Manual Vibiemme Vibiemme Double Domobar version 3 (page 51 of 74) (English)

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At The Speed Limit

Here we see a delicious, prop-

er ﬂow that created about two

ounces in about twenty-ﬁve sec-

onds. It ﬂowed from the spouts

like warm honey, slow and thick,

and although the color lightened a

bit as it neared the end, even at its

lightest color it was a rich, cara-

mel tone. Looks good enough to

drink!

The variables involved when

choosing a grind, dosing an amount

of ground coffee, and tamping can

create a wide range of results. A

grind that is one step ﬁner on your

grinder can create a different taste

if combined with a slightly smaller

dose of coffee. One step the other

direction (coarser) and a harder

tamp with a slightly fuller dose

may be preferred with the coffee

you are using. Add all the other

variables such as the age of the

coffee, how it was roasted, the ori-

gin blend of the beans, and various

brewing temperatures to which

you set the PID and things can get

quite complicated!

The best advice as you begin

this journey is to work at getting

all these variables as consistent as

possible and just change the grind

to create the best espresso you can.

As you improve your skills you may notice that as a batch of coffee gets older you need to change the grind

slightly. You may even notice that when the humidity in the air changes you need a different grind. Don’t get

locked into a set routine. If something is not right in the taste of the coffee, don’t hesitate to modify your tech-

nique. Try a different grind. Change the dose. If nothing seems to work, change the coffee.

When searching for a better taste, try to change just one factor at a time. If you change the grind, and the

dose, and the PID temperature setting, and you get a better drink, which of the changes had the greatest affect

on the taste? Using the scientiﬁc method of changing only one variable at a time in an “espresso experiment”

will help you learn your machine and gain more insight as to how it best works for you. This is particularly

true if this is your ﬁrst machine or your ﬁrst step into the realm of professional-quality machines.

The art and science of making excellent espresso is a journey as much as a destination. Enjoying the

beverage is the destination, and there are many roads that will lead you to that delicious drink along your

journey.

But please remember that in all adjustments you make, you are preparing a food product. The only thing

that matters is how the espresso tastes.

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Vibiemme Vibiemme Double Domobar version 3 Manual

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