无论你是买速溶咖啡、过滤咖啡，或者现磨咖啡，所有的咖啡都是烤过的。每一个包装上都给出了烘焙的等级，轻度、中度或者重度，然后还有纽约式、法式，还有意式。它们的区别是什么？哪一种烘焙方式最能展示出咖啡本身的特性？

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Whether you buy instant, filter or freshly ground, all coffees are roasted. Each of these packets gives a roast level, light, medium or dark. Then there are city roasts, French roasts and Italian roasts.

无论你是买速溶咖啡、过滤咖啡，或者现磨咖啡，所有的咖啡都是烤过的。每一个包装上都给出了烘焙的等级，轻度、中度或者重度，然后还有纽约式、法式，还有意式。

★instanta.速溶的

★filtervt.过滤

★grindv.磨碎

★grounda.磨过的

★roastvt.烤，烘焙n.烘烤

★packetn.小包

★mediuma.中等的

Every green coffee bean is packed with natural flavor compounds that are transformed when they’re heated up.

每一个咖啡豆中都蕴藏着天然风味物质，这些成分在加热后会发生转变。

★coffeebean咖啡豆

★packvt.保藏，保存

★flavorn.风味

★compoundn.化合物，混合物

★transformv.转化

As the beans heat up, the green pigment, chlorophyll, turns yellow, then brown. Sugars and proteins break down into new flavor compounds. Vaporizing water forces itself out with an audible pop, known as the first crack.

当咖啡豆的温度升高，里面的叶绿素变成了黄色，然后是棕色，糖和蛋白质分子分解成新的风味成分。水分的汽化使得咖啡豆发出砰砰的声音，这被称为第一次爆裂。

★★★pigmentn.色素

★★★chlorophylln.叶绿素

★proteinn.蛋白质

★breakdowninto分解成

★flavorn.风味

★compoundn.化合物，混合物

★★★vaporizev.蒸发，汽化

★★★audiblea.听得见的

★crackn.爆裂，爆裂声

-- I can definitely hear the first crack, they’re jumping about, and the aroma’s much more intense.

--我听到了第一次爆裂，它们跳来跳去的，同时香味也更加强烈。

-- We would call this a light roast – a city roast, maybe, if you’re in America.

--我们把这个叫轻度烘焙，在美国，也叫纽约式。

★crackn.爆裂，爆裂声

★jumpabout跳来跳去

★★★aroman.芳香

★intensea.强烈的

★roastn.烘焙

Now for a medium roast – 12 minutes at 210 degrees C, which brings out more caramel and chocolate flavors.

现在是中度烘焙，210摄氏度下烘焙12分钟，这样会产生更多的焦糖和巧克力风味。

★mediuma.中等的

★roastn.烘焙

★bringout生产出

★★★carameln.焦糖

Now for the dark roast – 14 minutes at 235 degrees C. Acidic molecules in the beans turn into compounds called lactones which taste bitter.

现在是深度烘焙，235摄氏度下烘焙14分钟，咖啡豆内的酸性物质变成了内酯类成分，味道更苦。

★darkroast深度烘焙

★★★acidica.酸性的

★moleculen.分子

★compoundn.化合物，混合物

-- It smells bitter and pungent, but it’s still a coffee smell. I can definitely really see the difference in oil content.

--它闻起来更苦，也更刺鼻，但它仍然是咖啡的味道，我能看出含油量的区别。

-- Absolutely, so during that second crack, the build-up of CO2, it forced all the oils onto the outside of the bean.

--在第二次爆裂前，里面堆积的二氧化碳迫使全部的油跑到了咖啡外面。

★★★pungenta.刺鼻的

★oilcontent含油量

★crackn.爆裂，爆裂声

Our three roasts look very different. But how do they taste? Maxwell brews up a cup of each one.

三次烘焙看起来非常不同，但品尝起来怎么样呢？麦克斯用每一种各泡了一杯咖啡。

★roastn.烘焙

★★brewv.冲泡（茶、咖啡等）

-- I didn’t think I would like the light brew, but the flavor is beautiful, and it’s not too bitter or punchy.

--我之前以为我不会喜欢轻度烘焙的版本，但风味非常不错，并不是太苦，或者太重。

-- Often, there is an association that the light roast coffee is less flavorful, but actually the idea behind a really good light roast is to showcase the character of the coffee. It should have lots of flavor, even though it’s light.

--通常来说，会认为轻度烘焙的咖啡味道更淡，但实际上优秀的轻度烘焙背后的理念是展示出咖啡本身的特性，即使是轻度烘焙，也应该有很多风味。

★★★punchya.强力的

★associationn.联想

★flavorfula.有香味的

★★★showcasevt.展示

-- I normally drink mine with quite a lot of milk.

--通常我喝的时候会加很多牛奶。

-- That’s a really good point, so what you liked about the light roast coffee, the fats in the milk will wipe a lot of that fruity acidity out. So this might be a bit weak with milk.

--说得很好，你喜欢轻度烘焙的咖啡是因为牛奶里面的脂肪会清除很多花果味的酸性物质，所以加牛奶后味道会减弱。

-- I never drink black coffee, really, because it tastes so bad on its own. Actually, I wonder, if I tried to drink light roast a bit more, I could have it black.

--我从来不喝清咖啡，因为咖啡本身的味道很不好喝。其实要是我多喝点轻度烘焙的，我可以不加奶。

-- Well, actually, the crusade of a lot of the speciality coffee shops is getting people to taste the black coffee for that very reason.

--实际上很多专业咖啡店的神圣目标就在于此，就是让人们去品尝清咖啡。

★wipeout消灭，消除

★★★acidityn.酸性，酸味

★★★crusaden.（长期坚定不移的）运动

★★specialityn.专业，专长

Ultimately, which roast you prefer is down to personal taste, but there’s so much variety out there, why not experiment?

你喜欢哪一种类型最终还是由个人口味决定的，但有这么多种多样的口味，为什么不去尝试呢？

★ultimatelyad.最终

★be down to由…引起

★varietyn.种类

★experimentvi.尝试

注：一星词汇为四级难度，二星词汇为六级、考研难度，三星词汇为雅思、托福及以上难度，大家根据自己的考试要求选择性学习。