We roast the coffee using a rotating drum roaster with a discontinuous cycle; this type of roaster allows us to roast origin by origin, varying the cooking times (about 15 minutes) for each to enhance the aromatic notes of the Arabica coffees and to obtain the best from the Robusta coffees. In fact, the physicochemical characteristics between the two species are different: Arabica has a higher sugar (sucrose) content, making it less bitter, with a caffeine content ranging between 0.50 and 1.55%, and a higher oil content (around 18%). The oil percentage is important because the fatty substance is the “reservoir” of aromas; the Arabica species allows for a more delicate, aromatic extract of superior quality. In the Robusta species, whose plant has greater resistance to environmental conditions, we find a caffeine content that can reach values of 3%, along with a low oil and sugar content. The Robusta extract has an intense, more bitter taste that is not always pleasant; however, it is appreciated for its creaminess.