12-17-2013, 05:43 PM
#1
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I just received delivery of the ROK manual Espresso machine. It is going to take some practice before I get a good shot. My first mistake was I did not grind the coffee finely enough and my second mistake is I did not pre-warm the cup. That said, my 1st cup was still highly drinkable if a mid muddy.

I only had my iphone handy so pardon the poor pics.

[Image: mY1C2jU.jpg][Image: qYAxHcG.jpg][Image: hXIYFwA.jpg]

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 12-17-2013, 06:43 PM
#2
  • freddy
  • Senior Member
  • San Diego, California, U.S.A.
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I bet you'll get the hang of it in no time. Smile

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 12-17-2013, 07:10 PM
#3
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(12-17-2013, 06:43 PM)freddy Wrote: I bet you'll get the hang of it in no time. Smile

I hope so. I can see that my old coffee maker steamed the paint off the molding...something to take care of after the holidays. Blush

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 12-17-2013, 08:00 PM
#4
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Congratulations, Phil!

So, you just pour the water on the top portion? Excuse the ignorance from a tea-drinker! Blush

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 12-17-2013, 08:25 PM
#5
  • ojinsa
  • Senior Member
  • San Antonio
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(12-17-2013, 05:43 PM)bullgoose Wrote: I just received delivery of the ROK manual Espresso machine. It is going to take some practice before I get a good shot. My first mistake was I did not grind the coffee finely enough and my second mistake is I did not pre-warm the cup. That said, my 1st cup was still highly drinkable if a mid muddy.

Me too, I received mine today as well. But mine is going to be gift wrapped so I won't get a chance to mess with it for a few days. How do you find its construction and materials? So for me, until I can tinker with the comtraption, there's much research to be done with vacuum pots...

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 12-17-2013, 09:14 PM
#6
  • Barrylu
  • Senior Member
  • Portland OR
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Don't forget to pre-infuse as well. Temperature is crucial as well.Try the Sumatra it should make for a good SO Espresso

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 12-18-2013, 07:18 AM
#7
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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(12-17-2013, 09:14 PM)Barrylu Wrote: Don't forget to pre-infuse as well. Temperature is crucial as well.Try the Sumatra it should make for a good SO Espresso

Thank you Barry. I think I will watch a few of the ROK Youtube videos to see if I can pick up some more pointers. I used the Aeropress this morning but will try the ROK again tonight.

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 12-18-2013, 07:52 AM
#8
  • Barrylu
  • Senior Member
  • Portland OR
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You will know you are there whn your shot looks like this
http://laughingsquid.com/beautiful-slow-...xtraction/

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 12-20-2013, 09:58 AM
#9
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Looks awesome Phil!

I look forward to following this thread and learning more.

Once you dial it in I would be interested in hearing how it compares to the AeroPress.


Sent from my iPhone using Tapatalk

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 12-20-2013, 10:07 AM
#10
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Without the schiuma, it's not a proper espresso, just sayinBiggrinBiggrinBiggrinAngel

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 01-01-2014, 08:39 PM
#11
  • ojinsa
  • Senior Member
  • San Antonio
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I used my ROK tonight, and can't seem to dial in my shots. I think I may have tamped the espresso a little too tightly because I kept losing pressure from the top of the portafilter. No bueno. After about 6 shots I think they got a little better...that or I may be a little buzzed from sampling so many failed shots and everything seems better after a caffeine buzz kicks in.

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 01-01-2014, 08:43 PM
#12
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I have not been having luck with the ROK yet and need to set some time aside to experiment with it a bit. It is not as easy as the Aeropress...that is for sure.

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 01-01-2014, 08:48 PM
#13
  • ojinsa
  • Senior Member
  • San Antonio
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(01-01-2014, 08:43 PM)bullgoose Wrote: I have not been having luck with the ROK yet and need to set some time aside to experiment with it a bit. It is not as easy as the Aeropress...that is for sure.

Completely agree. It does look pretty slick though.

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 01-02-2014, 05:35 AM
#14
  • slantman
  • Expert Shaver
  • Leesburg, Florida
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That will get you pumped. Great looking and use it well.

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 01-02-2014, 06:19 AM
#15
  • Deuce
  • Just a guy
  • Cave Creek
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Anything espresso is good in my book. Even Dunkin is offering an espresso shot for 49 cents in their coffee now. Enjoy your new experience Phil

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 01-14-2014, 12:06 PM
#16
  • ojinsa
  • Senior Member
  • San Antonio
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Okay, this morning I decided to use the extra water I had from my pour over for some ROK espresso. Same results. I'm not fully extracting the espresso from the grinds. Once I remove the portafilter I see the grinds have a layer of water above them. I'm assuming it's a combination of having the espresso too tightly packed and/or a severe under pressure situation, but nevertheless there it is.

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 01-14-2014, 01:20 PM
#17
  • Barrylu
  • Senior Member
  • Portland OR
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(01-14-2014, 12:06 PM)ojinsa Wrote: Okay, this morning I decided to use the extra water I had from my pour over for some ROK espresso. Same results. I'm not fully extracting the espresso from the grinds. Once I remove the portafilter I see the grinds have a layer of water above them. I'm assuming it's a combination of having the espresso too tightly packed and/or a severe under pressure situation, but nevertheless there it is.
That may not be a problem. The ROK only has one valve to drain off all the water. The more expensive machines have a second valve. The ROK is probably incapable of giving you a completely dry puck.The bottom line is how did your shot taste?

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 01-14-2014, 07:17 PM
#18
  • ojinsa
  • Senior Member
  • San Antonio
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It tasted pretty good. No crema (see above), but tasty nonetheless.

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 01-14-2014, 09:14 PM
#19
  • Barrylu
  • Senior Member
  • Portland OR
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Then you are well on your way. Crema offers very little to the taste of a shot . It is more for pretty. Most common cause for lack of crema is that the coffee is too fresh . Where as brewed coffee is good after 24 to 36 hours after roasting . Espresso is not ready for about a week after being roasted.
Espresso was invented by some Italian monks who were selling coffee. They had old burnt coffee and found that brewing in under pressure and steam made it palatable. They had been selling the fresh stuff off and drinking brews from the old burnt beans.

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 01-15-2014, 05:43 AM
#20
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That is one of the most interesting things I have learned about coffee. Thanks for sharing Barry!

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