愛咖啡，

　　是一種優雅的生活方式，

　　愛咖啡，

　　讓我們聚在一起!

　　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.

　　咖啡豆是咖啡樹所結果實的種子。每一顆果實通常會包含兩粒咖啡豆，咖啡豆平整的一面相對。當咖啡豆被浸泡在熱水中時(未進行烘焙時)，可能會細微揭示出其所具有的味道和香氣。

　　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:

　　烘焙咖啡生豆的過程將產生無數的化學變化，千萬種化合物被分解或是重組。烘焙師希望烘焙後的咖啡被研磨、萃取後，能夠呈現優美的杯中風味。烘焙將從以下方面改變咖啡生豆：

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

　　使得顏色發生變化，(顏色將依次呈現)綠色、黃色、黃褐色、棕色以及黑色

　　▲Nearly double in size

　　咖啡豆的體積幾乎爲原先的兩倍

　　▲Become half as dense

　　密度爲原先的一半

　　▲Gain, and then lose, sweetness

　　(隨烘焙程度不斷加深)甜味被凸顯，而後喪失

　　▲Become much more acidic

　　酸味被凸顯

　　▲Develop upwards of 800 aroma compounds.

　　或產生超過800中芳香化合物

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

　　(在烘焙過程中)因釋放咖啡豆內的氣體和水蒸氣而產生爆裂聲

　　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.

　　烘焙的目的在於優化咖啡中的可溶性風味物質。 可溶性固體物質決定咖啡的味道，而可溶性的芳香化合物和油脂則影響咖啡的香氣。可溶性固體物質、油脂以及懸浮微顆粒(主要是豆子中的纖維素)賦予了咖啡的口感。