Their website specs capacity up to 200g - but the heating capacity is only 500W (total power input 600W). Is that on the low side? Does that mean longer roast times (perhaps a good thing)?

There are two whole Facebook groups devoted to Kaleido roasters. Lots of experience with the whole range in there. There are also quite a few videos about them on YouTube. What, specifically, do you want to know that hasn't been answered already?

I own the M1 but the version without Artisan. I bought it last year and have been very happy with it. It is a heavy duty metal roaster with very little plastics. The control panel is nice and simple to use. I have settled on 150 gram batches but did more in the beginning. The power has never been a problem. The only negative I can say about it really is that the bean temp sensor is either calibrated wrong or not pushed far enough inside the drum. I get first crack at around 180 to 185 C which is roughly 20 Celsius too low. It doesn't matter enough to me to dig deeper into the issue since I just adapted to it. I usually go for 15-20 C from first crack so the number matters less.

I have started to consider getting the M6 Dual since I want higher capacity and Artisan. I think the M10 might pull too much power for my house. I am afraid it will trip the fuses.

I am away from home right now. Travelling for work. I took a few pictures during my first roast that I put here, https://stefanhartvigson.blogspot.com/2 ... er-m1.html .

I have been experimenting a lot since I am trying to learn. A roast has has been between 10 and 18 minutes depending on if I was trying to extend it etc. I usually set power to 80-100% at the charge temperature. After adding the beans I set the setpoint to 210C and after the turning point I gradually decrease the heat so I am at 50% at or before first crack. I prefer dark roasts and have gotten medium to dark roasts without any problems. Going too dark has resulted in a slightly burnt note so it is a balancing act. Maybe higher fan speed would help if going darker, I usually just leave it at 20% except during the cool down phase.

They do say it is very important to keep it running during both heating and cool down phase so the shaft will not get bent. Pretty logical but it is good that they say it since it is easy to miss.

One of the things that is appealing about the Ikawa is the apparent lack of need for strong venting, unlike every other roaster. (Correct me if I am wrong.) Would one be able to vent this into a kitchen hood? I would love to try roasting, but don't like the Ikawa subscription model or the need to get iOS for their latest app (though conversely, the old Android app gives you graph editing without a subscription). I am open to suggestions on other good roasters at that price point (not trying to hijack the thread, maybe links to other threads). And I can get convinced about the Ikawa, $60/year on subscription may be worth it for the tiny footprint. (Insert regrets for not buying it w/ free subscription <$1000 in 2021.)