In traditional ways - roasting in small batches and roast for use was the norm. It was given that way.
With industrialisation and more and more automation - also the ways roasting has been perceived has changed. More for better and little less for worse.
Better - we now have more control and producing same results every time is almost guaranteed.
Worse - roasting for masses and compromising on flavour and taste.
Important part of roasted coffee is that it stays good for long time and hardly it goes completely bad - and this is where modern day coffee businesses go for quantity over quality.
