Kaleido M10/M10S coffee roaster

Summary

KALEIDO M10/M10S Sniper Coffee RoasterIt is an electric roaster with a higher capacity in the Sniper M series. It is recommended to invest 300–1000g at a time and has a maximum capacity of 1200g. It is suitable for coffee studios, roasting teachings, coffee shops and roasters who need batches of about one kilogram.

The body combines carbon fiber infrared heating, hot air circulation, dual probes for bean temperature and ambient temperature, 304 stainless steel mesh roller, transverse sampler, quartz observation window, automatic silver skin collection, built-in smoke exhaust and independent cooling system. You can choose Smart, Pro or Dual versions according to your workflow to record, compare and reproduce baking curves.

Product information

From half kilogram batches to about one kilogram roasting

Compared with M6/M6S, M10/M10S increases the recommended daily investment to a maximum of 1000g and a maximum of 1200g, while retaining curve observation, physical sampling and main parameter control. It is suitable for in-store roasting in coffee shops, recipe beans and limited bean lists, studio testing, roasting training, and users who need to reduce the number of repeated pots of the same recipe.

KALEIDO M10/M10S coffee roaster features

• 300–1000g Recommended baking amount:Suitable for daily batches of around half a kilo to a kilo, with a maximum capacity of 1200g.
• Carbon fiber infrared heating and hot air circulation:Infrared heating provides a fast-response electric heat source, and the M10S sealed structure cooperates with hot air circulation to participate in coffee bean heating and exhaust management.
• 304 stainless steel mesh roller:The mesh allows infrared heat and circulating hot air to contact the coffee beans, and also allows the shed silver skin to move downward into the collection location.
• Adjustment of fire power, air volume and drum speed:The main parameters can be adjusted according to bean type, density, processing method, input amount and target flavor.
• Adjustable Dual Temperature Probe:Monitor the bean temperature and ambient temperature, and cooperate with the corresponding system to view BT, ET, ROR and curve changes.
• Top bean throwing funnel and gate:Let the roaster finish preheating first, and then focus on putting in the green beans.
• Transverse sampler and quartz observation window:During the roasting period, representative samples can be taken, and the color and development of the beans can be judged by using sampling lighting and observation windows.
• Automatic silver skin collection:The silver skins are gathered into the collection drawer for easy inspection and cleaning after each pot.
• Independent cooling:After the beans are released, the heat is taken away in an independent cooling box/cooling plate; the reference cooling time listed in different M10/M10S data is about 2–5 minutes.
• Built-in smoke exhaust structure:The fan inside the machine cooperates with the smoke exhaust channel to guide the smoke to the exhaust position; roasting beans will still produce smoke and odor, so ventilation must be maintained and proper exhaust arrangements must be made.

Main parts of the fuselage

Three control system options

Whether the controller is included, connection methods, compatible devices, and switching methods between the two systems will vary with the control board, version and batch, please refer to the order version instructions.

From instant curves to batch reproducibility

View BT, ET and ROR

The corresponding control system will display the bean temperature, ambient temperature and heating rate as a curve. Roasters can judge temperature trends together with actual bean color, smell and popping reaction, rather than relying solely on a single temperature number.

Mark baking events

Add event markers to nodes such as bean input, temperature recovery point, dehydration, first crack, second crack, and bean output to facilitate comparison of the time, temperature, and parameter changes of each batch of roasting in the future.

Save, load and compare curves

Curves and batch notes can be saved after baking is completed. Next time you load the historical curve for background reference, you can manually trace in the same direction, or use the corresponding automatic mode to reproduce the main parameters.

Manual intervention according to on-site conditions

During the operation of the corresponding automatic mode, the fire power, air volume and drum settings can still be adjusted according to the changes in green beans, room temperature, batch size and actual curve, leaving room for the roaster's judgment.

The operation process from bean throwing to cooling

1. Check before use:Check the power supply, plugs, ventilation and exhaust, and check the cooling box, silver drawers, heat shields and samplers.
2. Warm up:Start the drum and air volume, set the preheating temperature, and allow the drum and baking chamber to fully preheat.
3. Toss beans:After reaching the target preheating state, mark the bean throwing gate on the control system, and then open the bean throwing gate.
4. Control curve:Adjust the heat power, air volume and drum speed according to the bean temperature, ambient temperature and ROR.
5. Observe and mark:Record the reheating point, first explosion, development and other important nodes through the sampler, observation window and event mark.
6. Bean extraction and cooling:After reaching the target development level, the beans are released, heating is stopped and independent cooling is started.
7. Save the record:Store curves, batch data and cupping notes for comparison, modification or reproduction next time.
8. Cleanup:Check and clean the silver drawer after each pot; perform in-depth cleaning only after the machine has completely cooled down and the power is turned off.

Who is it suitable for?

• Coffee Studio:You need about 500g to 1kg per batch and want to save the roasting curve.
• Coffee shop:Used for in-store roasting, limited bean orders, recipe testing or preparation of cooked bean supply.
• Baking training:Curves, sampling, event markers and cupping feedback need to be combined into teaching.
• Small-scale coffee brands:Want to increase the output of a single batch, but still need a more compact electric roasting equipment.
• Artisan users:After choosing the Pro or Dual version, use Artisan to manage baking data.

How to choose between M1, M2, M6 and M10?

If you want to increase the number of practice pots with fewer green beans, M1, M2 or M6 will be more flexible; if the daily batch size is close to one kilogram, or you want to reduce the number of repeated pots of the same recipe, M10/M10S will be more suitable for your needs. The actual choice should still consider power supply, smoke exhaust, venue, work rhythm and cupping feedback.

product specifications

Specifications, control systems, connection methods, interface languages, body dimensions, cooling boxes, plugs and random accessories may vary depending on versions and batches. Please refer to the specifications selected when placing an order and the actual product.

FAQ

How many coffee beans can be roasted at one time?

It is recommended to invest 300–1000g at a time, with a maximum capacity of 1200g. Bean seed density, moisture content, environment and target curve will all affect actual performance; if you want to improve batch stability, it is not advisable to only use the maximum capacity as the daily input standard.

Is M10/M10S suitable for beginners?

The Smart version operates with an integrated touch interface, making it easier to establish a fixed process; however, the input volume of nearly one kilogram, multiple adjustable parameters, high power supply requirements and smoke exhaust arrangements require operating experience. When using it for the first time, you should still familiarize yourself with the instructions and establish the curve with a more conservative batch size.

What data can the Smart version record?

The corresponding Kaleido system can display bean temperature, ambient temperature and ROR, add events such as bean input, temperature recovery point, first crack, second crack and bean release, and store and load historical curves. Features vary by software and control panel version.

Which versions of Artisan are supported?

Pro and Dual versions provide Artisan workflow; Smart mainly uses the Kaleido dedicated system. USB, Bluetooth, compatible computer and driver requirements will vary with control board version, so you should check your selected configuration before purchasing.

What is the difference between Pro and Dual?

Pro is based on Artisan workflow; Dual also provides Kaleido dedicated control system and Artisan support. Whether two systems can be connected at the same time and the connection method of the controller will vary depending on the control board and should be followed in this batch file.

Does the built-in smoke exhaust mean it is completely smoke-free?

no. The built-in structure can help concentrate the smoke, but coffee roasting will still produce smoke, odor and silver skin. Please use it in a well-ventilated location and arrange appropriate exhaust according to the baking volume and site.

How long does it take for coffee beans to cool?

The reference time listed in different M10/M10S public information is about 2–5 minutes. Actual speed will be affected by input volume, room temperature, cooling box version, number of fans, airflow and cleaning status.

How long does one pan baking take approximately?

Public references are approximately 4–15 minutes in different versions. Bean type, input amount, preheating, target roasting degree and curve design will all change the time. You cannot just use a fixed number of minutes to judge the degree of completion.

Can I bake continuously?

While the independent cooling system allows the finished coffee beans to cool down, the roasting room can prepare the next batch according to the workflow. The actual continuous work arrangement must still be carried out in accordance with the instructions, power supply, smoke exhaust, body temperature and cleaning requirements for each pot.

What areas need to be cleaned daily?

Silver drawers should be inspected and cleaned after each pot. After the fuselage is completely cooled and the power is turned off, clean the remaining silver skin, dust, lentils or broken beans in the drum, heat insulation position and cooling box. Do not open the back cover when power is on or when the temperature is high.

Can household or general coffee shop circuits be used directly?

You should not judge based solely on product pages for other regions. The voltage, power, plug and circuit requirements of different versions are obviously different, so you must first check with the actual nameplate and supply documents; if you are unsure, a qualified electrician should evaluate the site circuit and exhaust.

What accessories are included?

Controllers, connecting cables, exhaust accessories, plugs, tools and other random items may vary depending on Smart, Pro, Dual, control boards and shipping batches. Please refer to the packaging information of the selected SKU.

Note before use

• Before use, read the manual of the corresponding version and check the nameplate, voltage, power, plug and site circuit.
• Operate in a well-ventilated location away from flammable materials; do not cover the smoke exhaust outlet, and do not interpret the built-in smoke exhaust as completely smoke-free.
  
• Continue to cool after the beans are released; the hardware manual instructs that the corresponding operation should not be shut down until the coffee beans drop below 50°C. The actual operation shall be subject to the corresponding version of the manual.
• Clean the silver skin collecting position after each pot; do not open the back cover or disassemble parts while the machine is still hot or powered on.
• The fuselage, drum, heat shield and smoke exhaust position will generate high temperatures during use. Please reserve a safe space according to the instructions and site conditions.