Vibiemme Domobar Junior HX Manual Stainless Espresso Machine
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. The Vibiemme Junior model is an affordable and space saving alternative to the Vibiemme Super models.
Free Espresso Machine Starter Kit With Purchase!
*Call or e-mail for size adjustments or substitutions.
- 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 steam milk simultaneously.
- Boiler and pump pressure gauges.
- Removable 2.0 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.
- Boiler capacity: 1 liter, 100mm diameter, solid, vertical copper boiler.
- Jaeger pressurstat monitors boiler pressure (which directly correlates to the temperature)
- 41 watt vibratory pump ("vibe" pump) rated up to 15 bar with air valve bypass
- Heavy vacuum breaker valve
- One-way valve to eliminate back pressure from the boiler
- 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
- 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)
- Smaller machine footprint for those that need the extra counter space.
- Heat Exchanger provides on-demand steaming.
- E61 grouphead provides further temperature stability from its thermosyphon circulation and metal mass as well as pre-infusion.
- Smaller boiler (1L) and water reservoir (2L) than the Vibiemme Super machines.
- Exposed E61 groupheads can burn if touched while brewing.
- Two stage power switch (on/off) requires particular attention upon initial machine startup. When powering on for the first time, please make sure the intake reservoir hose (has large particle filter) draws in water. Once the pump activates for a several seconds and release, squeeze this hose for 3 seconds. If you hear a different pump noise, the pump is working. If the pump sounds the same, power down machine and call us. If you hear no pump noise for the first 30 seconds of powering on, power down the machine and call us as a wire may have come off the pump.
- 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.
- Warranty: One-year parts and labor provided by US distributor.
|Model:||Domobar Junior HX - Manual - Tank|
|Boiler Type:||Heat Exchanger|
|Basket Size:||58 mm|
|Coffee Boiler:||1 L|
|Water Reservoir:||2.0 L|
|Electrical:||115 volts / 1600 Watts / 15 Amp|
|Dimensions:||9" W x 17" D x 16" H|
$2,865.00When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
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.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
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.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.
Compak is a company dedicated to quality and craft. Their newest endeavor is a line of espresso grinders that raises the bar on control and efficiency. Aptly named "Fresh" for its innovative design and functionality, these grinders were created from conversations with baristas around the world and from the experience of a company that has been around for over 50 years. The K-10 Fresh offers a number of innovative features including: the ability to pre-set the the dosing time for a single and double shot to within a tenth of a second, manual push-button doser that keeps time of amount dosed on the digital display, and a completely new dosing system, electronics and control system. Also, the electronic display shows the selected grinding point, a configurable warning to change the burrs, promotional message with your logo, shot counter, and multi-language display.
Small, lightweight, and portable, the Skerton is the ideal hand grinder for the traveling coffee enthusiast, or the home enthusiast on a limited budget. The Skerton employs adjustable conical ceramic burrs for grinding any of the wide range of grinds employed in today’s coffee market. It can easily handle anything from fine espresso to a coarse French Press setting. The Skerton’s detachable 100 gr. glass jar is perfect for collecting the grounds, and in combination with the plastic screw-on lid (included in order) can even double as a storage unit for whole beans on those long trips. After grinding is finished, cleaning the Skerton is as easy as placing the unit in the dishwasher since the entire grinder is dishwasher safe. Whether you desire a quality, handy grinder for the road or enjoy the fine art of manual coffee preparation, the Hario Skerton is the ideal candidate. For an even more portable hand grinder from Hario, check out the Mini Mill (for a more detailed comparison of the two grinders, check out this blog post: Hario Skerton vs. Mini Mill).