It generally takes place between 170 and 230 °C. In roasting, diverse physical changes and chemical reactions occur, modifying the chemical composition of coffee and generating the flavor and aroma compounds of the drink. The color, weight, volume and chemical composition of beans change, as well as the content of carbohydrates, proteins, lipids, and acids, among others. Water, carbon dioxide and other volatile compounds are lost. All these changes depend on the roasting temperature and duration and the bean moisture content, among others.
