Some pieces of advice from a new member here, although I've been roasting my own (all of it) for 20 years.
You need a fan to extract the smoke. This can be a hood or counter vent, or even a box fan in a nearby window. Absolutely essential.
Blends taste much better than single bean roasts. I like Java + Guatemala + Mocha (Ethiopia) I prefer a ratio of 2 parts Java, to 1.5 parts Guatemala, and 1.5 parts Ethiopia/Mocha
Light roasts are more acidic, and give you the same tummy ache or indigestion that diner coffee gives you. The darker the roast, the less acid in the bean.
Too dark, and you've burned away the flavor (beans will pass from oily to black and dull). The coffee will be almost tasteless.
Roast to the point where the beans start to look shiny (oily). Don't let it go more than this as the beans will continue to roast while you take them out of the pan.
I use a 12 inch iron skillet. Hot air blower-type (popcorn poppers) work well, but they don't last long. If I remember, they don't smoke as much as a pan will. It's been a while since I used a blower type.
Have fun . . . enjoy home roasted coffee -- it's the best!
ps: I roast about 4 days worth of coffee at a time. You don't want it to get old once it's roasted.
