The smell of the house after you roast some coffee. For those of you who do not roast your own coffee, it is an interesting process. Coffee starts out as green beans, kind of a dark olive green. During the early part of the roasting cycle, the scent is similar to fresh cut grass. As the roasting continues, the beans turn yellowish, not bright, but pale and muted, with not much of a change in scent. As it continues, the beans begin to brown, at which point the beans develop a chocolaty and nutty scent. As they continue to roast and become more/darker brown, they take on the scent of brownies cooking in the oven. Then, as they hit the coffee stage as we know it, you get an actual coffee scent.
The aroma is wonderful, the mix of nutty/chocolaty/coffee goodness that lasts for days. And fortunately for me, I do very small batches so every three days or I get to roast more. I feel sorry for the rest of you!
My current batch is some Costa Rican San Marcos that I have from Burman Coffee Traders, where I get all of my coffee. If you roast your own you should check them out. They give a review for their coffees, they have excellent prices, and if you live somewhat close by the shipping can’t be beat!