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#
T
A
B
L
E
O
F
C
O
N
T
E
N
T
S

1
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.

7
4 - Operation of Each Model
The three models of the Vibiemme Domobar Super espresso machines contain the same basic components.
They also share a few external similarities. This chapter covers the controls and basic operation of all three mod-
els. Let’s begin with the components common to all models which are on the front panel:
On the far left side of the panel is the boiler pressure gauge. This displays the pressure in the boiler which in-
directly supplies you with the water temperature in the boiler. The higher the
pressure, the higher the temperature. While the machine is idling this gauge
will move upwards when the heating element is on, and will slowly move
downwards when the heating element is off. Generally speaking, a reading
of about .9 to 1.1 should be expected. The gauge will fluctuate in a range of
about .15 in normal operation when the machine is idling (on, but not being
used). Each division is .05 BAR (.73 psi).
The indicator lamp to the left of the boiler pressure gauge indicates heat-
ing element activity. When the heating element is energized the lamp will be
illuminated as seen here.
The gauge on the right side of
the display panel displays the pressure in the brewing path during an
espresso pull. This gives a general indication as to what is happening
during the brewing cycle. The only time when the gauge will display any
useful information is when the brewing process is underway. At all other
times, even when the pump is refilling the boiler, this gauge is not dis-
playing any useful information and should be ignored. About 9 BAR is a
good place to be brewing as you get started. Each division is .5 BAR.
To the left of the brew pressure gauge is the water level indica-
tor lamp. If this is illuminated it means that the water reservoir needs
to be refilled and the machine will not operate until this task has been
completed. In this photo the lamp is off indicating that the reservoir has
sufficient water to operate.
To the right of the brew pressure gauge is the power indicator. This lamp is illuminated (as seen here) when
the machine is plugged into an electrical outlet and the machine is switched to either the I or the II position. The
indicator lamps make it easy to judge the machine’s state at a glance.
The three models differ in how the brew function is operated and the design and function of the related user
interface. How each works is explained below:
Manual Model
The manual model is the most
traditional representation of the E-61
grouphead in the Domobar line, and
its operation is quite simple. This ma-
chine is manual in its function with
only one switch controlled by a lever
on the grouphead itself.
Here you see the manual con-
trol lever on the right side of the E-
61 grouphead. It is shown in its at-
rest position. This is where the lever
should be whenever the machine is
not brewing espresso.

8
When the lever is lifted just past the first click stop the passive pre-infusion
begins. This allows a slight flow of water onto the coffee. This gentle flow of wa-
ter wets the puck slightly which helps with extraction and can also help eliminate
channeling (disruption of the coffee causing a fast flow). If is not necessary to
use this position, but leaving it in this mode for about two or three seconds can
be useful.
Lifting the lever to its full up position
(shown in the photo to the left) closes the
3-way valve and open the brewing path be-
tween the heat exchanger and the coffee.
At the same time, the cam to which the
lever is attached depresses the switch on the
front of the Domobar Super, just to the right
of the E-61 grouphead, behind the cam. This
switch activates the pump.
When you choose to end the brewing cycle, return the lever to its at-rest, fully down position. Moving the
lever to this position turns off the pump and opens the manual 3-way valve which is built into the grouphead.
This is a path from the grouphead down through the lower portion of the casting, and into the drip tray. When it
is opened it allows the pressure remaining in the brewing path to flow into the drip tray. This allows you to im-
mediately remove the portafilter without worrying about the “portafilter sneeze”- that’s a spitting out of coffee or
hot water from confined pressure as can happen on lesser machines without a 3-way valve.
Semi Automatic
The semi-auto model is identified by its single button in the center of
the control panel, between the gauges. Pressing this button turns the pump
on and energizes the electrical solenoid, closing the 3-way valve. The brew-
ing path is now sealed and the full force of the pump, as regulated by the
pressure relief valve (OPV), can be delivered to the coffee.
When you choose to end the brewing cycle, press the brewing button
once again. The pump will be turned off and the 3-way valve’s solenoid is
de-energized. The valve opens and relieves the pressure remaining in the
brewing path and releases it into the drip tray. This allows you to immedi-
ately remove the portafilter without worrying about the “portafilter sneeze”-
that’s a spitting out of coffee or hot water from confined pressure as can
happen on lesser machines without a 3-way valve.

9
Electronic Automatic
The electronic version features an advanced system to control
the brewing cycle. This model can be identified by the five buttons
across the front panel. The first four buttons choose the brew vol-
ume. The first pair of buttons are for single shots (a short-single and
a normal single volume) and the next two choose the volume for
double shots (a short double and a regular double), but you can use
them any way you like as described below.
The button furthest to the right (the fifth one in line) has mul-
tiple functions. First, you can use it to start and stop the brewing
process just like the semi-automatic described above. Momentarily
press and then release the button and the brew cycle begins. When
you want to stop the brew cycle press and release the button again.
As a novice barista with the Vibiemme Domobar Super, this is the
best mode to use until you become more comfortable with the ma-
chine and the process.
As you progress and your espresso becomes a bit more consis-
tent from day to day, you will be ready to set and use the program-
mable buttons. The following process works the same way for each
of the four buttons. Let’s follow the procedure on how to program
one button, and then you can repeat the process as needed for the other three buttons:
1 - Prepare for a pull as usual- grind, dose, tamp, and lock the
portafilter in place (covered in detail later in this manual).
2 - Depress and hold down the “Manual” button (indicated here)
until the green signal lamp directly above the button begins to blink, then
release the button. Before the blinking stops, depress one of the four pro-
grammable buttons that you wish to program. The brew cycle begins as
soon as you press the button.
3 - When the amount of time you choose has elapsed, press the same programmable button again to stop
the brew. That’s it! That button is now programmed, matching the amount of time of the pull you just concluded.
After you stop the brew cycle during this programing mode, it takes about twenty seconds for the electronics to
“remember” the programming just completed. During that time do not use the machine or the programming just
completed will be lost.
You can now repeat the programming process for the other three buttons if you choose.
Use of the programmed buttons couldn’t be easier! Get ready to make espresso as usual, then just place a
cup under the spouts and press the programmed button of your choice. The pull begins and ends with no further
attention needed. When using a programmed button the pull can be stopped at any time by pressing the manual
(fifth) button.
It is important to note that the buttons are set by time of brewing and not volume of water. Your program-
ming will not produce the same results if factors affecting brewing change such as changing the coffee you use,
the age of the coffee, roast level, changes in grind, or changing the brew temperature or brewing pressure occur.
Regardless of how you begin the brew cycle, when the brew cycle began, the 3-way valve’s solenoid was
energized and it closed the valve, sealing the brew chamber. When the brew cycle ends the pump will be turned
off and the 3-way valve’s solenoid is de-energized and the valve opens and relieves the pressure remaining in
the brewing path, and releases it into the drip tray. This allows you to immediately remove the portafilter without
worrying about the “portafilter sneeze”- that’s a spitting out of coffee or hot water from confined pressure as can
happen on lesser machines without a 3-way valve.

10
5 - Unpacking and Assembly
CAUTION: The Vibiemme Domobar Super espresso machines are quite heavy. The shipping weight is
around 70 pounds! We recommend getting assistance whenever the machine has to be moved or relocated.
The Vibiemme Domobar comes double-packed to protect it during
shipping. Remove the inner box from the outer, and then open the inner
box and carefully remove the machine. Standing the box up on a carpeted
surface or on a large, soft towel so that the machine has its backside down
makes it easier to slide it out of the box (as shown here, to the left).
CAUTION: The machine ships with the hot water valve closed
and the steam valve open DO NOT force the valves. Moderate pressure
is sufficient to open or close the valves. They do not have to be shut
tight, or “seated” like a home faucet to seal properly.
Slip off the large plastic bag and remove the end of the power cord
from the parts box. Slide the parts box sideways to remove it from its ship-
ping location.
Please inspect the machine upon unpacking to be sure it was not dam-
aged during shipping. Report any shipping damage immediately to the
shipper as well as to your reseller/retailer.
WARNING: There are times when a machine will dribble water during shipping. If you notice that
the machine arrives wet or dripping, remove the machine as described in this section, but wait 24 hours
to allow excess moisture to evaporate to alleviate any electrical danger or damage from short circuits. If
in doubt, open the case as described later in this manual to assist in the drying as well as to inspect for ac-
cumulated water in the machine.
You may notice that there is a rough area on the right side of the grouphead where the chrome is not quite as
smooth and shiny as the rest of the grouphead. This is from the production process and is not a defect.
Assembly is quite easy. Open the small box which was packed under the grouphead. In that box you will
find a small bag with four, round, chrome-steel feet. These screw into the bottom corners of the machine. These
are easier to install with the machine still on its back. If necessary,
tip the machine slightly to get the screw threads started for the two
bottom feet.
CAUTION: The feet must be installed. Do not use the ma-
chine without them. The air space under the machine is impor-
tant for proper operation and the life of the machine.
After the feet have been installed, stand the machine upright
and remove the five pieces of tape- three holding the top cup warmer
and two holding the drip tray cover.
Remove the cup warming tray and take off the protective plastic
wrap and the white, stick-on protective plastic on the tray itself. Clean an remaining adhesive or bits of plastic
from the warming tray with a cleaning product meant for stainless steel.

11
Inspect the area of the inner panel under the cup warming tray. There should be a small black plug inserted
in the panel. If not, it is possible that it fell into the machine during shipping. If the plug is not visible, remove the
six slotted screws (three on each side of the back panel) and slide the panel off to the rear of the machine. It can
help if you spread the front of the panel just enough get it to slide easily. Replace the back panel when the plug
has been retrieved.
To replace the cup warmer tray, hold it at a sloping angle with the front edge lower then the rear. Lower the
front edge in place, then lower the back edge until it hooks the back edge of the machine.
Return the shipping materials, packing, plastic bags, padding, and boxes to their original locations save them
in case the machine needs to be shipped in the future. The machine must be repacked in a double box for shipping
to avoid damage.
CAUTION: Do not plug the machine in at this time!
The drip tray cover has a front and a rear side. The rear side (the edge facing away from you that sits up
against the front of the face of the machine) has a cutout in the corner as shown here.
Where you place your machine is important. The size and weight of the Domobar
Super espresso machine is such that having it in a location where it will not need to be
moved is highly recommended. One of the first considerations is placing the machine
where you will have access to the water reservoir. Locating the machine under an over-
head cabinet will make access to the water reservoir nearly impossible. Having the ma-
chine somewhere near a sink for easy disposal of the contents of the drip tray as well as
washing various parts after use is a good idea, but don’t place it so close that washing
dishes and other such chores will cause splattering on the machine which could leave dif-
ficult-to-remove stains. You should also allow room to have the grinder close by the espresso machine. Logically,
there needs to be an electrical outlet that can handle the load from the machines. If you have any doubts, or if
the circuit breaker trips when using the machine you should use another circuit. If you have any doubts, please
consult an electrician for professional advice. The circuit needs to be protected by a GFCI and have surge sup-
pression of 1040 joules or higher.
Upon careful inspection you may find some water stains or wet spots on your new Vibiemme Domobar Su-
per that make the machine appear used. These spots are from testing at the factory to be sure that the machine is
operating properly before shipping.
NOTE: Be aware that once the machine is in place it will be quite difficult to move on
the counter because of the non-skid feet. Carefully chose a location for the machine.
The other items in the box are as follows:
1 - a double portafilter with double basket
2 - a single portafilter with single basket
3 - a blind filter basket for cleaning chores
4 - a grouphead brush for cleaning the shower
screen and grouphead gasket
5 - a coffee measure
Also included is a plastic tamper (not shown). It is best
to just place the tamper back into the small packing box as it
should not be used. We highly recommend a proper-sized tam-
per for best results. All Vibiemme Domobar Super espresso
machines use a commercial-sized 58mm filter basket.

12
6 - Water
All coffee beverages start with two things- coffee and water. Because the majority of espresso is water, it
should come as no surprise that quality water is important to the taste of the espresso. Additionally, using the
wrong water can eventually cause problems for your machine and even cause part failures. So what water to
use?
None of the Domobar Super espresso machines can use distilled or reverse osmosis (RO) water because
these waters contain virtually no minerals. The water level sensor in the boiler needs a small amount of minerals
to sense the water level. Without these minerals the boiler will be overfilled and that can cause numerous prob-
lems, and can even damage the machine. On the other hand, water too high in mineral content or water containing
the wrong minerals can cause rapid buildup of lime and calcium deposits that can reduce boiler volume, cause
poor heating performance, and can eventually lead to heating element failure.
Water hardness test strips are available that can be used to make sure that the water you are using is safe for
your machine. Inexpensive TDS meters are also readily available for purchase and these can be used to test the
hardness of your water. If you find that your water is too hard, we recommend using either an in-tank replaceable
water softener cartridge that attaches to the inlet hose or a Brita filter system- or both! The Brita pitcher-style
filters are made to improve the taste of the water as well as soften the water by removing calcium and lime which
are generally the worst offenders when it comes to causing hard water deposits in the boiler.
If you don’t want to deal with filtering water in the pitchers then another solution is to install an in-line, un-
der-the-sink water filter designed to filter water to be used in espresso machines. Check with your retailer/reseller
for more details on which of these filter systems would work best for you.

13
7 - Setup and Startup
Before turning the machine on, the first thing to do is to re-
move the water reservoir. To access the reservoir, lift the top off
the machine using the two handles and place the cover aside. The
water reservoir, located in the rear of the machine, has two hoses
inserted into it. Pull them out of the tank and lift the reservoir out of
the machine. Use a small amount of mild detergent and warm water
to wash the reservoir, and rinse thoroughly to remove all traces of
soap. Never use any abrasive scrubbing pads or brushes on the res-
ervoir. These will leave scratches in the plastic which may eventu-
ally harbor microorganisms. The water reservoir should be washed
in this way every two weeks or so. This helps prevent the growth of
any undesirable organisms in the water.
Look down into the area where the water reservoir is placed.
In the bottom of the area is a removable platform that lifts out. Be sure it is properly seated. The springs at
each corner and the screw protruding in the center all point
downwards, and the cut corners face to the rear of the ma-
chine. Be sure that the platform is properly seated with the
protruding screw in the hole that activates the microswitch.
Replace the water reservoir in the machine. Be sure that
both hoses enter the reservoir correctly and are not kinked
or pinched.
Once you have verified that your water will be of a
quality appropriate for use in an espresso machine, fill the
water reservoir. A funnel is recommended to prevent spill-
ing water into the machine. Do not overfill. Filling it to just
below the level where the hoses enter the reservoir is fine.
Replace the cap on the reservoir.
Get into the habit of regularly checking the water level in the
reservoir. The large capacity may not need filling as often as smaller
machines, so it
can be easy to
forget to check
the water level.
But not to worry-
the switch under
the reservoir will
temporarily dis-
able the machine,
including the heating element, if the water level gets low, and the
Low Water Level Lamp will be illuminated on the front panel alert-
ing you to the situation. Too remedy this situation if it occurs, simply
refill the reservoir.
Relocate the top cover and check to see that the steam valve as
well as the hot water valve are closed. DO NOT tighten the valves
until they stop. Lightly hand tighten only. If you have the manual
model be sure that the brew lever is in the full down position.

14
Portafilter
Locate the portafilter you wish to use. Your machine came with two- a smaller, single portafilter (shown
here on the right) as well as the larger, double portafilter (left). The single is meant to create about one ounce of
espresso at a time, and the double cre-
ates about two ounces- a double. The
double portafilter can also be used to
make two singles at one time.
The first time you lock the
portafilter in place you might find that
it takes quite a force to get it tight.
The proper position should have the
portafilter handle pointing roughly
straight towards you, perpendicular to
the front of the machine. This properly
seats the gasket and shower screen into
place.
Leave the portafilter in place while
the machine is warming up. This allows
the portafilter to warm up the same as
the rest of the machine.
Place a few cups that you will be using on top of the machine. The heat from the machine’s normal operation
will preheat the cups which serves to keep your coffee beverage warm as you enjoy it.
CAUTION: Do not place items on the top of the machine that are prone to drip or spill or might be
sensitive to heat. Temperatures on top of the machine reach about 145 F. (63 C).
Plug the machine into a surge suppressor capable of handling 1040 joules
or higher (not included). The outlet must be properly grounded and should be
protected with a GFCI (ground fault circuit interrupter).
For the manual model, make sure that the lever if in the fully-down posi-
tion, pushed back nearly against the front of the machine. Turn the Domobar
Super’s power switch to Position I as shown here. The green power indicator
lamp on the far right side of the front panel will be illuminated indicating that
the machine is getting power.
CAUTION: Electrical surges can damage the Vibiemme Domobar Super’s electronics (all models
have some electronic components in them, even the manual version). Surges can also damage the heating
element. Damage caused by electrical surges is not covered by the warranty.
Within a second or two after turning the machine’s power switch to Position I you should hear the pump
begin to run. The sound of the pump indicates that the electronic water level control has begun to fill the boiler.
When the boiler is filled to the level determined by the water level sensor, the autofill electronics will turn the
pump off. When the machine arrived the boiler was empty, so it may take as long as two minutes to fill the boiler.
After the pump stops, check and refill the reservoir as it will have had about half of its contents pumped into the
boiler and heat exchanger.

15
You will know that the boiler is filled to the proper level because the pump
will stop operating. When the pump stops, turn the power switch to Position II
as shown here. This position allows the autofill to continue working and adds
heating element function. If you ever wonder why the machine is brewing
with cold water, check to be sure that the power switch is in Position 2!
As the machine begins to warm up you may notice that there is a slight
hissing sound coming from inside the machine. This is normal. It is the anti-
vacuum valve. This valve opens as the machine cooled off the last time it was
used to allow air to be drawn into the boiler to prevent a high vacuum being
formed which can damage the machine. When the machine starts up it takes a
little pressure to close this valve, and until it closes completely it may hiss slightly.
Wait about five minutes for the boiler to gain some heat. You should notice that the boiler pressure gauge
is indicating that pressure is rising, and when it gets into its operating range you will and you will hear the
pressurestat clicking on and off as it cycles in response to the boiler pressure.
CAUTION: While the boiler is coming up to pressure for the first time you should stay close by to
monitor its progress to be sure that all is as it should be.
WARNING: The grouphead and other external parts will get hot enough to cause burns. Use caution
when using the machine and if there are any small children in the home (or adults not accustomed to such
appliances) make sure that they are aware of the dangers. Shiny chrome surfaces invite curious hands!
For this first use of the Vibiemme Domobar Super, once the pressure is above about 0.5 you should flush the
boiler to be sure that the machine is working properly. Place a suitable container (like a heat-resistant glass mea-
suring cup or stainless steaming pitcher) under the hot water spout and carefully open the hot water valve. Water
should pour out and the pump should start. Pump out about 6 ounces and then close the hot water valve. Repeat
this two or three times over the next five or ten minutes, and then check the reservoir level.
WARNING: The water dispensed as described above is hot enough to cause serious burns. Use cau-
tion whenever dispensing or disposing of water from the Domobar Super.
After an additional five or ten minutes of warm-up time, test the steam function. Place a vessel under the
steam wand and slowly open the steam valve. Steam should come from the wand and the boiler pressure should
drop slightly. After a few seconds close the valve. It is normal for some water to be pushed out of the wand with
some force when the valve is first opened after the steam valve has been closed for some time.
WARNING: Steam can easily cause deep and nasty burns. The metal steam wand gets very hot.
Always move the steam wand by holding the rubber sleeve and take great care whenever using the steam
function.
When using the steam wand the pump may occasionally operate on its own. The steam comes off the top of
the main boiler where it is “stored” all the time, and the pump will only run when the water level drops to a point
determined by the depth of the water-level sensing wire.
Now it’s time to wait! We mentioned earlier that patience is a virtue when it comes to making espresso and
here is our first example. The large boiler, that huge brass grouphead, the portafilter, and all the related metal
parts need to come up to temperature. As the boiler comes up to temperature, hot water will circulate through the
grouphead helping to speed things up, but plan on waiting about twenty or thirty minutes before the machine is
ready for use.

16
8 - It’s About The Coffee
Let’s take a break just for a bit and talk about coffee. Whatever the beverage you intend to make with your
new Vibiemme Domobar Super, they all start with two things- water and coffee. It should be apparent that the
coffee taste of the beverage, whether it be a strait espresso, an Americano, latte, or cappuccino, comes from the
coffee beans that you use.
First and foremost, it is critically important that the coffee you use be fresh. Whatever the brewing method,
fresh coffee is always important, but never more so than when making espresso. If you buy coffee in bags or cans
that say, “Best if Used By...,” followed by a date that is months away, you can just about be sure that it is not fresh.
These beans, if properly packed, may be drinkable for the first day or so after opening, but it doesn’t take long for
them to begin to taste stale. For espresso, coffee that is more than about two or three weeks old from the time it
was roasted will probably not make the best possible beverage. The first time that you are fortunate to pull some
shots using coffee that is just a day or two old you will immediately notice the difference.
If you are not roasting coffee at home, the best source of whole-bean, freshly-roasted coffee might be in your
local community. Find a local coffee roaster that can supply you with fresh beans. Ask them when they roast and
try to pick up your beans as close to the roasting date as possible. If you cannot find a local roaster look for an
online reseller who can supply fresh beans. Don’t be afraid to experiment. Order beans from various suppliers
until you find something you like.
We mentioned “whole beans” in the previous paragraph. We recommend that you never use pre-ground
coffee in your Domobar Super. When making espresso, the size of the coffee particles is critical and so grinder
adjustment is a huge part of making espresso. Beyond that, once coffee is ground it should be used within in a few
minutes. Whole beans, ground per use in a quality grinder, is the only way to get the best tasting espresso from
your new machine. In many ways the grinder is more important than the espresso machine!
The roast is also very important. One of the most widely-held misconceptions is that coffee beans used for
espresso need to be very dark roasted. If you look at the bins of stale coffee at the supermarket you will actually
see nearly-black beans in a bin marked “Espresso Roast.” That couldn’t possibly be much further from the truth.
There is no such thing as “Espresso Roast.” Very dark and oily beans are almost always over-roasted for most any
coffee making method, especially espresso. If you like the taste that dark-roasted coffee gives then that is fine,
but give yourself the opportunity to experience the taste of properly roasted coffee which should only exhibit a
few drops if oil here and there, and have a dark oak or mahogany color to them. If there is a rule about roasting
and espresso, we can say that the darker the beans the less they will taste like coffee and the more they will taste
of the roast alone. Additionally, if we risk a generalization once again, the darker the roast the more bitter the
espresso.
If you are in a situation where you need to store beans for more than a week or ten days, the best solution
is as follows: divide the coffee into a number of two or three day portions. Place these in glass canning jars of a
volume that allows each jar to be filled as fully as possible so that as much air as possible is displaced. Seal the
jars tightly (vacuum packing is not necessary) and place them in your freezer- the colder the better. Remove one
jar the evening before you need more coffee, in order to allow them to come up to room temperature before being
opened. This eliminates condensation on the beans. When that jar is nearly empty, take out the next jar to repeat
the process.