green robusta coffee beans and home roasting coffee

it was too cold to roast outside the other night, it was blizzarding
and about 7 inches fell by morning.
i looked for the wok and roasted a handful of beans at a time, slow and easy.
i noticed that because these beans were old/stale and had lost a lot of their moisture
they roasted at different rates, so i put the sides of the wok to good use

i roasted them not light brown and not black, but darkish brown, and stored them in a jar over night.
i crushed the beans by hand in a mortar / pestle and made some near eastern coffee from it. i documented the whole thing
( my gallery + blog here ) .
the robusta wasn't bad for coffee, and full contact really gave me its full flavor and earthy body that indonesian coffees are known for.

i have attached batch 5

Does anyone know of a way to roast larger amounts than what a popcorn poppers can do, on the cheap? Did they ever make a super-sized Poppery or something?

i tried to find a giant popper and settled on a wok.
with a little practice it isn't hard

well,

its been 5 years and a few months
and i am still at it.

enjoy your coffee !
john