When you roast coffee, there's a bunch of chemistry going on, a bunch of browning reactions, and almost all of those produce carbon dioxide as a byproduct.

当你烘焙咖啡时，会发生一系列的化学反应，一系列的褐变反应，几乎所有这些反应都会产生二氧化碳作为副产品。

The darker you roast, the more of these kind of browning reactions you have, right up until the point of combustion, which I don't recommend reaching, but it does produce an enormous amount of CO2.

烤得越深，这种褐色反应就越多，直到燃烧点为止，我不建议达到燃烧点，但它确实会产生大量的二氧化碳。