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Despite what you have probably seen on many coffee sites or television, roasting your own coffee is actually quite simple and doesn't require any special tools. I will show you the simple secret to having fresh coffee each day.

Make sure to check out http://www.technogumbo.net/tutorials/simple-pan-roasting-coffee/ for the text transcript of the video.

Enjoy your coffee!
are you from west michigan??
I grew up in Michigan, yes. Can you tell from the accent?
Lol, I got away from instructables and never saw your post...<br><br>But yes, I was asking because of your accent :)
I've used this technique for years and it works. What I usually do is transfer the roasted beans to a shallow pan and take them out side to blow away the chaff. Chaff will blow all over the place. I've made a lot of great tasting coffee over the years. Be aware that if your pan is Teflon coated that with excessive heat, the Teflon will come off. I believe it turns to poisonous gas. So as a precaution, don't breathe the fumes. A lot of kitchen pan manufacturers are moving away from Teflon...and I think that they're suppose to phase out the use of Teflon on cooking surfaces. But you can double check that.
Don't you run into problems with smoke? Unless that is a VERY light roast, it seems you'd be setting off the smoke detector. I can't even get to mid-light indoors, even under a fully-vented range hood. Maybe it's a difference in the pan roast vs. various methods involving significant air flow (all of mine do.)
Hi sysiphus. Thats a great question. I have noticed that with pan roasting on the stove, it takes a lot longer then a coffee roaster. Due to this, the roast occurs much slower, and smoke is given off in a much less rapid manner over the duration of roasting. I recently purchased a Fresh Roast 6 minute roaster and I'll agree with you that it outputs WAY too much smoke to catch in a conventional range hood. I do my roasting outside.

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