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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.
It's not necessarily the wood that is the problem, it's the smoke. Burning wood badly (using wet wood or letting a fire smoulder) can release excess methane, a gas that has a greenhouse impact 20 times greater than that of CO2. What's more, burning wood in an open fireplace releases large amounts of ash in the smoke. The particulate matter in smoke is not healthy and can cause illnesses like bronchitis and aggravate chronic heart and lung diseases. Wood smoke becomes air pollution once it goes up the chimney.