armindillo wrote:While searching for info about the VAM/Caravel I found some things that perhaps are not known to readers of this thread.

Very nice posting. Welcome to HB!

sorrentinacoffee wrote:\\The machine still functions- but if you touch the walls of the Caravel you may notice that they become hotter without that piece installed. It locks the kettle down onto the element firmly. Without it the element may burn out quicker.

Valid points. I will add the piece back prior to heating and monitor closer. Lazy can be costly at times.

Received this today. Cups 50ml and 100ml from eBay mini lab beakers. Caravel parts from Brooks.
Two PF, one naked. Three baskets and a seal\gasket kit.

redbone wrote:Received this today. Cups 50ml and 100ml from eBay mini lab beakers. Caravel parts from Brooks.
Two PF, one naked. Three baskets and a seal\gasket kit.

I'm waiting on my baskets - would love to hear how you go!

I ordered 2 x .25mm and 1 x .30 hole size in order to complete a mismatched set I have. I was sent 3 x .25. Brooks did respond quickly and are sending me the correct basket as ordered.

That's a shame, I hope the resulting spro is worth the wait!

Super exited about the package that arrived today. Been awhile since I had a lever but thanks to spressomon I'm back. Still dialing in and getting a feel for the Caravel but after 5 shots I'm pretty happy. I do have one quick question for the experts though. For my shots tonight I let the water boil, turn off, pull. Then about 10 minutes later I was ready for the next shot. Weird thing was just turning the switch on didn't turn the element back on. For shots 2 and 3 when I disengaged the boiler (round knob in back) the element switched back on and stayed on after relocking the boiler in. Shots 4 and 5 the disengaging of the boiler didn't activate the element but wiggling the whole machine a bit did. Perhaps I need an adjustment of the thermostat?

Here's a quick iphone pic.:

Share your Arrarex technique

* Include water temperature based on roast type
* Pulling technique including preinfusion time
* Grind size
* Any other tricks you've learned

I've been mixing spring water and R.O. water in kettle found ideal TDS ppm to be 150-180 give or take 10%.
I adjust grind according to feel. Ideal requires a moderate pull achieving a few drops without PF seal hiss or without lever feeling like it can drop on it's own weight. After preinfusion the pull becomes easier once the puck is saturated.
I always start with a fairly full kettle. Check temp with a thermopen and shut off at 198-200 pull with out basket to heat up group.
Pull until I see a few drops and wait 10-20 seconds depending on how fresh the coffee is and what taste profile I'd like to achieve.
* Lower preinfusion times give me higher note citrus while longer gives me more of the base chocolate notes. Super fresh roasts also require more preinfusion time.
* I don't release the lever at this time just push down with moderate pressure and easing up toward end of pull. I open the lid slight and slowly raise the lever up. With close lid I then push lever down using a sine wave method. Low-Mid-High-Mid-Low and repeat if need be usually partial pull until I hit my desired volume. I usually do double baskets.

+ Found opening lid during raising lid eliminated any chance of coffee in the boiler (could be it just slows me down when raising lever)
Stir coffee in cup and enjoy.
<> Notice even with heating element off the decreasing water volume in kettle continued to raise in temp before second coffee. Found easy fix.
I place 1/2 ounce of room temp water in kettle ans stir before second demitasse. Works like a charm settling water to around 200F and pull.
I do a clearing flush between cups to clear screen.
Bring whole kettle to sink and clean the screen under water tap and fill kettle with lever raised while in sink to flush fresh water through piston.

My approach with my Caravel 1.0, 'refined' over the past 4 years, is much less precise.

Grind 13g beans
place grounds in basket using OE funnel
tamp
insert pf w/filled basket into group
lift lever and wait for gurgling to stop
pull lever down until first drops emerge, lift back to top and hold until gurgling stops
(on my VAM 1.0, I only lift back to top very momentarily; otherwise coffee goes back into the boiler. This is not an issue with the Caravels)
pull all the way through
drink delicious espresso

I've never done any sort of temp measurement. Basically I let the water come to a boil and then unplug the machine, prep my basket, and pull the shot.

grog wrote:My approach, 'refined' over the past 4 years, is much less precise.

Grind 13g beans
place grounds in basket using OE funnel
tamp
insert pf w/filled basket into group
lift lever and wait for gurgling to stop
pull lever down until first drops emerge, lift back to top and hold until gurgling stops
(on my VAM, I only lift back to top very momentarily; otherwise coffee goes back into the boiler. This is not an issue with the Caravels)
pull all the way through
drink delicious espresso

I've never done any sort of temp measurement. Basically I let the water come to a boil and then unplug the machine, prep my basket, and pull the shot.

^^^^^^^^
That, mainly. Caravel 1.0.