Greetings from Southern California I am your newest follower. I invite you to visit my blog and follow me if you want too. God Bless You :-) ~Ron
Try using an Air Popper. You know the air popcorn popper. Put in enough of the seeds so that they barely move with the air on. As they warm up and roast, the moisture leaves the seeds and they start flowing faster. You may have to experiment a little to find the right roast level. No enough..... tasting green, too much and you've cooked out all the sugars and will taste smoky. At least that's how it is with raw coffee.
Thanks Ron. I will check out your blog.