“…Production of aromatic and flavoring compounds mostly occurs in the second stage of roasting. The generation of flavoring and aromatic compounds follows path‐dependent biochemical reactions which are greatly under the influence of roasting settings/levels (roasting time, roasting temperature, hot air flow speed, and so on) In industry, roasting settings are a function of dedicated artisanal/personal expertise from hit and trial methods, and there is much literature disclosing the effects of different roasting settings on the physical, chemical, structural, mechanical, and compositional changes to coffee beans during roasting (Bicho, Leitão, Ramalho, deAlvarenga, & Lidon, ; Franca, Oliveira, Oliveira, Agresti, & Augusti, ; Moon & Shibamoto, ; Petisca et al., ; Pittia, Dalla Rosa, & Lerici, ; Pramudita, Araki, Sagara, & Tambunan, ; Summa, dela Calle, Brohee, Stadler, & Anklam, ; Wang & Lim, ). For physical changes, color, bulk density, apparent density, roast volume, and roast loss are important features.…”