Roasting refines the coffee beans. It is through roasting that coffee develops its typical aroma. During traditional roasting, the coffee beans are heated for a certain time. The interplay of chemical and physical processes leads to the formation of up to 800 different aromas, the expression of which can produce acidity, sweetness or bitterness. The roasting master knows exactly how to adjust the time and temperature so that the flavor nuances of the provenances are optimally emphasized. Traditional drum roasting is an artisanal process that requires a great deal of skill and experience. Depending on the roasting, a coffee blend can result in a different product. The roasting depends on the taste preference and the preferred preparation method. A roast that tends to be lighter often produces a filter coffee, and a roast that tends to be darker tends to produce an espresso. The important factors are roasting time and roasting temperature. These two components play a decisive role. With a light roast, the more fruity notes come to the fore. The roasting is finished between the "First Crack", the first crack, and the "Second Crack". This is the first and second cracking, respectively, comparable to the popping of popcorn, and also produces a pleasant smell of hay. The coffee beans have a light brown hue. Single-origin coffees are preferably lightly roasted to bring out the typical flavor characteristics of the respective provenance. A medium roast combines a still slightly preserved fruity note with an already slightly developed bitterness. The coffee beans present themselves in a rich brown tone. A dark roast corresponds to the typical Italian roast, which is finished after the "second crack". The color of the coffee beans is a rich black-brown. With darker roasting degrees, the fruity notes move into the background, but the bitter notes as well as a full body come to the fore. Therefore, this degree of roast is very suitable for preparation with high water pressure as in an espresso machine. Each coffee bean has a different composition of coffee ingredients due to its provenance (its growing region), its quality and its preparation method. Roasting profiles are created to bring out the nuances typical of the taste. The exact details of the roasting profiles are the very special secret of each roasting master.