Out of coffee and it is hot outside.

Our oven is excellent for roasting coffee; it has a convection mode and is gas rather than electric. These two aspects allow it to do a good dark roast in about 10 minutes. The only drawback is smoke. Roasting creates a lot of smoke. This is not a problem in the temperate times of the year since the open windows will air-out the house in short order. In the Winter it is unpleasant and drafty to have windows open and in the Summer if there is a heatwave--such as we are having now--there are big drawbacks to opening the windows and running the oven at 470 degrees F.

I've done it before and am doing it again today: Roasting coffee on the charcoal grill. The first batch is a little over roasted, but I think it will still make serviceable coffee. The 2nd batch was really perfect, a nice Vienna roast--lighter than French but darker than American. The 3rd batch, doesn't seem to want to finish: I guess the coals only go for so long and these batches have been taking around 30 minutes each.

One nice little benefit from all of this is that the grill has burned-away any accumulated grease.