Bedienungsanleitung Vibiemme Domobar Super (Seite 22 von 44) (Englisch)

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10 - Grind, Dose, Tamp

Let’s put it to work! If this is your ﬁrst time making espresso, don’t worry if things do not go quite as planned.

Even the most conﬁdent and respected of baristas will pull a bad shot once in a while. There are a lot of variables

that can turn what might have been a good beverage into something that should be tossed down the sink. With

patience and practice you will get a feel for the process and become more and more successful in your efforts.

As we outline what you need to do to prepare coffee for pulling a shot of espresso please be aware that there

is no one correct or best way to do this. Debates over this procedure continue to this day (and will likely continue

for decades) and many people have written articles, and even books on this process. These simple instructions are

meant to give you a starting point. Over time you will create and reﬁne your own procedure. Think of the follow-

ing as a foundation from which to build.

Your goal at this point, as we have mentioned, is consistency. You are trying to do all these tasks the same

way each time. The one variable that you should be adjusting at this point is the grind which is discussed in the

next chapter in greater detail.

WARM UP: You should have already chosen the portaﬁlter and basket for your current needs (a double

basket for a two ounce shot or a single basket for a one ounce shot). It should have been locked into the grouphead

while the Domobar Super was warming up. At the same time, place your cups on the cup warming tray (the top

of the machine, near the front). Pre-warmed cups will allow the espresso to hold its crema and taste longer.

COOLING FLUSH (if necessary): As described on the previous page, if the machine has been left on and

has not been used for a while, this is the time to do a cooling ﬂush. This signals the beginning of the procedure

for making espresso.

GRIND and DOSE: Since we are about to grind coffee, let’s take a brief aside to discuss the importance of

the grinder itself. A huge part of espresso is a very ﬁnely ground coffee with as little dust as possible, and with

particles in a controlled size range. We cannot emphasize too strongly that your choice of grinder is critical for

quality espresso. You have purchased a very ﬁne espresso machine and to get the most from it you need to use

a grinder of equal quality. A high-quality grinder speciﬁcally designed to be used for espresso is highly recom-

mended. The best of these are designed to have an inﬁnite range of adjustment so that ﬁne-tuning of the grind can

be accomplished. For best performance, we recommend a stepless grinder. If you are shopping for a grinder or

are not sure whether your grinder is up to the task at hand, please give your reseller/retailer a call to discuss what

grinder will best ﬁt your needs.

Remove the pre-heated portaﬁlter from the grouphead and use a clean towel to wipe the inside of the basket

dry. Perform the cooling ﬂush, and then 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. Getting the grind exactly correct will be discussed in detail in the next chapter.

LEVEL: Level off 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.

TAMP: The coffee needs to be physically compressed now. A proper-sized tamper is necessary to do that.

The material, handle length, and even the shape are less important than having a proper ﬁt. It should be as large

in diameter as possible without binding in the basket. The Domobars all use a 58mm tamper. The handle of the

tamper should match your hand well enough that it allows you to press downwards without tipping the base.

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