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'<img alt="" src="/uploads/allimg/190203/19-1Z203095205495.jpg" /><br />
<br />
<h2 style="box-sizing: border-box; border-bottom-color: rgb(80, 193, 233); border-width: 0px 0px 2px; border-bottom-style: solid; position: relative; padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: invert none 0px; width: auto; zoom: 1; font-weight: normal; font-size: 19px; line-height: 30px; 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; color: rgb(51, 51, 51); vertical-align: baseline; font-stretch: inherit;">
<span style="padding: 0px; margin: 0px; outline: invert none 0px; zoom: 1; font-size: 16px;"><font style="box-sizing: border-box; padding: 0px; margin: 0px; outline: invert none 0px; zoom: 1; 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></span></h2>
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<li style="box-sizing: border-box; border: 0px; padding: 0px 0px 0px 20px; line-height: 18px; list-style-type: none; font-style: inherit; margin: 0px 0px 12px; outline: invert none 0px; zoom: 1; font-size: inherit; vertical-align: baseline; list-style-image: none; font-stretch: inherit; font-variant-ligatures: inherit; background: url("https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png") 4px 3px / 0.8em no-repeat;">
<strong><span style="font-size: 16px;"> </span></strong><span style="font-size: inherit; font-style: inherit; background-color: initial;">第一個要點是，“表面要能反光”。這個說法是很客觀而且直接的，至少它可以做爲一個標準通過肉眼看出來。</span>
<div>
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<div>
第二個要點是：表面沒有一粒粗泡沫。這個需要很到位的奶泡控制能力，當然這也是反光的前提。那什麼是粗泡沫呢？如果非要給它下一個定義的話，我認爲大於直徑1mm的都叫粗泡沫了。打發出的奶泡越細膩，則單個奶泡中所含空氣越少，密度高，浮力小；打發出的奶泡越粗糙，則單個奶泡中所含空氣越少，密度低，浮力大。如打發出的奶泡較爲粗糙，奶泡會快速浮於牛奶表面，融合度較低；如打發出的奶泡較爲細膩，奶泡浮於牛奶表面的速度會緩慢，融合度較高。</div>
<div>
</div>
<div>
第三個要點是：在加奶量一致的情況下（都加在缸嘴底部左右的位置），不管打六成滿還是七、八、九成或全滿，打出的溫度要一致，不能以溫度的高低來調節奶泡的多少。</div>
<div>
</div>
<div>
第四個要點是：做兩杯cappuccino，以WBC標準杯做，奶泡倒入杯後，拉花缸裏一滴不剩。這個標準如果再昇華一點即變爲：要多少奶泡，就只打多少奶泡（macchiato等微量奶泡除外），這很難練，需要老長時間。</div>
<div>
</div>
<div>
以上這四個標準做到了，在視覺、手感和技術上，起碼它算是一缸不錯的奶泡了。前面還說到一個聽覺，這取決於牛奶，打奶泡時，一定要聽進氣的的“吱吱”聲，這才能保證奶泡在杯中的持久力。</div>
<div>
</div>
<div>
那綿密奶泡到底要怎麼打呢？</div>
<div>
</div>
<div>
第一、鋼杯內倒入半杯牛奶後放入溫度計，並將蒸氣管放入離牛奶表面深約1公分左右的位置，一邊打奶泡時，一邊觀察奶泡狀態並調整蒸氣管位置，往沒有起泡的位置打，先打到發泡後，奶泡纔會慢慢變綿密，大約攝氏50度就要把蒸氣轉小，攝氏65度時就要關掉。</div>
<div>
</div>
<div>
第二、奶泡在此時是最好的狀態，溫度若過高或打太久，奶泡就可能消泡、變粗或還原成牛奶。蒸氣的溫度很高，接觸時都以抹布包裹，以免燙傷。</div>
<div>
</div>
<div>
第三、打好後，通常上層的奶泡會比較粗，這時可撈掉上層粗奶泡，下方的綿密奶泡表層會有鏡面的光滑效果，倒出來時不會結塊而是滑順地流出，搖晃杯子時，奶泡會有滑動感，喝起來的口感有彈性，這樣就是最完美的奶泡囉！</div>
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'name' => '拉花',
'dirname' => 'lahua',
'pdirname' => 'kafeizhishi/kafeilahua/',
'child' => 0,
'childids' => 308,
'thumb' => '',
'show' => '1',
'setting' =>
array (
'edit' => 1,
'disabled' => 0,
'getchild' => 1,
'linkurl' => '',
'urlrule' => 3,
'seo' =>
array (
'list_title' => '[第{page}頁{join}]{catpname}{join}{modname}{join}{SITE_NAME}',
'list_keywords' => '',
'list_description' => '',
),
'template' =>
array (
'pagesize' => 20,
'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '158',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-lahua.html',
'total' => 158,
'field' =>
array (
),
),
) |
| urlrule |
'/views-129644-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://cdn.gafei.com/views-129644' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '129644',
'm' => 'index',
) |
