VBM brewing group must be considered as the alter ego of Faema historical group; both conceived by Carlo Ernest Valente, they can be considered as “twins”.
The intuitions providing the guidelines for VBM-E61 project went together with the principles of the first mathematical models about espresso process, even now considered the golden rule for the perfect Italian Espresso: to get a certain volume of drink (30 ml), in a certaine time (30 seconds), with certain temperatures/pressures values (90 °/9bar), by grinding and pressing (20 kgf) a certain quantity of coffee powder (6,5 gr.).
Among all intuitions making VBM-E61 group the most popular brewing system, there were:
THERMOSIPHONIC CIRCULATION principle:
allowing a more precise temperatures control while coffe is in the group.
MECHANIC PRE-INFUSION principle:
so that coffee ground get wet just before the extraction, amplifying in this way both body and flowery taste of coffee.
VBM-E61 group never changed throughout its history; anyway the more and more precise determination of the espresso variables values, the growing availability of scientific data on coffee, the using of electronic controls of temperatures/pressures and the instant electronic grinding will of course require some updating to the project, despite its incomparable intuition.
 
DETAILS
DIMENSION : 73x60x55 cm
WEIGHT : 85 Kg
STEAM BOILER : 9 Lt
COFFEE BOILER : –
POWER OF ELEMENT : 4000w
HZ : 50/60
VOLTS : 240