F) in which the bean 大约在 205℃(即 400 °F)的温度Рdoubles in size, es a light brown color, and 下发生。这时,咖啡在体积上扩大Рexperiences a weight loss of approximately 5%. The 了一倍,并变成浅棕色,同时会损Рcorresponding Agtron number for this color is between 失约 5% 的重量。在这种颜色状态Р95-90 (Davids, 68-69). 下,相应的焦糖化数值大约在 95-90Р 之间(Davids, 68-69)。Р РIn the next step the temperature rises from 205 °C to 在下一个阶段,温度会从 205℃上升Рapproximately 220 °C, the color changes from light 到大约 220℃左右,咖啡豆的颜色也Рbrown to medium brown, and a weight loss of 由浅棕色变成中棕色,并会损失约Рapproximately 13% occurs. The resulting chemical 13%的重量。产生的化学过程被称Рprocess is called pyrolysis and is characterized by a 为高温分解,并以咖啡豆化学组成Рchange in the position of the bean as well 的变化和 CO2 的释放为特征。Рas a release of CO2. Р РThe second step is followed by a short endothermic 第二阶段之后,会伴随一个短暂的Р 4
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