Roasting is the process by which green coffee beans are transformed into roasted coffee beverages. Once the beans have been harvested, washed, and dried, they are ready for roasting.

The beans are put into a coffee roaster which is generally between 370 and 540 ºF, and they remain in there anywhere from 5 to 30 minutes, depending upon the roast level desired. While the beans are being roasted, they absorb heat. This causes them to change color as well as doubling in size. It also transforms the chemical and physical properties of the green coffee into a roasted coffee product.

The roasting process is a key factor in determining the taste of the final product. Beans which are lightly roasted for a short period of time produce a mild, low-acidity brew. In contrast, beans which are roasted for a long period of time will produce a coffee which has a strong body and a slight hint of smokiness in the flavor.

Some examples of lightly roasted beans include Hawaiian Kona and Jamaican Blue Mountain coffee. Darker roasted coffee varieties include Sumatra and Sulawesi.

Before the start of the 20th century, it was very common for consumers to buy their coffee beans while still green, and to roast them at home in a frying pan. With the advent of technology which allowed for items to be vacuum sealed, it became more common for coffee distributors to roast their coffee prior to selling it. Recently, there has been an increase in the popularity of roasting beans at home, and several companies are marketing special pots or appliances for those who want to try home.

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