Fresh roasted coffee.

I lived in an area about 25 years ago where there weren’t any roasters nearby and there weren’t all these shipping opportunities like there are today. I started roasting my own at home. At first I used a basic air popcorn popper, then I modified that, and ultimately my wife gave me a dedicated (Behmor) roaster as a gift. I still roast today because I can fully control freshness, always have the origin I like, and simply like my roasted coffee better than what I can buy. I roast about every ten days to two weeks and it takes a total of about 40 minutes before I can put the cooled machine back in the cabinet. For anyone interested, a good starting resource is Sweet Maria’s