Something fun I got for mom for xmas: a coffee roaster and an assortment of green beans (two guatemalan, one mexican, two colombian). When it first starts roasting it smells quite a bit like roasting corn. As the coffee rests and degasses, the aroma starts to change, and often deepen – it reminds me a lot of tasting wines, except only with the nose: periodically giving the beans a shake in the jar and then sticking your nose in as far as it will go, you can track how the beans progress. This particular roaster is a middling type, not the cheapest, not the most expensive, but I can see the time coming when we’ll be upgrading to one of the larger models. Thus far, all the roasts have degassed and then been used in a drip coffee machine. My next task is to figure out a roast suitable for my moka pot. The pictures: green beans first in the roaster, toward the end of the roast when they’ve changed colors (this was at the first crack stage), in the jar to breathe and degas, and the upper chamber, where the chaff ends up.