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Subtle aroma and taste of coffee is achieved through the process of roasting. Heating beans up to a temperature of 200 -300° C releases aromatic oils known as coffee essence. These oils easily dissolve in water, and this way the smell and taste transfers to the infusion, creating unique aromatic bouquets. Besides these advantages, coffee also gains an appropriate crispness and colour. The higher the temperature, the darker and more tart the taste is. However, unskilful roasting can damage the coffee. For example, too low roasting temperature will cause that aromatic oils will not escape to the surface of the bean.