Vibiemme Domobar Super series User manual

©2007 by 1st-line.com LLC. - All rights reserved.
No part of this manual may be reproduced without the expressed written permission of 1st-line.com Specifications subject to change without notice
Vibiemme Domobar Super
User’s Guide
This guide covers all “Super” models
Created exclusively for customers of 1st-line.com
Avoid costly damage and potential injury by reading this entire manual first!
Warranty - One year parts and labor warranty limited strictly to manufacturer’s defect. Warranty service pro-
vided by and at 1st-line Equipment. Repair Authorizations are required. Customer is responsible for shipping costs
one way to 1st-line Equipment. It is advised to keep the packaging as repackaging can increase damages and costs in
upwards of fifty dollars. Limited warranty does not include adjustments made by customer, or damage to unit caused
by customer adjustments. Limited warranty does not include lost profits, abuse, damage, negligence, or any inciden-
tal, consequential, or special damages of any kind.
Parts, Cleaners, and Accessories - For additional parts, accessories, and cleaning agents not included
please contact your retailer or visit www.1st-line.NET
Technical support and usage questions should be directed to your reseller/retailer.

I. Parts Identification
Power Switch
Steam Valve
Drip Tray
Power Lamp
Low Water Indicator Lamp
Heating Element
Activity Lamp
Boiler Pressure Gauge
Brewing Pressure Gauge
E-61 Grouphead
Hot Water Wand
Hot Water Valve
Water Reservoir (under Cup Warming Tray)
Cup Warming Tray
Steam Wand
This diagram represents the major features that are common to the exterior of all models.
Variations between the different models are described later in this manual.
3-Way Valve
Removable Drip Tray Cover
Rear cover screw
(one of six- three on each side)
i

II - Quick Start Guide
CAUTION: This quick start guide is meant for those more familiar with the
operation of an espresso machine with a heat exchanger. If this is your first espresso
machine, or if it is your first machine with a heat exchanger system, we recommend
reading the manual thoroughly before beginning. Damage done to the machine due
to improper operation is not covered by the warranty.
A • Read Safety Warnings and Cautions (1)
B • Unpack machine and set up (10-11)
Remove machine from packing carton
Turn power switch to “Position 0”
Close hot water valve and steam valve (do NOT fully tighten!)
Remove and save packing and shipping materials
Install feet (do not use machine without installing the feet!)
Remove water reservoir and wash thoroughly and reinstall (13)
C • Fill reservoir with proper quality water (12)
D • Insert portafilter (14)
E • Turn power switch to “Position I” and wait for pump to start (14)
F • When pump stops, turn power switch to “Position II.” Stand by machine and monitor warm up (15)
G • Grind Coffee, fill and tamp coffee in portafilter to prepare it for espresso pull (18)
H • Pull espresso shot (4-9)
I • Steam milk if desired (12)
J • Clean up when done (25)
To get the most out of your new Vibiemme Domobar Super espresso machine and for your own
personal safety it is highly recommended that you take the time to read this manual in its entirety.
The numbers in parenthesis following the steps be-
low indicate the page numbers where you will find
more detailed information on these procedures:
ii

I. Parts Identification - - - - - - - - - - - - - - - - - - i
II. Quick Start Guide - - - - - - - - - - - - - - - - - - ii
1 - Safety Warnings and Cautions - - - - - - - - - - - - - 1
2 - Welcome and Thank You! - - - - - - - - - - - - - - - 2
3 - How it Works - - - - - - - - - - - - - - - - - - - 3
Boiler Pressure Gauge - - - - - - - - - - - - - - - 4
A Quick Science Lesson (no homework required) - - - - - 4
Brew Pressure Gauge- - - - - - - - - - - - - - - - 4
Back to the Machine - - - - - - - - - - - - - - - - 4
The Grouphead - - - - - - - - - - - - - - - - - - 5
4 - Operation of Each Model - - - - - - - - - - - - - - - 7
Manual Model - - - - - - - - - - - - - - - - - - 7
Semi Automatic - - - - - - - - - - - - - - - - - - 8
Electronic Automatic - - - - - - - - - - - - - - - - 9
5 - Unpacking and Assembly - - - - - - - - - - - - - - - 10
6 - Water - - - - - - - - - - - - - - - - - - - - - - 12
7 - Setup and Startup - - - - - - - - - - - - - - - - - - 13
Portafilter - - - - - - - - - - - - - - - - - - - - 14
8 - It’s About The Coffee - - - - - - - - - - - - - - - - 16
9 - Cooling Flush - - - - - - - - - - - - - - - - - - - 17
10 - Grind, Dose, Tamp - - - - - - - - - - - - - - - - - 18
11 - The Espresso Speedometer - - - - - - - - - - - - - - 20
How Much, How Fast? - - - - - - - - - - - - - - - 20
TOO FAST- - - - - - - - - - - - - - - - - - - - 20
TOO SLOW - - - - - - - - - - - - - - - - - - - 21
At The Speed Limit - - - - - - - - - - - - - - - - 21
12 - Steaming Milk - - - - - - - - - - - - - - - - - - - 22
How To - - - - - - - - - - - - - - - - - - - - - 22
Milk Stretching Tips - - - - - - - - - - - - - - - - 24
13 - Cleaning and Maintenance - - - - - - - - - - - - - - 25
After Each Pull - - - - - - - - - - - - - - - - - - 25
After Each Session - - - - - - - - - - - - - - - - - 25
Once Every One Or Two Weeks - - - - - - - - - - - - 26
Backflushing - - - - - - - - - - - - - - - - - - - 26
As Necessary - - - - - - - - - - - - - - - - - - - 27
Exterior Cleaning - - - - - - - - - - - - - - - - - 27
Grouphead Gasket Replacement - - - - - - - - - - - 27
Hot Water Wand - - - - - - - - - - - - - - - - - - 28
Steam Wand - - - - - - - - - - - - - - - - - - - 28
Long Term Storage - - - - - - - - - - - - - - - - - 28
Placing a Machine Back Into Service After Storage - - - - 29
14 - De-scaling - - - - - - - - - - - - - - - - - - - - 30
How to Descale - - - - - - - - - - - - - - - - - - 30
15 - Hints, Tips, and Tricks - - - - - - - - - - - - - - - - 34
Maximizing Steaming Power - - - - - - - - - - - - - 34
Minimizing Temperature Variations During the Pull - - - - - 34
Electronic Domobar - - - - - - - - - - - - - - - - 34
16 - Advanced Adjustments - - - - - - - - - - - - - - - - 35
Brew Pressure Adjustment - - - - - - - - - - - - - - 35
Pressurestat Adjustment - - - - - - - - - - - - - - - 36
17 - Troubleshooting - - - - - - - - - - - - - - - - - - 37
The machine is not working. - - - - - - - - - - - - - 37
No water can be pumped. - - - - - - - - - - - - - - 37
The grouphead is not getting very warm - - - - - - - - - 37
I can pump water, but the water is always cold. - - - - - - 37
The Coffee Tastes Bad - - - - - - - - - - - - - - - 38
The brew pressure gauge acts erratically - - - - - - - - 38
MAINTENANCE RECORDS: - - - - - - - - - - - - - - - 39
CHAPTER TITLE PAGE#
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1 - Safety Warnings and Cautions
• All Vibiemme Espresso machines are heavy. Take care when lifting or moving them. Place them on a suitable surface
which can support their weight.
• Place power cord where it cannot be tripped over. The use of an extension cord with this machine is not recom-
mended.
• This machine draws a lot of electrical current. Be sure that the circuit into which it is plugged can handle the draw and
is protected by a GFCI (consult an electrician if in doubt). If the circuit breaker is repeatedly tripped or the circuit’s
fuse repeatedly blows, consult an electrician to determine the cause. A possible solution may be to use a different
circuit or to be sure that the Vibiemme is the only device using that circuit.
• Power protection/surge suppression of 1040 joules or higher is recommended to protect the electronics of this ma-
chine. Even the manual model contains an electronic control for the boiler auto-fill system. Additionally, the heating
element can be burned out from a power surge. Breakdowns caused by power surges are not covered by the war-
ranty.
• There are a number of outer surfaces and components that present a serious burn hazard while this machine is in
operation, and for some time even after it has been turned off. Areas like the grouphead, steam wand, and hot water
are hot enough to cause second degree burns.
• All Vibiemme Domobar Super espresso machines are designed to be left on all day. This can create a safety hazard
because of hot outer surfaces and easy access to hot water and steam wand valves as well as the brew switches. If
there are children, elderly, pets, or others in the home to whom these may be a hazard it is important to assess the
level of danger to them and act accordingly to mitigate the danger. Possibilities include placing the machine in a
room or location that will not be accessible to them or to turn the machine off when not in use.
• The steam from this machine can quickly cause deep and serious burns. Use great care when steaming.
• The hot water from this machine can be at or very near the boiling point. Use caution whenever dispensing hot water.
• Some of the chemicals necessary to maintain this machine can present a safety hazard. Thoroughly read all direc-
tions, warnings, and cautions on all products before use. Be absolutely sure that the products you are using are ap-
propriate for this machine. Misuse of a product or using the wrong product for some procedures can cause severe
damage to the machine.
• Some of the procedures outlined in this manual may be beyond the ability or experience of some users. This may
include, but is not limited to, opening of the case and removing and replacing wires for de-scaling of the boiler. Read
all instructions before beginning any procedure, and if you do not feel comfortable performing the task refer servic-
ing to qualified personnel. Damage caused by improper servicing is not covered by the warranty.
• When working inside the machine be aware that some of the metal panels have sharp edges. Use gloves or other ap-
propriate protective measures to avoid lacerations and other similar injuries.
• The massive grouphead will remain quite hot for some time after turning the machine off. The thermosyphon will
continue to circulate hot water through the internal parts of the grouphead for a while even with the machine un-
plugged.
• When shutting the machine down, aim the steam wand and the hot water wand over the drip tray so if the machine is
turned on with a valve open the steam or hot water will be less likely to cause burns to anyone nearby.
• Never immerse the machine in any liquid, and do not allow liquids or other foreign matter to drip or pour through
the top of the machine.
• If a puddle of water appears under the machine, immediately unplug it from the outlet, and turn the power
switch on the machine to “0” (off). Check to see if the drip tray is overfilled. If not, contact your reseller/retailer
for diagnosis and technical support.

2
2 - Welcome and Thank You!
Congratulations on your choice of a Vibiemme Domobar Super espresso machine (in Italian the name is
pronounced “Vee•Be•Em-may Dough•Mow•Bar”). Regardless of which model you purchased, we regard these
machines as the top of the line in home espresso machines and we think you will as well. We want you to be suc-
cessful in your espresso making endeavors, and to that end we have provided this guide to help you get started.
Although this guide was created with the new barista*1 in mind, it also contains lots of useful information about
your new Domobar Super for those experienced in the art of espresso.
We highly recommend reading this manual in its entirety before using your Vibiemme Domobar Super
espresso machine! Keep this manual handy and refer to it often.
Patience is, indeed, a virtue, and it is so with making espresso. The machine you have just purchased will last
many years with proper care, and your skills will improve over time as well. Don’t expect the very first espresso
you create to be perfect, and if your early efforts are delicious, don’t be surprised if you make a few drinks some-
time later that are not up to that standard. This guide is designed to help you make as many of the former and as
few of the later as possible. It is written to give you an understanding of the machine, the process, and how to
diagnose and overcome some of the more common problems associated with creating espresso. To help you enjoy
your machine as long as possible we have also included a chapter on maintenance.
The process of getting an espresso machine and its grinder and all the variables involved in making espresso
aligned is called “dialing it in.” Just because you bought a good cut of beef and have a nice stove, it does not mean
that you are about to cook a great steak. Just because you have one of the finest home espresso machines avail-
able does not guarantee that the espresso is going to be great every time. It takes attention to detail and the right
ingredients, combined with some skill and finesse to make great espresso. It is a difficult skill to master.
As you begin learning how to make fine coffee beverages, the best advice we can give is that your early ef-
forts should be aimed at consistency. Mastery of the machine as well as the process comes from repetition. The
best skill to hone as you begin is the ability to do all the various steps the same way each time. When that happens,
small changes can be made in experiments to improve the flavor of the espresso. That is the difference between
being a person who makes espresso and becoming a barista, or, if you will, between a cook and a chef! We want
to help you go from a person who makes coffee to a person who creates fine espresso.
Follow this guide and practice, practice, practice, and soon you will have all your friends, family and neigh-
bors clamoring for you to throw yet another espresso party!
*1 In Italian, a barista means bar keeper, but here the term is more often used to identify a person
experienced in making espresso.

3
3 - How it Works
We feel that before you begin using your new Vibiemme Domobar Super espresso machine that it would
be a good idea to give you a basic understanding on its inner workings. This knowledge will give you a better
understanding of the rest of this guide.
NOTE: This is a diagrammatic representation of the major components of your Domobar Super. It does
not accurately represent the physical layout or actual locations of the various parts of a Domobar Super. It is
designed to only illustrate the workings of the machine.
The large rectangle represents the case of the Domobar Super. It houses all the working elements of the ma-
chine as shown above. The E-61 grouphead, as shown, is on the outside of the case.
When you turn the power switch to Position I, the electronics check to see if the boiler is filled to the proper
level. The water level sensor is a special wire that is passed through the outside of the boiler. It sends a small
electrical current through the water to the boiler’s inside surface. If the sensing wire is not touching the water it
cannot send the electricity through the water. An electrical wire is connected to the end of the sensor to the control
unit. If the water level is too low the control circuit turns the pump on and at the same time a valve opens to direct
the water into the boiler. How far this sensor is pushed into the boiler determines the level of water in the boiler.
Pushing it in further maintains a lower water level. Pulling it out creates a higher water level in the boiler. Among
other things, the water level determines the amount of steam stored in the boiler and insures that there is enough
water to cover the heating element as well as immersing the Heat Exchanger.
Inside the case the boiler is the largest single component. In normal operation the boiler will be about one-
half to two-thirds filled with water. Immersed near the bottom of the boiler is the heating element. When you turn
the power switch to Position II, the heating element is energized and the water begins to heat, some of the water
turns to steam, and the pressure inside this closed vessel begins to increase.
To control the temperature of that water there is a device called a pressurestat- a pressure-controlled switch.
When the pressure in the boiler reaches a certain level the pressurestat turns off the element. This cycling can be
seen through the activity of the Heating Element Indicator Lamp on the front panel.

4
But why sense pressure in the boiler when it is temperature in which we are interested? Pressure is an indi-
rect measurement, but one that is easy to control and yet accurate without using more complicated electronics.
Heated water at a given pressure is always at a predictable temperature. That is indicated by the left-hand gauge
on the front panel of the Domobar Super. As the temperature changes in the boiler you will see the pressure gauge
rise and fall.
Boiler Pressure Gauge
The boiler pressure gauge on the front of the machine is calibrated in “BAR.” That is barometric pressure.
The boiler works like a pressure cooker in that as the pressure in the boiler increases the boiling point of water in
the boiler increases:
Boiler Boiler Approximate
BAR temp brew temp
1.0 - - - - 253 F. (123 C.) - - - - 196 F. (91 C.)
1.1 - - - - 255 F. (124 C.) - - - - 199 F. (93 C.)
1.2 - - - - 257 F. (125 C.) - - - - 201 F. (94 C.)
1.3 - - - - 259 F. (126 C.) - - - - 203 F. (95 C.)
A Quick Science Lesson (no homework required)
Gauge readings can be confusing. Let us try to make a bit more sense of it. The boiler pressure gauge is read-
ing the pressure above the outside pressure, so a reading of 1 BAR is actually a pressure of 2 BAR in the boiler.
The laws of physics teaches us that at a constant volume (in this case we are speaking of the enclosed boiler in
our Vibiemme Domobar), as the pressure of a gas increases or decreases, by the same factor does its temperature
increase or decrease. In plain English, as the pressure in the boiler rises so does the temperature in the boiler.
Just like in a pressure cooker, the rising pressure of the steam in the boiler allows us to actually raise the
temperature of the water without having it boil. This temperature which is above the boiling point of water also
allows some temperature drop between the boiler and the grouphead so that when the water reaches the coffee it
is at the correct brew temperature.
Brew Pressure Gauge
The information that this gauge displays can actually be confusing. This is because it is reading the pres-
sure inside of the Heat Exchanger. When the machine is at idle (or actually at any time other than when brewing
espresso) the readings of this gauge should be ignored. Its only function is to report brew force and at any other
time the reading is not reporting anything of note at all.
During the brew cycle the reading should be in the range of about 9 to 9.5 bar if everything else is correct.
That statement is only accurate if all other factors are right. More on that later in this manual.
Back to the Machine
The temperature for brewing espresso is in the area of 200 F. So why are the boiler temperatures so much
higher? There is heat energy lost between the boiler and the heat exchanger, and again through the copper ther-
mosyphon pipes as the water is pumped out of the heat exchanger, and again in the grouphead. The idea is to have
the correct temperature at the coffee, so to compensate for the loss of thermal energy the designers compensate
with a higher boiler temperature.
The Heat Exchanger is partially immersed in the boiler water. The HX is a tube through which the brewing
water passes. This water gets heated through an exchange of heat energy from the water and steam in the boiler
to the metal of the heat exchanger, and then from the metal parts to the water in the HX tube itself- thus its name,
because heat energy is exchanged from the boiler water to the brew water.

5
When you need steam you open the steam valve and steam is drawn off the top of the boiler. This will cause
a drop in pressure in the boiler which will again trigger the pressurestat to turn on the heating element to help
maintain the boiler’s temperature. You may also hear the pump occasionally cycle if the boiler’s water level goes
below the sensing wire..
WARNING: The steam comes out with a lot of force and can cause serious burns. Use great care
when using the steam function.
When you need hot water, you open the hot water valve and the pressure of the steam as well as the pump
pushing water into the boiler force hot water through the wand. The machine automatically routes the water to
the boiler or to the heat exchanger depending on what mode the machine is in at the time. Limit the dispensing
of hot water to no more than about six ounces at a time. After drawing water allow the pump to refill the boiler
and the boiler to come back up to temperature before further use.
WARNING: The water which is being dispensed can be very near the boiling point, please use great
care when dispensing hot water.
The E-61 grouphead, originally designed by Faema in 1961 (reportedly a year that had an Eclipse, thus
creating the components of the name “E” and “61”) has a thermosyphon design. The Thermosyphon is a water
path from the HX, through the grouphead, and back to the HX. The upper connection channels hot water into the
grouphead (hot water rises) where it transfers heat energy to the massive amount of metal there. The water cools
just a little as it leaves its heat energy in the metal. This water becomes ‘heavier’ as it cools, and the cooler water
“sinks” back into the heat exchanger. This convection current continues to heat the grouphead while the machine
is on (and even for a time after it is turned off). This helps create a consistent brew temperature throughout the
brewing path- a critical component for quality espresso.
All this sounds quite complex just to make coffee, but one of the benefits is that you can go from brewing
to steaming and back to brewing nearly as fast as you can work- indeed, you can actually steam and pull shots at
the same time if you need to! Anyone who has used a “single boiler” espresso machine and has had to wait for
steam to build up before stretching milk, and then had to refill
the boiler and wait for the temperature to drop to allow another
shot to be pulled will immediately realize the benefits of the
HX design. Hot water is always ready to make espresso and
steam is always ready to stretch milk.
The Grouphead
Let’s take a look at the grouphead in actual operation:
NOTE: Much like the above diagram, the following imag-
es do not accurately represent the layout of the internal work-
ing of the E-61 grouphead which is quite a bit more compli-
cated than shown here. These simplified diagrams were created
to only represent how an E-61 grouphead functions.
When at rest (as in this first image) the water circulates
from the heat exchanger, through the grouphead, and then back
through the heat exchanger. This flow is indicated by the ar-
rows. This is a passive system, powered through convection.
Note that the brew valve is closed, and the coffee is isolated
from the water flow at this time.

6
Brewing
When in brewing mode the valve opens and the pump is acti-
vated. Hot water, under the force of pressure created by the pump,
forces water through the coffee which comes out the as espresso.
The only path the water can take is through the coffee.
3-Way Valve Operation
When the brewing process is stopped, the valve is returned
to its off position. There is still some water, under pressure,
trapped above the coffee. When the brew path was closed to
stop the flow of water from the heat exchanger to the coffee,
it opened a path from the coffee, through the grouphead, and
through the 3-way valve which leads to the drip tray. A “woosh”
of pressure is relieved sending the excess water and coffee into
the drip tray. This relieves all pressure on the brewing area so
that the portafilter can be immediately removed without fear of
being sprayed by hot water or coffee grounds.