How does faster roasting affect the volume of coffee?

Faster roasting typically leads to a greater volume of coffee due to the rapid expansion of gases within the coffee beans during the roasting process. When beans are roasted quickly, they undergo a process called "cracking," where moisture evaporates and gases are released, causing the beans to expand. This expansion results in a lighter and more fluffy texture, which ultimately increases the volume of the roasted coffee compared to beans that are roasted more slowly.

In contrast, slower roasting can lead to a denser final product, as longer roasting times can allow for more moisture loss and the breaking down of cellular structures within the bean, resulting in a heavier and more compact final product. Therefore, the characteristics associated with faster roasting—namely increased volume—are significant while the other options do not accurately represent these effects.