Bedienungsanleitung Vibiemme Vibiemme Double Domobar version 3 (Seite 52 von 74) (Englisch)

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Cooling Flush

One of the beneﬁts of the Vibiemme Double Domobar is the thermosyphon built into the E-61 brewgroup.

As you read in Chapter 3, convection recirculates hot water from the brew boiler through the E-61 brewgroup

and back into the boiler which helps create thermal stability throughout the entire brewing path. With the PID

control of the dedicated brewing boiler, the boiler and the group are held at a controlled temperature, ready to

brew when you are. Temperature control and stability goes a long way to helping you get consistent results,

and few machines in any price range can match the DD when it comes to brew temperature control and con-

sistent performance.

You may have read that with some other espresso machines which have a thermosyphon system and E-61

group that a cooling ﬂush is necessary. It is the same with the DD. But since the DD’s dedicated brew boiler

does not have a heat exchanger and it does not have to hold steam, the amount of time (and thus, water) needed

when performing a cooling ﬂush is minimized. Usually just two to four seconds of cooling-ﬂush time will be

sufﬁcient.

The reason to ﬂush the brewhead and heat exchanger is that the water in the brewing path can slightly

overheat. If the water in the boiler was exactly at brewing temperature, by the time it got to the coffee it would

be too cold. To compensate for that the brew boiler is held about nineteen degrees hotter than the desired

brew temperature (this is the temperature offfset discussed in Chapter 12). When the machine sits idling, that

“extra” heat energy can be transferred into the upper thermosyphon tube and then into the E-61 group. Ad-

ditionally, after extended periods of idling, a small amount of steam can build up in the water from dissolved

air in the water that is released. If that overheated water or steam was used to brew coffee you might get an

over-extracted, harsh tasting espresso. The cooling ﬂush eliminates that over-heated water and assures that the

brew path is closer the correct temperature.

A cooling ﬂush couldn’t be much easier: Remove the portaﬁlter and lift the brew lever as if you are mak-

ing an espresso. That’s it - just lift the brew lever and count about three or four seconds as the hot water pours

from the group into the drip tray, then fully lower the lever. Done. Now just grind, dose, tamp, lock in, and

make espresso!

You will ﬁnd that regardless as to how long the machine has been on, whether thirty minutes or three

hours, about the same cooling ﬂush duration is quite effective. This is due to the advanced design of the brew

boiler and PID system. As you become more accustomed to how your DD operates, and how small changes

affect the taste of the espresso, you can tailor the cooling-ﬂush time to match your tastes. You may ﬁnd that

after the machine sits idling for more than an hour or two that a slightly longer ﬂush is more effective.

If the machine is in current use, such as when making consecutive extractions, you only need to perform

the cooling ﬂush before the ﬁrst extraction. After that, the design of the machine will maintain the proper tem-

perature. The cooling ﬂush only needs to be performed when the machine has been sitting, unused and idling

(on) for longer than about twenty or thirty minutes.

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