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'<center>
<img alt="咖啡拉花的知識" height="325" src="/uploads/allimg/150130/1H2212641-0.jpg" width="331" /></center>
<p>
關於咖啡拉花的起源,其實一直都沒有十分明確的文獻,只知道當時在歐美國家,咖啡拉花都是在咖啡表演時,所展現的高難度專業技術,而如此的創新技巧,所展現的高難度技術,大大震撼了當時的咖啡業界,從一開始就得到了大衆的注目。所有的人都深深被咖啡拉花神奇而絢麗的技巧所吸引。</p>
<p>
當時咖啡拉花,注重的大部份都是圖案的呈獻,但經過了長久的發展和演進之後,咖啡拉花不只在視覺上講究,在牛奶的綿密口感與融合的方式與技巧也一直不斷的改進,進而在整體的味道的呈現,達到所謂的色、香、味俱全的境界。</p>
<p>
在歐美國家和日本有許多的專業咖啡書籍,都在介紹“Latte Art”的基本技術,更有許多的咖啡相關書籍,是以咖啡拉花作爲封面的專業象徵,而且咖啡拉花已經是現今各種比賽的必備專業技術。</p>
<p>
◆奶泡的製作:</p>
<p>
1、將牛奶倒入奶泡壺中,份量不要超過奶泡壺的1/2,否則製作奶泡的時候牛奶會因爲膨脹而溢出來。</p>
<p>
2、 將牛奶加熱到60度左右,但是不可以超過70度,否則牛奶中的蛋白質結構會被破壞。注意!蓋子與濾網不可以直接加熱。(如製作冰奶泡則將牛奶冷卻至5度以下,當然,不要冰過頭而讓牛奶結冰了。)</p>
<p>
3、將蓋子與濾網蓋上,快速抽動濾網將空氣壓入牛奶中,抽動的時候不需要壓到底,因爲是要將空氣打入牛奶中,所以只要在牛奶表面動作即可;次數也不需太多,輕輕地抽動三十下左右即可。</p>
<p>
4、移開蓋子與濾網,用湯匙將表面粗大的奶泡刮掉,留下的就是綿密的熱(冰)奶泡。</p>
<p>
◆拉花方式:</p>
<p>
1、先把咖啡衝煮好,建議直接將咖啡盛接在所需要的杯子中。接着打奶泡,完成後若是表面浮有較粗的奶泡請將其去除。</p>
<p>
2、徐徐將打好的奶泡倒入剛完成的咖啡中。當倒入的奶泡與咖啡已經充份混合時,表面會呈現濃稠狀,這時候便是開始拉花的時機(通常此時杯子裏已經半滿了)。</p>
<p>
3、拉花的開始動作便是左右晃動拿着拉花杯的手腕,重點在於穩定地讓手腕做水平的左右來回晃動。請注意,這個動作純粹只需要手腕的力量,不要整隻手臂都跟着一起動。當晃動正確時,杯子中會開始呈現出白色的“之”字型奶泡痕跡。</p>
<p>
4、逐漸往後移動拉花杯,並且縮小晃動的幅度,最後收杯時往前一帶順勢拉出一道細直線,畫出杯中葉子的梗作爲結束。</p>
<p>
植物的葉子。因爲很吸引人,所以有人便在這樣的基礎上開發出其他的圖樣,所以你也會看到心型或者是鬱金香等等的圖案。</p>
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