咖啡烘焙中空气的温度及转化率至关重要，空气对流太快温度难以持续上升，空气对流太慢会有加水反应的现象。The temperature and conversion rate of the air in coffee roasting are very important. If the air convection is too fast, the temperature will not continue to rise. If the air convection is too slow, water will be added.