So fresher is really better with darker roasts.

所以颜色越深越好。

And then with darker roasts, really, a couple of days is probably fine.

如果是深烤的话，几天就可以了。

My focus this week was to really dive deep and understand my personal relationship with that dark, steaming roast.

我这礼拜的重点是真的深入探索并了解我自己和那浓黑、冒着蒸气的烘焙咖啡的关系。

With darker roasts, if you do enjoy those, then I would wait less time.

烤得深一点，如果你喜欢的话，我可以少等一会儿。

If you leave it much longer with dark roasts, you've got a lot of oil exposed on the surface.

果你长时间地用深色烘烤，就会有很多油暴露在表面。

Very dark roasts will produce darker, richer-looking crema and then also produce a bit more CO2.

深的烘焙会产生颜色更深、口感更浓的奶油，同时也会产生更多的二氧化碳。

Now, a dark roast will produce a lot more CO2, but the bean can't keep hold of it because that roasting process has made it so much more porous.

深度烘焙会产生更多的二氧化碳，但咖啡豆却无法留住二氧化碳因为烘焙过程让咖啡豆变得多孔。

I know it's hard to say what is a light roast, what is a medium roast, what is a dark roast but are these the kinds of guidelines that you're working with?

我知道很难说什么是轻度烤熟，什么是中度烤熟，什么是深烤熟但是这些是你正在研究的指导方针吗？

There's too much thermal mass, and if you don't cool the coffee fast enough, then it can kind of keep roasting in the tray, and eventually, potentially catch fire with darker roasts.

热质量太大，如果你冷却得不够快，咖啡会在托盘里继续烘烤，最终，烘焙得越深，就有可能着火。

If it's pre-ground, it's not going to be that case and if it's a darker roast, I would say maybe four to six weeks maximum cause dark roads go stale a little bit quicker.

如果它是预先研磨的，就不会出现这种情况，如果它是较深的烘烤，我会说最多可能需要四到六周，因为较深的烘烤更容易变质。

For example, if I were to use, let's say a dark roast, medium ground coffee and I have a perfect level scoop of that, that might weigh around seven, seven and a half grams.

举个例子，如果我要用深焙的、中等的咖啡粉，那一勺大概重7克或7.5克是最完美的。

If there's a description of roast, be it a country description which doesn't really mean anything like French roast, or just dark roast, then you know, it's different but otherwise, you can presume it to be light to medium roasted.

如果有关于烘焙的描述，无论是不是真正意味着法国烘焙的国家描述，或者只是深烤，那么你知道，它是不同的，但除此之外，你可以假定它是轻度到中度烘焙。