A decade ago I got into CS then drifted away for medical reasons concerning sense of smell. Back now thanks to a slightly improving sinus.
I've just gone from pan roasting inside the house to using a popper outside. Half a cup in a Breville-or-whatever popper from a thrift shop. The roast goes way too fast, I only operate by sight (how beans are jumping more than colour), I pull the roast at the first suspicion of a second crack and well before any oiliness...and the results are disturbingly good. Chaff flies away in the breeze and cooling is a snap with the small quantities. Tried it with Kenya AAA, Indo and Yirg. Only downside is quantity limitation, but the work is so quick and mess free I don't mind doing several roasts, resting the machine every couple of batches. Sulawesi next!
I'm sure nothing is meant to be this easy and I'll be brought down to ground soon. Just a rough aeropress brewer since the Cona Junior shattered, so hardly an expert, but I thought I'd pass on the experience. Maybe it's because I'm working in the breeze and pulling up short on most of the batches (pan roasting doesn't penetrate like the popper and I always went darker to be sure). Or maybe I'm so relieved to be back drinking fresh stuff that I'm not noticing the faults.