I absolutely love coffee. I love it so much that I roast my own... quite literally in the potting shed! While we aren't using the potting shed for anything green fingered (because killing plants is the closest I get to horticulture) it makes the perfect space to roast. As much art as science, roasting coffee starts with decent beans. Traded directly, or through small importers, with full traceability, I personally prefer slightly edgy, fruity, often naturally processed beans.
Roasting in the potting shed is important, as there can be quite a lot of smoke, even from my tiny 200g roaster. It's really soothing to watch the beans roll round and round, noticing the smell changing, the beans changing colour, and then finally beginning to pop (cracking!) that for me is the sign they are ready, and at that point I get them out as fast as I can, cool them and bag them. each process takes around 30 minutes start to finish- plus time to cool the roaster again before it is ready to restart the process!