Roasted coffee must be cooled immediately. Otherwise, major changes will occur in the quality and aromas of the coffee. Air and water are used to cool the roasted coffee. The cooling time should be a maximum of five minutes. Cooling the coffee with air The coffee is cooled in the roasting boiler or in a separate cooling unit by passing through the ambient air. The temperature of the coffee beans is allowed to drop to ambient temperature as soon as possible. Cooling coffee with water (quenching) The roasted coffee is cooled by spraying water on it in the roasting kettle or in a separate cooling unit. The temperature of the beans is reduced to ambient temperature as soon as possible. Advantages and disadvantages of cooling types Air-cooled coffee beans do not develop moisture. The coffee has a longer staling time and a higher wastage rate. Water-cooled coffee beans develop moisture. The coffee has a shorter staling time. However, water cooling is effective in recovering the losses that occur in coffee during roasting. In addition, the structure of the cooling water can add different flavors to the coffee.