This is my coffee roasting station. I use a West Bend Poppery II popcorn popper ($2 at Salvation Army) that's been split-wired. The fan runs continuously, while I can toggle the heater on and off using the switch at the bottom of the roaster. I drilled a hole through the Bakelite so I could insert the thermometer down into the middle of the roasting chamber. The venting apparatus directs the chaff (well, most of it) into the bucket on the left.

Here's my cooling station. Nothing more than a pivoting Honeywell fan. Actually, I initially cool the beans in the roaster itself down to about 150 degrees. Then I transfer the beans to the strainer and let them sit on the fan for about 30 seconds.

Various paraphernalia here. Check out the timer holder my eight-year-old son made me! And of course your source of green beans has GOT to be sweetmarias.com!

Here are the beans we'll be roasting. A quarter cup of Kona Kowali. Mmmm.