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'<a href="https://www.gafei.com/kafeizhishi/2014092414005.html">拉花咖啡牛奶有多少泡沫-咖啡拉花對牛奶的標準</a><a name="拉花咖啡牛奶有多少泡沫-咖啡拉花對牛奶的標準"></a><br />
<br />
<div>
拉花杯</div>
<div>
牛奶：拿鐵飲品中用的牛奶的脂肪含量基本都在 3%左右。脂肪越少，奶沫越硬。而你想要的是順滑的奶沫 (所以，忘掉無脂卡布其諾吧)。</div>
<div>
關於奶泡：打奶泡時腦子裏要記住的主要的事是，在溫度到適合的點時要停下來。合適的溫度指的是55 – 65°C，看您的口感來決定。打奶沫的時間太長會使牛奶凝結，改變它的口感 (並且卡布其諾會太燙)。過熱的牛奶也會使得奶沫太硬。奶沫會有多大的不同呢?以下是一些典型的例子：</div>
<div>
起泡：如果你打奶泡時心煩意亂或是注意力不夠集中的話，很容易造成蒸汽管處於牛奶的表面上方而不是剛好在牛奶下面。這樣做的結果是牛奶飛濺、產生較大的奶泡。當然你還是能得到拉花杯中的一大堆的奶沫，但是口感會很差。</div>
<div>
太硬：硬奶泡看起來很僵硬，當你把奶泡倒進咖啡時它和咖啡不會混在一起，而是象蓬鬆的打過的奶油一樣堆積在你的咖啡上面。如果打得時間再長一點的話，它會分層，90%是流動的牛奶，以及一個浮在上面的厚厚的硬奶泡蓋子。當你倒進咖啡裏時，牛奶會從拉花杯中先流出來，你必須用湯匙把奶沫撈到咖啡杯裏。</div>
<div>
順滑：如果你一切做對的話，當你倒出奶泡時，牛奶看上去很順滑而且呈奶油狀，有點像倒酸奶的樣子。牛奶和你的 espresso會完美地混合到一起，crema會在牛奶的表面上色，構成卡布其諾典型的棕色邊緣。</div>
<div>
重新打打過的牛奶常常也會做出硬奶泡。竅門是在正確的溫度下，在拉花杯中打出正確數量、正確質量的奶泡。想要打好奶泡，你得了解你的機器把你想要的數量的牛奶加熱得有多快。</div>
<div>
一個不錯的建議是，開始學打奶泡時，一次不要打少於兩杯卡布其諾的量。<br />
<img alt="" src="/uploads/allimg/161226/8-161226104300b9.jpg" style="width: 381px; height: 300px;" /></div>
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