The final flavour is given to the coffee by the roasting here at Melitta® Kaffee in Bremen. Through the roasting, the volume of the beans is double through water evaporation. The colour of the coffee bean also changes from light beige to the familiar dark brown. The roasting ensures the discharge of oils and formation of aroma. For example, the beans for our BellaCrema® are roasted particularly slowly and gently, so that the aroma is less acidic, thereby producing a rounder flavour. The hotter the beans are “burnt”, the more aromatic and stronger the coffee tastes.