Roasting is one of the most important technological operations in cocoa bean processing. Applicable roasting conditions have enormous influence on the cocoa bean quality. The aim of this study was to choose optimal temperature and flow rate in convectional roasting to obtain optimum physicochemical cocoa bean properties. Cocoa bean of Ivory Coast variety was convectionally roasted at the temperature of 110, 135 and 150 degreesC, air flow rates were 0.5; 1.0 i 1.5 m/s. Absolute air humidity was constant and equal to 0,0086 +/-0,0003 kg H2O/kg d.air.