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There are, however, wood-fired coffee roasters that can also impart some of the wood-smoke into the beans as they roast, Nothing will stop you from throwing your roasted coffee in a smoker and smoking it further from its current roast level.aving roasted beans for some time and having burnt a couple of batches. I can tell you without a doubt that you will not like the smell of burning coffee. My roaster is a fairly small one (1/4 cup green beans) and I have set off the smoke alarm many times and the house does not smell fresh again for a couple of days.
Wood adds a new dimension, a sweetness, says Todd Millar of Millar's Wood Roasted Coffee in Yacolt, Washington. Inside his roaster, fire licks the rotating drum that holds the beans, infusing them with smoke from different types of wood: tart maple, earthy cherrywood, sweet apple.But smoke is only part of the story, says Matt Bolindar, who operates Matt's Wood Roasted Organic Coffee in Pownal, Maine.nside his roaster, fire licks the rotating drum that holds the beans, infusing them with smoke from different types of wood: tart maple, earthy cherrywood, sweet apple. But smoke is only part of the story, says Matt Bolindar, who operates Matt's Wood Roasted Organic Coffee in Pownal, Maine.