Track 5

by Anna Brones

翻譯：法比仔

咖啡烘培

Track 5

by Anna Brones

翻譯：法比仔

Coffee Roasting

你喜歡喝咖啡嗎？你想要烘焙出那杯最合自己口味的完美咖啡嗎？讀讀這篇短文，或許你會(huì)找到一點(diǎn)靈感哦，哈哈！

While1)roasting is an important part in the process of making coffee, it really all starts with the bean itself. You can ruin a2)good-quality bean, but you can’t magically make a bad-quality bean great. That’s why coffee buyers as well as roasters, spend a lot of time3)selecting their beans.

During the roasting process, the beans are kept moving, so they don’t burn. As the beans roast, the internal temperature of the beans changes, and as it does, so does the color. You need to roast well to get a good-tasting coffee. When a roaster gets a new coffee in, it may take a few4)rounds of roasting before getting the roast right.

So what’s the “perfect roast?” That’s up to personal preference. Really, it’s less about the roast and more about the coffee itself.詞組加油站

in the process of 在……的過程中

start with 從……開始

internal temperature 內(nèi)部溫度

up to 由……決定

personal preference 個(gè)人喜好

1) roasting ['r??st??] n. 烘，燒，烤

2) good-quality 優(yōu)質(zhì)的

3) select [s?'lekt] v. 選擇，挑選

4) round [ra?nd] n.（一）輪

盡管烘焙是咖啡制作過程中的重要一環(huán)，但一切都是從咖啡豆本身開始的。你或許會(huì)糟蹋了上好的咖啡豆，但如果使用劣質(zhì)的咖啡豆，你絕不能變魔術(shù)般地制作出上等咖啡。這也就是為什么買咖啡的人和烘焙師要花費(fèi)大量時(shí)間挑選咖啡豆的原因。

在烘焙的過程中，你需要不斷翻動(dòng)咖啡豆，這樣它們才不會(huì)燒焦。咖啡豆的內(nèi)部溫度和顏色會(huì)在烘焙的過程中發(fā)生變化。烘焙的質(zhì)量決定你能否制作出美味的咖啡。當(dāng)烘焙者要制作新品咖啡時(shí)，或許他得經(jīng)過好幾輪的烘焙才能找到合適的烘焙方式。

那么什么才算得上是“完美的烘焙”呢？這取決于個(gè)人的喜好。誠然，我們更看重的是咖啡本身，而不是烘焙。