奶沫發泡的好壞，將最大程度上決定了</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">是否成功。好的奶沫流動性很好，水平晃動奶缸的時候，牛奶及奶沫不是聚集到中間形成向上的凸起，而是中間形成向下凹陷的漩渦，奶沫水平晃動之後，很具光澤，向絲綢一樣順滑的感覺。這樣的奶泡，你只需要往咖啡裏從上往下倒，都容易倒出心。</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">2、</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">拉花</a><span style="font-size:16px;">前晃動咖啡液，有助於讓咖啡的顏色均勻。咖啡萃取出來之後，上面的顏色有許多時候是不一至的，會發生有深有淺的情況，比如，出現虎斑的時候，就會顏色不均勻，如果直接將牛奶倒入咖啡中，咖啡液表面最後也是會出現深淺不一的顏色，讓咖啡變的難看，解決辦法則是在倒入牛奶之間，水平晃動咖啡液，倒咖啡均勻融合，再倒入牛奶，咖啡的顏色變的一致後，就美觀了不少。</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">3、花形成的原因，在於牛奶與咖啡液的距離。花的形成是因爲奶沫漂浮在咖啡液上面開成了花。如果我們在將牛奶倒入咖啡中時，牛奶與咖啡液的距離不夠，衝擊力不強，必然奶沫就會直接漂浮在咖啡液上，那麼導致的結果就是咖啡不滿杯。解決辦法則是先提升牛奶與咖啡的距離，利用衝擊力，將牛奶注入到咖啡液下，待咖啡達到了半杯之後，下沉奶缸，使奶沫得以漂浮在咖啡液麪之上，奶花就完成了。</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">至此，</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">咖啡拉花</a><span style="font-size:16px;">注意事項、</span><a href="http://www.gafei.com/dianping/20170907109004.html" style="font-size: 16px;">咖啡拉花</a><span style="font-size:16px;">技巧就跟朋友們分享完了，如果您按照要求多加練習多研究肯定能拉出你想要的花形。</span></div>
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| fix_html_now_url |
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| my_web_url |
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