The quality of espresso coffee generally arises from raw quality (genetic factors, typical of species and variety, soil, weather, agronomic processing, post harvesting processing) and roasting degree. Numerous publications have appeared on the nature of reactions leading the roasted coffee flavour explaining that there are several hundred volatile compounds identified in coffee. Around 30 of these have been identified as aroma impact compounds. Scientific information on how new technologies affect the aroma quality of coffee roast and the brewed beverage is poor and sometimes contradictory. This scientific work was sampling of different single coffee raw and for every coffee was roasted with degree roast light, medium and dark. It was observed that the aromatic profile of roasted coffee was totally different from raw coffee, and comparing different roasted coffee the effect origin green coffee results more important than effect treatment roasting. As a result of sensory analysis together with analytical valuation of the aroma compounds, there are several behavior of the coffees tested in relation to the roasting degree and the provenance.

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GIOVANNI MASTRONARDI was graduated Ph.D in Food Science and Technology at Udine University (Italy). He worked in a company roast coffee, how quality controll (roasting process, grinding, degassing, packaging coffee and sensory analysis espresso coffee, filter, MOKA method).