Coffee roasting is a century old tradition that requires a lot of skill and experience, in order to change the physical and chemical properties of green beans into aromatic and tasteful roasted coffee. During the roasting process, the beans undergo a complex chemical process as the acids are broken down and various sugar chains and proteins are reconnected. The beans lose roughly 28% of their weight, but grow almost double their original size as carbon dioxide and other compounds are released. It is the roasters job to collect data on each coffee such as the varietal, screen size, density, moisture content, processing, origin and the altitude that the beans were grown. Using this data analysis they are then able to determine how much energy they need to apply at various stages of the roast.