This thread is one of the reasons why I decided to give up my search for the ~$200 La Pavoni on Ebay and buy that Caravel from Orphan Espresso. Since times are a little tight right now, Doug and Barb are letting me spread the payment for it and a good hand espresso mill across a couple of paychecks, so it'll be a couple of weeks yet before I can take possession and am able to claim a membership number in the LMWDP. Needless to say, I'm both psyched and a little intimidated, since this will be not only my first lever machine, but my first non-super-automatic. I'm currently the owner of a Gaggia Synchrony Digital, which is mostly used for Americanos, as its espresso shots seem somewhat rushed at about 10-12 seconds for a single. They're not absolutely horrible (Lord knows I've had worse at some of the coffee shops here in L.A.), and it's okay for a morning eye-opener, but I've been wanting a bit more from the coffee I'm taking the trouble to roast.

So, I'm reading carefully, making a log of all the tips that everyone is being so kind as to share about how to get the most out of the Caravel, and starting to compile something vaguely resembling a user's guide to the Caravel. If it ends up looking decent, maybe a couple of you folks can be beta readers and it can end up posted somewhere where it can be useful.

I think a guide is a fabulous idea, especially as I am still under a week of ownership and there are a couple things I need to figure out, like where to get an Italian style plug in the US so that I can build a new power cord ( I have a step up converter) and how to handle preinfusion as when I've been doing it the pressure increases tremendously for the actual pull. Right now I oull the lever about halfway, until a couple of drops come out and then lift again for the full pull. Perhaps I should not be doing this. I will add though, that I've never had better espresso. Really, not saying much though.

Should be able to get the plug at Radio Shack - that's where I got mine. OrphanEspresso also has them I think.

mikekarr wrote:) how to handle preinfusion as when I've been doing it the pressure increases tremendously for the actual pull. Right now I oull the lever about halfway, until a couple of drops come out and then lift again for the full pull. Perhaps I should not be doing this. I will add though, that I've never had better espresso. Really, not saying much though.

Try bringing the handle all the way up and leaving it there until it stops "gurgling." Next pump it up and down a few times in the "no resistance" zone until you feel resistance against a good part of the stroke. Then bring the lever down once in a single motion. Others advocate variants on this including a double pull. For me, this is the routine that has worked best brewing with the Caravel.

So far a half pull and then a full pull seem to do OK, but I need to play more with the pumping notion. Quality has suffered greatly this week though as the machine has moved to my office and I've had to grind before leaving for work. Time for that hand grinder. Are there any threads on here about hypnosis so that I can "convince" my wife that I need just a few more pieces to the puzzle.

mikekarr wrote: ...so that I can "convince" my wife that I need...

I suggest honey cappuccinos on a daily basis . I paired a 'steam-toy' with my Caravel for a while, makes good small milk drinks.

Regards, Henry

You are getting sleepy....sleepy....

http://www.home-barista.com/grind...o-essay-t4482.html

If you're grinding ahead of time, try dosing really full. I get my best results with the Caravel when the basket is REALLY full, virtually level with the top after tamping. Especially if I'm doing any Fellini preinfusions or extra half pulls.

PC

mikekarr wrote:I think a guide is a fabulous idea, especially as I am still under a week of ownership and there are a couple things I need to figure out, like where to get an Italian style plug in the US so that I can build a new power cord ( I have a step up converter) and how to handle preinfusion as when I've been doing it the pressure increases tremendously for the actual pull. Right now I oull the lever about halfway, until a couple of drops come out and then lift again for the full pull. Perhaps I should not be doing this. I will add though, that I've never had better espresso. Really, not saying much though.

When the coffee in the basket gets wet during the preinfusion, it swells, and the amount of force required to send water through the swollen coffee bed increases. When the dose is too much and/or the grind is too fine, the pressure required will exceed what the rubber o-ring seals can bear up under. So you do want to remain under that physical limit of the materials. How much under is a matter of taste, i.e. it depends on whether you're going for a normale or a ristretto. A "very tight" ristretto might barely dribble out over 35 seconds, whereas a normale would typically flow in a fairly generous if narrow stream for 10-20 seconds.

In my limited time with my borrowed Caravel, I seemed to get the best result with a finer grind, lighter tamp. I'm sure this was discussed like, maybe 11 pages ago!