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.

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:

• 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

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 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.

*Image is a representation. Actual product may vary based on model, size, and options selected.