ABSTRACT
This chapter presents various investigations and research concerning coffee roasting have led to far-reaching knowledge and to further development of coffee roasting equipment about which a survey. Coffee producers set a very specific roasting degree for every product offered on the market. Thermal energy is often determined by the input of the burner energy or burner adjustment or the roasting supply air temperature. The color of the roasted coffee is an indication of the roasting degree and can help the operator to manage and control the process. The coffee which usually has a moisture value between 0.5 and 1.5% at the end of the roasting absorbs a certain amount of water and increases the product weight. In general, the roasting process runs slightly under pressure to prevent roasting gases from escaping out of the roaster. The volume flow rate in combination with the temperature provides the roasting process with the necessary heat energy.
