{"id":17036,"date":"2019-07-26T08:21:11","date_gmt":"2019-07-26T05:21:11","guid":{"rendered":"https:\/\/bar.lv\/latte-art\/"},"modified":"2020-02-09T08:10:02","modified_gmt":"2020-02-09T06:10:02","slug":"ka-radit-latte-art","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17036","title":{"rendered":"K\u0101 rad\u012bt Latte Art"},"content":{"rendered":"

\"Latte<\/a><\/p>\n

Latte art \u2013 (no it\u0101\u013cu valodas latte- piens un art- m\u0101ksla) ir putota piena ielie\u0161anas tehnika espresso kafij\u0101. Rezult\u0101t\u0101 uz kafijas virsmas veidojas visda\u017e\u0101d\u0101kie z\u012bm\u0113jumi. Papildus tam z\u012bm\u0113jumus uz kafijas virsmas var veidot ar k\u0101du asu priek\u0161metu (zobu bakst\u0101mo) vai \u0161okol\u0101des s\u012brupu.<\/p>\n

Optim\u0101l\u0101kais trauks piena puto\u0161anai ir pi\u010ders (pitcher) \u2013 piena kanni\u0146a no ner\u016bs\u0113jo\u0161\u0101 t\u0113rauda. Galven\u0101 met\u0101la priek\u0161roc\u012bba ir \u2013 laba siltuma vad\u012btsp\u0113ja, kas ir svar\u012bgs moments piena temperat\u016bras kontrol\u0113\u0161an\u0101.<\/p>\n

Z\u012bm\u0113jums ir atkar\u012bgs no:<\/strong>
\n\u2022    pi\u010dera kust\u012bbas trajektorijas piena ielie\u0161anas laik\u0101,
\n\u2022    pi\u010dera augstuma no tas\u012btes,
\n\u2022    piena sv\u0101rst\u012bbu rezonanses pi\u010der\u0101,
\n\u2022    piena ielie\u0161anas s\u0101kumpunkta,
\n\u2022    piena ielie\u0161anas \u0101truma.<\/p>\n

\u013boti svar\u012bgi ir pareizi pagatavot espresso un uzputot pienu!
\nEspresso j\u0101b\u016bt biezam ar lielu krema (crema) daudzumu virs\u016b. Ide\u0101lais ekstrakcijas laiks 20-30 sekundes. Ja espresso uztais\u012bts pareizi, krema b\u016bs:
\n\u2022    sarkanbr\u016bnas kr\u0101sas,
\n\u2022    biezas konsistences, vair\u0101k nek\u0101 2mm augsta,
\n\u2022    vienveid\u012bga, bez pl\u012bsumiem un lieliem burbu\u013ciem,
\n\u2022    nepaz\u016bd 2-3 min\u016b\u0161u laik\u0101,
\n\u2022    p\u0113c kafijas samais\u012b\u0161anas atg\u016bst savu iepriek\u0161\u0113jo st\u0101vokli,
\n\u2022    ar tum\u0161i meln\u0101m sv\u012btr\u0101m vai plankumiem (t\u012b\u0123era vai leoparda \u0101da).
\nPiens:
\n\u2014 svaigs, pasteriz\u0113ts;
\n\u2014 optim\u0101l\u0101kais tauku saturs 3% – 3,5 %;
\n\u2014 temperat\u016bra +2\u00b0 +4\u00b0\u0421.
\nPiena uzputo\u0161anas procesu neietekm\u0113 tauku saturs, bet gan olbaltumvielu savienojumi. Svar\u012bgi atcer\u0113ties, ka pienu nedr\u012bkst uzkars\u0113t vair\u0101k par +70\u00b0..+75\u00b0\u0421, jo t\u0101d\u0101 gad\u012bjum\u0101 olbaltumvielu savienojumi s\u0101k izjukt un pienam par\u0101d\u012bsies v\u0101r\u012bta piena gar\u0161a.
\nPienu \u012bpa\u0161\u0101 veid\u0101 ir j\u0101uzputo, kam\u0113r tas sasniegs 60\u00b0-70\u00b0\u0421. Rezult\u0101t\u0101 putotam pienam j\u0101b\u016bt vienveid\u012bgam un kr\u0113mveid\u012bgam, bez burbu\u013ciem. Lai piens p\u0113c iesp\u0113jas ilg\u0101k b\u016btu auksts, pirms puto\u0161anas tam var pievienot ledus gabali\u0146u.
\nLatte art pamat\u0101 ir tr\u012bs fig\u016bras \u2013 pu\u0137e (rosetta), \u0101bols un sirsni\u0146a, bet visas p\u0101r\u0113j\u0101s fig\u016bras ir atvasin\u0101tas no t\u0101m.<\/p>\n

Rosetta<\/strong><\/p>\n

\"\"<\/a><\/strong>1.    Putota piena ielie\u0161anas s\u0101kumpunkts ir tas\u012btes t\u0101l\u0101kaj\u0101 pus\u0113. Turot pi\u010deru nekust\u012bgi ar pienu j\u0101aizpilda pusi no tas\u012btes.
\n2.    P\u0113c tam viegli \u0161\u016bpojot pi\u010deru pa kreisi un pa labi – l\u0113n\u0101m virz\u012bt to uz savu pusi, turpinot \u010d\u016bskveid\u012bgi liet pienu.
\n3.    Kad tas\u012bte paliks gandr\u012bz pilna vajag nedaudz pacelt pi\u010deru un ar nelielu tievo piena str\u016bkli\u0146u p\u0101rsv\u012btrot z\u012bm\u0113jumu atpaka\u013cvirzien\u0101.<\/p>\n

Ja tur\u0113t pi\u010deru p\u0101r\u0101k tuvu tas\u012btei, tad tas\u012bt\u0113 nok\u013c\u016bst p\u0101r\u0101k daudz piena putu, bet ja pi\u010deru tur\u0113t augsti, tad tas\u012bt\u0113 nok\u013c\u016bs tikai \u0161\u0137idrs piens praktiski bez put\u0101m. Pi\u010dera augstumam no tas\u012btes un piena ielie\u0161anas \u0101trumam j\u0101b\u016bt t\u0101dam, lai tas\u012bt\u0113 vienlaic\u012bgi nok\u013c\u016btu vien\u0101ds piena un piena putu daudzums.
\nVislab\u0101kos rezult\u0101tus z\u012bm\u0113\u0161an\u0101 var sasniegt izmantojot svaigi uzputoto pienu. Jau vienreiz uzputoto pienu var uzputot atk\u0101rtoti, pirms tam savienojot to ar atdzes\u0113to svaigo pienu. Bet to var dar\u012bt tikai vienu reizi.<\/p>\n

Autors: Olga Kozireva (Bar.lv b\u0101rme\u0146u treni\u0146u centrs)<\/p>\n

SKAT\u012aT B\u0100RME\u0145U M\u0100C\u012aBU PROGRAMMU<\/span><\/a>\nPIETEIKTIE KURSIEM<\/span><\/a>\n<\/center>
\n
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

Latte art \u2013 (no it\u0101\u013cu valodas latte- piens un art- m\u0101ksla) ir putota piena ielie\u0161anas tehnika espresso kafij\u0101. Rezult\u0101t\u0101 uz kafijas virsmas veidojas visda\u017e\u0101d\u0101kie z\u012bm\u0113jumi. Papildus [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11606,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5502,5506,5463],"tags":[],"class_list":["post-17036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-bez-alk-dzerieni","category-kafija","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17036"}],"version-history":[{"count":6,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17036\/revisions"}],"predecessor-version":[{"id":22661,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17036\/revisions\/22661"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11606"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}