Welcome or welcome back to our professional 10-piece video
tutorial on becoming a pro-barista
or just getting a knowledge refreshment of the basics
欢迎来到我们的咖啡师专业培训视频
本视频共10集
旨在帮助观众成为专业的咖啡师
并向大众推广基础的咖啡知识
This is the third tutorial in our series
and it´s quite fitting
that we chose a 3-layered drink for this
Today we want to look at a very basic
yet delicious drink called Latte Macchiato
这是本视频的第三集
我们这里选择的也是一种分三层的咖啡饮料
真是巧合啊
It is a coffee beverage
and the Italian name literally means “stained milk”
This refers to the method of preparation
wherein the milk is 'stained'
by the addition of espresso
拿铁玛奇朵的名字在意大利语中意为“染色的牛奶”
这不仅源自其冲煮方式
而且其原理就是用意式咖啡加入牛奶中
使其呈现不同的颜色
Latte Macchiato is usually very mild
due to the high amount of milk in relation to coffee
If you´re a beginner
before you start you should watch our tutorials
on the basics of making an espresso and foaming milk
由于其高牛奶的含量
拿铁玛奇朵的味道十分中性
没有特别偏咖啡或牛奶
This post is just a summary of the tutorial
for all detailed steps please check out our video above
本文章仅对教程做简单的总结
详情可观看视频
01
Foam the milk
打奶泡
You should foam the milk first to later
be able to get a nice layered effect
When you foam the milk
you can pull down the jug quite long
so that you create a lot of air bubbles
and make a rather airy
and stiff milk foam
The milk foam should be rather “dry”
than the nice creamy microfoam we use for latte art
制作时
应先打奶泡
这样牛奶和奶泡才有足够的时间分层
打奶泡时
可以给足奶罐匀速下移的时间
这样,奶泡的量才足够多,足够大
奶泡也够粘稠
奶泡整体而言比起拉花时的小奶泡应更“干”
Pour the foam into a transparent glas
and put it aside
This way the air bubbles will rise to the top
and the layer of milk foam and milk will separate
将打好的奶泡倒入透明的玻璃杯
放在一旁待用
这样一来
奶泡将在一段时间后升起到杯顶
牛奶与奶泡会明显分离开来
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These paration of foam and milk
is crucial to achieve the nice layered effect
牛奶和奶泡的分离程度
对拿铁玛奇朵的分层效果好坏极为关键
02
Pull a shot
做一杯意式浓缩咖啡
Make a nice, aromatic espresso
If you´re unsure how to do that
just check out our last weeks video tutorial
It´s important that
you pre-heat the little espresso can or cup with hot water
so that you can get the best taste out of the espresso
做一杯美味
芳香的意式浓缩咖啡
如果你不清楚怎么做的话
可以查看我们上周的视频
注意
用开水预热盛放意式咖啡的杯或者奶罐
能够帮助出品的咖啡更加美味
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03
Pour sloooowly
缓慢慢慢慢倒入
The last step is simple yet tricky
Just slowly and carefully pour the espresso
shot in the middle of the milk
Try to keep close to the surface
so that the espresso doesn´t have a lot of movement force
and crashes down into the milk
If you have too much momentum the espresso
will sink down and make the whole milk brown
which would destroy your layers
最后一步非常简单
但也是个窍门
只需缓慢地
将意式浓缩咖啡
从事先准备好的牛奶的正中心倒入
倒牛奶时
注意让咖啡尽量靠近奶泡
这样意式咖啡不会很猛地冲入牛奶中
如果咖啡进入牛奶的动量过高
它就会立刻沉入牛奶底部
并把整杯牛奶变成棕色
分层就不见了
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Extra knowledge额外小知识
Maybe you´ve heard of Caffè Latte before
and always wondered what´s the difference?
也许你也听说过“拿铁咖啡”
但是有没有想过两者的区别在哪呢?
These drinks are quite different
because in Caffè Latte
the milk is added to the espresso rather than the espresso to the milk
Also
the Latte Macchiato is usually layered
while the Caffè Latte is a uniform tinted colour
两种饮料(拿铁玛奇朵和拿铁咖啡)区别很大
一个是往意式咖啡中加牛奶
一个是往牛奶中加意式咖啡
而且拿铁玛奇朵通常都是分层的
但是拿铁咖啡一般都没有固定颜色
In the Caffè Latte the focus lies on the coffee
and in the Latte Macchiato
it´s more on the milk
A third
similarly named beverage is the caffè macchiato
This is an espresso “stained”
with a small amount of milk
拿铁咖啡侧重点在咖啡
而拿铁玛奇朵突出牛奶的味道
还有一种名字类似的咖啡是“咖啡玛奇朵”
那是一种意式咖啡
混上一点牛奶的饮品
拿铁咖啡
意式玛奇朵
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