 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 歡迎來(lái)到我們的咖啡師專業(yè)培訓(xùn)視頻 本視頻共10集 旨在幫助觀眾成為專業(yè)的咖啡師 并向大眾推廣基礎(chǔ)的咖啡知識(shí)
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 這是本視頻的第三集 我們這里選擇的也是一種分三層的咖啡飲料 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 拿鐵瑪奇朵的名字在意大利語(yǔ)中意為“染色的牛奶” 這不僅源自其沖煮方式 而且其原理就是用意式咖啡加入牛奶中 使其呈現(xiàn)不同的顏色 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 拿鐵瑪奇朵的味道十分中性 沒(méi)有特別偏咖啡或牛奶 This post is just a summary of the tutorial for all detailed steps please check out our video above 本文章僅對(duì)教程做簡(jiǎn)單的總結(jié) 詳情可觀看視頻 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 制作時(shí) 應(yīng)先打奶泡 這樣牛奶和奶泡才有足夠的時(shí)間分層 打奶泡時(shí) 可以給足奶罐勻速下移的時(shí)間 這樣，奶泡的量才足夠多,，足夠大 奶泡也夠粘稠 奶泡整體而言比起拉花時(shí)的小奶泡應(yīng)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 將打好的奶泡倒入透明的玻璃杯 放在一旁待用 這樣一來(lái) 奶泡將在一段時(shí)間后升起到杯頂 牛奶與奶泡會(huì)明顯分離開(kāi)來(lái) <>Slide left/向左滑動(dòng) >>    These paration of foam and milk is crucial to achieve the nice layered effect 牛奶和奶泡的分離程度 對(duì)拿鐵瑪奇朵的分層效果好壞極為關(guān)鍵 02 Pull a shot 做一杯意式濃縮咖啡 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 芳香的意式濃縮咖啡 如果你不清楚怎么做的話 可以查看我們上周的視頻 注意 用開(kāi)水預(yù)熱盛放意式咖啡的杯或者奶罐 能夠幫助出品的咖啡更加美味 <>Slide left/向左滑動(dòng) >>   03 Pour sloooowly 緩慢慢慢慢倒入 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 最后一步非常簡(jiǎn)單 但也是個(gè)竅門 只需緩慢地 將意式濃縮咖啡 從事先準(zhǔn)備好的牛奶的正中心倒入 倒牛奶時(shí) 注意讓咖啡盡量靠近奶泡 這樣意式咖啡不會(huì)很猛地沖入牛奶中 如果咖啡進(jìn)入牛奶的動(dòng)量過(guò)高 它就會(huì)立刻沉入牛奶底部 并把整杯牛奶變成棕色 分層就不見(jiàn)了 <>Slide left/向左滑動(dòng) >>    Extra knowledge額外小知識(shí) Maybe you′ve heard of Caffè Latte before and always wondered what′s the difference? 也許你也聽(tīng)說(shuō)過(guò)“拿鐵咖啡” 但是有沒(méi)有想過(guò)兩者的區(qū)別在哪呢,？ 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 兩種飲料（拿鐵瑪奇朵和拿鐵咖啡）區(qū)別很大 一個(gè)是往意式咖啡中加牛奶 一個(gè)是往牛奶中加意式咖啡 而且拿鐵瑪奇朵通常都是分層的 但是拿鐵咖啡一般都沒(méi)有固定顏色 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 拿鐵咖啡側(cè)重點(diǎn)在咖啡 而拿鐵瑪奇朵突出牛奶的味道 還有一種名字類似的咖啡是“咖啡瑪奇朵” 那是一種意式咖啡 混上一點(diǎn)牛奶的飲品  拿鐵咖啡 意式瑪奇朵
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