Hello to everybody!
I have a Caravel,( the orange one, which should be the 3rd series) which makes me crazy.
Using the same coffee as with the Elektra Mcal (taste perfect) , the taste is terribly acid.
Any suggestions to help me?

Hello Lucio,
First, let me welcome you to H-B. You have a really great home machine in the Caravel! And a wonderful menagerie beside it!

FWW, There will be others chiming in but: get the water hotter! When i had use of a Caravel, I would pour hot water (first roiling: about 204°- 206°F, water is at full boil at 209°F at my altitude above sea level) into the kettle and pull a couple blanks to get all to temperature for the best single shots coffee I have ever had. After the boiling water, the heater would happily keep the machine at the correct set temperature.

YMMV
If I did not already own a menagerie, I would have kept her!
Cheers
-Richard
PS a simple kitchen thermometer that has a temperature probe with a long cord to the actual sensor will help you nail the temp in the kettle, and in your boiling pan for a preheat. A thread on temperature with some photos of some thermometers:
Click Here

Thank you Richard . Tomorrow i'll try it.

Simply, logic, perfect.
so few degrees , so many trouble .... solved.

Congratulations and post from time to time and don't forget to join the Lever Machine World Domination Plot!
Click Here
Many Happy Pulls to you!
-Richard

Nice!

Just curious, what coffee are you using?

Regards, Henry

Indian Monson Malabar 75 % , Robusta 15% (maybe brazilian).
Difficult to set the correct grinding, due to the oily beans, but great taste!

hbuchtel wrote:Nice!

Just curious, what coffee are you using?

Regards, Henry

I was just about to ask that.
(Caravele-ers, please excuse a quick ecursion OT)
I've read the Monsooned Malabar/Robusta. About 60% of Josuma's Malabar Gold, but where's the sweetness?
Lucio, would you have any objections to adding either a nice nice chocolatey Brazilian, or a Cleaner Sulawesi? (to keep your blend in the samr general vicinity)????
Your getting huge crema, I'm sure, but I wonder if your getting a nice sweet aftertaste.
You'd know, of course.
Which Robusta?

Edit...whoops, justy caught the "Brazilian" after the Robusta. Are you sure?

Well, i'm using this mix since it's the best (quality/price)with the Elektra mcal.

Every time i try to change % or type of coffee i get mad with the grinder because i need to pull at least 15 cups to find the correct settings. So i prefer to fix it as soon as i can.

I've started 1 week ago my own home roasting so i will perform some other experiments very soon.

I will talk with my coffee beans "pusher" to understand which coffe i use and how i can improve the blend.

thanks for your appreciated suggestions

Lucio...I probably should have mentioned this in closing..."if it tastes good to you...it IS good."
Go with what works for you.
Heck, go with 50% Robusta, and you could probably fly here, no airplane needed.