Coffee beans start at the raw, green looking state and then proceed through the roasting process whether it be a medium Espresso roast or a dark French roast on Oct. 1, 2014 in Aggieville. Radina's Coffeehouse & Roastery roasts daily. (Rodney Dimick | The Collegian)

This Diedrich coffee bean roaster uses a drum to tumble the coffee beans over gas heat at Radina's Coffeehouse & Roastery on Oct. 1, 2014 in Aggieville. The drum roaster is one type of machine to roast coffee beans. (Rodney Dimick | The Collegian)

Stu Hogg, junior in construction science, pours raw coffee beans into the roaster at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Hogg roasts 20 pounds of beans at a time. (Rodney Dimick | The Collegian)

Stu Hogg, junior in construction science, pulls out some coffee beans from the roaster to check the roast color at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Colors vary due to the bean type and/or type of roast preferred.

Stu Hogg, junior in construction science, lets out the freshly roasted coffee beans from the roasting drum at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. The beans cool off, being rotated above an air vent. (Rodney Dimick | The Collegian)

Coffee beans are rotated above an air vent so that the beans can cool at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. They're on their final step before being put in bags. (Rodney Dimick | The Collegian)

Above, the raw beans are rotated in a drum while heat is applied at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Below, the roasted beans cool while being stirred. (Rodney Dimick | The Collegian)

Partially roasted beans are checked periodically to make sure the roasting process is going properly at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Depending on the bean and the roast preferred, they are roasted around 450 degrees. (Rodney Dimick | The Collegian)

Steam rises as the roasted beans are poured into the mixing bin at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Heat is sucked down through a perforated vent. (Rodney Dimick | The Collegian)

Roasted coffee beans are entering the cooling process at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Some beans crack a second time during this stage. (Rodney Dimick | The Collegian)

Coffee beans are being stirred and cooled at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. Some beans create a "popping" sound during this time. (Rodney Dimick | The Collegian)

Chaff falls out with the beans at Radina's Coffeehouse & Roastery on Oct. 2, 2014 in Aggieville. The shell of the bean cracks off while being roasted. (Rodney Dimick | The Collegian)