Several growing factors affect the flavor of the beans, producing distinctive properties, but the way in which they are roasted will have an even intense effect on the flavor of coffee. Roasting coffee is one of the best ways to become familiar with all the different flavors and varieties of coffee that is available throughout the world. Therefore, the most important stage in the coffee preparation is roasting. For the major part, lightly roasted coffees are lighter tasting and darker roasts are stronger, richer and more full flavored. Some coffees taste better when lightly roasted and others when they are more darkly roasted.

For gourmet coffee that comes from famous coffee growing regions like Java, Mocha, or Kenya, it is best to create a light roast.  The longer a coffee bean is roasted, the more the original flavor of the coffee bean is replaced by flavors created by the roasting process.  For high quality gourmet coffee beans that are renowned for their unique flavor, it is best to preserve the original flavor.  The natural flavor of coffee beans is largely determined by the soil and weather conditions of where they have grown.  As a result, gourmet coffee beans from renowned coffee growing areas should be roasted lightly so as to retain their distinct flavor.

Roasting can be done at home also as it guarantees the freshest possible coffee. For centuries, coffee lovers took a great role in the roasting process. During the 19th century, coffee was usually made by first roasting green beans in a frying pan. However, the rise of specialty coffee led to the decline in home coffee roasting.  Things have changed in recent years and it is now easier than ever to purchase a top of the line home roasting machine. For best flavor, freshly roasted beans should sit for a day before grinding and brewing. Green (unroasted) coffee beans last a few years if kept in a dark, dry place. And they can be roasted to any degree of darkness desired. Coffee beans tend to be at its best between eighteen hours and a week and a half after roasting.   Although results from home roasting are generally not as uniform as those from professional roasters, nevertheless many find the process rewarding.

During the roasting process the bean passes through different stages. Firstly the water contained in the bean evaporates. Then the bean expands to nearly double its original size which causes the silvery colored skin to break and fall off (this is the chaff that is removed from the roaster at the end of the roasting process). Additionally, the color of the bean changes from light green to yellow, to yellow-brown, to light brown and then to dark brown. The density of the coffee bean also changes while it undergoes the roasting process.  As the bean absorbs heat during the roasting process, oils will appear on the surface of the bean. The coffee aroma develops from a series of chemical reactions as the bean is roasted. In its green form the bean has virtually no aroma.
 
The following is the basic Roast Terminology of some main roasts available in the market:

Dark Roasts (14 mnts)

The darkest roasts are also known as "Heavy Roast", with beans roasted nearly to jet black giving a smoky well roasted taste which masks the natural flavors of the coffee bean.

Some examples of dark roasts are :

Italian - A nice dark, somewhat bitter, oily brown, usually used in making American espresso drinks.

Spanish Roast - nearly black, charcoal tones dominate, flat taste.

Beans are roasted for a long time at high temperatures to bring the natural oil of the coffee to the surface.

Some examples of medium dark roasts are:

Espresso Roast-- It is a roast of coffee, darker brown than the traditional American roast but not extremely dark.

Continental Roast - This is slightly lighter than French Roast but with a spicy body.
 
Full City Roast - This is even darker than City roast.

French Roast - This is oily brown and often favored in espresso drinks.

Viennese Roast -This is roasted a little longer than regular American roast. Some oil will show on the beans. The result is a fuller flavor in the cup.

Medium roasts balance body with flavor.

Some examples of medium roasts are:

American Roast - which is not as dark as any of the European roasts but has a good aroma.

Breakfast Roast – This is a bit sweeter than a light roast.
 
City Roast - This is darker than the standard American roast.

A light roast gives a very subtle light bodied flavour.

Some examples of light roasts are:

Cinnamon Roast - where the surface of the bean is dry with no oils present.

Light City Roast

Half City Roast.

New England Roast.

During the roasting process, fine coffees can be enhanced with nuts, chocolates, cinnamon and other exciting flavors to provide you with unique combinations. Flavored coffees are especially good following dinner, for a rich, flavorful and low-cal dessert.