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The main objetive of the present study was the evaluation of the variation of physical properties of coffee beans during roasting. The following characteristics were evaluated: volume, solid, apparent and bulk densities, weight loss and color. The results showed that both volume and weight loss increase during roasting, and that such increase can be described by two lines presenting different slopes, coinciding with the drying and pyrolysis stages. It was also observed that bulk, solid and apparent densities decrease during roasting, due to the increase in volume and simultaneous decrease in mass. The results also show that the variations in color parameters are more significant at the onset of pyrolysis.