This is a blow by blow account with actions shots!
Timings and temperature were recorded through the roast as I was attempting to photograph it

The setup:
Popper in background (220v Prima) - Toy scales in front with beans at the ready!
Digital temperature display (black box on left), probe to left of scales
Watch at the ready, pen and paper at the ready.
(All of this was just for temperature research for Goldbean - Essential items are only: popper, beans, colander!)
I generally weigh approximately 85-100 grammes of green beans, having arrived at this number by seeing how many
beans I can fit in the popper and still see them slowly rotating.  The smaller the batch size the longer the roast will be!
(sounds strange I know, but true - If I roast 60 grammes it will take about 7 minutes, 100 grammes takes less than 5 minutes)
I tip the popper slightly backwards so that any beans that jump out during roasting have a greater chance of staying in the
roast chamber - (hint from HV)

Digital temperature readout - right hand display operational - 24C ambient
(and advert for Sweetmarias - well, I like them)
together with the remains of my salad!

Temperature is on the way up (right pic taken at 30 seconds into roast)

position of probe in beans (roasting underway) - it's not very clear
but the probe is in the centre of the slowly swirling mass of beans

Mid 1st crack (3:21) ---------mid 2nd crack (4:16)

Start to listen for the beginning of 1st crack - this can be anywhere from 3-7 minutes depending on popper
and ambient air temperature.  1st crack sounds like a "pop", starting with the odd noise, then more pops as
the beans all start 1st crack.  This continues for approx 15-45 seconds in my popper
and then there is a small gap between end of 1st crack and beginning of 2nd crack,
but this depends on the beans being roasted, and whether they are a blend (I pre-blend before roasting).
2nd crack is a much tighter, almost static electricity sound to my ears.  Depending on your preference, you will
want to stop the roast at any point after 2nd crack has started.  The longest I have left mine is 30-45 seconds
into 2nd crack, as I don't favour a very dark roast.
 

Action shot of beans jumping!-----------------Colander ready!

As soon as you are happy with the roast (and you have to be quick deciding, as each second means a darker roast from now)
turn off the popper and quickly transfer the beans to your waiting colander (if you remembered the colander(s)!)
The cooling method I use is just to throw the beans from one colander to another until all the cracks have stopped
and the beans are a little cooler, although some prefer to completely cool the beans ASAP, and even use ice and stuff.
(Not directly on the beans, of course - using a double saucepan arrangement with ice/water in one, and the other, smaller
pan with the roasted beans in placed on the first pan to cool the outside of the pan)
My only concern is to stop the beans from roasting anymore, after that I let them cool on their own.

Whoops - look a little overdone for my taste---------that's better, not a bad colour after all!
There weren't any underoasted beans in this batch - the variance is due to my pre-roast blending.
Slight oily sheen visible (I usually roast so that a few beans have a drop of oil present on the surface)
You may want to remove any chaff that is left, together with any lighter coloured beans that didn't
roast completely.
(Beans removed at 4:45)

I now leave them in a loose lidded container to degas overnight, then either seal the container
or more likely throw them in the grinder and start using them!  People recommend degassing for 48 hours or so.

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