1.
I love the delightful odour of freshly roasted coffee beans.
我喜欢新烘咖啡豆的清香气味。
2.
The aroma of roasting coffee beans.
烘焙咖啡豆的香味。
3.
roast coffee beans, peanuts, chestnuts
烘焙咖啡豆、 花生、 栗子.
4.
They are milled again to separate the bean, which needs to rest, preferably for a few months.
此后才可进行烘焙、磨、酵，最后制成成品咖啡豆。
5.
It is then roasted to perfection in the country that it is being exported to.
之后，咖啡豆要在其出口国进行高质量的烘焙。
6.
Freshly roasted beans will release hundreds of chemical substances in the form of vapors.
新烘焙的咖啡豆会释放出上百种化学物质。
7.
Extreme dark roasts will tend to have a smoky flavor, and are better suited for brewed coffee rather than espresso.
特别深度烘焙的咖啡豆会有一股烟熏的味道，它更适合作一般的咖啡，而不适合作意式香浓咖啡。
8.
For instance, Switzerland is one of the best country for coffee roasting, but it is not a coffee producing country.
比如瑞士，虽然那里并不产咖啡豆，但那里的咖啡豆烘焙工艺却是世界顶级的。
9.
The hot-air roaster, also known as a fluid-bed roaster, roasts the coffee beans as they tumble on a current of hot air.
热空气烘焙机，也叫流态化空气烘焙机，是靠在热空气中翻滚咖啡豆，来进行烘焙。
10.
The amount of oil drawn to the surface of the bean increases proportionately to the length of roasting time.
从咖啡豆中提取出来的香味是与烘焙时间成正比的。
11.
A lightly roasted bean may range in color from cinnamon to a light chocolate tan.
轻度烘焙的咖啡豆颜色是介于肉桂色与浅巧克力色之间。
12.
From there, coffee traveled to Turkey where coffee beans were roasted for the first time over open fires.
从也门传到了土尔其，这时才开始用明火烘培咖啡豆。
13.
The darker the roast the more you will taste the char, rather than the flavor of the bean.
烘焙度越深，你所尝到的焦糊感越重，咖啡豆本身的风味越轻。
14.
Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas or wood.
鼓室烘焙机是把咖啡豆放入旋转大桶中，燃烧煤气或木头对其进行烘焙。
15.
When the desired roast is achieved， the beans are poured into a cooling hopper to keep them from overcooking.
当达到预期的烘培度时，就可以把咖啡豆倒入一个冷却漏斗中，以防止烘焙过度。
16.
Gourmet coffee comes from the best coffee beans of coffea arabica.
极品咖啡源于最好的阿拉比卡咖啡豆。
17.
Blended mocha and java coffee Beans;
混合摩卡咖啡和爪哇咖啡豆;
18.
tamp the coffee grinds in the container to make espresso.
捣实咖啡豆使生成浓咖啡。