I have not roasted my own coffee, but it is true nothing can really beat fresh roasted blends. I have tasted freshly roasted beans from a friend, which add his own flavoring as well. I have also seen a commercial and a home versions (such as the one sold on your site) and know how they work. Basically we but in the raw beans and roast them till we hear a pop. That is when the skin falls off and the coffee is nice and dark (like the ones we buy). Like pop corn mixing different type of coffee before roasting is not recommended because it can be done at different times and there can be under roasted ones (I believe that America’s Test Kitchen calls “quakers”).

In the Bay Area I really have not found a really great roaster. Any recommendations?

I am currently attracted to Instant due to convience, since my Bodum Santos makes more than I need in the morning. And I find the espresso machines changes the profile to much to enjoy.

But thanks,
H.