I met you at the Delavan, WI craft fair and have now tried my hand at this. Still learning, but I am beginning to get very good results.
The 'air pop' method works well; I just have to learn exactly when to stop. My roasts are getting a bit lighter now and I no longer have chaff flying around the room. The Guatemala works best right now but if I can get the timing right, my Costa Rican could start doing better. I intend to get many other of the lesser expensive coffees to experiment with. Regardless, as long as I get good results, it is a whole lot less expensive than roasted coffee from a specialty store and a whole lot fresher.
Thanks for getting me started.