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.浓郁的咖啡取决于烘焙和冲泡的技术。咖啡化学将咖啡的浓郁风味归功于烘焙和冲泡。当烘焙的温度高至400度时，咖啡豆内的油脂会流出来。油脂越多，口味越浓郁。咖啡因的含量则与用水量相关。普通咖啡通常比浓缩咖啡或者卡布奇诺所含的咖啡因更高。烘焙的颜色越深也会含有更高的咖啡因。