Roughly speaking, there are three types of roasting :
Ι. Light or golden roasting, which produces a lightly scented coffee. This method of roasting is particularly popular in the Scandinavian countries and in Greece
ΙΙ. Medium roasting (e.g. French coffee), which produces a coffee with light brown color and a stronger flavor. This way of roasting is more common in Central Europe and America.
ΙΙΙ. Strong roasting (e.g. for espresso coffee), which produces a coffee with a sharp somewhat sour flavor. Usually, this coffee is drunk without sugar and it is more popular in southern Europe (Italy, Spain, etc.)
After roasting, beans are cooled either by air or water inside special tanks. Although the air cooling process requires more time and is more costly, it is preferable to water cooling, as freshly roasted beans do not absorb water. The air cooling method has been selected by experts for the following reasons: The beans are kept moving throughout the entire process to allow the gradual release of heat and ensure greater quantities of flavor are retained.
Roasted coffee beans cannot be stored for the same time as green coffee beans, as the flavors released during roasting do not last as long. That is why roasted coffee beans are stored in airtight packaging, to prevent the flavors from losing their strength.