VBM (Vibiemme) was founded in Milan, Italy in 1976 by Carlo Valente, the legendary founder and former president of Faema along with two others: Biancolini, Mario (Faema former general manager for foreign sales) and Merigi, Giorgio (Faema former general manager for national sales) VBM

As the direct inheritors and originators of the Faema E61 group head patent and design, VBM pioneered the concept of bringing commercial-grade espresso extractions. In 1978, Vibiemme introduced the world's first true espresso machine—the VBM Domobar—setting the global benchmark for heavy forged brass groupheads, thermosyphon circulation loops, and commercial pump engineering in kitchens.

VBM designs high-performance espresso machines spanning compact spaces to high-throughput commercial cafes:

• VBM Domobar Junior: A compact platform available in Heat Exchanger (HX) and Dual Boiler configurations. Engineered for tight kitchen countertops without sacrificing commercial E61 mass or steam power.
• VBM Domobar Super: The flagship machine offered in HX, Dual Boiler (2B), and Electronic PID models. Features large-capacity boilers, dual digital PID temperature controllers, commercial rotary or vibration pumps, and optional touchpad interfaces for precise shot profiling.
• VBM Larger Commercial Line (Replica, Lollo, Tecnique): Heavy-duty multi-group commercial machines designed for cafes, roasteries, and restaurants. Highlights include the VBM Replica (traditional E61 thermosyphon styling) and the VBM Tecnique (independent saturated group multi-boiler technology with thermodynamic stability).

Because VBM holds direct lineage to the original E61 design, their groupheads are built to exacting historical and metallurgical standards:

• Thermal Anchor Mass: Cast from roughly 9 to 10 pounds of solid, high-density forged brass that locks in brew temperature and resists ambient room cooling.
• Continuous Thermosyphon Convection: Hot water circulates continuously by natural convection from the boiler/heat exchanger through the internal channels of the grouphead and back, keeping the group ready to brew shot after shot.
• Mechanical Pre-Infusion: Features an internal spring-loaded pre-infusion chamber that gently saturates the dry coffee puck at 2–4 bars before full 9-bar extraction pressure ramps up, eliminating channeling and enhancing extraction sweetness.

Modern VBM Domobar models blend traditional Italian metalwork with state-of-the-art digital electronics:

• Dual PID Temperature Regulation: Allows single-degree digital adjustment of the dedicated coffee brew boiler (~195°F–205°F) and independent regulation of the steam boiler (~250°F–265°F) for dialing in light, medium, or dark roast profiles.
• Adjustable Overpressure Valves (OPV): Readily accessible OPV adjustment allows baristas to calibrate brew pressure to standard 9-bar or modern 6-bar extractions.
• Rotary Pump Pressure Stability: Pro models equipped with commercial rotary vane pumps deliver whisper-quiet operation and rock-solid pressure consistency during high-volume sessions.

Yes. The VBM Domobar range offers versatile water supply configurations:

• Reservoir Mode (Pour-Over): Standard models include a large 2.0–3.8 liter internal water reservoir equipped with electronic low-water float sensors to protect heating elements from dry firing.
• Direct-Plumbed Mode: VBM Domobar Super Rotary models feature switchable dual-source capability, allowing you to connect directly to a pressurized municipal water line. Direct plumbing also enables line-pressure pre-infusion for gentle puck pre-wetting.

To preserve the hydraulic integrity and mirror-finish chrome of your VBM machine:

• Water Quality (80-100 ppm Hardness): Always feed your VBM with softened, filtered water (80-100 ppm TDS, 0 ppm chlorine/chloramines). Mineral limescale is the leading cause of blocked water components and heating element failure.
• Daily Water Backflush: Run 3–5 blind flushes with plain water after daily brewing to rinse grounds from the shower screen.
• Weekly Chemical Backflush: Use an approved espresso detergent (such as Cafiza or Puly Caff) with a blind filter basket to clear rancid coffee oils from the E61 internal 3-way exhaust valve.
• Six to 24 Month Group Gasket & Screen Service: Replace the E61 8.0-8.5mm rubber or silicone group gasket and precision dispersion screen every 6 to 24 months.
• E61 Cam Lubrication: Periodically apply a thin coat of food-grade silicone grease (like PetrolGel) to the internal lever cam and pins after chemical backflushing to keep lever actuation buttery smooth.

Since 1997, 1st-line Equipment has served as America's premier direct importer, authorized distributor, and factory-certified technical service center for VBM (Vibiemme).

• Direct Factory 110V–120V US-Spec Inventory: Genuine factory builds configured and safety-certified specifically for the North American market.
• Pre-Shipment Multi-Point Bench Testing: Every VBM machine is unboxed, inspected, plumbed, pressure-calibrated, and thermally tested by our technicians prior to shipment.
• Vast Domestic OEM Parts Catalog & Schematics: Instant in-stock availability of authentic factory replacement heating elements, E61 rebuild kits, PIDs, solenoid valves, gaskets, and exploded technical diagrams.
• Factory-Trained VBM Technical Support: Direct FAQ access to experienced technicians who specialize in Vibiemme hydraulic and electrical engineering.
• EspressoPoints Rewards: Earn loyalty points with every VBM machine, accessory, and OEM replacement part purchase to redeem on future coffee gear and maintenance essentials.