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Caravel, acidic espresso.

Postby Lvx on Mon Feb 02, 2009 9:09 pm

Hello to everybody! :D
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? :roll:
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Postby espressme on Mon Feb 02, 2009 10:34 pm

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:
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richard penney LMWDP #090,
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Postby Lvx on Mon Feb 02, 2009 11:52 pm

Thank you Richard . Tomorrow i'll try it. :D
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Postby Lvx on Tue Feb 03, 2009 5:45 pm

Simply, logic, perfect.
so few degrees , so many trouble :D .... solved.
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Postby espressme on Tue Feb 03, 2009 7:58 pm

Congratulations and post from time to time and don't forget to join the Lever Machine World Domination Plot!
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Many Happy Pulls to you!
-Richard
richard penney LMWDP #090,
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Postby hbuchtel on Tue Feb 03, 2009 10:51 pm

Nice! :D

Just curious, what coffee are you using?

Regards, Henry
LMWDP #53
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Postby Lvx on Tue Feb 03, 2009 11:09 pm

Indian Monson Malabar 75 % , Robusta 15% (maybe brazilian).
Difficult to set the correct grinding, due to the oily beans, but great taste! :wink:
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Postby IMAWriter on Mon Mar 30, 2009 9:18 pm

hbuchtel wrote:Nice! :D

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?
Rob
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Postby Lvx on Mon Mar 30, 2009 9:58 pm

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" :mrgreen: to understand which coffe i use and how i can improve the blend.

thanks for your appreciated suggestions :wink:
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Postby IMAWriter on Tue Mar 31, 2009 12:39 am

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. :lol:
Rob
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