I like how it turns out using this method, although I suspect that there might be some bean varieties where it wouldn't work out. I tend to brew with a moka pot and the resulting cup has a delightful depth to it. You can cut the time considerably by raising the oven temp.

I generally don't do that because I tend to get a less even roast and/or end up with a darker roast than I want due to inattention. If the human element in my equation were more reliable, I'd be roasting at well over 400F.