The contents of copper in baked coffee beans were determinated by FAAS.
分别采用混合酸湿法消化、干法灰化对咖啡豆进行处理,采用火焰原子吸收光谱法对焙烤咖啡豆中的铜进行测定,在试验条件下,本法检出限为0。
coffee-roaster, without heating elements, of iron or steel, non-electric, for domestic use
家用咖啡焙烘器,不带加热元件,钢或铁制,非电动
The aroma of roasting coffee beans.
烘焙咖啡豆的香味。
roast coffee beans, peanuts, chestnuts
烘焙咖啡豆、 花生、 栗子.
They were also the first people to roast it and boil it.
他们也是第一个烘焙、煮咖啡的人。
Specialty coffees are generally roasted in small batches. The two most common roasting methods are: drum-roasting and hot-air roasting.
专业的咖啡一般都实行小批量的烘焙。最常见的烘焙方法有：鼓室烘焙法和热空气烘焙法。
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。
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。
As the roast darkens, caffeine and acidity decrease proportionately.
烘焙度越深，咖啡因含量越少，酸度也越小。
Fresh Coffee, Selection of Teas, Housemade Chocolate Fresh Baked Cookies.
香浓咖啡，精选茗茶，手工巧克力及主厨烘焙饼乾。
The coffees are roasted, blended and packaged as finished products.
进口的咖啡经过烘焙、配及包装成为制成品。
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。
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。
Analyses of Coffeine Contents and Baking Technology of Fujian Oolong Tea
福建乌龙茶咖啡碱含量分析及烘焙工艺研究
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。
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。
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。
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。
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。