是压力将咖啡油脂释放出来；这些油脂充分乳化融合给咖啡带来浓郁、醇厚的口感。
It is the pressure which releases the coffee oils; these emulsify and give the coffee its rich, velvety texture.
这样才能保证在烘焙过程中咖啡中所含的糖和其他碳水化合物碳化，从而产生出众所周知的咖啡油脂，产生出高质量、风格一致的好咖啡。
It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil.
他的母亲用烤炉长时间烘烤用一咖啡罐的熏肉直至涤尽油脂，为了绿色烹饪他还选用了橄榄油。
Whereas his mother kept a coffee can of bacon dripping by the stove for cooking greens, he USES olive oil.
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