I had read about the need to remove the chaff and for cooling after roasting.
Roasting in a fluidized-bed roaster completely goes around this. The chaff just blows off and I capture it in another container for disposal. Quenching the roast with cold air is as easy as either using a fan with the coffee in a strainer, or if the roaster is so equipped, turning off the heat and letting it purge.
The next roaster I'm building will have independently adjustable heat and airflow.
O.H.