Sugars have been further caramelized, and acidity has been muted. This results in coffee with higher body, but some roast flavor imposed.

Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is ideal for tasting the full origin character of the coffee.

Bittersweet flavors are prominent, aromas and flavors of roast become clearly evident. Little, if any, origin character remains.

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In recent years, the quest of knowledge regarding coffee is spreading due to the growing appreciation of coffee. Consumers are no longer content with instant coffee and now crave for the experience as well as flavors of freshly roasted-high quality coffee. The quality of coffee beverage is closely related to the chemical composition of the roasted beans, which is affected by the composition of green beans and postharvest processing conditions, i.e. drying, storage, roasting and grinding . Green coffee beans contain a wide range of different chemical compounds and complex composition (Franca, Oliveira, et al., 2005). However, green coffee by itself does not have an attractive taste or aroma. The desired aroma and flavors of coffee are developed in the roasting process; thus this step is probably the most important step in coffee processing. In this process, the beans undergo a series of reactions leading to the desired changes in physical properties and chemical composition . Nevertheless, this process is highly complex, since the quantity of heat transferred to the bean is crucial. In coffee roasting, the green beans are heated to high temperatures (in the case of an Italian-style roasting for different times depending on the desired characteristics of the final products . During the roasting process, coffee beans are subjected to a steady weight loss due to the water loss and loss of volatile materials. At the same time, the coffee beans undergo a significant increase in volume . Consequently, the coffee beans density decreases and the typical porous structure of roasted coffee bean is formed . In addition, coffee beans undergo other major changes in terms of color, form, pH, flavor and aroma. To achieve a homogeneous roasting profile, the process must be precisely controlled, aiming at small temperature gradients throughout the bean.