Why Ethiopian Coffee Ceremonies Structure Temporal Perception Through Thermodynamic Phase-Change Timing and Roast-Aroma Chronometry

埃塞俄比亚咖啡仪式为何通过相变时机与烘焙香气计时重塑时间感知

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The Ethiopian coffee ceremony is less about beverage preparation than about calibrating collective time perception via observable physical transitions.
Roasting green beans over charcoal demands continuous sensory monitoring: the precise moment of first crack signals water vapor expulsion onset, not subjective aroma preference.

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