Studies have been conducted in an experimental spouted bed roaster for coffee beans (peaberry) using hot air as the heating medium. Conditions for optimum roasting have been evaluated. It was found that the best quality product was obtained at an air temperature of 250 degrees C for a roasting time of 5 min. The behaviour of the system can be represented by an unsteady state heat transfer mechanism. Based on the time-temperature relationship, the overall heat transfer coefficient was found to be 12.023 W/(m(2) K).