Aging Process

It 'ages' the coffee, improving its aroma over time by causing its volatile aroma compounds to bind with the oils that are contained in the beans. The positive pressure exerted by illy's method actually forces these aroma compounds back into the coffee, enhancing the complexity of its flavor. The effect of illy's aging process is similar in many ways to the development of complex flavors when a fine red wine is aged under proper conditions.

不知道該說些什麼了.......

我今天是該乖乖搬家，還是陶醉這包半熟的豆子，還是...趕緊炒些豆子來養大......