You do not smell it from afar, what is produced in the small house on Bahnhofstrasse. But when the visitor steps through the door into the darkened room, he immediately smells where he is. In the coffee roaster Seewald.

The first load of coffee has already been roasted this afternoon and is located in the strainer below the roasting machine. An agitator drives through the dark beans again and again. This lets their distinctive scent flow even more through the small space and directly into the nostrils of the visitors. It smells of roasted aromas and fresh coffee. Delicious. Erich Seewald steps onto a wooden stepladder and tilts the next portion of the still green coffee beans up into a funnel of the roasting machine. Then he opens the passage and lets the coffee trickle in. "The coffee is roasted with hot air at 200 to 220 degrees," he explains. The heat is generated by gas. Through a small hatch you can see the flames inside the machine. The roasting process takes eight to ten minutes. "That always depends on how much coffee is in the machine," says the roaster. 22 kilograms fit into his model.

(Source: https://www.muensterlandzeitung.de/Nachrichten/Legden/Kaffeeroesterei-Seewald-gibt-es-in-Legden-schon-seit-1927-526370.html)