but Henry, you can always buy a termometer...

hbuchtel wrote:I was just thinking-

One of the things I like about the Caravel is.. how do I say this... is that I don't know anything except how the espresso tastes, looks, and feels.

No temperature gauge, no pressure gauge, no timer, no bottomless pf...

Ya' know what I mean?

Yes...it's weird, I received no notifications of the previous 6 or 7 posts on this thread. I apologize for not responding in kind.
This is great stuff from everyone. I needed the laughs. Even at my own expense.
Back OT, as Henry said, it's just...espresso. It just took me a while to figure that out.

Hello fellow caravel owners

I am just enjoying a truly superb Caravel Piccolo. So Syrupy! Half an inch of dark Crema!

Full basket (12 grams)- tamped- pre-infusion half pull- then one long steady pull. I start with the tank near full and pull a warming shot first

coffee heaven. And really too easy.


I thought I would post some images of the Caravel Patent for the community of fans- look at the stunning lines- what clean design:









Reading the Caravel patent was very interesting. As I surmised the inventor was motivated by the desire to make a machine that could be easily and effectively cleaned. In the words of the inventor:

"Another object of this invention is to particularly provide for a complete and quick disassembling of all elements composing the part directly interested with the preparation of the coffee infusion, so as to render the accessibility to such elements easy in order to conduct the integral cleaning of such parts, with the possibility to take away all coffee powder residue that usually remain deposited on such elements, therein causing putrid emanations due to quick rotting that provoke damage to the successive infusions causing them to be disagreeable and prejudicial to the users..." (my italics)

Ha! What Genius- (and flair for words to boot)!

No more 'disagreeable, putrid, damaged, prejudicial infusions' for me!

It is an amazing design. Nice to see the handle orientation confirmed--how is it that so many end up with their noses out of joint?

Are there details about use, care, disassembly, adjustment?

Incidentally has anyone managed to find a manual? I'm just re-reviewing the threads but I don't recall seeing anything last go.

Thanks for sharing the insights of the designed. I've said numerous times how much I admire the Carvel's design, and often wished I could have a glimpse into the minds of the desingers - and here it is. The lines are espressoly nice from the top view.

I wonder if there is any discussion of the size of the portafilter or coffee dose. There's something about the small, deep basket that makes it easier to get good extractions.

PC

Beautiful pictures... great find!

Would you mind posting a link to the patent if you have one?

Thanks, Henry

you can find the patents by looking on google Patents search for Dr Emidio Salati- the designer of the Caravel:

That has to be one of the best posts ever on HB (though I confess I'm a little biased). But really, I've been pulling some great shots with Dr. Salati's macchina. I have to say I've been dosing very full, and pulling quite hard. This produces the best results with the older, commerically-roasted Italian beans that I've been using. Whenever I treat myself to some fresh local roast I can ease up just a trifle on the grind, and the results are fantastico.

With the PeDe hand grinder I've been using I can change the flow rate with as little as an 1/8 turn of the adjustment.

To quote Mr Franz Liszt: "Hats off!" for Dr Emidio Salati.

it seems the brilliant Dr Salati had some dreams for a commercial Caravel Macchina:

"Furthermore, said machine can be manufactured so as to comprise more groups for the compression of the hot water through the coffee powder, so that a larger coffee infusing machine is obtained for bars, coffee houses and the like public locals. One large water boiler may be provided for and connected to a plurality of coffee infusion devices according to the present invention, or one hot water collector may be arranged to feed a number of coffee infusion devices..."

I would only add to his Patent thusly:

"In addition a secondary pressurised thermostatically controlled boiler could be provided for the production of steam. Such a boiler would allow the heating and aerating of milk for the production of milk based coffee beverages such as are commonly popular in coffee houses, bars, nunneries and the like. This system would have the added advantage of allowing the operator to prepare coffee infusions and heat and aerate milk simultaneously and independently"


Such a commercial Caravel would have been a sight to behold.... Perhaps a slightly larger group head and cylinder, one way valves from the boiler to the cylinder and maybe a little water circulated through the group head to pre-warm? that's about it... how well could such a machine perform?

Are there any commercial gravity fed lever machines?