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
Release the water of the steaming wandUsually, 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
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
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℃
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
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
