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Vibiemme Domobar Super Manual

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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.
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