title_body: Is there any process after roasting coffee?
upvoted_answer: Typically after roasting coffee there is a rest period during which you don't want to use the coffee.
  
  Roughly 85-90% of carbon dioxide contained in a coffee bean after roasting will be released in the first 24 hours.  You CAN immediately brew coffee with fresh roasted coffee, but the flavors will not be fully developed, and you might get a metallic taste in your brewed coffee which is a side effect of the carbon dioxide.
  
  At my shop, we allow the coffee to rest for 12 hours before grinding for the customer, and we don't cup coffees until they have rested for a minimum 12 hours.  
  
  Additionally, there are some coffees that benefit from longer rest times.  Some recommend up to 10 days rest time for espresso because you will get higher extraction yields (tds yields) after a long rest period (per Scott Rao who is an expert on the subject).  Other coffees like some Ethiopians will develop more pronounced floral / berry flavors after a slightly longer rest period of around 5 days (recommended by Joe Marocco over at Cafe Imports if I recall correctly)
  
  Other than this rest period and grinding, there is no process that needs to be accomplished after roasting coffee.