ROK Espresso Maker
ROK Espresso Maker
$199.00
The ROK is a British-made, manual espresso brewer that utilizes a small plunger and two arms to achieve a considerable amount of pressure within the brewing chamber. With a bit of trial and error, it will be quick and easy to start pulling cafe-quality shots at home. The ROK includes a porta-filter and a scoop that doubles as your tamp for compacting the coffee bed.
As with any device driven by pressure, the ROK will yield a cup high in oils and solubles, accentuating the richer tones and dynamic textures of your coffee.
Quantity:
RECIPE
Parameters:
- Coffee: ≈ 12g (1 heaping scoop, included with the ROK)
- Filtered Water: 200°-205°F (≈ 60 seconds off-boil) filled 2/3 to top of the chamber
- Grind: Very Fine (resembles white sugar)
- Time: ≈ 1:00 total
Equipment:
- A ROK and provided scoop/tamper
- An espresso cup
- A scale that measures to the gram and a timer, like the Hario Drip Scale/Timer
- A gooseneck kettle that provides a controlled stream, like the Bonavita Variable Temperature Water Kettle
- Freshly ground coffee from Insight Coffee Roasters
Brewing:
- Grind a heaping scoop of coffee into the porta-filter
- Using the bottom of the scoop, compact the coffee and check for any cracks in the coffee bed before proceeding
- With the arms in the contracted position, lock the porta-filter tightly into the ROK
- Fill the chamber 2/3 full with water heated to 200°-205° (About 60 seconds off boil)
- Slowly raise the arms until the plunger is raised just above the water level in the chamber
- Allow the water to saturate the coffee bed for about 30 seconds before proceeding
- With considerable force, push the arms back down to the contracted position, which should take about 15-20 seconds
- Depending on your exact dose and grind size, you may have to repeat the plunging process -- this will further extract your coffee and depends on personal tastes
- To clean, set your ROK in a sink, remove and rinse the porta-filter, and, with the arms contracted, rinse any coffee off of the bottom of the chamber to prevent build-up
