if you do decide to roast your own, be sure that you TURN OFF the smoke detectors and start fans and open windows as it will fill your place with smoke
(also you should roast about 24-36 hours ahead of grinding to allow the oils to re-asorb)
I once ran an espresso cart on the streets of Seattle.
I had fresh roasted Costa Rican beans delivered twice a week.
It was always the goal to have beans that were about 3 days "old". Perfection.

