Amazing coffee roaster NOVO series

There is almost no uneven baking.

○ Hot-air type

Prone to uneven baking

△ Direct-fire type

A common mistake with direct-fire roasting is that while the surface of the bean is roasted, the inside remains undercooked.
Have you ever bought lightly roasted beans only to find they had an unbelievably harsh acidity?
For light roasts, the heat must be turned off early, so preventing this requires skilled craftsmanship each time.

However, the hot-air roaster rarely results in under-roasted beans because the heat gradually permeates the center of each bean.
This is why large roasting facilities predominantly use hot-air roasters.
Because the beans are stirred by hot air, the 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, our NOVO model enables consistently stable roasting with high reproducibility by precisely controlling temperature, airflow, and time.

The 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-fire type

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

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

Therefore, in urban areas, the smoke that appears to be from a fire necessitates the installation of smoke suppression equipment costing about as much as the roaster itself.
Additionally, there have been cases where burning chaff has entered exhaust ducts and caused fires,making it difficult to gain understanding from tenants and nearby residents.

On the other hand, hot-air roasters use hot air for roasting,making it a method where chaff is less likely to burn and smoke is minimized.
In particular, the “NOVO” roaster separates chaff from the beans at an early stage during roasting, extracting it into a chaff bottle,significantly reducing the source of smoke.
Therefore, it is a reliable roaster that can roast with minimal smoke even in urban areas.

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,focused on the grower’s dedication, varietals, and processing methods.
Until fairly recently, coffees such as Mandheling were generally roasted dark, Kilimanjaro a little lighter, and Mocha somewhere in between. However, with specialty coffees, whose flavors can vary widely depending on the farm and the year, it is necessary to find the roasting level that brings out each coffee’s unique characteristics to the fullest.

Finding the perfect roast requires a great deal of green beans and time.
Because these coffee beans are meticulously crafted,the price is naturally higher.
How to roast those high-quality green beans — everyone is starting out by trial and error, relying solely on intuition and experience.

In that regard, the NOVO excels at bringing out the flavor and aroma of specialty coffee. Its hot-air roasting method minimizes failures, allows for small batches like 100g, ensures consistent results through its roasting program, and boasts a short roasting time of about 5 minutes per batch.

Especially since it doesn’t impart that smoky chaff aroma, NOVO allows you to easily bring out a special flavor in coffee—like wine—that only it can deliver. It’s a taste that makes roasting worthwhile, and you can easily serve it to your customers.
Of course, there are roasters designed to capture the best of both worlds—like the semi-hot-air roaster that avoids direct flame—which can deliver the deep richness or smoky aroma only achievable through direct-fire roasting. But first, we urge you to experience the NOVO hot-air roaster.