If you’re struggling with ET stagnation and RoR drops on a small roaster like the Kaleido M1, you’re not alone. The machine’s limited heat capacity creates a tightrope walk between precision and control—where a slight miscalculation can send your roast spiraling. You’re right to notice that ET often plateaus before BT takes over, but the real challenge lies in managing the delicate balance between heat input and airflow. Ramping up air to 15% might seem like a fix, but it’s not just about pushing heat out—it’s about recalibrating the entire system’s thermal dynamics.
Small roasters like the M1 lack the mass to sustain even moderate heat retention, which means ET RoR can drop rapidly unless you compensate. Your attempt to preheat for 30 minutes misses the mark because heat isn’t the only factor—airflow and drum conduction play equal roles. Preheating might warm the drum, but without matching airflow adjustments, you’re still fighting a losing battle. The key isn’t to ignore ET entirely, but to recognize its limitations on these machines. ET becomes a lagging indicator once convection stalls, leaving BT and RoR as your primary metrics.
So, what’s the solution? First, treat air settings as a lever, not a switch. Even minor tweaks can shift the thermal equilibrium. Second, prioritize heat control over ET. A steady, gradual rise in BT and RoR is more reliable than chasing ET metrics on a small roaster. Third, accept that some variability is inevitable. The M1’s design means you’ll need to experiment with heat/air ratios to find your sweet spot. This isn’t about abandoning ET—it’s about redefining its role in your workflow.
Here’s the takeaway: Air isn’t the enemy; it’s the tool. Preheating alone won’t solve your issues, but pairing it with precise heat adjustments can stabilize your roast. Focus on BT and RoR as your guiding stars, and let ET be a secondary check. The real magic happens when you dial in the interplay between heat and air, turning a tricky machine into your ally.
What’s your approach to balancing heat and air on a small roaster.
What’s your approach to balancing heat and air on a small roaster? Share your insights below.
Questions & Answers
What is ET/ET RoR in coffee?
ET/ET RoR stands for Ethiopian Arabica beans with distinct terroir. It refers to beans from specific regions in Ethiopia, known for their unique flavor profiles and quality.
How does ET/ET RoR affect coffee taste?
ET/ET RoR beans offer bright acidity, floral notes, and citrus undertones. Their origin influences complexity, making each batch unique and highly sought after.
Information sourced from industry reports and news outlets.
