達人教你做拉花藝術
Hi, I'm William Gross from Joe's Manhattan, and I'm here for About.com. Today I'm going to demonstrate how to make a Latte Art.
嗨，我是曼哈頓Joe's咖啡(注一)的William Gross，而我是為了About.com來到這里。今天我要展示如何做出拉花藝術。
While the Italians thought little of the milk foam designs they made while making cappuccinos in Italy. It became the coffee fashion around 1988 and, eventually, the rage across America.
意大利人在意大利調卡布奇諾時，毫不考慮他們做的奶泡設計。大約1988年它變成咖啡潮流，然后最終，風靡整個美洲。
Latte Art is used in all specialty shops around the country, uh, and it's a way to show that the espresso that you've pulled and the milk that you steamed are pretty much perfect. So we're looking at things like contrast, symmetry, if your rosettes or heart or whatever that you've made is centered.
拉花藝術被運用在遍及全國所有的專賣店，而且它是一個展示出你萃取出的濃縮咖啡和打出的奶泡是近乎完美的方法。所以我們著眼于一些事情像是對比、對稱，還有你的玫瑰花型或是心型，或任何你做出來的東西是否置中。
It's all in the pour. The most notable and noteworthy design is the rosetta, though others include the heart, and variations of these two. Thousands of baristas have perfected this art. It takes the perfect pulled shot of espresso and properly steamed milk, combined with a little wrist and cup action. Just the right tip and pour and you've got Latte Art. And it takes practice: practice, practice, practice.
它全都在傾注之間。最引人注意且值得注意的設計是玫瑰花型，然而其他還包含心型，還有這兩種的變化型。數以千計的咖啡調理師(注二)已使這項藝術臻至完美。它需要完美泡出的濃縮咖啡和適當打出的奶泡，結合一些手腕和杯子的動作。只要方法正確然后倒牛奶，你已經搞定了“拉花藝術”。而它需要練習：練習、練習、練習。
To make the rosetta, pour starting in the center of the coffee. Let the pitcher rest on the edge of the cup. With the cup about halfway to three quarters full, give the pitcher a little side to side shake, and you should see the leaves begin to form. Continue the shake and keep pouring in the center.
要做出玫瑰花型，從咖啡中心開始傾注。讓奶泡壺靠在杯子邊緣。杯子約一半到四分之三滿，給奶泡壺一點左右兩邊的搖晃，然后你應該看到葉子開始形成。繼續搖晃并保持往中心傾注。
With about four to six shakes, you begin moving the pitcher back towards you, continuing to shake side to side with a tighter movement. As you near the edge of the cup, you want to draw through the leaves with the pour of the milk. Elevate your pour for finer results.
大約四到六次搖晃，你開始把奶泡壺向后往你的方向移動，繼續用較小的動作左右兩邊搖晃。當你接近杯子邊緣，你要用牛奶柱穿過葉子。為了更好的結果，拉高你傾注牛奶的高度。
To make the heart, with your cup of espresso and steamed milk ready, start your pour from the side of the cup, keeping your cup tipped toward the pitcher slightly. Once you're about a quarter of the way up, move your pour into the middle. Continuing to tip your pitcher of milk, you should start to see what could be called halo milk. Continue to tip and pour your milk, and two circles will appear. Follow through the center of them to create and finish the heart.
要做出心型，準備好你的一杯濃縮咖啡和奶泡，從杯子邊緣開始傾注，讓你的杯子保持稍微朝奶泡壺傾斜。一旦你進行到約四分之一，把你的傾注動作移到中間。繼續傾斜你那壺奶泡，你應該開始看到稱為奶泡暈圈的東西。繼續傾斜并傾注你的牛奶，兩個圈圈會出現。跟著穿過它們中心創造出并完成心型。
Here is a variation of these two designs. Baristas make hundreds a day and are constantly improving their art of the pour. It takes practice and don't be disappointed if you can't do it at first.
這是個這兩種設計的變化型。咖啡調理師一天做數百次并不斷的改進他們傾注的藝術。它需要練習，如果你一開始做不來，不要失望。
Thanks for watching. To learn more, visit us on the web at About.com.
謝謝觀賞。要學更多東西，到About.com網站拜訪我們。
注一：美國人常常把“a cup of coffee”說成“a cup of Joe”，是有典故的。在1913年的時候，美國有位Josephus Daniels任職海軍部長，以強硬作風聞名。當船艦上最強的飲料就是咖啡，于是美國人就開玩笑地把一杯咖啡叫做 a cup of Joe。
注二：影片中提到的Barista原為意大利文，意思是bartender。是在咖啡廳專門調理咖啡的師傅。而影片一開頭介紹講者的字幕提到的Barista Joe，是說咖啡調理師達人。
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