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Vibiemme Domobar Double boiler JR: two questions..
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Discussions > Espresso > Machines > Vibiemme Domobar...  
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ila
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Joined: 24 May 2012
Posts: 12
Location: Italy
Expertise: I love coffee

Posted Tue Oct 23, 2012, 1:07pm
Subject: Vibiemme Domobar Double boiler JR: two questions..
 

Hi, i've buy a Vibiemme Domobar junior double boiler and i've necessity to set the temperature of extraction's coffee. On my machine there are two different sets: the boiler pressure of steam and the boiler for coffee.

first question: It's correct to measure the temperature's water that exits from the E61 group? with a thermometer probe I've set the temperature of the water coming out (the water that falls in the filter) at 93-94 degrees approximately (the machine is heated for one hour).

second question:in a few seconds launches the warm milk making hot without being able to mount it. The pressure of the steam boiler is set at 1.2 bar. Why I can not make frothy milk?

tank's and regard from italy.

p.s. excuse for my bad english...
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emradguy
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Posted Tue Oct 23, 2012, 1:32pm
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

Hi,

Welcome to CG.  You have a great machine there, and once you learn to use it, it will make you very happy for a very long time.

One of our forum members (frcn) is the author of the user manual for that machine, and it is a great resource for you to have.  you can download it from Stefano's espresso care, I think.

ila Said:

first question: It's correct to measure the temperature's water that exits from the E61 group? with a thermometer probe I've set the temperature of the water coming out (the water that falls in the filter) at 93-94 degrees approximately (the machine is heated for one hour).

Posted October 23, 2012 link

yes, it is correct to measure from the E61 group, but you probably wouldn't need to change it from the factory default setting.  Typically, you want to water coming from the group between 195-205 degrees F.  In Celsius that's 90-96 degrees, so you should be right on.  An hour is ample time to get your entire machine up to proper temperature - good job there too.

ila Said:

second question:in a few seconds launches the warm milk making hot without being able to mount it. The pressure of the steam boiler is set at 1.2 bar. Why I can not make frothy milk?

Posted October 23, 2012 link

This is probably due to your technique.  See if you can find some videos of frothing on you tube, or something similar.  Maybe someone else will post you a couple of links.  there's a good one on how to practice with soapy water.  In short, you want to get the milk swirling rather quickly into a vortex.  It will take patience to get it right, but your machine is highly capable of making great foam for macchiatos, cappuccinos and lattes.  Oh, also, the manual for the Vibiemme actually has a frothing guide in it!  Also, there's a "milk frothing guide" under the "Guides and How Tos" at the top of the page here (look on the green bar).

ila Said:

p.s. excuse for my bad english...

Posted October 23, 2012 link

no problem!  Good luck!

 
.
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frcn
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Posted Tue Oct 23, 2012, 3:21pm
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

I actually wrote the owners manual for the Domobar Super but the machines are similar enough that the DS manual will be of some use.
Click Here (www.1st-line.com)

One hour of preheating is more than enough. About 30-40 minutes is sufficient unless you live in a cold climate and sleep with the windows open.

93-94 at the group thermometer is a little low. The thermometer reads about three to five degrees under brew temperature. Try one or two degrees higher. That can be controlled by shorter flushes or adjustment of the pressurestat. Once you become accustomed to the machine, simply let your palate be the judge as to what temperature makes the best coffee.

A good frothing video is here:
http://www.youtube.com/watch?v=KxAvYoymUbM

 
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ila
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Location: Italy
Expertise: I love coffee

Posted Wed Oct 24, 2012, 12:25am
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

tank's!
but.. the pressure at 1.2 bar and the corrispondent water's temperature is hight? it is as if the steam comes out at a temperature so high that the milk does not have time to become frothy...
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calblacksmith
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Posted Wed Oct 24, 2012, 6:28am
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

ila Said:

tank's!
but.. the pressure at 1.2 bar and the corrispondent water's temperature is hight? it is as if the steam comes out at a temperature so high that the milk does not have time to become frothy...

Posted October 24, 2012 link

No, it is how you are steaming the milk, all steam is at the same temp leaving the wand, about 100c or 212 f, (at sea level, give or take a little, you need to keep the steam under pressure to keep the temp above boiling) the temp in the boiler needs to be higher to generate the steam in a volume to maintain pressure in the steaming process.

In short, you are not steaming your milk properly.
Start by opening the steam valve and let out any water in the steam system and to warm it a bit.

Next put the tip of the wand just under the surface of the milk, not to the bottom of the pitcher.

Open the steam valve and move the pitcher so that you get a little air sipping into the steam stream, sucking the air into the milk. A lot of air will make LARGE bubbles, a small but constant SIP of air will produce creamy foam in your milk, it should look like a bucket of paint in your pitcher. You should be seeing the milk swirl in the pitcher.

When the temp gets to about 100 F or ~45c (when the SS pitcher becomes uncomfortable to hold) move the tip of the steam wand deeper into the milk and make the swirl stronger to mix the foamed froth into the milk to make it smooth.

When you get to about 140 to 150 F (I don't know what that is in C) stop steaming while the tip is in the milk, remove the pitcher, blow a shot of steam from the wand to clear it, make your drink and clean the milk from the tip of your wand or clean your wand and make your drink.

 
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emradguy
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Posted Wed Oct 24, 2012, 7:46am
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

^+1  except

calblacksmith Said:

When the temp gets to about 100 F or ~45c (when the SS pitcher becomes uncomfortable to hold) move the tip of the steam wand deeper into the milk and make the swirl stronger to mix the foamed froth into the milk to make it smooth.

Posted October 24, 2012 link

at 100F (45C) the SS pitcher should not yet be "uncomfortable to hold".  It will feel warm to the touch.  Most people find the heat "uncomfortable" at the end of the heating process - the 140F-150F range.  Many who advocate frothing without a thermometer, say to lower the wand tip (raise the pitcher, or simply stop lowering the pitcher - however you wish to say it) when the pitcher no longer feels cold, but does not yet feel warm.  This is skin temp and it's slightly lower than the "scientific" end of the milk stretch (100F) - more like 85-90F.  I would certainly recommend using a thermometer, especially while learning to froth.

 
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Coffeenoobie
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Posted Wed Oct 24, 2012, 12:50pm
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

I used the thermometer to train my hand to know what 90 and 120 felt like so I could better judge when to sink and when to turn off the steam I have to start turning it off early because I don't have a joystick and it takes a few turns.  I handle hot things all the time in the kitchen so I did not trust when I thought it was too hot to handle.

 
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ila
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Expertise: I love coffee

Posted Fri Oct 26, 2012, 12:57am
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

in my book that Vibiemme has sent me, shows the value of the pressure of 0.9 to 1.1 bar (maybe my blood pressure was slightly high). A friend who has a bar has its faema set to 1 bar and the milk heats it in a few seconds.
I tried to reduce the pressure to 0.9 bar and this morning with cold milk from the refrigerator and took my Domobar has managed to create more cream. Still not good ...
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calblacksmith
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calblacksmith
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Posted Fri Oct 26, 2012, 10:53am
Subject: Re: Vibiemme Domobar Double boiler JR: two questions..
 

emradguy Said:

^+1  except



at 100F (45C) the SS pitcher should not yet be "uncomfortable to hold".  It will feel warm to the touch.  Most people find the heat "uncomfortable" at the end of the heating process - the 140F-150F range.  Many who advocate frothing without a thermometer, say to lower the wand tip (raise the pitcher, or simply stop lowering the pitcher - however you wish to say it) when the pitcher no longer feels cold, but does not yet feel warm.  This is skin temp and it's slightly lower than the "scientific" end of the milk stretch (100F) - more like 85-90F.  I would certainly recommend using a thermometer, especially while learning to froth.

Posted October 24, 2012 link

There you go, that is why I DO use a thermometer, of course, you are correct and I did get it wrong with the 100 f thing as that is DARN close to body temp and it would not be uncomfortable at all to hold, thanks for the catch, yep I do use a thermo meter as my hand meter is not near as accurate.

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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