Javier wrote:Could you please post side-by-side pictures of the single and double baskets (or at least the dimensions)?

As soon as I get the Caravel double basket I will post a side by side, unless someone gets there before me.

Javier wrote:I am getting the same results in the cup - "drippy" espresso, and less crema and no tiger flecks (when compared to my Gaggia Factory). But the taste is so amazing. My wife refers to the shots as "clean" and "not bitter" (for lack of better, or more descriptive, terms).

Thanks for bringing to our attention your experience with shots pulled around 70 C. Is that with the thermostat (termostato) dial turned all the way to the right (clockwise)? I will like to experiment with this tomorrow morning.

Your description of "clean" is a good one. Definitely cleaner, less "muddy" if that makes sense.

The thermostat isnt quite turned all the way to the right, but not that far off. The thermostat is so wonderfully rudimentary. It will get to your desired temp consistently without fail, I suspect, for many years (as I guess it has for decades up til now). It is pretty clunky of course - a couple of clicks will shoot the temperature deadband off by some margin, and the cycling deadband itself is not exactly, ah, tight! But that is part of its charm, and as long it can cycle off when it reaches the initial temp then that is perfect. The fact that it works at all given its age is almost miraculous.

hperry wrote:While I have and use single baskets for the VAM, Caravel and Peppina I don't find them inherently superior to the double basket. Either allow a well controlled ristretto shot.

I think that is correct, at least as per my new found experience with the PVL. This is personally significant for 2 reasons: 1) single baskets are no longer objects that I look down upon with suspicion and pity, achieving nothing except clogging up my accessories tray and 2) the double basket will indeed match the single basket - as long as I downdose and grind finer. I am expecting my experience with the Caravel double will be the same. But who knows.

hperry wrote:I don't think these gems were designed for the brute force some recommend using

.
A firm, solid stroke yes, but I think if you are at the point of rupturing a bowel with effort then I think you are pushing these fellas a little too far. They aren't pump machines. I cant imagine the Italians of previous generations would have used it this way (not would they have wanted to), and therefore not designed in this way. But each to their own, and if I prefer lower temps, then others are completely justified in forceful pulls if it works for them.

And once again this morning, the espresso from the Caravel single was markedly cleaner and clearer than the PVL2 - either single or double. More coffees to try out - blends and SO - though before I think I can conclude absolutely.

Bluecold wrote:70C is very low.
Reminds me of this thread:
A low temperature sweet spot?

You beat me to the punch on the 70C thing.
That's ice water to me.
Also, 14 grams of liquid?

Maybe my metric conversion memory is off?

ziobeege_72 wrote:I agree, and I was quite surprised that I settled on this temp. Mind you I am only using a needle thermometer dipped in the kettle so the reading is quite rudimentary. But it seems to be accurate enough.

But I guess if it tastes good to me, then I better listen to my taste buds!

Gino, yes, perhaps the measurement method is a wee bit inaccurate.

I use an electric kettle which shuts off at the boiling point.
I just waited 15 seconds, dumped it into the already heated Caravel (a bit of water in it , of course ), stuck my thermometer probe in, approved the temp, then have at it.
So consistent that way.
But, as you so correctly stated, "listen to my tastebuds."

IMAWriter wrote:perhaps the measurement method is a wee bit inaccurate.

So I decided to do an obvious test on my thermometer. Boiled water and dropped the pin stick in for a minute. And guess what? It boils happily at 92C! Which either means London's altitude goes up from sea-level to 300m above every time I use this thing, or, the temp readings given are dodgy. Apologies for this all. So I suspect therefore my "a bit over 70C" is more like "a bit under 80C". I suspect also that I better buy some decent temp reading apparatus. Pronto.

ziobeege_72 wrote:Also, 14 grams of liquid?

Yep. Weighed liquid incl crema. Unless my pocket Kern weighing kit is off as well. Gee it better not be as it is brand spanking, not cheap and calibrated. Anyway Rob, I was trying to imply brew ratios for people by giving dry coffee and resulting liquid in g's.

Right. 6.30am here now. And just realised that our clocks have gone fwd an hour. Which makes it 7.30. Which means I am due for another shot.

Gino, I suspect my metric sense is not up to snuff.
I only had a caravel a few weeks, as it was a "loaner."
Took me a week or so to forget some old habits, and just allow the Caravel to do it's thing.

I'd love another one, but the wife ain't gonna have it right now. That's IF I could even find a good Caravel.
They are scarce, and getting even more so.
Enjoy yours!

Javier wrote:Could you please post side-by-side pictures of the single and double baskets (or at least the dimensions)?

FWIW, a couple of pics as requested.



The single basket you can stuff 10g max. The double, 16g max. Note that these are not the original baskets, although the original basket I did get is a pretty much a carbon copy of the single basket here - with the only difference being the original has a ridge designed to wedge the basket in the PF. Quite a fingernail ripper to get the original basket out, so happy with these "ridgeless" ones.

Initial double shots on the Caravel (using 14g) are v good, but not on the sublime levels of the single basket. Just a little bitter and unbalanced at this stage as I still play around with preinfusions, dose, grind and resulting brew ratios. PVL still holding its own here. For now.

I've been experimenting for some time with my Arrarex Caravel with great pleasure and I'm now trying to fine tune the process.
I know that the water temperature is one for the variables and can affect the coffee taste if not tuned properly.
As far as I know for proper espresso the water temperature should be between 90-95C and 2-3 degrees can make a difference.

Is there a recommended way to measure the water temperature?
How long should the water be boiling?

So far I used a thermometer stuck on the side of the boiler touching both the side and the top cover.
I guess this measures the kettle temperature but I wonder what is the real water temperature.

So it's a bit funny how waiting for La Peppina is inspiring to pull more lever shots
Now, my Vivaldi is always on, and I am pulling the lever on the afternoons instead. It is enjoyable and I am learning to love levers. It takes 10 minutes instead of 3, and some right hand effort, and some cleaning afterwards, but the reward is that much that I'm finding myself inclined to drinking singles after dinner, yet those from pump machine lack that something. And on contrary, if I was to pull doubles only on Caravel, then I wouldn't enjoy espresso that much, not even to mention the comfort part.

I'm looking forward to comparing my two levers experience!

CoffeeOwl wrote:p.s.
on the photos were on page 6 and actualy the piston bottom is not visible on them...

The promised photo of piston bottom:

CoffeeOwl wrote:I have transformed Vivace Ergo Packer to Vivacissimo,...

IMAWriter wrote:You are lucky David Schomer wasn't around to watch you "operate" on his tamper...hahaha

Vivacissimo with Espro behind:



And for coming back from the past (autumn '08) to presence, together with apologies, a special Caravel basket doser:



and a happy dolphin espresso :

Today evening I pulled really amazing double on Caravel, better then any double on it and really wholeheartedly tasting better then the same beans on Vivaldi. Generally this coffee is plain sweet with wonderful orange marmalade-like brightness, occasionally with some spicy notes and cinnamon (showing from fourth day to week after roast and then disappearing), but really the mounthfeel is wonderful - thick, with an oily touch but delicate, real goodness. So today I loosened grind for Caravel (vs Vivaldi) four notches and put 14 grams to the basket; with some longer then usual preinfusion (like 5-6 seconds) it yelded 1.5oz with one and a half pull, great tasting (without this cinnamon and spices) but the mouthfeel: incredible buttery-like touch, and the sweetness more creamy, and the bright notes enhanced with some peakiness, on the whole completely different dimension of quality of brewing showed up! Yet it was not an easy pull - in the first part lever was going down slow and I had to put much force.