This was late 2007, I believe. As of 2009 I have gone back to roasting this way, heating largely by conduction in a metal chamber in my backyard (but now with more focused heat with a buffer screen in the chamber to reduce the chance of scorching the beans). Heating this way is not ideal - especially for acidy coffees - but it is cheap, closer to a drum in producing body than air roasting, and is really the only cardio workout I do. I've gone back to this method because of greater success in roasting for espresso and I like feeling the density shift in my hands while roasting.