Roasting Fundamentals Series - Video 2 - Charge Temperature and Turning Point

[@TheThestand101]

Good video...

[@eliasvernieri]

Thanks.. very interested in this series.

[@greggholt1546]

Barrett, fantastic content. Exactly what I need as a new Kaleido owner. Simple to understand breakdown with clear targets to achieve. Rather than dictate temperatures you spelled out the goal which is to get a TP in 45-60 seconds. That was what I needed to know. Now I can work to master the details to achieve that. Outstanding!

[@greggholt1546]

Also: I really appreciate the "small bites" education. I can take this lesson and build on it as your series progresses. So often there is just too much detail in videos to absorb.

[@kaleidoroasters]

Not the gospel but its a good spot to try to hit to avoid roasting defects and maintain roast momentum.

[@nweash]

My M2 bean probe reads about 30° lower than the actual temperature. I charge at 275°F and have a turning point at around 50-55 seconds. Is it better to get used to my own temperatures, or is there a way to make the adjustment in Artisan?

[@kaleidoroasters]

You can program an offset, adjust probe depth, or possibly replace the probe.