The aroma of coffee is defined by its roast. Industrial coffee roasters subject green beans to high temperatures, releasing moisture and compounds to create complex flavors. But coffee berries are sensitive to heat, and roasting equipment must match the throughput. High-capacity machines risk over-roasting a small batch, producing a darker roast. Once the right roasting type is reached, the coffee processing line quickly cools the beans to halt the roasting and lock in the aromas.