达人教你做拉花艺术
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，我是曼哈顿Joe's咖啡(注一)的William Gross，而我是为了About.com来到这里。今天我要展示如何做出拉花艺术。
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.
意大利人在意大利调卡布奇诺时，毫不考虑他们做的奶泡设计。大约1988年它变成咖啡潮流，然后最终，风靡整个美洲。
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.
拉花艺术被运用在遍及全国所有的专卖店，而且它是一个展示出你萃取出的浓缩咖啡和打出的奶泡是近乎完美的方法。所以我们着眼于一些事情像是对比、对称，还有你的玫瑰花型或是心型，或任何你做出来的东西是否置中。
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.
它全都在倾注之间。最引人注意且值得注意的设计是玫瑰花型，然而其他还包含心型，还有这两种的变化型。数以千计的咖啡调理师(注二)已使这项艺术臻至完美。它需要完美泡出的浓缩咖啡和适当打出的奶泡，结合一些手腕和杯子的动作。只要方法正确然后倒牛奶，你已经搞定了“拉花艺术”。而它需要练习：练习、练习、练习。
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，从咖啡中心开始倾注。让奶泡壶靠在杯子边缘。杯子约一半到四分之三满，给奶泡壶一点左右两边的摇晃，然后你应该看到叶子开始形成。继续摇晃并保持往中心倾注。
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.
大约四到六次摇晃，你开始把奶泡壶向后往你的方向移动，继续用较小的动作左右两边摇晃。当你接近杯子边缘，你要用牛奶柱穿过叶子。为了更好的结果，拉高你倾注牛奶的高度。
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，准备好你的一杯浓缩咖啡和奶泡，从杯子边缘开始倾注，让你的杯子保持稍微朝奶泡壶倾斜。一旦你进行到约四分之一，把你的倾注动作移到中间。继续倾斜你那壶奶泡，你应该开始看到称为奶泡晕圈的东西。继续倾斜并倾注你的牛奶，两个圈圈会出现。跟着穿过它们中心创造出并完成心型。
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.
这是个这两种设计的变化型。咖啡调理师一天做数百次并不断的改进他们倾注的艺术。它需要练习，如果你一开始做不来，不要失望。
Thanks for watching. To learn more, visit us on the web at About.com.
谢谢观赏。要学更多东西，到About.com网站拜访我们。
注一：美国人常常把“a cup of coffee”说成“a cup of Joe”，是有典故的。在1913年的时候，美国有位Josephus Daniels任职海军部长，以强硬作风闻名。当船舰上最强的饮料就是咖啡，于是美国人就开玩笑地把一杯咖啡叫做 a cup of Joe。
注二：影片中提到的Barista原为意大利文，意思是bartender。是在咖啡厅专门调理咖啡的师傅。而影片一开头介绍讲者的字幕提到的Barista Joe，是说咖啡调理师达人。
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