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'<span style="color: rgb(62, 62, 62); font-family: 微軟雅黑, 黑體, Arial; font-size: 14px; line-height: 23.8px; text-indent: 32px;">專業咖啡師交流 請關注咖啡工房（微信公衆號cafe_style ）</span><br />
1、打奶：最重要的技術，雖然不是很高深但是需要長時間的練習，要求奶泡細膩圓滑，千萬不要有大的奶泡。 <br />
2、打奶的角度：打奶最好是和蒸汽噴頭成45度角，根據上下浮動來取決於奶泡的粗細。 <br />
3、心！最基本的拉花技術，如果朋友們想做的更出色，就必須要把心的形狀做好。 <br />
4、樹葉！樹葉是根據心的形狀改變而來的，主要的要點就是在於半杯的時候就要抖動出心的形狀，然後繼續向下。 <br />
5、一些羽毛，蘋果，雙心，雙樹葉等等就要靠多練習。 <br />
6、只有半自動的咖啡機器才能做出最好的拉花咖啡。 <br />
7、咖啡的油脂問題也起到關鍵性的作用，而且直接影響到一杯咖啡的口味問題。 <br />
8、太小的杯子需要太多的技術經驗，建議朋友們做咖啡拉花先用稍微大點的杯子。<br />
<img alt="" src="/uploads/allimg/171027/8-1G02G60T3558.png" style="width: 436px; height: 475px;" /><br />
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