Using an oven to roast coffee beans is probably to most accessible method imaginable. Al you need is a conventional oven and perforated baking tray (like this one).
It is only a matter of setting the temperature, throwing the beans in the oven, and carefully follow the stages of roasting before you take them out to cool them down.
I recommend preheating the oven to around 482 degrees Fahrenheit (250 degrees Celsius) and lowering the temperature to 428 degrees Fahrenheit (230 degrees) immediately after you put in the tray with coffee beans. Each time you open the oven to check the color (or measure the temperature with a digital or infrared thermometer), give the tray a little shake to promote a more even roast.
Try to open the over only once before the first crack (to give the tray a shake). You don’t want to lose too much heat by continuously opening the oven door.
When your beans are done. Cool them down by pouring them from one colander to another (outside because of the chaff!).
The process is simple, and because most people have an oven, it is really accessible. But the downside is that it is a bit hit or miss because oven temperatures tend to be a bit unreliable. Also, because the coffee beans are not constantly moved around, the roast is going to be uneven. This makes this method most suitable for simple dark roasts. Excellent for a French Press or espresso. And don’t use super expensive specialty, single micro-lot, goat-harvested green coffee beans. Use a simple Arabica bean. This method is too rough for anything else.
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