Amazing coffee roaster NOVO series

Almost no uneven roasting.

○ Hot-air type

Prone to uneven roasting

△ Direct-flame type

A common issue with direct‑flame roasting is that while the surface of the bean is roasted, the inside remains undercooked.
Have you ever bought light roast beans only to find they had an unbelievably harsh acidity?
With light roasts, you need to cut the heat early to prevent harshness. This requires skilled judgment every time.

However, hot-air roasters rarely produce under-roasted beans because the heat gradually penetrates to the center of each bean.
This is why large roasting facilities predominantly use hot-air roasters.
Because hot air agitates the beans, heat is evenly transferred all the way to the center. This makes uneven roasting due to bean size far less likely. Even if there are slight differences in appearance, the inside is always thoroughly roasted—this is a key characteristic of hot-air roasting.
Among hot‑air roasters, the NOVO model stands out for its consistently stable results and exceptional reproducibility, achieved through precise control of temperature, airflow, and time.

Chaff is blown away by hot air, so there is very little smoke.

○ Hot-air type

During roasting, chaff burns easily and tends to produce a lot of smoke.

△ Direct-flame type

Compared to direct-flame roasters, hot-air roasters are designed to produce far less smoke.
Conventional direct-flame roasters roast the chaff (the thin skin covering coffee beans) along with the beans during the roasting process.

Chaff is highly flammable, and when exposed to flame, it produces a significant amount of smoke. This is why direct‑flame roasting produces more smoke, resulting in a bolder, smokier flavor.

The smoke can be so intense that it could be mistaken for a fire, forcing roasters in urban areas to install smoke-suppression equipment costing as much as the roaster itself.
Additionally, there have been cases with direct‑flame roasters where burning chaff entered the exhaust ducts and started fires. Such incidents have made it difficult to gain approval from building owners and nearby residents.

On the other hand, hot‑air roasters use heated air to roast the beans, producing very little smoke and making the chaff far less likely to ignite.
By separating chaff from the beans early in the roasting process and collecting it in a dedicated chaff bottle, the NOVO roaster significantly reduces the source of smoke. As a result, NOVO can roast reliably with minimal smoke — even in urban settings.

Not only can you directly offer customers the vibrant aromas and rich flavors of specialty coffee, but you can also start developing your own original coffee blends with just one touch.

Recently, specialty coffees with wine‑like flavors have emerged, shaped by the producer’s dedication, varietal selection, and processing method.
Until fairly recently, there were established roasting levels for coffees—Mandheling deep, Kilimanjaro slightly lighter, and Mocha somewhere in the middle. However, with specialty coffees, whose flavors vary dramatically by farm and harvest year, it becomes necessary to determine the roast level that brings out each coffee’s unique characteristics to the fullest.

Finding the ideal roast level requires a great deal of green beans and time.
Because these beans are produced with such care and craftsmanship, they naturally come at a higher price.
When it comes to roasting high‑quality green beans, many people start by relying solely on intuition and experience, feeling their way through trial and error and unsure of how best to approach these premium beans.

That’s where NOVO excels. Hot‑air roasting is forgiving, small batches (from 100 g) are possible, the roasting programs ensure consistent results, and each batch takes only about five minutes—making NOVO an ideal match for bringing out specialty coffee’s aroma and flavor.

Because NOVO prevents the smoky chaff aroma from clinging to the beans, it brings out refined, wine‑like flavors that only NOVO can deliver. It’s a taste that makes roasting truly rewarding—letting you offer customers a cup worthy of any master roaster with ease.
Of course, some roasters aim for the best of both worlds—like semi-hot-air models—delivering the deep richness or smoky aroma of direct-fire roasting. But first, we invite you to experience the NOVO hot-air roaster.