Cooling was the one part I did do well. I sprayed a few squirts of water on them while shaking and tossing them in a metal colander, then transferred them to a large steel baking sheet I had waiting on ice, then back to the colander and back to the pan. They cooled down really fast!
Today when I adjust the heat to keep it from going below 300 degrees I will remember to turn it all the way back down, immediately, when I see the temp rising again. I marked my setting where I had stabilized at 500 with easy to see white lines. Above all else I will remember that I can always move the pan off the heat if things seem to be going too fast, like they did yesterday. I can move the pan off the heat to check the beans without scorching them in the process (it takes two hands just to keep the beans in motion).
I roasted Burman's BCT Espresso Blend. Later, when I get the hang of it, I start roasting and blending myself.
I am quite excited by all this!