People that roast quality coffee know that you need to cool the beans in the least amount of time possible after roasting to keep the sugar polymer chain in the roasted bean at it's best.  The quicker the cooling time the more natural sugar is left in the roasted coffee bean.  In addition, The more rapid the cool down after the roast the more likely you are to hit your roast profile consecutively.  

Methods of cool down for small batches under 2 lbs. might include using a small hand blower in conjunction with a small water aerosol bottle.  For larger batches up to 4-8 lbs.  or to improve production efficiency consider using a vacuum cool down system detailed at this page http://www.cafecoffees.com/cooldwnbkt.html

A second method of cool down which isn't as fast as the vacuum cool down method at the link listed above but might be a solution for those interested in a more efficient production method uses a stainless steel table for a heat sink - in addition, a 20 inch window fan directed at the beans assists in removing remaining chaff with the outgoing fan directing the chaff into a mesh cloth filter/catcher.  This table can be found at http://www.cafecoffees.com/stainlesstable.html

This stainless steel table can double as a packaging table.

Many variables affect each roast. Beans from different regions require different techniques, and every nuance of weather affects a roast. To guarantee quality, sample each batch of coffee to make sure the roast tastes right.  Palate memory" is one of the most important skills roasters develop. It's the ability to recall exactly how coffee should taste. This skill is crucial to achieve a consistency of taste, an enormous challenge since beans change from harvest to harvest.