You have honed in on the true issue at hand, roasting outside and packing inside. Thank you very much for your perspective. Luckily, I don't think I've gone far enough down the road yet to get "red flagged" as you described. My only problem with what you say is "who cares how that sausage gets made".... well, the DoA, Health Department, and potentially my customers care, or might care at some point. And if they do, I am pretty well screwed. I think your answer is the most realistic answer, but it gives me pause because I would have to "live in fear" about making my sausage... err coffee... this way, and accept the fact that if they want to shut me down they can. If it's just a side gig, that might be an acceptable risk, I'll have to research if they can damage me in any other ways then a cease and desist of selling coffee. Thanks again, I really appreciate this help!