<P> Roasting is the last step of processing the beans in their intact state . During this last treatment, while still in the bean state, more caffeine breaks down above 235 ° C (455 ° F). Dark roasting is the utmost step in bean processing removing the most caffeine . Although, dark roasting is not to be confused with the Decaffeination process . </P> <P> Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark . A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near - infrared spectrum . This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development . </P> <P> The degree of roast has an effect upon coffee flavor and body . Darker roasts are generally bolder because they have less fiber content and a more sugary flavor . Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times . Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting . </P> <P> A small amount of chaff is produced during roasting from the skin left on the seed after processing . Chaff is usually removed from the seeds by air movement, though a small amount is added to dark roast coffees to soak up oils on the seeds . </P>

Where does the last name coffee come from