Today lets venture into the basement and dig out that o'l popcorn popper, and lets roast some coffee!
First you should build your blend. Or if your going to S.O. it figure out how much you want to use.
Then you heat up your popper
Plop those beans in
Starting to change color
First crack begins
First crack in full swing
First crack is done cinnamon /light roast.
On its way to second crack.
Second crack starts. city roast. (medium)
City+ roast 30s into second crack.
What are all these cracks you may ask? when roasting coffee you are essentially caramelizing the sugars in the coffee seeds/beans. With this heat the moisture in the bean builds up until it escapes in a "crack" sounds kinda like popcorn. Second crack is similar but it can have so much energy that it can blow off chunks of the bean. its not quite as loud as the first crack but it has more of a forceful crack noise to it. Most people choose to stop not too long after second crack begins depending on the bean it of course. If roasting to a high degree be sure to keep a fire extinguisher handy because at a high roast level fire is a hazard.
On to storage! This is something i found on the B&B fourms you know those one way valves from coffee bags? cut that out of a old bag and drill a hole just smaller than the valve in the lid of a sauce or mason jar something air tight. Then friction fit the valve into the lid. Voila you have a air tight coffee storage device that will off gas the co2 produced by the resting beans.
Fresh coffee should be given at least 24 hours to rest and off gas or else you may have a bad tasting cup.