You can start by grinding fine enough for just minor resistance, some say like cutting butter. I prefer a frozen-butter feel or an even finer grind. I think its easy to feel when you might be doing damage to the seals. It just feels too hard to pull. That said, I like to take my grind as close to that feel as I can. I have seldom if ever damaged a seal. DO BE CAREFUL NOT TO TIP THE MACHINE OVER!!!

PC

Thanks PC, so are you suggesting than that a seal blow out should not occur under pressures less than really heavy resistance? If blow outs do occur on pulls using less than "hard butter cutting" heavy resistance it is likely that the seals are to blame?
It sounds to me like I should be able to apply at least 35-40 lbs. as I imagine thats what it would take to "cut hard butter"??

I use a 1000 Watt transformer, assuming you're running 110 I think that is the smallest you'd want to use as the machine wants to run 220. You can just plug it into the wall, but I'd add boiling water first as you'll be waiting a long, long time for that water to get hot. Orphan Espresso sells the same transformer I use with my machine.

Ted,

You want a 750-1000W transformer, as the Caravel has a 700W heating element. I use a 1000W on the machine at home. At work, with the Caravel Ursula, I plug into 120V and start with preheated water. Both work.

I tend to grind fine enough that it would almost choke with a hard tamp, then not tamp so hard. The pull feel I prefer is about halfway between cutting. frozen butter and refrigerated butter (P=1/2FB).

sweaner wrote:As far as the electricity goes, I just use an adapter plug, and start by adding already heated water. The Caravel then easily keeps the water up to temp. Much easier/cheaper than getting a transformer.

I, on the other hand, have a 110v Caravel . . .

zin1953 wrote:I, on the other hand, have a 110v Caravel . . .

Well, goody for you!

Whilst I live in a country where 220 volt comes right out of the wall- suiting the great range of Italian Levers...

And mine was born in Milano, traveled to Oregon then Alaska, and finally by boat back to 220-land.

Although adding hot water and plugging into 110 are both ok, its pretty convenient running it on 220. The thermostat is pretty robust, and I set it around 90 C, where my favorite Italian espresso blend likes to be. Its always ready to go. Its really almost a little too tempting, and can lead to wakeful nights.

I'll wait a while to hear about the Faema and Gaggia levers currently residing in AU, but I know deep down that the Caravel will always serve as a reference point even is such a well-appointed kitchen!

PC

So far the Lambro has yet to produce a shot as good as a trusty Caravel... it truly sets the GOLD standard fro straight up espresso.

It's going to take a while to get the hang of I think.

Just had a great shot from the Caravel, opened up H-B, and saw this topic on the front page...

FYI, the taste of the shot indicates that the amount of dwell time between lifting and lowering (starting the pull) the lever has a dramatic effect on the taste of the shot!

For this shot I held the lever up for only about 2 seconds. Usually I hold it up for ~6" or more, but it seems that 2" is enough to fill the chamber with water.

I'm assuming the most important factor is the temp of the water being pushed through the puck - ie how much heat was absorbed by the piston-chamber. (this was on a well-warmed up yellow caravel in a very (~5C) cold kitchen)

Regards, Henry