English Corner | 我们为什么要烘焙咖啡生豆？

　　爱咖啡，

　　是一种优雅的生活方式，

　　爱咖啡，

　　让我们聚在一起!

　　Coffee beans are the seeds of the cherries of the coffee tree. Each cherrytypically contains two beans whose flat sides face each other. When steepedin hot water, raw, or “green”, coffee beans offer little in the way of what one might relate to as coffee taste and aroma.

　　咖啡豆是咖啡树所结果实的种子。每一颗果实通常会包含两粒咖啡豆，咖啡豆平整的一面相对。当咖啡豆被浸泡在热水中时(未进行烘焙时)，可能会细微揭示出其所具有的味道和香气。

　　Roasting green coffee creates myriad chemical changes, the production and breakdown of thousands of compounds, and, the roaster hopes, the development of beautiful flavors when the beans are ground and steeped in hot water. Among its many effects, roasting causes beans to:

　　烘焙咖啡生豆的过程将产生无数的化学变化，千万种化合物被分解或是重组。烘焙师希望烘焙后的咖啡被研磨、萃取后，能够呈现优美的杯中风味。烘焙将从以下方面改变咖啡生豆：

　　▲Change in color from green to yellow to tan to brown to black

　　使得颜色发生变化，(颜色将依次呈现)绿色、黄色、黄褐色、棕色以及黑色

　　▲Nearly double in size

　　咖啡豆的体积几乎为原先的两倍

　　▲Become half as dense

　　密度为原先的一半

　　▲Gain, and then lose, sweetness

　　(随烘焙程度不断加深)甜味被凸显，而后丧失

　　▲Become much more acidic

　　酸味被凸显

　　▲Develop upwards of 800 aroma compounds.

　　或产生超过800中芳香化合物

　　▲Pop loudly as they release pressurized gases and water vapor.

　　(在烘焙过程中)因释放咖啡豆内的气体和水蒸气而产生爆裂声

　　The goal of roasting is to optimize the flavors of coffee’s soluble chemistry. Dissolved solids make of brewed coffee’s taste, while dissolved volatile aromatic compounds and oils are responsible for aroma. Dissolved solids, oils, and suspended particles, primarily fragments of bean cellulose, create coffee’s body.

　　烘焙的目的在于优化咖啡中的可溶性风味物质。 可溶性固体物质决定咖啡的味道，而可溶性的芳香化合物和油脂则影响咖啡的香气。可溶性固体物质、油脂以及悬浮微颗粒(主要是豆子中的纤维素)赋予了咖啡的口感。