Also known as baking or torrefaction, it refers to the process of dehydrating, drying, and hardening materials using dry heat below their ignition point. Here, it primarily refers to coffee roasting, also called bean roasting—the process of transforming green coffee beans into roasted coffee products through heating. The roasting process causes the green beans to expand and changes their color, texture, aroma, and density, thereby producing coffee's distinctive flavor. Unroasted coffee beans and roasted ones contain similar levels of acidity, protein, and caffeine, but the former lack the delightful taste.
