总的来说，不需要进行JAS认证而直接出口到日本的产品必须是原料和成品存在有明显的区别(如咖啡进行烘焙研磨和包装)。
In general, there must be a significant difference between the raw and the final product (e. g. raw coffee gets roasted, ground and packed) to export to Japan without JAS certification.
这个嘛，步骤二是研磨咖啡豆。我烘焙了三种不同的豆子。
Well, step two is grinding the coffee beans. I've roasted three different types of beans.
咖啡豆在研磨之前必须先烘焙过。
询问所用豆子、压粉方式、研磨粗细。问问他们是否能让你观看他们是怎么制作咖啡的，问问他们是否知道热水的温度、压力、咖啡豆的烘焙日期，等等。
Inquire about beans, tamping, the grind. Ask if you can watch them pull a shot, ask if they know the temperature, the pressure, how old the beans are, etc.
询问所用豆子、压粉方式、研磨粗细。问问他们是否能让你观看他们是怎么制作咖啡的，问问他们是否知道热水的温度、压力、咖啡豆的烘焙日期，等等。
Inquire about beans, tamping, the grind. Ask if you can watch them pull a shot, ask if they know the temperature, the pressure, how old the beans are, etc.
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