Bedienungsanleitung Vibiemme Vibiemme Double Domobar version 3 (Seite 53 von 74) (Englisch)

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Preinfusion

If you have chosen to plumb your machine to an external water source you have already read that the DD’s

plumbing is pressurized all the time.

Lifting the brew lever at any time, even if the DD is disconnected from

the power source, will allow a steady, low-pressure water ﬂow out of the brewhead. This can be used to great

advantage when making espresso.

For the DD to make espresso, water is forced through the coffee at approximately 130 PSI (around 9

BAR). The rotary pump is capable of delivering that in a very short time once the pump’s motor has been acti-

vated. Because of this quick ramping-up of pressure, it limits the amount of time that the coffee has to absorb

water and expand in preparation for delivering the espresso into the cup. An improvement in the espresso can

be had by beginning the extraction in a slower, gentler way called preinfusion.

Just as the name infers, to preinfuse is to infuse some water into the coffee before actually beginning the

full force of the extraction process. The beneﬁt is that you get a more even, fuller extraction. The “pre-soaked”

coffee also gets a chance to “pre-expand” which limits the chance of water ﬁnding an easy path through the

coffee, thus limiting channeling.

How To Preinfuse

1 Prepare to extract espresso just as you always have; grind, dose, tamp, lock the portaﬁlter into the group,

and place a cup under the spouts.

2 Lift the lever to around halfway. When you reach that half-way point you will feel an increase in the resis-

tance to the movement of the lever. A slight amount further is where preinfusion will begin. To verify that

you are a the correct position, watch the brew pressure gauge (the one

on the right), and you will see the water pressure drop slightly when you

have moved the lever the correct distance.

You have opened the brew valve inside the group that allowed water in

the thermosyphon tubes to enter the portaﬁlter (see Chapter 3 for details).

The pressure in the plumbed line is now pushing water into the boiler and

then into the portaﬁlter at low pressure. The coffee is getting wet.

If you move the lever too far the pump may start. No need to panic

about that, but it is best to just lift the lever all the way and allow the

extraction to complete. Once the pump starts, lowering the lever has the

potential to fracture the compacted coffee and ruin the extraction.

3 After starting the preinfusion, count about three seconds, then lift the

brew lever all the way to begin the extraction of espresso. You will notice

that the espresso begins to drip out in a much shorter time than if you had

just lifted the lever fully with no preinfusion.

How long should you preinfuse? There is no rule, as it is simply a

matter of taste. It can be as little as two or three seconds. Some coffees beneﬁt from longer times. You can even

hold the lever in the preinfuse position until the ﬁrst drops of espresso begin to dribble out of the portaﬁlter

spouts. As with all things espresso we recommend that you experiment. Use three seconds for a week, then

try ﬁve seconds the next week and see if you can tell the difference. Or try two seconds. The rule for what you

should do is: do what makes the best tasting espresso for you.

*1 The preinfusion process described above is effective only with a plumbed machine. A DD supplied by

the internal reservoir will supply infusion at the beginning of the extraction process through the design of the

E-61 group as explained in Chapter 3, but this will not be quite as effective as described here, nor does it offer

the duration or control available in a plumbed machine.

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