Nuvo Eco Ceramic Handy Coffee Bean Roaster

Cumple con las expectativas, el producto inicial llegó roto pero el proceso de devolverlo y solicitar otro funcionó de maravilla, el segundo llegó en perfecto estado.

Works well

Really nice tool to try roasting without having to spend a lot, you can only make small batches but you also get to have a lot of manual control over the roasting process. I'd recommend looking on Youtube for a tutorial, it's not hard to use but there is a technique needed.

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'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've roasted several batches in it and its design allows you to move and shake the roaster without any beans flying out. It is well made and the ceramic has a nice finish to it. I use it outside over a propane burner which I recommend to keep from smoking up your home. If you want to roast small batches of beans then this roaster will work well for you, but I prefer roasting a larger quantity of beans than would fit into this device. So, I have now switched to roasting my beans in a cast iron skillet and stirring the beans with a spatula instead of using this ceramic roaster.