Vibiemme Domobar Junior - Manual (Page 11)

20 21
These sorts of little experiments are all part of the learning process. Remember that it takes patience,
practice, and attention to detail to become consistent enough to be able to tell how these little changes
affect the taste of the espresso! For now, just try to do everything the same way until you get a taste
that is the same every time.
That might take weeks or even months. Not to worry. The skills you are learning will last a lifetime- much
like your Vibiemme espresso machine
*1 If you are researching the E-61 Grouphead and the cooling flush you will find data that suggests
a flush time as low as two or three seconds all the way up to about thirty seconds. Although there are
a lot of E-61 groupheads out there, the E-61 Grouphead of the Vibiemme espresso machine is unique
as it tends to not overheat quite as much as some of its competitors. The general rule is, the longer the
machine has been idle the longer the cooling flush needs to be. Start with a flush of about ten seconds
and work from there. As you get more experienced you will be able to adjust your cooling-flush-and-wait
procedure by taste.
6. Grind, Dose, Tamp
Let’s put it to work! If this is your first time making espresso, don’t worry if things do not go quite as planned.
Even the most confident and respected of baristas will pull a bad shot once in a while. There are a lot
of variables that can turn what might have been a good beverage into something that should be tossed
down the sink. With patience and practice you will get a feel for the process and become more and more
successful in your efforts.
As we outline what you need to do to prepare coffee for pulling a shot of espresso please be aware that
there is no one correct or best way to do this. Debates over this procedure continue to this day (and will
likely continue for decades) and many people have written articles, and even books on this process. These
simple instructions are meant to give you a starting point. Over time you will create and refine your own
procedure. Think of the following as a foundation from which to build.
Your goal at this point, as we have mentioned, is consistency. You are trying to do all these tasks the same
way each time. The one variable that you should be adjusting at this point is the grind which is discussed
in the next chapter in greater detail.
WARM UP You should have already chosen the Portafilter and basket for your current needs (a double
basket for a two ounce shot or a single basket for a one ounce shot). It should have been locked into
the Grouphead while the Vibiemme espresso machine was warming up. At the same time, place your
cups on the cup warming tray (the top of the machine, near the front). Pre-warmed cups will allow the
espresso to hold its crema and taste longer.
COOLING FLUSH (if necessary): As described on the previous page, if the machine has been left on
and has not been used for a while, this is the time to do a cooling flush. This signals the beginning of the
procedure for making espresso.
GRIND and DOSE Since we are about to grind coffee, let’s take a brief aside to discuss the importance of the
grinder itself. A huge part of espresso is a very finely ground coffee with as little dust as possible, and with particles
in a controlled size range. We cannot emphasize too strongly that your choice of grinder is critical for quality espresso.
You have purchased a very fine espresso machine and to get the most from it you need to use a grinder of equal
quality. A high-quality grinder specifically designed to be used for espresso is highly recommended.
The best of these are designed to have an infinite range of adjustment so that fine-tuning of the grind
can be accomplished. For best performance, we recommend a stepless grinder. If you are shopping for a
grinder or are not sure whether your grinder is up to the task at hand, please give your reseller/retailer a
call to discuss what grinder will best fit your needs.