YES! Coffee possess adsorption properties due to their porous structure. The heat from the roasting process causes physical and chemical changes within these cells. The expansion of gases and the breakdown of cellular components result in the formation of additional pores and voids. As the roasting temperature increases, the sugars and other organic compounds in the coffee beans undergo chemical reactions, such as caramelization and pyrolysis. These reactions contribute to the creation of internal porosity by breaking down complex molecules and leaving behind voids.