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Vibiemme Vibiemme Double Domobar version 3 Manual

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5
The Inner Workings of the E-61 Group
The E-61 group has been around for over five decades, and it continues to be one of the most effective
group designs in the industry. Why? Because it is simple, easy to service, and effective. In the following dia-
grams we explain the basic operation of this marvelous design.
At Idle
1 The brew lever is in the fully-down position.
2 The cam inside the group, rotated by the movement
of the brew lever, is in a position that allows the upper
brew valve to be closed by the pressure of its spring.
The machine is idling (turned on, but not being presently
used).
3 The upper, hollow portion of the group is filled with
heated water from the boiler.
4 Water in the boiler is heated and becomes less dense. It
rises to the top of the boiler, making its way into the top
of the group by a convection current through the upper
thermosyphon pipe shown in the diagram on the previ-
ous page. The thermal energy held by the water is trans-
ferred to the massive brass casting.
5 The water cools as it releases its thermal energy, increas-
es in density, and “sinks” to the bottom of the chamber.
6 The denser water passes out of the group, through the
lower thermosyphon tube, and returns to the bottom
of the boiler and begins it journey all over again. This
convection current continues as long as the machine re-
mains in its idling state, keeping the group heated, and
ready to use.
Brew Mode Begins
7 The brew lever is lifted fully by the user. This action
closes the contacts of the microswitch on the front of the
DD (switch not shown) and the pump starts.
8 The cam is rotated by that movement of the lever, and
the brew valve is pushed open.
9 The cam has moved away from the infusion valve and
the two lower valves are closed by their springs.
10 The pump has started and water is forced through the
boiler into the group through both thermosyphon tubes.
11 Water passes through the filter screen, and then through
the gicleur (“Jet” - a brass screw with a small calibrated
hole through it), which is the only path water can take
into the mushroom.
12 Water passes through the inside of the “mushroom”
and pressure begins to build in all the areas where there
is water as indicated by the light blue color in this dia-
gram. The coffee is being “infused” with hot water.
13 Once the pressure of the water reaches about 1.5 BAR
the infusion valve opens.
The numbers in the illustrations refer to the red numbers in the text below to make it easier to follow along:
3
4
6
5
2
1
8
9
10
11
12
13
7
… 11 …


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