Vibiemme Domobar Super HX Manual Espresso Machine - Tank Model
Known for its history, style, and incredible build quality, Vibiemme has become a coveted machine since its introduction to the U.S. The Italian company based out of Milano, was started by three executives from the legendary Faema company. These men brought along their expertise and patent for the famous E61 grouphead. This commercial size grouphead (named after the year of its invention) is best known for its heavy brass composition for superior temperature stability as well as its passive pre-infusion system. This version of the Domobar series is the Manual Super Heat Exchanger model with the reservoir tank.
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- Vibiemme's exclusive and original E-61 grouphead provides an active flow of water from the grouphead to the heat exchanger in the boiler as well as pre-infusion.
- The Heat Exchanger allows you to brew and steaam milk simultaneously.
- Boiler and pump pressure gauges.
- Removable 3.8 liter pour-over water reservoir.
- Multi-directional steam and hot water wands.
- Large adjustable overpressure valve (OPV) which opens when there is too much pump pressure.
- Small lever on side of grouphead allows user to engage/disengage pump and three-way manual solenoid valve to start/stop espresso extraction
- 1.8 Liter Boiler Capacity
- Full size Parker pressurstat (rated as one of the best boiler pressure regulators) monitors boiler pressure (which directly correlates to the temperature)
- GICAR branded electronic water level control for internal boiler is located in lower right rear corner of machine where there is least heat build up
- 41 watt vibratory pump ("vibe" pump) rated up to 15 bar with air valve bypass
- Heavy vacuum breaker valve
- Power, heat and low water indicator lights.
- Low water level light in middle indicates when water level in water reservoir in rear is low
- Large stainless steel drip tray which can be easily (slides out with pull of handle) removed for cleaning. Grate stays on machine when pulling out drip tray so that it is one step to empty
- Manual three way valve below grouphead allows removal of portafilter handle from grouphead immediately after espresso extraction has terminated
- Three stage power switch allows user to fill internal boiler without sending power to the heating element (prevents damage upon initial start up).
- Before turning the steam nozzle, point the end of the steam wand into an empty container or point it towards the drip tray. This is to get rid of any water that might first come out when you turn on the steam wand.
- When dry steaming begins exiting the steam wand, you can turn it off. You are now ready to start steaming your milk.
- Do not fill your milk pitcher more than halfway full with cold milk
- Make sure the tip of the steam wand is fully submerged before you turn on the steam.
- After you begin steaming, you can raise the steam wand so that the tip is barely submerged. If the tip is submerged too much the milk will begin to squeal meaning it needs more aeration. If you bring the tip too far out you will hear a heavy chirping or sucking sound. This will result in big bubbles and a possible mess.
- You should aim for slight chirping up until the milk reaches room temperature. At that point you can submerge the tip of the wand to one side of the pitcher to create a swirling motion. Continue this until the steaming pitcher becomes too hot to the touch or a couple seconds after you have to take your hand off of the bottom or side (this should be around 140°).
- Professional grade brass portafilters - one portafilter with single spout and single filter basket and one portafilter with dual spout and double filter basket
- Blind filter basket for backflushing
- Plastic coffee scoop
- A cheap tamper (We recommend purchasing a 58 mm Prima Coffee Tamper from the drop down menu above)
- Heat Exchanger provides on-demand steaming.
- The manual lever has three positions: off, passive pre-infusion, and full pressure.
- E61 grouphead provides further temperature stability from its thermosyphon circulation and metal mass as well as pre-infusion.
- Premium interior components with the Gicar electronic water level control and the Parker pressurstat.
- Exposed E61 groupheads can burn if touched while brewing.
- Heat Exchanger units normally need a cooling flush before brewing
- Plain water backflushing should be done at least once a week. To backflush, use the portafilter's backflush disc. Take out your single or double basket and securely place the blank insert into the portafilter. To perform a plain water backflush, place the portafilter into the group head. Then raise the brew lever all the way up for 15 seconds, and then lower it. Water will forcefully discharge out of the bottom of the group into the drip tray; this is normal. Repeat three to five times.
- Backflush with detergent like Full Circle (see options above) once every fifty extractions.
- Warranty: One-year parts and labor provided by US distributor.
|Model:||Domobar Super HX - Manual - Tank - DS1GMAVAIN|
|Boiler Type:||Heat Exchanger|
|Basket Size:||58 mm|
|Coffee Boiler:||1.8 L|
|Water Reservoir:||3.8 L|
|Electrical:||110 volts / 1600 Watts / 20 Amp|
|Dimensions:||10.6" W x 21" D x 16.5" H|
Few advancements in espresso machine technology over the past fifty years could be called revolutionary. The latest advancement featured in La Marzocco's Strada Electronic Paddle (EP) is one that has earned that title. Pressure profiling was first introduced into the mass market in 2009 by the Slayer Espresso Machine. The La Marzocco Strada takes this new technology to the next level by allowing the barista to save up to four pressure profiles at any given time. Along with the ability to save profiles, each group has a digital display that shows the temperature (±0.1°C), shot time, and current bars of pressure (±.1 Bar). The Strada perfectly combines the durability and workmanship of La Marzocco with the technology of the future.
The TACKY Inlay Station is a wood pour-over stand beautifully designed for your viewing and brewing pleasure. The seamless "inlay" design gives the stand its name and also a unique look that anyone who appreciates fine wood craftsmanship will admire. The Inlay stand is available as a one, two, or three hole station and in a variety of woods. Pourover brewing is both delicious and artistic - the Inlay adds to the whole experience.
For most companies it's hard to find motivation for pushing out new products if you find yourself on top already. This is not, however, the case with La Marzocco. The Italian based espresso machine manufacturer continues to push the envelop when it comes to innovations in espresso machine technology. The newest line from La Marzocco continues their progression in the specific areas of temperature stability and pressure profiling. We've discussed the Strada Electronic Paddle version in detail in our Strada EP blog post and listing for the 2 Group Strada EP. The Strada Mechanical Paddle employs technology similar to the Mechanical Paddles on other La Marzocco models but with a few new features including individual pressure gauges, digital PID control, and dedicated group boilers.