We roast 3-4 times/week and the machine has more than paid for itself within three months. You can’t say that about many pieces of equipment. It is a pleasure to use, and once you get the hang of cleaning and maintenance, these steps become second nature and simply part of each roast. In good weather we set it up in front of the store and the aroma of roasting coffee always draws passersby. Most people have never seen green beans or seen a roaster in action, so it’s a great opportunity to chat and inform. More often than not, the visitor will walk away with a bag of coffee.”