roaster

简明释义

英[ˈrəʊstə(r)]美[ˈroʊstər]

n. 烘烤器；炙烤的人；烤用的食物

英英释义

单词用法

同义词

反义词

例句

1.As an experienced and professional coffee roaster in Asia, our coffee roasting plant has been accredited with ISO9001:2000, HACCP & QS.

在亚洲，我们的咖啡烘焙富有经验、专业独到。我们的咖啡烘焙工厂具有ISO9001：2000和HACCP&QS的国际认证。

2.Toaster and roaster.

烘箱和烤箱。

3.The fabrication, installation and welding of dispersion plate is of importance to quality and service life of the fluid bed roaster;

空气分布板的制作安装与焊接关系到整个沸腾焙烧炉的质量和寿命。

4.When we decided to be coffee roaster, we learned everything we could do about coffee.

当我们决定当咖啡焙制师后，我们尽全力学习关于咖啡的所有知识。

5.Semicircle steel sheets were welded on the wall of evaporation pipes in fluidized bed roaster for anti-abrasion.

为减少磨损，沸腾炉内蒸发管采用加焊半圆形钢板防磨。

6.Our products cover rice cooker, roaster oven, enamel dishware, etc.

我们的产品函盖电饭锅、电烤炉、搪瓷餐具等。

7.The present invention discloses one kind of electric roaster capable of controlling the oil content of cooked food.

本发明公开了一种可控制烹饪食物油脂的电烤炉。

8.Other facility: Washer, dryer, refrigerator, microwave oven, electric stove, roaster, table-ware disinfection.

厨房配备大冰箱和微波炉，电炉，烤箱，餐具消毒柜。

9.I bought a new roaster for making delicious coffee at home.

我买了一个新的烘焙机，可以在家制作美味的咖啡。

10.The chef used a large roaster to cook the turkey for Thanksgiving.

厨师用一个大烤箱来烹饪感恩节的火鸡。

11.My friend has a special roaster that can roast beans to perfection.

我的朋友有一个特别的咖啡烘焙机，可以完美地烘焙豆子。

12.We need a bigger roaster for our family gatherings.

我们需要一个更大的烤箱来举办家庭聚会。

13.The local café uses a high-quality roaster to ensure the best flavor.

当地咖啡馆使用高质量的烘焙机以确保最佳风味。

作文

In today's world, where coffee culture has blossomed into a significant part of daily life, the role of a roaster (烘焙师) cannot be overlooked. A roaster is not just someone who heats up beans; they are artists and scientists who transform raw green coffee beans into the aromatic and flavorful coffee we love. The process of roasting is intricate and requires an understanding of the beans' origins, moisture content, and the desired flavor profile. When a roaster begins their work, they start with green coffee beans sourced from different regions around the world. Each region imparts unique characteristics to the beans based on the soil, climate, and altitude. For instance, Ethiopian beans might have floral and fruity notes, while Colombian beans could offer a more balanced flavor with hints of chocolate. A skilled roaster must choose the right beans that will yield the best flavors after roasting. The roasting process itself involves applying heat to the green beans, causing a series of chemical reactions known as the Maillard reaction. This reaction is responsible for the development of complex flavors and aromas. A roaster carefully monitors the temperature and time to ensure that the beans reach the perfect roast level—be it light, medium, or dark. Each roast level brings out different flavor notes and acidity levels, which can significantly affect the final cup of coffee. Moreover, a good roaster must also consider the freshness of the beans. Coffee is best enjoyed shortly after roasting, as the flavors begin to degrade over time. Therefore, many roasters aim to sell their products within a few days of roasting. This commitment to freshness is what sets artisanal coffee apart from mass-produced options. In addition to technical skills, a successful roaster must possess a refined palate and a passion for experimentation. They often engage in cupping sessions, where they taste and evaluate different batches of roasted coffee to determine the best profiles. This process allows them to make adjustments and refine their techniques continually. The art of roasting is not static; it evolves with new trends, consumer preferences, and advancements in technology. Furthermore, community plays a vital role in the life of a roaster. Many roasters build relationships with local farmers to ensure sustainable sourcing practices and fair trade. This connection not only helps support the farmers but also allows roasters to tell a story about their coffee, enhancing the overall experience for customers. In conclusion, the role of a roaster (烘焙师) is multifaceted and essential in the coffee industry. They are the bridge between the raw product and the final brew, transforming green beans into a delightful beverage that many people enjoy daily. Whether you are sipping a cup at a café or brewing one at home, take a moment to appreciate the skill and artistry of the roaster behind your coffee. Their dedication to quality and flavor is what makes each cup a unique experience.

在当今世界，咖啡文化已经发展成为日常生活的重要组成部分，roaster（烘焙师）的角色不可忽视。roaster 不仅仅是加热豆子的人；他们是将生咖啡豆转化为我们喜爱的香气四溢、风味独特的咖啡的艺术家和科学家。烘焙的过程复杂，需要对豆子的来源、含水量和所需的风味特征有深入的了解。 当 roaster 开始工作时，他们首先要选择来自世界各地的生咖啡豆。每个地区根据土壤、气候和海拔高度赋予豆子独特的特性。例如，埃塞俄比亚的豆子可能具有花香和水果的气息，而哥伦比亚的豆子则可能提供更均衡的风味，并带有巧克力的味道。一位熟练的 roaster 必须选择合适的豆子，以便在烘焙后获得最佳的风味。 烘焙过程本身涉及对生豆施加热量，导致一系列称为美拉德反应的化学反应。这种反应负责复杂风味和香气的发展。roaster 仔细监控温度和时间，以确保豆子达到完美的烘焙水平——无论是浅、中还是深烘焙。每种烘焙水平都会带出不同的风味和酸度，这会显著影响最终的咖啡杯。 此外，一位优秀的 roaster 还必须考虑豆子的鲜度。咖啡最好是在烘焙后不久享用，因为风味会随着时间的推移而下降。因此，许多 roasters 力求在烘焙后的几天内销售他们的产品。这种对新鲜的承诺使手工咖啡与大规模生产的选项区分开来。 除了技术技能外，成功的 roaster 还必须具备敏锐的味觉和对实验的热情。他们经常参与品尝会，在那里他们品尝和评估不同批次的烘焙咖啡，以确定最佳的风味特征。这个过程使他们能够不断进行调整和精炼他们的技术。烘焙的艺术不是静态的；它随着新趋势、消费者偏好和技术进步而发展。 此外，社区在 roaster 的生活中扮演着重要角色。许多 roasters 与当地农民建立关系，以确保可持续的采购实践和公平贸易。这种联系不仅有助于支持农民，也使 roasters 能够讲述他们咖啡的故事，从而增强顾客的整体体验。 总之，roaster（烘焙师）的角色是多方面的，在咖啡行业中至关重要。他们是原材料与最终饮品之间的桥梁，将生豆转化为许多人每天享用的美味饮品。无论你是在咖啡馆喝一杯，还是在家冲泡一杯，请花点时间欣赏 roaster 在你咖啡背后的技能和艺术。他们对质量和风味的奉献使每一杯都成为独特的体验。