How does roasting affect the flavor of coffee?烘焙对咖啡的味道有什么影响？

Roasting can change the taste and aroma of coffee beans by altering their chemical composition. The heat from roasting causes compounds like caffeine to release which gives coffee its characteristic flavor. However it also changes the natural oils and acids present in the beans resulting in different tastes depending on how dark or light you prefer your coffee.

烘焙会增加咖啡的苦味和酸度，并减少其花果香气。它还可以改善口感、平衡味道和平衡风味特征等优点

Roasting can change the taste and aroma of coffee beans by heating them to different temperatures. The heat helps to bring out certain compounds that give coffee its unique flavors and aromas. For example darker roasts like espresso or French press have a stronger bitter edge while lighter roasts like drip coffees tend to have more sweetness. Additionally roasting also changes the texture and caffeine content of the beans.
烘焙会改变咖啡豆的口感和气味，通过加热它们到不同的温度来实现。热能有助于提取出某些化合物以产生独特的风味与香气。例如，较深烘培如浓缩或法压具有更强苦涩味而浅度烘培则更甜润。此外，烤制也会影响咖啡豆的质地以及其所含的咖啡因含量。

Coffee beans are roasted to release their oils which add richness and depth to the taste of the coffee. 烤制可以释放出豆子中的油脂，让咖啡的口感更加丰富和深度。

Roasting can change the taste and aroma of coffee beans by heating them to different temperatures.烘焙可以改变咖啡豆的口感和香气，通过加热它们到不同的温度。

Roasting increases the sweetness and body of the coffee but can also mask some of its natural flaws like sour notes or off-flavors. 烘烤可以增加咖啡的甜度和口感，但同时也可能掩盖一些自然缺陷如酸味或异味。

Roasting increases the caffeine content of coffee beans by heating them to high temperatures. 烘烤可以增加咖啡豆的含

烤制会使豆子的内部糖分转化为焦糖，这使它们更甜。它还会释放出更多的香气和味道成分来增加风味深度、复杂性和平衡度。此外，烘培还能改善咖啡因含量并提高口感上的清晰度和平滑感：

烘焙可以使咖啡中的油脂和酸味变得更浓，从而改变其味道。这取决于所使用的烘焙技术、豆子种类以及烘烤时间等因素。例如，浅度烘焙会使得咖啡更加清新明亮；深度烘焙则会增加焦糖的风味并减少苦涩感。