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'咖啡拉花壓紋心得 咖啡拉花成型的原理以及融合對拉花壓紋的影響' |
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'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 咖啡拉花的步驟解析 如何避免拉花圖案偏斜？拉花小技巧 coffeeart 成型的原理 奶泡和融合好的咖啡液之間存在密度差異，較輕的奶泡可以浮在帶有張力的液麪中，融合好後，在注入奶泡' |
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'<img alt="" src="/uploads/allimg/180121/3-1P121132KN56.gif" style="width: 400px; height: 267px;" /><br />
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<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></h2>
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<a href="http://www.gafei.com/lahua/20171231114311.html">咖啡拉花的步驟解析 如何避免拉花圖案偏斜？拉花小技巧</a></li>
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; font-family: inherit; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
<div>
coffeeart 成型的原理</div>
<div>
</div>
<div>
奶泡和融合好的咖啡液之間存在密度差異，較輕的奶泡可以浮在帶有張力的液麪中，融合好後，在注入奶泡成型時，奶泡有一個向前的衝擊力和向下的衝擊力，所以傾倒時的奶泡與液麪的夾角越小也就是奶缸嘴與液麪的距離越小就越容易成型，線條也就更容易流出去碰到杯壁後迴流。</div>
<div>
</div>
<div>
縮短奶缸嘴與液麪的距離的方式有兩種，一個是傾斜杯子，讓杯子的的液體儘量的靠近杯口，還有就是壓低奶缸（所以要選擇大一點的奶缸去進行拉花製作，就可以最大限度的壓低奶缸嘴更好的貼近液麪）進行拉花時，奶缸裏的奶泡量不要過多，要分一些出來，否則也不好控制，不管做組合圖還是單圖，都必須讓油脂萃取和奶泡的打發幾乎同時完成接著作圖，這是最佳的狀態，而且特別是做單圖（比如壓紋）的時候，兩者的銜接要非常好，誰也不要等誰。</div>
<div>
</div>
<div>
關於融合</div>
<div>
</div>
<div>
首先它是兩種液體的碰撞，所以你要想到的是如何讓它們之間的結合度最好，所以好的融合結果是液麪乾淨而且有光澤有張力，顏色一致，這樣不但有利於成型，口感也會比你隨意融合時要好很多。碰到Crema狀態不佳的情況下可以拉高融合時的距離並且縮小流量大小，把油脂攪起來，融合時咖啡杯子不要晃動以免加速奶泡的分離，反而要讓奶缸裏的牛奶在融合時也要有輕微的左右運動軌跡可以減緩奶泡分離的速度。還有一個定點融合，但是前提條件是要足夠好的espresso 和奶泡質地，定點融合的好處是有更強的對比度和乾淨度，前提條件不夠的情況下不建議使用，而且咖啡表面味道太濃。</div>
<div>
</div>
<div>
融合的手法採用左右攪拌法，融合時的水流高度保持一致，這是個人目前爲止最喜歡的融合手法，可以很好的做好高效率的融合，液麪乾淨，Espresso和奶泡的結合度也非常高。</div>
<div>
</div>
<div>
咖啡的融合量</div>
<div>
</div>
<div>
單圖的製作時，傾斜咖啡杯，融合到杯裏的液麪面積最大之時便可出圖（一般是杯量的1/3），出圖時機決定了圖案成型之後在杯中的比例大小。組合圖製作時，應該融合的更多一點（至少杯量的1/2），讓液麪更有支撐力，而且融合多些可以不讓液麪流動性那麼強，更易製作，而且融合量多時去出圖可以讓圖案更乾淨，留白空間更多，不要進入一個誤區說組合圖融合較少留更多量給後面圖案的製作，這是適得其反的，不但圖案容易飄，而且到圖案製作結束你會發現，第一個動作做出來的花型到最後會被液麪的撐大，做組合圖時，在哪裏出圖就傾斜哪裏的液麪，這樣有利於成型，擺動小麥穗時，先注入一小會，感覺奶泡釋放出來了再開始晃動，晃動和後退的節奏要協調好，這樣作圖的節奏就上來了。</div>
<div>
</div>
<div>
成型時要注意的點</div>
<div>
</div>
<div>
做單圖時回杯的節奏是緩緩的，從頭到尾都是保證液麪靠近杯口，所以要求做到左右手的協調性，這樣不但圖案更容易成型，而且在做單圖時圖案更有張力。做組合圖時轉杯子，儘量不要轉奶缸。所以握杯子的方式要正確，保證手腕能夠靈活的轉動，哪邊作圖就傾斜哪邊的液麪，這樣有利於成型。</div>
<div>
</div>
<div>
奶泡的晃動</div>
<div>
</div>
<div>
（擺幅、擺頻、流量大小）做到收放自如靈活掌控（可以忽前忽後忽大忽小忽快忽慢） 晃動的重心是奶缸嘴部分，不是缸身，晃動時不要讓奶缸裏的液體翻江倒海的亂晃，晃動線條前持續注入一小會再開始有節奏的晃動，不要急著晃動，這樣可以避免節奏打亂而亂晃。單圖晃動的過程始終是貼著液麪，順著水流向前的衝擊力晃動，而且保持一致的晃動節奏（擺幅、擺頻、流量大小），要收尾了再拉高收細果斷往前收。</div>
<div>
</div>
<div>
關於單圖的對稱性</div>
<div>
</div>
<div>
回杯時注意儘量不要用手腕回正，容易歪，應該是握好杯子後儘量用身體的傾斜去回正，這樣做出來的圖案纔會有更好的對稱性，造成圖案不對稱或者在杯中擺位歪的原因有三種，一個是奶缸嘴的朝向不垂直於杯子耳朵，一個是握杯子是歪的，一個是握缸是歪的。最主要的是要做到讓你奶缸嘴的朝向是和傾斜的液麪的中軸線是一致的，這樣必然可以保證圖案是正的，但如果要做到圖案是正的而且在杯中的位置也是正的，那就要做到奶缸嘴的朝向垂直於杯耳朵中軸線，同時傾斜的液麪的中軸線也是垂直杯子耳朵所在的中軸線。</div>
<div>
</div>
<div>
壓紋心得</div>
<div>
</div>
<div>
油脂要好奶泡要好衝擊力要足夠才能讓線條跑起來以上三點如果做不到就不要問我爲什麼壓紋做的不好看要做到乾淨又好看這個要自己多花時間去練習和領悟，去找到正確的出圖點和柔美的擺動其餘沒有更多的捷徑。</div>
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