Review on Enhanced Search-optimized Nuvo Eco Ceramic Handy Coffee Bean Roaster by Michael Altayeb

I started frying a few years ago. Rather than going the easy route first, I decided to purchase a $500 roaster and was happy to roast my own beans and control the quality. The brazier I bought was a mix of glass, metal and heat resistant plastic. I've always been surprised by the plastics in this equation and I figured they added flavor to the beans as the temperature went up, but I had no choice but to move on because roasting is better than no roasting. About three years later, I decided to give up that roaster and never went back to store-bought, over-roasted, almost carcinogenic whole coffee beans. After almost two years I decided to look for another roaster. It amazes me that it's almost impossible to get anything other than black coffee beans and that people actually think they're better. First, most people don't realize that color has nothing to do with caffeine. If you ask people which coffee has more caffeine, espresso or regular filter coffee, they will most likely answer that espresso is wrong. Of all the methods of preparation, the espresso is almost in last place in terms of caffeine content. Presoak types have the most caffeine, and those old strainers have the most since they repeatedly ran the water over the coffee and extracted the caffeine better. I like the French Press, which requires a three-minute soak and then a twist. Espresso forces a small amount of water through the ground coffee and makes a great taste, but it falls short when it comes to caffeine. This makes the espresso roast very dark, which is how it should be, but it also gives the illusion of more caffeine, which is not true. Espresso roast is bitter, try biting off a bean and you'll see what I mean. To balance this bitterness, many people find it necessary to add different flavors. The simplest might be a twist of lemon zest, or a mix of mostly artificial ingredients and frozen milk to make it delicious. The success of some cafes doesn't define what coffee is, but that couldn't be further from the truth. Dark roast is the new standard, and it's a tragedy because the art of brewing coffee is 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 coffee beans offer. doesn't have to taste bitter or resemble anything close to charcoal to be good. I was about to buy another electric fryer and was waiting for my next choice to be released, but remembering the plastic taste that would be transferred to the fry made me wonder if there was another choice that wasn't $5,000 and all was metal. I was happy to find the answer here with this coffee roaster. I'm a big fan of Korean pottery and when I saw this model I wondered if it would work as well as the previous broiler. Answer: Yes, don't get me wrong, the amount is less, but it roasts just as well and even better than roasters that cost a lot more. I love this shop! I can use it almost anywhere, it's small and the roast quality has never been better. Even when I lingered a bit in the brazier where the bears were dark and sweaty, it was still delicious. The rapid discharge is great for cooling down, as is the design, which is more like an oven. The taste is sooo smooth and doesn't get better after grinding with a manual ceramic coffee grinder. No more shopping in the store, I'm back in control and glad I took the risk. It doesn't take much effort to keep clean, I never wash, just use my finger and a simple brush to remove the chaff. I fry on an 8000 BTU portable gas range and find that gas is best for frying. I use an oven mitt and roast every other day. Couldn't be happier.