豆子的种类

Types of beans

以上为机器翻译结果，快速获取精准的人工翻译结果，建议选择有道人工翻译

1
烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便有了巧克力的‘诞生’。
The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate.
2
影响味道的因素是咖啡树的品种类别、生长的土壤性质、栽培园的气候及海拔、采摘成果的谨慎、以及豆子处理的过程等。
Factors that affect the taste of coffee tree species categories, the growth of soil properties, climate and altitude of cultivated garden, picking the outcome of care, and treatment processes beans.

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