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Vibiemme Vibiemme Double Domobar version 3 Manual

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one of the finest espresso machines available and to get the most from it you need to use a grinder of equal
quality.
A grinder specifically designed to be used for espresso is highly recommended. The best of these are
designed to have an infinite range of adjustment so that fine-tuning of the grind can be accomplished. If you
are shopping for a grinder or are not sure whether your grinder is up to the task at hand, please contact your
reseller to discuss what grinder will best suit your needs.
Dose
For our purposes, the word “dose” will be used in two ways:
Dose 1 - (noun) - The amount of coffee used to make an espresso.
“I used a sixteen gram dose for that double espresso.”
2 - (verb) - The act of dispensing coffee into the portafilter.
“Dose the coffee into the portafilter carefully so that it is as level as possible.”
Remove the pre-heated portafilter from the brewhead and use a clean towel to wipe the inside of the basket
dry. Perform a cooling flush which is discussed in more detail in Chapter 16. For now, remove the portafilter,
lift the brew lever all the way, and allow the water to run into the drip tray for about four seconds.
WARNING: The water coming from the group at this time can easily be over 200° F. (93°C.). Use
caution to prevent burns.
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.
Don’t worry too much about getting the grind exactly correct as we will be discussing this in greater detail in
Chapter 15.
As you progress over time, a more controlled dose will give more consistent results. One method of con-
trolling dose is to weigh the coffee. Record the weight of the complete portafilter before adding the coffee,
and then weigh it again after you finish the dosing. You will need an accurate gram scale, and the recom-
mended resolution is one-tenth of a gram or better to do this accurately. For the included portafilter double
basket figure about 16 grams of coffee, and about 8 grams for a single as good starting points. Remember that
all recommendations in regards to dose and tamp are just starting points. Adjust as necessary to get the best
espresso for you.
Level
Level off the dose (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.
Make it easy on yourself— just do the minimum amount of work here to get things level and the coffee in the
portafilter as evenly distributed as you can.
Tamp
The coffee needs to be physically compressed now. A proper-sized tamper is necessary to do that, and the
included tamper that came with your machine is sub-standard in this regard. Contact your reseller for a qual-
ity, 58 mm tamper if you have not already purchased one.
Step one is to press down with about 10 pounds (4.5 kg) of force. For your first few attempts it is advised
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