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# LA 2.02 – Pouring from a Height — The Pin-Drop Technique

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

### الصب من على ارتفاع - تقنية الصب في نقطة محددة

من المعروف أن أسهل طريقة للغطس في الماء هي بدخول الأقدام أولاً، مع استقامة الجسم وتوجيه أصابع القدمين. فهذه الوضعية تعرّض مساحة أقل من جسمك لسطح الماء، مما يحد من المقاومة وتناثر الماء.

تقنية الصب في نقطة محددة (Pin-drop.

#### الارتفاع المناسب لتعبئة المشروب

To apply the يهبط technique, begin pouring from at least 5 centimetres above the surface of the liquid in the cup. That distance is measured between the surface of the liquid and the spout of the milk pitcher. At Barista Hustle, we tend to pour from around 10 centimetres above the surface when filling. If the spout is more than 15 centimetres above the surface you increase the likelihood that your stream of milk will become interrupted, running the risk of creating splashes and larger bubbles on the surface.

#### معدل التدفق عند التعبئة

You must pour fast enough to keep the liquid in a single, unbroken stream. If you pour too slowly, the stream of milk will break and dribble, resulting in more splashes and blemishes or large bubbles on the surface of the drink. Pour too quickly, and the surface will discolour because of an unduly wide and turbulent flow.

For an ideal expression of the يهبط technique, we aim for a slow, 10–20 ml/sec flow rate. To calculate flow rate, practice pouring a liquid into a calibrated container for 10 seconds. Measure the volume of the poured liquid, and divide that number by 10. (Alternatively, you can use a scale to measure the mass of the poured liquid. Multiply that measurement by your aeration percentage to estimate the volume of the liquid.)

#### آثار الحلزون

Pouring at 20 ml/sec will cause the width of the stream to be twice as wide as that of a 10 ml/sec pour.

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