Who doesn’t love the smell of freshly roasted coffee? But there can be too much of a good thing, and coffee roasting facilities have more to worry about than an excess of fragrance: they have to cope with the high levels of heat generated, which becomes even more of an issue during the summer months, as well as the build-up of carbon monoxide concentrations in the 72 hours following the roasting process. Efficient ventilation to extract the excess heat and carbon monoxide is essential.