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.

Steaming Milk

• 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°).

Accessories:

• 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)

Product Care

• 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.