Coffee beans are actually the seeds of coffee cherries that are inedible before roasting. Coffee beans experience many chemical and physical changes during the roasting process to turn green coffee beans into the dark brown beans seen in coffee shops across the world. The roaster design outlined in the project is a hybrid of the two leading coffee roasting designs: drum and fluid-bed. Drum roasters primarily transfer heat to the coffee beans by means of conduction while fluid-bed roasters transfer heat by convection. The hybrid coffee roaster design incorporates both heat transfer methods to create more uniform roast across the batch. The hybrid design was modeled in SOLIDWORXS and then constructed to be used for small-scale roasting and academic purposes at the University of Southern Indiana (USI). Although coffee roasting is mainly seen in large-scale settings (industry), there are also applications for small scale roasting of approximately 200g batch sizes. This hybrid roaster combines elements from control theory and heat transfer theory to serve as a valid model to be expanded upon in the Linear Control Systems (ECE 443) course at USI.