This is a perfectly valid point of view, and for the first few months, I seriously doubted I could ever match a decent roaster. Now I can make exquisite coffee. Meh coffee too, don’t get me wrong. But the more I learn, the more I can trust my instincts, the more I’m able to unlock some potential by tweaking temperature or time into 1C. Some beans still elude me (I had a Sidamo that smelled heavenly when green but that I could never roast properly), but it’s, I think, true for most roasters except the very best. For me it’s the ultimate step into complete coffee obsession. You need to truly know your beans to roast them properly. And then I can still play with grind size and temperature and pressure and time when pulling shots to make the best out of them.
I image if ventilated safely and well it likely gives off a rewarding aroma too?
Once the smoke is gone from the kitchen, the smell of freshly roasted coffee lingering in the house for the rest of the day… Man this is just heaven, makes you crave a nice cup instantly.