Interesting, about the Caravel via pourover - have you tested the kettle temperature before the shot? I know sour is said to be too cool, but is it possible that its too hot? I like my caravel shots best when the kettle is around 90 C. Seems like it would be possible to reach that with the pourover method.

PC

andrewpetre wrote:Curious since I don't know -- is it common for RVs to have outlets capable of sustained 15-20A current delivery?
=D

Check the breaker box. I have a 1991 40' diesel pusher and all my kitchen outlets (2 ) are 15 amp. Think it's 45 amp shore and 30amp gen but I have pulled a shot with 1 of the roof mount a/c units running. A gaggia baby class works well for me as a traveling machine.

peacecup wrote:Interesting, about the Caravel via pourover - have you tested the kettle temperature before the shot? I know sour is said to be too cool, but is it possible that its too hot? I like my caravel shots best when the kettle is around 90 C. Seems like it would be possible to reach that with the pourover method.

PC

My pourover shots with the Caravel are so good I haven't bothered to get a converter or transformer yet (been a few months now). I'm still amazed at how delicious the Caravel ristretto is.

I usually pull anywhere from 92-96 on the PID...pourover based on my tastebuds is lower than 90, but when my plug converter comes I'll check it with the PID's pt1000, though I'll probably have to recalibrate it after the move.

In some cases it's not undrinkable, but in comparison always sour. I pour about 1/4 a tank direct from an electric kettle...flush it all, then pour about half a tank and pull the shot. Any tips on routine?

I would still probably suggest a twist as it's designed for this method, although the Caravel might be able to be used with the right method. I fully admit I don't have much experience there.

There is another alternative, too. Become familiar with the machines considered capable on this site and relatively inexpensive, such as a La Pavoni lever machine. Bought new, these would easily exceed your budget. But if your friend browses Craigslist and eBay and goes to garage sales, he may find a bargain on a machine that's much better than he might have expected. I recently picked up a working La Pavoni Europiccola Millennium Edition with knock box, grinder, tamper, etc., for $50 from someone who knew what he was selling. But he was selling for that price on Craigslist because he was putting his house on the market the next day and wanted to declutter his counter ASAP. Yes, the drip tray was rusty and it needed new gaskets, but the restored cost of the machine was less than $150 in better than new condition (I replaced the plastic piston with a brass one) except for the RustOleum now treating the base under the drip tray, where the black paint instead of chrome is invisible. The grinder is useless for espresso, but I can probably sell it for almost what I paid for the whole setup. I agree with the others on this thread that a hand grinder is probably the way to go.

Used lever machine and hand grinder - the way to go, IMO

I saw a La Peppina go on eBay.it for 30 euros a while ago. Not in horrible condition too. The chrome was ugly, but that isn't of any influence on the taste of the espresso.