During roasting, the characteristic coffee taste aroma components are formed, along with the typical brown color of the beans. More than 1000 different aroma components of coffee are known. By variation of the roasting conditions it is possible to achieve the specific flavor profile of the final coffee according to the preferences of the consumer. Green coffee beans are heated to between 180ºC and 240ºC for 1.5 to 20 minutes. Stronger roasting will generate darker color and more intense aroma and flavour.