La Spaziale Vivaldi II Espresso Machine
When the La Spaziale Vivaldi II first came on the scene in 1996 it garnered an Editor's Choice award from coffeegeek.com. The machine hasn't sat idle since, adding multiple features over the past few years to help maintain its status as one of the best prosumer machines on the market. The Vivaldi II's rotary pump and double boiler allows this machine to be used in a low-volume cafe environment while the digital temperature control and electronic passive pre-infusion features are coveted by many home espresso aficionados. The quality and reliability of the Vivaldi II is proven by it's tremendous reputation and large community of devoted owners.
*This machine must be directly plumbed in to a water line. If you are looking for a machine with a water tank, check out the Mini Vivaldi II.
- Double Boiler: Group - 450 mL, 800 watt heater and Steam - 2.5 L, 1250 watt heater
- Ability to Adjust Group Head Temperature in One Degree Increments from 91C (195.8F) to 97C (206.6F) on front control panel
- Electronic Passive Pre-Infusion can be programmed from 0-8 seconds to saturate the coffee before full pressure is applied
- Programmable Offset Differential makes sure the temperature programmed is the temperature exiting the group.
- Rotary Pump for the directly plumbed in water line that allows for a quite operation
- Articulating Stainless Steel Steam Wand with 4 hole tip
- 20 Amp or 15 Amp Mode (If 15 amp is needed, please select option above when adding to cart)
- Steam and Group Pressure Gauges
- Hot Water Tap
- Programmable Volumetric Dosing (can select dosage for a single and double shot)
- Updated Temperature Probe that sits directly in the boilers
- Fault Diagnosis Alarms
- Built-In Safety Thermostat
- 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°).
- Two complete 53 mm portafilters (one single and one double)
- Rubber blank disk for backflushing
- Extra set of shower screens
- Wrench to remove shower screens
- Extra Group Gasket
- Group Brush for Cleaning
- We recommend purchasing a 53 mm Prima Coffee Tamper from the drop down menu above
- The double boiler, which includes a dedicated 2.5L steam boiler, provides plenty of steam.
- One in a handful of prosumer machines that offers programmable pre-infusion.
- Ability to control the water temperature from 91C to 97C.
- Commercial Rotary Pump is quieter than a vibratory pump.
- The hidden, 53 mm group ensures no accidental burning.
- While cheaper than than the E61 sporting Vibiemme Double Domobar, the Vivaldi II still carriers a premium price tag.
- If the machine has been idle for more than ten minutes, a blank shot pull is needed to bring the group head back up to temperature.
- 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 Cafiza (see options above) once every fifty extractions.
- Descale coffee boiler once a month to keep temperature probe clean.
- Descale steam boiler once every three to six months.(Descaling can be performed through reservoir mode to avoid disconnecting the water supply line.)
- Warranty: We are now covering the cost on a second year of warranty service to make it Two Years parts and labor provided by US distributor.
|PID:||No - Group Temperature Adjustment|
|Three Way Solenoid:||Yes|
|Basket Size:||53 mm|
|Coffee Boiler:||.45 L|
|Steam Boiler:||2.5 L|
|Water Reservoir:||N/A - Plumbed In|
|Electrical:||110 volts / 1250 Watts Steam/ 800 Watts Boiler / 15 or 20 Amps (select above)|
|Dimensions:||16.5" W x 16.5" D x 15.25" H|
*Image is a representation. Actual product may vary based on model, size, and options selected.
Ever forgotten water on the stove until it evaporated... needed to consistently maintain the temperature of your water without constantly monitoring it... been frustrated that your old kettle could not be removed from its electric base for easy pouring and cleaning? The Pino Digital Kettle Pro is the answer to these water heating frustrations! With such standard features as a Digital Display with which the water temperature can be set and maintained, an easily detachable base for quick and safe pouring and cleaning, an easy-to-read water gauge, and "No Water" protection which automatically turns the kettle off when it runs out of water; the Digital Kettle Pro is one of the top kettles for heating water quickly and efficiently.
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The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
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Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
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