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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 爲什麼你做的拉花失敗了？ 意式咖啡的拉花 《常見問題詳解》 倒出奶泡，在咖啡表面形成美麗的花紋──這就是Latte Art，意' |
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'<img alt="" src="/uploads/allimg/180125/3-1P1251U103115.jpg" style="width: 400px; height: 266px;" /><br />
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<div>
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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>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; list-style: none outside; color: rgb(0, 0, 0);">
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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>
爲什麼你做的拉花失敗了？ ——意式咖啡的拉花 《常見問題詳解》</div>
<div>
</div>
<div>
倒出奶泡，在咖啡表面形成美麗的花紋──這就是Latte Art，意式咖啡中最花俏的一門技術。</div>
<div>
</div>
<div>
拉花這個迷人的技術令人趨之若鶩，但實際演練之後，發現並不是那麼容易？</div>
<div>
</div>
<div>
讓老師來爲大家拆解常見問題：</div>
<div>
</div>
<div>
<strong>拉花常見問題一》奶泡倒不出來？整杯都變成咖啡色的！</strong></div>
<div>
</div>
<div>
要讓奶泡倒出來，首先要掌握好倒奶泡流程的手感。提高尾端，倒出底層的牛奶，到了中段時，要稍微加大流量，最後把奶泡倒出的手感，是把奶壺的杯口朝下放開的感覺。</div>
<div>
</div>
<div>
<strong>拉花常見問題二》倒是倒出來了，可是咖啡色的部分變得很淡，對比很低……。</strong></div>
<div>
</div>
<div>
這是表層的咖啡乳脂被衝散時會有的現象，表示倒入奶泡的角度與流量沒有掌握好。在一開始倒牛奶時，請儘量維持牛奶的柱狀，讓牛奶呈垂直注入咖啡中。假如奶柱進入咖啡表層的角度傾斜的話，會造成局部的衝力過大，衝散表面的咖啡乳脂，這樣完成時會讓表面的咖啡乳脂顏色變淺，咖啡的味道也會變淡。</div>
<div>
</div>
<div>
<strong>拉花常見問題三》怎麼做完之後表面有一堆粗的泡泡？</strong></div>
<div>
</div>
<div>
這是牛奶的質地不夠厚實，或是一開始倒入的牛奶沒有形成完整的柱狀（變成一串碎裂抖動的奶柱）。會形成這種狀態有幾種可能：</div>
<div>
</div>
<div>
A. 奶泡過熱，泡與奶分離。</div>
<div>
</div>
<div>
B. 發泡時空氣沒有充分捲入下層的牛奶，造成牛奶質地過稀。</div>
<div>
</div>
<div>
C. 倒牛奶時離咖啡距離過遠，或是流量過小。</div>
<div>
</div>
<div>
一缸質地良好的奶泡，可以解決大部分的問題。</div>
<div>
</div>
<div>
<strong>拉花常見問題四》做好了，樣子好像還行，可是怎麼一喝半杯都是泡？</strong></div>
<div>
</div>
<div>
有可能是在發泡階段我們就發了過多的泡，或是在倒牛奶時，太早開始放奶泡與拉花。</div>
<div>
</div>
<div>
<strong>拉花常見問題五》做好了，可是好像水水的，喝起來也很淡……</strong>。</div>
<div>
</div>
<div>
跟上一個現象相反，這個是發泡量不足，或是牛奶過熱導致奶泡與牛奶分離。牛奶打太熱是沒得救，如果是發泡量不足或過多，我們能用手感（倒牛奶／倒奶泡）來微調整體的奶泡比例與層次。</div>
<div>
</div>
<div>
看完常見問題之後，你會發現這些都跟拉花無關。一杯比例正確，口感良好，顏色與層次分明的好拿鐵，表面不一定有拉花；一杯拉花很漂亮的拿鐵，味道卻不一定好。記住，拉花是奶泡在正確操作下，附加的一點小贈品，而不是最重要的主角喔。</div>
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。</li>
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| markid |
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| related |
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| urlrule |
'/views-115268-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://cdn.gafei.com/views-115268' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '115268',
'm' => 'index',
) |
