Guide to milk texturing 奶泡拉花指南

由 coffeetea 于 2007-05-25 21:11 提交翻译

milk texturing是指用蒸汽加热牛奶。蒸汽有两个作用，首先加热牛奶，其次将牛奶和空气混合，使牛奶形成一种乳化液，这种乳化液有着天鹅绒般柔滑的质感。同制作espresso 相似，要完美的掌握好奶泡拉花的艺术需要时间和练习。

小建议：记住，espresso 是所有咖啡饮料的基础，而牛奶是使咖啡饮料呈现不同种类的原因。

1.根据做的杯数或者拉花缸的大小决定需要多少牛奶。
小建议：记住牛奶的体积会在拉花过程中增加或者“膨胀”。

2。将冷藏的牛奶倒入一个不锈钢杯中，大约1/2 到2/3 满。
小建议：将不锈钢被放入冰箱冷藏。同时确保使用不锈钢杯子之前，不要用热水洗杯子。

3.清除掉蒸汽杆上的水分。将蒸汽杆置于滴水槽的上方，将蒸汽和热水控制键调到设置的位置上以启动蒸汽功能。放一部份蒸汽出来清洗蒸汽杆。

4.将蒸汽杆摇到espresso 机的一边。

5。将蒸汽杆置入牛奶中，喷嘴离牛奶表面大约1厘米，启动蒸汽功能。

6。调整钢杯的角度，使蒸汽杆待在钢杯的壶嘴上，然后放低钢杯，直到蒸汽杆的喷嘴刚好在牛奶表面的下部。这样可以把牛奶打出一个漩涡。

7.随着牛奶被蒸汽加热，质地改变，杯中牛奶的高度将开始上升。当牛奶的高度上升，放低钢杯，一直要保持蒸汽杆的喷嘴刚好在牛奶表面下方的位置。

8.当奶泡被打出后，抬高钢杯直到蒸汽杆的喷嘴位于牛奶的中央。
小建议：所需的奶泡量是不同的，这取决于需要做的饮品，比如一杯卡布奇诺就比一杯奶香咖啡或者新澳咖啡（flat white) 的奶泡多。

9.当牛奶加热到60到65度左右，立刻关掉蒸汽。
小建议：如果你没有温度记来测量是否达到合适的温度，有一个很好的方法掌握温度，那就是当你的手掌无法接触钢杯壁超过3秒钟时，温度就合适了。

10.移开钢杯，立刻用一块干净的抹布擦拭蒸汽杆和喷嘴，再放一点蒸汽出来清洗一下蒸汽管。

11.用手握住钢杯，把钢杯在流理台上震一下，以震碎大的气泡。然后一圈圈的晃动钢杯，直到牛奶变得细腻，没有气泡残留。这样做可以使牛奶和奶泡更好的融合。通过晃动牛奶，你能看到奶泡在钢杯中随着钢杯而晃动，这样就可以判断打出的奶泡的厚度。

Milk texturing is the steaming of milk. The steam does two things, firstly it heats the milk and secondly the steam mixes air with the milk to form an ‘emulsion’ of tiny bubbles that gives a silky velvet texture. Similar to making an espresso, perfecting the art of milk texturing takes time and practice.

Tip: Remember espresso is the foundation for all café style drinks and the milk is the variable.
1. Determine how much milk is needed based on the number of cups being made or the size of the texturing jug.
Tip: Keep in mind that the volume of milk will increase or ’stretch’ during the texturing.
2. Pour cold refrigerated milk into a stainless steel jug, between ½ to ²/³ full.
Tip: Store the stainless steel jug in the fridge so that it is well chilled. Also be sure not to rinse the jug with warm water before use.
3. Purge the steam wand of any water. With the steam wand positioned over the drip tray activate the steam function by turning the steam and hot water control dial to the setting. Once any water has been purged close the steam by turning the steam and hot water control dial to the.
4. Swing the steam wand to the side of the espresso machine.
5. Place the steam wand into the milk so that the nozzle is about a centimetre below the surface and activate the steam function by turning the steam and hot water control dial to the setting .
6. Angle the jug so that the steam wand is resting on the spout of the jug and lower the jug until the tip of the steam nozzle is just below the surface of the milk. This will start to create a whirlpool action in the milk .
Note: Do not allow the steam to spurt unevenly or it will create aerated froth/large bubbles. If this is happening raise the jug so that the steam nozzle is lowered deeper into the milk. Remember the ideal consistency is a silky velvet texture.
7. As the steam heats and textures the milk, the level of the milk in the jug will begin to rise. As this happens follow the level of the milk by lowering the jug, always keeping the tip of the steam nozzle just below the surface.
8. Once the foam is created raise the jug until the steam nozzle is in the centre of the milk.
Tip: The amount of foam required will vary depending on the drinks being made, for example a cappuccino requires more foam than a flat white.
9. Close the steam immediately when the milk is heated to between 60-65°C by turning the steam and hot water control dial to the setting.
Tip: If you don’t have a thermometer a good indication that the correct temperature has been reached is when you are unable to leave the palm of your hand against the side of the jug for more than 3 seconds.
Important: Do not boil the milk.
10. Remove the jug, immediately wipe the steam nozzle and wand with a clean damp cloth and purge a small amount of steam.
11. With the jug in hand tap the jug on the bench top to release the trapped air bubbles and then swirl the jug in a circular motion until the milk becomes shiny and no bubbles remain, this helps the milk and froth combine for an even consistency. By swirling the milk you can see the foam in the jug swirling with your movement this will enable you to judge the thickness of your foam.