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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

歡迎來到我們的咖啡師專業(yè)培訓視頻

本視頻共10集

旨在幫助觀眾成為專業(yè)的咖啡師

并向大眾推廣基礎的咖啡知識

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

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高清視頻入口（← 點擊）

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

本文章僅對教程做簡單的總結

詳情可觀看視頻

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

應先打奶泡

這樣牛奶和奶泡才有足夠的時間分層

打奶泡時

可以給足奶罐勻速下移的時間

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的小奶泡應更“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

奶泡將在一段時間后升起到杯頂

牛奶與奶泡會明顯分離開來

<>Slide left/向左滑動  >>

These paration of foam and milk 

is crucial to achieve the nice layered effect

牛奶和奶泡的分離程度

對拿鐵瑪奇朵的分層效果好壞極為關鍵

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

用開水預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  >>

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

最后一步非常簡單

但也是個竅門

只需緩慢地

將意式濃縮咖啡

從事先準備好的牛奶的正中心倒入

倒牛奶時

注意讓咖啡盡量靠近奶泡

這樣意式咖啡不會很猛地沖入牛奶中

如果咖啡進入牛奶的動量過高

它就會立刻沉入牛奶底部

并把整杯牛奶變成棕色

分層就不見了

<>Slide left/向左滑動  >>

Extra knowledge額外小知識

Maybe you′ve heard of Caffè Latte before 

and always wondered what′s the difference?

也許你也聽說過“拿鐵咖啡”

但是有沒有想過兩者的區(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

一個是往意式咖啡中加牛奶

一個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

拿鐵咖啡側重點在咖啡

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

混上一點牛奶的飲品

拿鐵咖啡

意式瑪奇朵