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Vibiemme Domobar Super Manual

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10 - Grind, Dose, Tamp
Let’s put it to work! If this is your first time making espresso, don’t worry if things do not go quite as planned.
Even the most confident and respected of baristas will pull a bad shot once in a while. There are a lot of variables
that can turn what might have been a good beverage into something that should be tossed down the sink. With
patience and practice you will get a feel for the process and become more and more successful in your efforts.
As we outline what you need to do to prepare coffee for pulling a shot of espresso please be aware that there
is no one correct or best way to do this. Debates over this procedure continue to this day (and will likely continue
for decades) and many people have written articles, and even books on this process. These simple instructions are
meant to give you a starting point. Over time you will create and refine your own procedure. Think of the follow-
ing as a foundation from which to build.
Your goal at this point, as we have mentioned, is consistency. You are trying to do all these tasks the same
way each time. The one variable that you should be adjusting at this point is the grind which is discussed in the
next chapter in greater detail.
WARM UP: You should have already chosen the portafilter and basket for your current needs (a double
basket for a two ounce shot or a single basket for a one ounce shot). It should have been locked into the grouphead
while the Domobar Super was warming up. At the same time, place your cups on the cup warming tray (the top
of the machine, near the front). Pre-warmed cups will allow the espresso to hold its crema and taste longer.
COOLING FLUSH (if necessary): As described on the previous page, if the machine has been left on and
has not been used for a while, this is the time to do a cooling flush. This signals the beginning of the procedure
for making espresso.
GRIND and DOSE: Since we are about to grind coffee, let’s take a brief aside to discuss the importance of
the grinder itself. A huge part of espresso is a very finely ground coffee with as little dust as possible, and with
particles in a controlled size range. We cannot emphasize too strongly that your choice of grinder is critical for
quality espresso. You have purchased a very fine espresso machine and to get the most from it you need to use
a grinder of equal quality. A high-quality grinder specifically designed to be used for espresso is highly recom-
mended. The best of these are designed to have an infinite range of adjustment so that fine-tuning of the grind can
be accomplished. For best performance, we recommend a stepless grinder. If you are shopping for a grinder or
are not sure whether your grinder is up to the task at hand, please give your reseller/retailer a call to discuss what
grinder will best fit your needs.
Remove the pre-heated portafilter from the grouphead and use a clean towel to wipe the inside of the basket
dry. Perform the cooling flush, and then following the directions for your grinder, set it for espresso (a very fine
grind, almost like flour), and grind your fresh coffee beans, slightly over-filling the basket. As you fill the basket
with ground coffee try to move the portafilter just enough to help the grounds fall from the grinder in such a way
so no voids are left. Getting the grind exactly correct will be discussed in detail in the next chapter.
LEVEL: Level off the mound of coffee in the portafilter using a suitable tool. The straight handle of a plastic
coffee scoop works well. With some practice, even the backside of a bent finger can be used. Try to accomplish
two things- the first is to not compact or compress the coffee. Work across the coffee and not downwards. The
second goal is to try to fill all voids that may remain. Do that by working the coffee across in one direction and
then change direction and push the coffee across again another to accomplish that goal.
TAMP: The coffee needs to be physically compressed now. A proper-sized tamper is necessary to do that.
The material, handle length, and even the shape are less important than having a proper fit. It should be as large
in diameter as possible without binding in the basket. The Domobars all use a 58mm tamper. The handle of the
tamper should match your hand well enough that it allows you to press downwards without tipping the base.
… 22 …


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