9. Great Coffee Depends on Roasting and Brewing
When it comes to great flavor, coffee chemistry boils down to roasting and brewing. During roasting, oil locked inside the beans begins to emerge at around 400 degrees. The more oil, the stronger the flavor. Caffeine content goes up as the water spends more time in contact with the grounds, so regular coffee often has more of it than espresso or cappuccino. Darker roasts also yield more caffeine.
9.濃郁的咖啡取決于烘焙和沖泡的技術。咖啡化學將咖啡的濃郁風味歸功于烘焙和沖泡。當烘焙的溫度高至400度時，咖啡豆內的油脂會流出來。油脂越多，口味越濃郁。咖啡因的含量則與用水量相關。普通咖啡通常比濃縮咖啡或者卡布奇諾所含的咖啡因更高。烘焙的顏色越深也會含有更高的咖啡因。