The coffee roasting process is what brings out the unique characteristics of any given type of coffee. However, it's easy to overlook just how delicate the roasting process is when trying to unlock aromas and flavors by adjusting roast time and temperature. Roast too light and you end up with a fruitier coffee that has a bright acidity, but roast too dark and you end up with bitter, characterless coffee that more closely resembles charcoal.

There are two main types of coffee roasting: air roasting (using convection, where heat is applied indirectly via hot air) and drum roasting (using conduction, where heat is applied directly via a heated metal drum). Either way, coffee beans need time to degas after roasting, which allows for some carbon dioxide and other gases to be released. However, too much degassing can lead to a flat and stale tasting brew since the beans will oxidize faster.