I've got two stainless stock-pots, two metal collanders, and a thick-bottomed saucepan I toss the coffee between to force it down to room temp as quickly as I can. I roast outside, which throws all sorts of environmental facors into consideration, but helps with cooling off the beans. Covers the ground and myself with chaff since I have no means of collecting it during roasting... Low tech has tons of detriments and few benefits, but I love it.