Been roasting my own coffee for well over a decade now. I don't use anything fancy, just a stainless steel bowl, a heat gun, and plenty of stirring. Once you've had truly fresh roasted coffee, you'll never go back!
As for preparation, I usually prefer a French press or manual pour over. Being able to control the infusion water temperature is critical to getting the most out of your coffee. Most electric drip machines just don't get the water hot enough, and living at altitude makes it even worse.
Almost exclusively a black coffee guy, though if I happen to have fresh, cream top milk around, I like to break out the Moka pot and make cafe au lait.