Disclaimer: This article is a short summary of the video if you want to learn more details please watch the video above 申明:本文余下的部分是对视频的简单归纳 若需了解更多细节,可参考上面的视频 Are you a barista or coffee lover? Or do you have a restaurant or hotel where your staff needs to make good coffee? 您喜欢咖啡,想成为咖啡师吗? 想在您的餐厅,或酒店里 为您的员工/顾客提供新鲜的咖啡吗? In both cases our exclusive Barista essentials Video course is the right thing for you 不管是哪种情况 我们独家的咖啡师基础教程正是您的最佳选择 As a professional German coffee roastery we have an extensive amount of knowledge about coffee roasting and preparation which we want to share with you 作为一家专业的德国咖啡烘焙工坊 我们在咖啡烘焙咖啡冲煮上有着的渊博知识 而且我们非常愿意与您分享 We´ve put in a huge amount of effort to create a comprehensive and educational 10-piece video course which doesn´t bore you to death and that will enable you to improve your barista skills in a fun and easy way 我们花费大量精力 拍摄了10部内容全面,干货十足的教学视频 它们生动有趣,寓教于乐 让您轻松提升自己冲煮咖啡的水平 We want to start off with a very basic but super important tutorial How to steam milk 让我们从最初 最重要的咖啡师技能 如何打奶泡 开始 Firstly you should use cold milk from the fridge You can use any kind of milk but different milk types and brands have different steaming properties Generally speaking fresh milk and milk with a higher fat content is usually more suitable for good milk foam 首先 你应当使用冰箱里的冰牛奶 牛奶牌子没有特别要求 只是不同品牌的牛奶 打奶泡的时间不同 总的而言牛奶越新鲜 脂肪含量越高 打出的奶泡越好 Fill up the jug with milk up until just underneath the nose Don´t put too much milk in the jug otherwise you might spill when steaming 倒入牛奶直到拉花壶的壶嘴底方为止 过多牛奶会导致打奶泡时溅得到处都是 Usually, before steaming there´s some water accumulation in the wand Release this water to have a more dry steam and to prevent the water from watering down the milk 打开水阀 一般而言 需要等待蒸汽嘴里的热水先释放出来 直到出现完全雾化的蒸汽 避免水流直接打入牛奶中 Place the tip of the wand just under the water surface and on the side of the jug 打奶泡时 将喷嘴稍稍没入牛奶表面 并靠近拉花壶边缘 向左滑动 Slowly move down the jug while keeping the wand underneath the surface at all times This way the wand will shoot air under the surface of the milk This phase is called “pulling” or “stretching” 打泡时需要缓缓下移拉花壶 蒸汽喷嘴稍稍没入牛奶 以确保热蒸汽从液体下方喷出 这一过程就是牛奶“打发”过程 向左滑动 The longer you stay in the pulling phase the more airy the milk will become and the more foam you´ll have For a beautiful latte art keep the pulling time rather short so that you can easily work with the smooth creamy milk instead of a stiff foam 在“打发”过程持续越长 奶泡自然越多 在做拉花的时候 不需要将奶泡打得很多 否则过多的奶泡 反而会给随后而来的拉花带来难度 For a normal cappuccino or latte macchiato pull down a little bit longer 如果想来一杯传统的卡布奇诺或者拿铁玛奇朵 奶泡则要更厚一些 If you feel like you´ve created enough bubbles stop moving the jug downwards and just let the milk roll or swirl in a whirlpool, circular motion This rotation in the milk makes the bubbles pop and the texture becomes very creamy 当达到足够的奶泡后 停止匀速下移拉花壶 让蒸汽喷嘴停在牛奶中 形成一个小小的漩涡 牛奶在拉花壶中轻快地旋转 这样,牛奶中的大泡泡便会释放出去 并使整个奶泡材质更加浓稠 Keep your other hand on the jug to feel the temperature As a good and experienced barista you should be able to feel when the milk has about the right temperature to stop steaming When you feel like the temperature is reached turn off the steam wand while keeping the wand in the milk to avoid splashing milk hurting you or others and to avoid adding any additional bubbles 你可以将手摸着拉花壶壁 估量温度 一位经验丰富的咖啡师 能够这样估计到奶泡的温度 适时地停止打泡 当你觉得温度差不多了 就关掉蒸汽 单要注意保持蒸汽嘴此时在牛奶中 避免产生额外的泡泡的同时牛奶溅得到处都是 The milk temperature should be between 60-65°C 牛奶和奶泡的最佳温度是60-65℃ 向左滑动 If there are any big bubbles left on the surface tap the jug on the counter or table to pop them 如果拉花壶上面还有残存大奶泡 可以将拉花壶轻轻在桌面上敲两下 释放它们 Then keep on swirling the jug by hand to keep the foam and milk mixed at all times 让后轻轻晃动拉花壶 让奶泡和牛奶完全充分地混合 向左滑动 Then your steamed milk is ready It should look shiny and smooth like wet paint 这样奶泡就打好了 一杯完美的奶泡应该有着能反光的表面 浓稠如同白色油漆 Check out the video above to learn the details of steaming milk Leave your comments about it in the comment section below and make sure to follow our official WeChat account to not miss any upcoming videos in the Barista essentials video course 快看看上面的视频吧 欢迎在下面和我们分享心得
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