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'115921' |
| catid |
'307' |
| title |
'好奶泡的標準 咖啡爲什麼要打奶泡？奶泡發泡程度如何判斷' |
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'好奶,標準,咖啡,爲什麼,打奶,奶泡,發泡,程度,如何,判斷' |
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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 ） 打奶泡獲得最佳奶泡的操作指南，牛奶爲什麼會起泡？ 解答一些常問的打奶泡問題，供新手們參考學習 角度問題 看了好多國內外咖啡師操作打奶泡，加上自己不斷的嘗試，發現打奶泡有一' |
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'未知' |
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'2018-02-24 20:08:20' |
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'<img alt="" src="/uploads/allimg/180224/3-1P224200S2c3.jpg" style="width: 700px; height: 467px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; 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; vertical-align: baseline; position: relative; width: auto;">
<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);">
<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;">
<a href="http://www.gafei.com/kafeixiaozhishi/20171107111384.html">打奶泡獲得最佳奶泡的操作指南，牛奶爲什麼會起泡？</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>
解答一些常問的打奶泡問題，供新手們參考學習——</div>
<div>
</div>
<div>
角度問題</div>
<div>
</div>
<div>
看了好多國內外咖啡師操作打奶泡，加上自己不斷的嘗試，發現打奶泡有一個死角度，就像打電子遊戲，有些死角是子彈打不到你的，但你可以打到別人。這個角度用文字說起來很麻煩，大概是拉花缸的缸嘴一定要抬起來，缸體要根據奶泡的轉動方向傾斜。</div>
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</div>
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除了角度，還有一個打奶泡的“H點”，用這個點打奶泡會很嗨哦！如圖。綠線是12點鐘方向，藍線代表蒸汽棒，當蒸汽棒與12點鐘方向形成大約15°夾角插入，藍線與紅線的交點黃點就是蒸汽棒插入的位置，也就是“H點”。</div>
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想漩渦激烈點，就往缸壁靠，想漩渦平穩點，就往中心移。</div>
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</div>
<div>
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不懂再仔細看一下示範：</p>
</section>
</section>
</section>
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<p style="margin: 10px 0px; padding: 0px; max-width: 100%; box-sizing: border-box; word-wrap: break-word !important; clear: both; min-height: 1em; text-align: center; line-height: 2em;">
<iframe allowfullscreen="" class="video_iframe" data-ratio="0.5666666666666667" data-src="https://v.qq.com/iframe/player.html?vid=w1323tdpyd8&width=670&height=502.5&auto=0" data-vh="502.5" data-vidtype="2" data-vw="670" data-w="272" frameborder="0" height="502.5" scrolling="no" src="https://v.qq.com/iframe/player.html?vid=w1323tdpyd8&width=670&height=502.5&auto=0" style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important; display: block; width: 670px !important; height: 502.5px !important; overflow: hidden;" width="670"></iframe></p>
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</div>
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<div>
看視頻不要只看拉花缸內部，主要看拉花缸與咖啡機、與蒸汽管的相互關係。一直看、使勁看，看到你找到感覺爲止。</div>
<div>
</div>
<div>
旋渦問題</div>
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</div>
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旋渦的作用是把發泡發出來的粗泡沫通過旋渦扯到液麪以下，使表面乾淨。旋渦有很多種狀態，每種狀態都需要觀察並記住。簡單一點說，要想有旋渦，蒸汽管的噴頭不能太深入奶面下。</div>
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</div>
<div>
拉花缸移動問題</div>
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</div>
<div>
噴頭與奶面接觸好，即打開蒸汽閥，這時拉花缸非常緩慢向下移動，會聽到“喫喫”的蒸汽與奶液“剪切”（關於剪切力，以後討論牛奶發泡原理的時候，慢慢聊！）所發出的聲音，俗稱“進氣聲”。進氣到人體溫度這個聲音就不能再出現了，否則，表面會有特別大的粗泡沫。此時把拉花缸向上移一點（只移一點，這很重要，很多人理解爲持續向上移，這非常錯誤），讓蒸汽噴頭離開剪切面，以聽不到“喫喫”聲即可。此時通過調整拉花缸角度，記住是角度，而非噴頭與表面的位置（非常小的角度調整），找到旋渦，把發泡階段的粗泡沫扯下表面，定點持續到溫度到達燙手的溫度即可。</div>
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</div>
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打發的中後期不要進氣，否則會有粗泡，消不掉哦</div>
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蒸汽量問題</div>
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</div>
<div>
一些資料經常這樣的描述：打奶泡時，噴嘴一接觸奶面，就全部打開蒸汽閥。這一點我不太認同（兩段式蒸汽閥門除外，因爲那根本沒辦法去操作蒸汽量，在這裏我通指主流的旋鈕式的蒸汽閥）。其實這種說法沒有太大的問題，但做爲初學者，對手上的輕重是沒辦法去控制的，閥門鈕常被擰滑絲。即使是咖啡達人們，我也覺得最好不要採用這個指導思想去操作蒸汽閥門。</div>
<div>
</div>
<div>
我們打開蒸汽閥，不管打開多大，壓力是不會變動的，變動的只是出氣量，我建議只需打開閥門到能夠正常打奶泡的範圍就可以了，沒必要全開（通常只需要扭三、四下）。</div>
<div>
</div>
<div>
尖叫聲問題</div>
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</div>
<div>
牛奶沒有發泡這個過程，或發泡量非常少，就會產生殺豬般的尖叫聲音。直接原因就是噴頭太深入牛奶表面以下（每天清洗噴嘴的時候應該會遇到）。避免它出現的方法是把拉花缸往下移，使噴頭不要深入牛奶表面太多，此聲音就馬上消失，換來的是我們想要聽到的“喫喫”聲。</div>
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</div>
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蒸汽控制力問題</div>
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<div>
就是不管用多大的氣壓（在鍋爐允許範圍，個人理解：0.8-1.2bar），都能夠打出質量非常到位的奶泡來。質量到位的表現：用600ml中號拉花缸（老式），打一缸適量滿的奶泡，可以製作WBC標準的兩杯奶泡厚度在1cm的cappuccino。</div>
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</div>
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奶泡控制力問題</div>
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</div>
<div>
主要包括以下幾個方面：一是奶泡發泡程度。奶泡發泡程度，是最難練習的一種控制力，這個控制力要求操作者要有很強的理解能力，能參透牛奶發泡的原理。</div>
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最簡單可行的控制方法是：靠中比靠邊強，靠上比靠下強。</div>
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<div>
這點如何理解呢？噴嘴越靠近拉花缸中部（但儘量不要在中間點，不然無法控制），發泡越多、越強烈;越靠近缸壁（但不要太挨着缸壁，這會影響進氣），奶泡量越少。噴嘴在第一個溫度到達前越靠近液麪，發泡越多。反之亦然！</div>
<div>
</div>
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打奶泡的幾個標準，其中一個是想打多少奶泡就打多少奶泡;想打七分滿，決不打九分滿;做一杯出品，決不打兩杯的奶泡量出來;每次做出來的cappuccino在奶泡質量方面一定是一致的。</div>
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</div>
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最後的關鍵：奶泡的處理</div>
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</div>
<div>
牛奶打發後，還不是我們理想中的奶泡，而是處於分層狀態，下層是被加熱的牛奶，上層是打發後的“奶沫”，所以我們要對打發後的牛奶進行處理。上下抖動，去掉表面的粗泡沫;搖晃，讓熱牛奶與上層奶沫充分混合，形成奶泡。也可以通過兩個拉花缸來回倒實現（這個動作一定要溫柔）。這一步很關鍵，一些朋友特別不重視這點，那就前功盡棄了。</div>
<div>
</div>
<div>
好奶泡的標準</div>
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</div>
<div>
第一個標準是：表面要能反光。細膩、像天鵝絨般、要滑口。</div>
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</div>
<div>
第二個標準是：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。大於直徑1mm的都叫粗泡沫。</div>
<div>
</div>
<div>
第三個標準是：在加奶量一致的情況下（都加在缸嘴底部的位置），不管打六成滿還是七、八、九成或全滿，打出的溫度要一致。</div>
<div>
</div>
<div>
第四個標準是：做兩杯cappuccino，以WBC標準杯做，奶泡倒入杯後，拉花缸裏一滴不剩。</div>
<div>
</div>
<div>
以上這四個標準做到了，我認爲在視覺、手感和技術上，起碼它算是一缸不錯的奶泡了。</div>
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<a href="http://www.gafei.com/lahua/20180128115379.html">Latte Art拉花教學-Latte打奶泡示範 一杯拿鐵普通拉花絕不普通</a></div>
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'title' => '打蛋器可以打奶泡嗎 沒有工具怎麼打奶泡？牛奶的溫度多少合適？',
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