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!
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.
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?
Good video...
Thanks.. very interested in this series.
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!
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.
Not the gospel but its a good spot to try to hit to avoid roasting defects and maintain roast momentum.
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?
You can program an offset, adjust probe depth, or possibly replace the probe.