Lets say open and sell out. Great thing is you have your roaster right there. If you see it is going insanely well. You need to fire up the roaster and roast for the next day. Just make sure you let the coffee rest for a minimum of 24 hours. Last thing...have a water fire extinguisher or hose handy if you happen to have a fire. Good luck and let us know how you are doing.
Oh yeah, we have an extinguisher on the wall right beside the roaster. And five more in the back just in case. When I roast, I do about 100 pounds at a time, not all of the same roast. Costa Rican for light, Brazilian for medium, Sumatra for dark. We use the Brazilian for our flavored coffees (it's not an overwhelming flavor and takes the flavor that we put in it very well). We grind the coffee fresh every day and we end up having to roast about twice a week.
Only twice have we been caught where we can't wait 24 hours to let the beans rest after roasting. If anybody noticed a difference, they didn't complain. There's a very local successful roaster that sells thousands of pounds to other coffee shops, and I watched her roast for a bit while I was in their shop to purchase some syrups. She'd drop one batch and immediately throw another batch up top, which I thought was weird. Didn't check temps or anything! I asked the owner about it and he said, "yep, sometimes when you get a rush like we've had lately, you just push it through. Most people can't tell the difference one way or the other."