Nuvo Eco Ceramic Handy Coffee Bean Roaster

LOVE, LOVE, LOVE it! I've been wanting to roast my own coffee beans for so long, and I'm over the moon that I've found this simple, affordable ceramic roaster. Overview: *Pros: Incredibly inexpensive! No aluminum or plastic! Simple design! Roasts small batches well! (I'm the only one in my household currently drinking coffee, so I'm never able to finish the 1 pound bags of store bought roasted beans before their 1 week peak date (and the taste starts to diminish), which means I'm constantly throwing away beans (in the city composting trash bins), and thus wasting money & feeling guilty. This roaster allows me to roast the perfect amount of beans for my use in their peak nutrition/quality period, without waste.) *Meh: There was no information about use or care. For example, it would have been nice for them to warn you that hot beans may fly out the handle and burn your hand, etc. as you shake the roaster over the fire. Should it be washed with soap or might soap residue impact the flavor of the beans so instead should it simply be rinsed with water? Should it be pre-heated before the green beans are added or not? *Cons: None! (There are mixed comments from others here about the handle.... The first time, I played it safe and wrapped it with a small hand towel to be safe, but moments after removing the roaster from heat I touched the leather handle and it was warm but not uncomfortable. I think if it was longer (as some people requested), that'd make it uncomfortable for the wrist as the bulk of the weight would be further way.) The 2nd time I used the roaster, I held it with bare hands, and the temperature was not a problem -- by the time my closest finger started to get a little too warm, that arm/hand needed a break anyway and so I changed sides. HOWEVER, occasionally a hot bean flew out of the handle and hit me -- and that was an unpleasant, burning sensation -- and landed on the floor. So, from now on, I'll hold with gloves or a towel to block the handle opening.) Picture: Now, I bought these green coffee beans months ago -- got sidetracked by life and indecision about which roaster to buy (that's because I didn't know this roaster existed) -- but I think it came out well! (although a little darker than I was going for -- but that was my first attempt at roasting green coffee beans & lesson learned!) Yahoo!! I'm now a DIY coffee roaster for life!

I've been using this for about a month now and it's perfect for me, but it won't be for everybody. This is a good option for you if: 1. You don't drink a high volume of coffee. I can roast about a weeks worth of coffee in 40 minutes from start to finish. I brew single cups, typically using about 20g of coffee per cup. For houses that brew large pots of coffee at a time, this product won't cut it. 2. You have a gas range. Electric ranges work good as well apparently, but I've only used gas. 3. You don't mind a little variation from roast to roast. If you want your coffee to be exactly the same every time that can be a little difficult to nail with this method, especially if you go for dark roasts. I personally like the variation. (The coffee is always good, just very slightly different from roast to roast) The biggest thing I was worried about was the smoke as I intended to use this indoors. It turned out to be a nonfactor. The smoke is fairly minimal. Darker roasts produce more smoke but it's still not nearly enough to "smoke out" your kitchen. If there is a door or window nearby and a ceiling fan you are good to go. There is some chaff that gets out, but since the roasts are smaller batches, 30 seconds with a broom is all it takes. I do my cooling with a metal colander outside, but a bit gets on the kitchen floor, NBD. Not much chaff actually flies out during the roasting at all. I usually do a light-medium roast and the handle doesn't get too hot to handle. For dark roast it does though. I just use a thin winter glove when doing dark and it's fine. Overall, it's an amazing, affordable way to go about roasting your coffee at home. There is a little bit of effort involved, but as a first time roaster it is 100% worth it. I've roasted a dozen different beans from all over the world so far and I am loving it. I love that I can get 1/2 pound sample bags from online sources and have such a huge variety of coffee at my finger tips for very affordable price. It is just as good as the freshly roasted coffee from local roasters that cost $15 dollars a bag. Needless to say, it is a million times better than the grocery store stuff, regardless of brand or price. Blows Starbucks away.

I got this to roast green coffee beans at home for fun. After about 3 tries I am still working out how to get a good even roast. I recommend this highly. It is a lot of fun to roast your own. I notice the details of the coffee more and appreciate it more because I worked for it. And the roaster allows you to customize the coffee to your own liking so the quality is much better than what you get at a cafe. The roaster itself works pretty much as one would expect it to work. It is simple to use. No surprises. The open ended handle allows you to dump all the beans out quickly into a cold container and stop the roasting process very quickly. A lighter roast keeps more of the subtle acid flavor. A dark roast takes off all the acid and brings out a caramel like sweetness. With this roaster and some trial and error, you can stop the roasting pretty suddenly, thereby locking in the flavor that you like most. The handle does get pretty hot. I wear heat resistant gloves when I do the roast. Watch out for small sparks lit by oily beans rubbing against the hot ceramic. Finally, yes, you do need to be shaking the roaster all the time. But if you are only roasting enough for what you need today, it will not take very long. The way I do it, it takes 5 minutes to roast 3 tablespoons of green beans up to half-city (i.e. light roast, or in horrid Starbuck speak "blonde"). Even if you do shake the roaster all the time, a few of the green beans inevitably pop early and become quite dark. That is fine. Wait until you hear a lot of popping all at once. At that point you might want to turn the heat up a bit to quickly wrap up the process. I usually start at medium low because I like to be cautious and end on medium high for about 30, 45 seconds. Once the beans have popped, roast a little longer for half-city , more for medium, and even longer for dark. Once roasted, the coffee beans lose their flavor very quickly so there is not much point in roasting a lot. (If you have to roast a lot at once, store the roasted beans in the freezer. I find that helps.) Green coffee beans keep well and may even improve (depending on the variety) during storage.

I've been drinking coffee for most of my 70 years, but I really didn't know much about it. My first surprising discovery was how limited roasted coffee's shelf life is. I was buying my coffee at the grocery store where there is no way to determine how old the coffee really is. So I went to a local roaster, saw that they listed the date of roasting, and purchased 12oz. of 1 week old medium roast coffee for $18. Ouch! However, it was the best cup of coffee I had ever brewed at home. Being a retired chemist, home beer brewer, and cook, I decided I wanted to try roasting coffee. Further research identified several home roasting methods, from using my kitchen oven (slow and too smelly with larger quantities) to an inexpensive air popcorn popper (no real temperature control). I didn't want to spend more than $50 for my first roasting attempt. Then I saw several YouTube videos featuring the Nuvo ceramic roaster, one showing the use of an infrared temperature gauge to provide some temperature feedback and control. I have a gas stove with a hood which I heard was a was plus. So for $30 and the minimal cost of a couple lbs of green premium coffee, I started my coffee roasting learning curve. What I like about using the Nuvo is that it's clean (very little chafe escapes), smell is minimal (I have a hood but rarely use it unless producing a dark roast), roasting is quick (about ten+/- two minutes depending on roast) and you can visually see the beans which provides important feedback. I don't like that I have to swirl the beans while roasting. It's tiring and probably difficult for people with carpal tunnel. I usually make three 60 gram roasts back to back to back. FYI, I have found that weight loss during roasting can reach 10% or more for darker roasts, water and chafe mostly. Oils are released too and can be seen on the surface of darker roasts. I presume these can burn off if left at high temperatures long enough. I find the larger the amount of beans I try to roast, the less uniform the bean color. This is probably technique dependant, 60 grams being my upper limit at this point. The roaster is ceramic and can break if banged, dropped, or temperature shocked. Be careful. While temperature monitoring and control is limited, by using a quick response meat thermometer, I can ballpark drying and roasting temperatures. The beautiful thing about coffee is that it speaks to you. During the drying phase, the green beans turn yellow. Roasting starts at the "first crack", sounds similar to popping corn. The longer you wait thereafter, the darker the coffee gets. Also, during the 1st crack, coffee becomes exothermic, producing its own heat. As temperature increases, there's a "second crack" that sounds deeper. At this point you are at a darker colored roast. I prefer a medium/light to medium/dark roast so I try not to hit temperatures producing the second crack. I'd recommend you take your first batch into the second crack so you can experience the whole roasting process and the feedback the beans provide. When you hit your desired roast, you need to cool the beans quickly. So I dump the beans through the hollow handle into a stainless steel colander and walk outside and swirl the beans vigorously. This cools the beans and helps remove the chafe, outer layer, from the bean. You could do this over a fan and blow away the chafe or just blow on it yourself. I put the roasted beans in small jars, loosely covered, for about 24 hours to allow carbon dioxide and monoxide, produced and trapped in the bean during roasting, to be released before grinding and brewing. I have made some really good coffee, but not as good as that $18, twelve oz. bag, from my local roaster, yet. Time to evaluate another source of green beans. While roasted bean's flavor begins to deteriorate after a few weeks storage, I've read that green beans can last up to a year, stored properly. I'm a newbie roaster, a few weeks of research and a week of roasting. So I have much to learn. Good thing I'm retired. Just having fun and drinking my own roasted coffee is a bonus. Best of luck.

I got into roasting a number of years ago. Instead of going the simple route first I decided to purchase a $500 roaster and was happy to be roasting my own beans and controlling the quality. The roaster I bought was a made from a mixture of glass, metal and heat resistant plastics. I always wonder about the plastics in that equation and thought they were imparting a odor into the beans as the temperature rose, but I had no choice but to continue since roasting is better than not roasting. After about three years I decided to let go of that roaster and wen't back to store bought, over roasted, nearly carcinogenic whole coffee beans again. After nearly two years of this I decided to look for another roaster. It amazes me that it is almost impossible to get anything but black coffee beans and that people actually think they are better. First thing that most people don't know is that color has nothing to do with caffeine. If you ask people which has more caffeine, Espresso or regular drip coffee they will most likely answer espresso which is wrong. Of all the preparation types espresso is nearly at the bottom when it comes to caffeine. The preparation types that require a soak have the most caffeine and those old percolating coffee pots of old had the most since they ran the water over the coffee over and over and extracted the caffeine better. I like French press which requires a three minute soak and then press. An espresso forces a small amount of water once through the ground coffee and does a great job with flavor but when it comes to caffeine fails. Espresso roast is very dark because of this, it has to be, but it also creates the illusion of more caffeine which is not true. The espresso roast is bitter, try biting into a bean and see what I mean. To compensate for this bitter many people find it necessary to add different flavors. The most simple can be a twist of lemon zest or a concoction of mostly artificial ingredients and frosted milk to make it palatable. The success of some coffee shops not dictates what coffee is all about, but this couldn't be more further from the truth. Dark roast is the new standard and it is a tragedy because the fine art of coffee is becoming a thing of the past. The only way to see through the illusion is to roast your own coffee and open your mind to the possibilities that coffee beans don't have to taste bitter or resemble something closer to charcoal to be good. I was going to purchase another electric roaster and was waiting for my next choice to be released but the memory of the plastic taste be imparted into the roast made me wonder if there was another choice that wouldn't cost $5000 dollars and be all metal. I was happy to find the answer here with this coffee roaster. I have been a big fan of ceramic cookware from Korea and seeing this model made me wonder if it would work as good as previous roaster. The answer is yes, don't get me wrong, the quantity is smaller but it roast as good and even better than roasters that cost much more. I love this thing! I can use it almost anywhere, it is small and the quality of my roast has never been better. Even when I went a little longer in the roast, where the bears were dark and sweating it still tasted good. The quick discharge is brilliant for cooling as is the design which is more like an oven. The taste is sooo smooth and after grinding with hand grinder made with ceramic it doesn't get any better. No more store bought, I am back in control and glad I took a chance in this. It requires little effort to keep clean, I never wash, just use my finger and simple brush to remove chaff. I roast over portable 8000 btu gas stove and I believe that gas is best for roasting. I use a oven mitten for heat issues and roast every other day. Couldn't be happier.

I have been roasting my own coffee beans for over ten years, so I had enough experience to use this charming ceramic roaster without suffering a major failure such as a wildly uneven roast with some burned and some underdone beans. The Nuvo may be a tea-leaf roaster repurposed to roast coffee beans. My expensive Gene Cafe stopped working a couple of days ago, so I ordered this to use until I get the Gene Cafe up and running. I placed my order Friday evening, and Amazon delivered it Sunday morning hours ahead of the promised 8:00 PM delivery time. Thank you, Amazon. The Nuvo comes with a plastic scoop which has on the handle "NEW ULTIMATE VARIOUS OBJECTS" which means...I have no idea what that means. Anybody? I used six scoops of Thailand Doi Pangkhon from Paradise Coffee Roasters, almost enough for my wife's and my daily consumption. Next I'm going to use seven scoops which will make about six cups of coffee the way I usually brew it in an AeroPress. I roasted the beans over the side burner of our outdoor grill, agitating in various patterns on the theory that doing so would insure that all the beans were roasted equally. As you can see from the photograph I included as part of this review, an even roast is possible to achieve without difficulty. The short handle, as others have noted, requires the wearing of oven mitts on each hand. I have carpal tunnel and arthritis in both wrists and hands, and gripping the short handle presented some difficulty. I was not without pain while constantly agitating the roaster in figure eights, the infinity pattern, to and fro, side to side, and shaking up and down. It's nothing most people couldn't handle. To tell the truth, I had so much fun watching the progress of the roast and being intimately involved in the process that I toyed with the idea of relegating my expensive roaster to backup status. With some attention and a bit of practice, it should be easy for anyone to achieve a perfect roast with the Nuvo. This little work of art can not only be a backup for electric roasters when they break down, but, because it does such a good job, it can be one's primary roaster as well.

Terrible, do not buy this

Quickly and handily roasts green coffee beans to your desired roast level judged by the audible crack through the opening in the roaster. You will be listening for 1st crack and then roast to 2nd rapid cracking for strong roast. All the chaff can be blown away through the opening in the handle in a suitable location. It comes with a scoop for placing the beans in the roaster. (Attention Rufus) Two full scoops is roughly 30 grams which will give you a nice single layer in the roaster for even roasting. The leather wrap laced to the handle is nice and necessary as the handle gets warm during roasting. The aroma of freshly roasted beans is awesome.

Tek parça geldi. Yaklaşık 8-9 dakikada az-orta kavrulmuş kahve elde ettim. Ürünü önceden ısıtıp öyle başlayın. Kavurma süresince ürünü ocağa yakın bir şekilde dairesel hareketlerle yavaşça hareket ettirin. Biraz yorabilir fakat süper eşit ve profesyonel bir kavurma elde edebiliyorsunuz. Sıcakken doğruran soğuk bir yerle veya suyla temas ettirmeyin yoksa ürününüz kırılabilir / çatlayabilir. Çok memnun kaldım. Teşekkürler.

Too expensive this seller, there are more competitive price out there.

Es una excelente forma de acercarse al tueste de café, hay que practicar un poco para lograr un buen tueste. No viene con ningún tipo de instructivo ni nada por el estilo, pero como yo me acomodé fue dejando el tostador a fuego medio durante cinco minutos para lograr una buena temperatura antes de agregar el grano verde. Una vez vertido el grano hay que mover contínuamente con el mango en forma circular y siempre en la flama. A los pocos minutos se ecucha el tronido y, a partir de ahí dependerá el nivel de tostado que se busque, el tiempo que se deberá dejar al fuego, moviendo en todo momento.

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