Green coffee is odourless. However, this can be changed relatively quickly by roasting the coffee beans. The aroma of freshly roasted coffee beans has a stimulating impact on our sensory system. By roasting the typical seductive coffee aroma is developing. The green-brown raw material is separated according to sorts for the roasting process. In the western world this is carried out fully automatically by electronically controlled systems. In this, a gas or electro-burner provides the heat. When heating the beans to 100° C the beans become light yellow, at 150° C light brown. During this process the beans reach temperatures of 180° C to 220° C. In this, they lose water and thus weight depending on the degree of roasting between 11 and 18%. By roasting the coffee bean gets its typical, brown colour. For the perfect degree of roasting seconds can be decisive regarding the later taste. Due to this, the roast master has to supervise the process constantly. Normally the roasting process takes 8 to 15 minutes. After this process the beans get into a cooling sieve. The fresher the roasting is, the better is the aroma, and thus the taste of the coffee. An airtight packaging normally serves to protect the aroma against light and humidity. In order to keep the coffee as fresh as possible you can store this in a freezer. In Ethiopia the majority of the population relies on a traditional roasting process. One sits together in a familiar atmosphere and commonly enjoys coffee several times a day. In addition to this, the Ethiopians drink most of the coffee within Africa’s population. They consume 46% of the entire coffee production themselves. The roasting process is carried out manually and mostly by women. In this, one sits on a low chair and has the coffee beans roasted on a plate over the fire constantly turning them around.