Hello All,

Well took the plunge and bought a Vibiemme Domobar Super Manual Inox and a Mazzer Mini

I don't have it yet, but have read the manual and had a couple of questions if anyone could clear up please

1. If I am only making 2 cups in the morning and 2 cups in the late afternoon, would I leave the machine in position 1 all day and position 2 when preparing to make shots ? or just position 2 all the time so its ready.

2. "Cooling Flush" the Grouphead pressure to stabilize the temperature is a new concept to me, so if I understand right, that you need to relieve the pressure for a few seconds which will bring down the temperature to shot temperature ? Is this right ?

3. That they recommend leaving the portafilter in its position empty when not in use... I thought this would "Use up" the flexibility in the Gasket faster having constant pressure on the gasket ?

4. To put the empty portafilter back and shoot a shot thru it to clean the portafilter. I had just been running it under the tap to clean it.

I hope the Mazzer and Domobar will make that 20 second honey flow appear. Its been years with lots of machines and I have not had that yet. I have had some great coffee, but not the "honey flow"

Oh forgot to ask

What are the basic Cleaners and Accessories I should have on hand ie: for backwash, descaling, Espresso machine cleaner

I will need to get ready for the big arrival, Can't wait, its like a kid at Christmas

I don't have it yet, but have read the manual...

Nice manual, eh? I wrote it!

1. If I am only making 2 cups in the morning and 2 cups in the late afternoon, would I leave the machine in position 1 all day and position 2 when preparing to make shots ? or just position 2 all the time so its ready.

There is no reason to leave it in position "1." That just runs the pump to be sure that the boiler is filled before turning to position 2 which engages the heating element's activity. A one hour warm up is sufficient, but don't be surprised if you begin drinking more coffee.

2. "Cooling Flush" the Grouphead pressure to stabilize the temperature is a new concept to me, so if I understand right, that you need to relieve the pressure for a few seconds which will bring down the temperature to shot temperature ? Is this right ?

As the machine idles the water in the heat exchanger overheats. The flush is the get that out of the heat exchanger and to stabilize the brewhead temperature. Eric's adaptor for the E-61 is an excellent addition to any E-61 HX machine. it allow you to flush to a specific temperature every time. The flush only needs to be done at the beginning of each session after the machine has been sitting idle

3. That they recommend leaving the portafilter in its position empty when not in use... I thought this would "Use up" the flexibility in the Gasket faster having constant pressure on the gasket ?

leave it in the brewhead, but do not tighten it all the way. The heat will harden teh gasket long before compression will damage it.

4. To put the empty portafilter back and shoot a shot thru it to clean the portafilter. I had just been running it under the tap to clean it.

You can run water from the brewhead into the PF to clean it, but not while it is locked in place. That just swishes the old grounds around.

I hope the Mazzer and Domobar will make that 20 second honey flow appear. Its been years with lots of machines and I have not had that yet. I have had some great coffee, but not the "honey flow"

if it doesn't then the problem is either you or the coffee..

For cleaning: Urnex Cafiza for backflushing. Urnex Dezcal for descaling are my favorites.

Heating exchanger
position one does the auto fill basically
but no heat
so if you need the machine warm needs to be on two

common "flow" of the e-61 groups will overheat when idling so yes a cool flush for your afternoon shoots will be needed

the portafilter needs to be at the same temp of the group or your crema will suffer
you can rinsing under the sink only if you are giving plenty of time to re-heat again other wise under the group
one you get your shot perfect the puck will drop so solid out of the basket that most of the time will be absolutely clean

accessories:
a good tamper
a knockbox
a packing mat ( or a piece or rubber)
espresso detergent, ( grouphead brush and blind filter comes with the machine)
espresso ceramic cups
pictures for steaming if needed
and eventually some descaler

Wow Randy and Stephano Grazie Molto !!!

Quick answers and great advice, and also from the guy that wrote the book, what could be better !!!

So Position 1 is only for when you turn the machine on initially after being off. Then it can stay in position 2 all the time. If I have it on constantly position 2 is the idling position or position 1 ? Sorry for the confusion.

How fine should the grains be and lastly how does one know when the pressure of tamping is correct.

I mean I have tried and tried and found too hard tamping to be bitter and not enough to be weak. You do find the right pressure eventually, but when I saw the video's with the honey pouring out, I realised I have never made a cup of coffee like that.

Basically yes one only for initial start up and if you are taking a lot of hot water out for tea
I always recommend turning the switch to one until the pump is done filling back up then back on two
less stress on the heating element

once you get the machine and the grinder you'll know
not too powdery not too coarse
the crema and the puck will tell

PS Stefano as in Italian with a F no PH

Stefano

Mi Scusi - Dispiace con "F"

So after starting up in 1, go to 2 and leave it on 24/7 or

If I turn it off and on everyday, go from 1 to 2

I'm gonna get an open portafilter maybe that will help to visualize whats happening

Vado a Torino lunedi, mangiare un po di specialita Piemontesi (ravioli agnolotti) e prendere la macchina

Surely the Mazzer Mini will help dial in the right grind

misterdoggy wrote:So Position 1 is only for when you turn the machine on initially after being off. Then it can stay in position 2 all the time. If I have it on constantly position 2 is the idling position or position 1 ? Sorry for the confusion.

FYI... If the length of the Vibiemme owner's manual is too daunting, consider the review. It covers the basics of getting started, including tidbits like the three-position power switch.

The Review was great thanks..

The 2 together make the "complete" reference

My big question was whether or not is was OK to leave the machine on all the time, even though I only use it at 8:30am and 4pm or does anyone have any other methods ie: Timer which might come on an hour before each of those time.

Then Flush and Voila ready steady go

The Vibiemme has an auto-fill controller and power cutoff in the unlikely event that it overheats. For more details, see the FAQ references I have excerpted for your convenience:

• Running an espresso machine 24/7
• Electricity Usage Monitor and actual consumption (poll)
• Timer suggestion and The risk of using a timer

BTW, if you want to conveniently measure your espresso machine's energy usage, the Kill-A-Watt is widely available and frequently on sale for less than $20.