I'm going to teach you some basic coffee-making skills.

我要告訴你一些咖啡的基本知識 [烘咖啡豆是怎麼一回事呢?]

Alright so you have the green beans, it's been harvested, processed from the country, and now it's at a roaster.

有一批咖啡生豆，經過採收、在當地進行處理之後，來到咖啡師的手中

It's still not ready to be drunk. What this goes through is a process that is

這些豆子還不能喝，還需要經歷一道手續

that involves adding heat to the bean. Slowly, basically cooking it

緩慢地加熱豆子，基本上就是烘烤豆子

in order to get it to the desired temperature to bring out everything that you want in a bean.

以達到理想溫度，帶出所有你想要的咖啡豆風味

So this happens at temperatures ranging from like 392 to 400 plus degrees Fahrenheit.

這樣的烘焙作用，溫度範圍在華氏392到400度以上

What happens there is the starches in the bean actually caramelize. And so they turn into simple sugars.

這段過程中咖啡豆裡的澱粉被焦糖化了，澱粉被轉化成單醣

It breaks down the protein cell structure and becomes less dense.

烘培破壞蛋白質的細胞結構，使密度降低

This all sounds very technical, but basically whats happening is you're pulling out the flavors within the green bean.

這些聽起來都非常專業，但其實只是要從咖啡豆裡提取出咖啡的風味

That if you were to just pulverize that green and try to brew it,

如果你只是把生豆打碎，然後沖咖啡

it would just taste like nothing, but this way its actually able to be ground and

嚐起來會沒有味道，但烘培後的咖啡豆能夠被研磨

have all aromatics and flavors released once you put it in contact with hot water.

並富含醇香，而且所有風味在你注入熱水的瞬間就能釋放出來。