kb0nes
Well-known member
Just saw this, looks interesting. Simple, elegant and hands on with almost nothing to fail. Anyone here have any experience with one??
I may NEED one of these!
I may NEED one of these!
ROK Espresso Maker
- Thread starter kb0nes
- Start date
I've used a ROK at a friend's house. It's relatively inexpensive (he paid in the neighborhood of $200 for his) and fairly easy to use; but if you're used to an excellent espresso, you'll notice the difference in taste/quality of finished product.
Drawbacks:
1. TAMPING: Tamping the grounds properly in the portafilter is crucial to a good pull. The grounds should be leveled, then about 30 lbs. of pressure applied with a good quality tamper. With pressure still applied, the tamper is rotated to polish the top of the grounds. This ensures the water will go through the grounds evenly, extracting full flavor. Under the pressure of a pull, the water will naturally look for weak spots in the tamp, taking the easiest route through the grounds, compromising flavor and body. The ROK's flimsy plastic scoop/tamper is not up to the job.
2. TEMPERATURE/PRESSURE: A regular expresso machine heats the group head and portafilter. You can do this manually with the ROK, but it's a messy extra step. It's also not easy to consistently control the pressure in which the water goes through the grounds. I found the shotl thin/watery, the flavor only so-so, and the crema lacking body.
3. STEAMED MILK/FROTHER: The ROK comes with a manual milk frother, but it doesn't work well at all, and you have to heat the milk separately. Don't expect the rich, thick head of frothed milk you get from a regular espresso maker's powerful steamer.
It's a cute little machine, but I wouldn't want one.
[this post was last edited: 7/31/2014-23:01]
Drawbacks:
1. TAMPING: Tamping the grounds properly in the portafilter is crucial to a good pull. The grounds should be leveled, then about 30 lbs. of pressure applied with a good quality tamper. With pressure still applied, the tamper is rotated to polish the top of the grounds. This ensures the water will go through the grounds evenly, extracting full flavor. Under the pressure of a pull, the water will naturally look for weak spots in the tamp, taking the easiest route through the grounds, compromising flavor and body. The ROK's flimsy plastic scoop/tamper is not up to the job.
2. TEMPERATURE/PRESSURE: A regular expresso machine heats the group head and portafilter. You can do this manually with the ROK, but it's a messy extra step. It's also not easy to consistently control the pressure in which the water goes through the grounds. I found the shotl thin/watery, the flavor only so-so, and the crema lacking body.
3. STEAMED MILK/FROTHER: The ROK comes with a manual milk frother, but it doesn't work well at all, and you have to heat the milk separately. Don't expect the rich, thick head of frothed milk you get from a regular espresso maker's powerful steamer.
It's a cute little machine, but I wouldn't want one.
[this post was last edited: 7/31/2014-23:01]
kb0nes
Well-known member
Eugene, thanks for sharing some of the ins and outs of this beast. I have never seen one in person let alone used one.
For a while I had an electric pump type espresso machines at home, but it was an inexpensive one. I feel like it had most of the same issues that you detailed with the Rok. I used to work at a pool hall that had a decent single head pro machine and I may be spoiled now. I don't really want another cheap plastic pump machine to work marginally only to get tossed out onto the dead Keurig pile in a year. I'd hope this unit would be a bit more durable in the long run but it sounds like usage may be a bit fiddly.
The milk frothing is an issue, although the little home machine didn't really have the power to do great at it anyhow. I have used one of the little heated pitchers with the high speed wisk in them and they seem to do a passable job.
I suppose I just need to toss out $3000 and run 220v and a dedicated water line into the kitchen to be happy. It sucks to be spoiled using the real thing!
For a while I had an electric pump type espresso machines at home, but it was an inexpensive one. I feel like it had most of the same issues that you detailed with the Rok. I used to work at a pool hall that had a decent single head pro machine and I may be spoiled now. I don't really want another cheap plastic pump machine to work marginally only to get tossed out onto the dead Keurig pile in a year. I'd hope this unit would be a bit more durable in the long run but it sounds like usage may be a bit fiddly.
The milk frothing is an issue, although the little home machine didn't really have the power to do great at it anyhow. I have used one of the little heated pitchers with the high speed wisk in them and they seem to do a passable job.
I suppose I just need to toss out $3000 and run 220v and a dedicated water line into the kitchen to be happy. It sucks to be spoiled using the real thing!
Overhere the fully automatic espresso machines are very popular. They grind and brew a wonderful espresso or lungo. Most of them have a built in milk frother too for a cappucino or latte macchiato. A friend of mine has a Bosch, a great machine, but I don't think they are sold in the USA. But there are lots of other brands.
