Kaleido M10/M10S coffee roaster

Summary

KALEIDO M10/M10S Sniper Coffee Roaster A higher-capacity electric roaster in the Sniper M series, with a recommended batch size of 300–1000g and a maximum capacity of 1200g. It is intended for coffee studios, roasting education, cafés and users who regularly work at around the one-kilogram scale.

The machine combines carbon-fibre infrared heating, hot-air circulation, separate bean-temperature and environmental-temperature probes, a 304 stainless-steel perforated drum, side-mounted trier, quartz viewing window, automatic chaff collection, built-in smoke exhaust and independent cooling. Choose Smart, Pro or Dual to record, compare and repeat roast profiles in the workflow you prefer.

Product details

Move from half-kilogram batches towards one-kilogram roasting

Compared with the M6/M6S, the M10/M10S raises the recommended working batch to as much as 1000g, with a maximum of 1200g, while retaining roast-profile monitoring, physical sampling and control over key parameters. It suits in-house café roasting, blends and limited coffees, studio testing, training, and workflows that need fewer repeat batches of the same recipe.

KALEIDO M10/M10S coffee roaster features

• Recommended batch size: 300–1000g Designed for routine batches of roughly half a kilogram to one kilogram; maximum capacity 1200g.
• Carbon-fibre infrared heating with recirculating hot air: Infrared heating provides a responsive electric heat source. The sealed M10S structure works with hot-air circulation to transfer heat to the coffee and manage exhaust.
• 304 stainless-steel perforated drum: The perforations expose the coffee to infrared heat and circulating hot air while allowing loosened chaff to fall into the collector.
• Heat, airflow and drum-speed control: Adjust the main parameters for the coffee variety, density, processing method, batch size and target profile.
• Adjustable dual temperature probes: Monitors bean temperature and environmental temperature, with BT, ET, ROR and profile changes shown by the selected control system.
• Top bean charging funnel and gate: Allow the roaster to finish preheating, then charge the green coffee in one movement.
• Side-mounted trier and quartz viewing window: Draw a representative sample during roasting, then use the sample light and viewing window to assess colour and development.
• Automatic chaff collection: Chaff collects in a drawer for straightforward inspection and cleaning after every batch.
• Independent cooling: After discharge, a separate cooling box or tray removes heat from the coffee. Public figures for the M10/M10S give an approximate reference cooling time of 2–5 minutes, depending on version.
• Built-in smoke exhaust structure: An internal fan and exhaust path direct smoke towards the outlet. Roasting still produces smoke and odour, so adequate ventilation and a suitable exhaust arrangement are required.

Main components

Three control system options

Controller inclusion, connection methods, compatible devices and system switching vary by control board, version and production batch. Refer to the documentation for the configuration ordered.

From live profiles to repeatable batches

Monitor BT, ET and ROR

The selected control system plots bean temperature, environmental temperature and rate of rise. Assess those trends together with bean colour, aroma and crack response rather than relying on one temperature reading.

Mark roasting events

Mark charge, turning point, drying, first crack, second crack and discharge so that time, temperature and control changes can be compared between batches.

Save, load and compare roast profiles

Save the completed roast profile and batch notes. On a later roast, load the saved profile as a visual reference for manual tracking or use the applicable automatic mode to repeat key parameters.

Make manual adjustments for the current conditions

In the applicable automatic mode, heat, airflow and drum settings can still be adjusted to respond to the green coffee, room temperature, batch size and the live profile, leaving room for the roaster's judgement.

Roasting workflow: from charge to cooling

1. Pre-use checks: Check the power supply, plug, ventilation and exhaust, and confirm that the cooling box, chaff drawer, heat shield and trier are correctly installed.
2. Preheat: Start the drum and airflow, set the preheating temperature, and allow the drum and roasting chamber to fully preheat.
3. Charge the beans: When the target preheat condition is reached, mark the charge event in the control system, then open the charging gate.
4. Manage the roast profile: Adjust the heat, airflow and drum speed according to the bean temperature, ambient temperature and ROR.
5. Observe and mark events: Use the trier, viewing window and event markers to record the turning point, first crack, development and other key stages.
6. Discharge and cool: After reaching the target roast development, the beans are discharged, heating is stopped and independent cooling is started.
7. Save the record: Store roast profiles, batch data and cupping notes for comparison, modification or reproduction next time.
8. Clean: Inspect and clean the chaff drawer after every batch. Carry out deeper cleaning only after the machine has cooled completely and been disconnected from power.

Who is this roaster for?

• Coffee studios: Users roasting approximately 500g–1kg per batch who need to save roast profiles.
• Coffee shops: In-house roasting, limited coffees, recipe testing or preparation of roasted-coffee stock.
• Roasting training: Training that combines profiles, physical sampling, event markers and cupping feedback.
• Small coffee brands: Users who want more output per batch while retaining a comparatively compact electric roaster.
• Artisan users: Choose Pro or Dual to manage roast data in Artisan.

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

For more practice batches from a smaller amount of green coffee, M1, M2 or M6 offers greater flexibility. If routine batches approach one kilogram or you want fewer repeats of the same recipe, M10/M10S is likely the better fit. Also consider electrical supply, exhaust, available space, working pace and cupping feedback.

Specifications

Specifications, control systems, connections, interface languages, body dimensions, cooling boxes, plugs and included accessories may vary by version and production batch. Refer to the configuration selected at checkout and the unit supplied.

Frequently asked questions

How much coffee can I roast in one batch?

The recommended batch size is 300–1000g, with a maximum capacity of 1200g. Green-coffee density and moisture, ambient conditions and the target profile all affect performance; for consistent batches, do not treat the maximum capacity as the default daily batch size.

Is M10/M10S suitable for beginners?

The Smart version's integrated touchscreen makes it easier to establish a repeatable workflow. However, near-kilogram batches, multiple adjustable parameters, greater power requirements and exhaust planning all require operating experience. First-time users should read the manual and begin with a more conservative batch size.

What data can the Smart version record?

The applicable Kaleido system displays bean temperature, environmental temperature and ROR; records charge, turning point, first crack, second crack and discharge; and saves or loads earlier profiles. Features vary by software and control-board version.

Which versions support Artisan?

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 centres on an Artisan workflow; Dual provides both the dedicated Kaleido control system and Artisan support. Whether both systems can be connected simultaneously, and how the controller connects, depends on the control board. Follow the documentation supplied with that production batch.

Does the built-in exhaust make the roaster smoke-free?

No. The built-in structure helps direct smoke to one outlet, but coffee roasting still produces smoke, odour and chaff. Use the roaster in a well-ventilated location with extraction appropriate to the batch size and installation.

How long does cooling take?

Public information for the M10/M10S gives an approximate reference cooling time of 2–5 minutes. Actual cooling time depends on batch size, room temperature, cooling-box version, fan count, airflow and cleanliness.

How long does one roast take?

Public reference figures for different versions are approximately 4–15 minutes. Coffee, batch size, preheating, target roast level and profile design all affect the time, so doneness should not be judged by minutes alone.

Can I roast consecutive batches?

Because cooling is handled separately, the roasting chamber can be prepared for the next batch while discharged coffee cools. Consecutive-batch operation must still follow the manual and account for electrical supply, exhaust, machine temperature and cleaning between batches.

What should be cleaned routinely?

Check and clean the chaff drawer after every batch. Once the machine has fully cooled and is disconnected from power, remove chaff, dust, flat beans and fragments from the drum, insulated areas and cooling box. Do not open the rear cover while the machine is powered or hot.

Can household or general commercial electrical circuits be used directly?

Do not rely solely on product pages for other regions. Voltage, power, plug and circuit requirements vary materially by version, so check the machine's rating plate and supplied documentation. If unsure, ask a licensed electrician to assess the electrical circuit and exhaust at the installation site.

What is included?

Controllers, connection cables, exhaust accessories, plugs, tools and other included items may vary by Smart, Pro or Dual configuration, control board and production batch. Refer to the packing list for the selected SKU.

Before use

• Before use, read the manual for the version supplied and check the rating plate, voltage, power, plug and electrical circuit at the installation site.
• Operate in a well-ventilated area away from flammable materials. Do not block the exhaust outlet or assume that the built-in exhaust makes roasting smoke-free.
  
• Continue cooling after discharge. The hardware manual instructs users to keep the relevant system running until the coffee falls below 50°C; follow the manual for the version supplied.
• Clean the chaff collector after every batch. Do not open the rear cover or disassemble parts while the machine is hot or connected to power.
• The body, drum, heat shield and exhaust outlet become hot during use. Leave the safety clearances specified in the manual for the installation.