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Discussions > Coffee > Q and A > ROK espresso...  
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wynnshang
Senior Member


Joined: 28 Jan 2014
Posts: 3
Location: United States
Expertise: Just starting

Posted Tue Jan 28, 2014, 11:51pm
Subject: ROK espresso guideline
 

Hi guys

I've recently began to be interested in espresso making and I have bought a ROK espresso because to my untrained eye it is beautiful. However as I dig deeper into espresso making I realized there are some parameters that ROK simply cannot provide and now I've got some questions.

I understand I need to warm the body and portafilter and my cup.
The temperature of water should be around 96 celcius (?)
16g-18g for a double shot and each double shot should be around 2.5oz? correct me if I'm wrong please.
30lb pressure for tamping and should take 25-30 seconds for extraction.

My questions are:

  1. How can I count 25-30 seconds of extraction on ROK? I pull down the levers first, coffee comes out, and I have to pull down the levers again in order to get crema. Or do I pull the handle slowly and count 25-30 secs and just drink whatever is in the cup?

  2. Do I measure a 2.5oz espresso cup filled with water and pour that into ROK or I can put in as much water as I want and just stop after the 2.5oz cup is filled

If you guys have any tips for a newbie like me in general or specific for ROK please share your knowledge.

Thank you guys so much.

Wynn
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dana_leighton
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dana_leighton
Joined: 11 Jan 2002
Posts: 1,944
Location: Fayetteville, AR
Expertise: I live coffee

Espresso: Isomac Relax; Caferina...
Grinder: Macap MXK; Baratza Vario-W;...
Vac Pot: Yama 5-cup
Drip: Technivorm; CCD; Melitta
Roaster: Poppery I w/PID controller
Posted Wed Jan 29, 2014, 5:19am
Subject: Re: ROK espresso guideline
 

Mod note moved to Espresso Machines forum

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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wynnshang
Senior Member


Joined: 28 Jan 2014
Posts: 3
Location: United States
Expertise: Just starting

Posted Wed Jan 29, 2014, 3:53pm
Subject: Re: ROK espresso guideline
 

bump please
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dana_leighton
Moderator
dana_leighton
Joined: 11 Jan 2002
Posts: 1,944
Location: Fayetteville, AR
Expertise: I live coffee

Espresso: Isomac Relax; Caferina...
Grinder: Macap MXK; Baratza Vario-W;...
Vac Pot: Yama 5-cup
Drip: Technivorm; CCD; Melitta
Roaster: Poppery I w/PID controller
Posted Wed Jan 29, 2014, 4:08pm
Subject: Re: ROK espresso guideline
 

wynnshang Said:

bump please

Posted January 29, 2014 link

Please be patient. It frequently takes more than 16 hours to have responses to posts.

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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wynnshang
Senior Member


Joined: 28 Jan 2014
Posts: 3
Location: United States
Expertise: Just starting

Posted Wed Jan 29, 2014, 4:12pm
Subject: Re: ROK espresso guideline
 

Ah sorry about that....
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emradguy
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emradguy
Joined: 31 Mar 2011
Posts: 3,122
Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4 x2, VDD...
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Roaster: H-B "List of Favorites"
Posted Wed Jan 29, 2014, 5:18pm
Subject: Re: ROK espresso guideline
 

I've never seen a ROK in person, so my reply is going to be very limited.

As far as timing goes, I would expect that you're trying to simulate the piston of a lever machine, or the power of a vibratory or rotary pump. It makes the most sense to me that you'd apply the pressure in one long pull, rather than release and reapply.  In regards to crema, it should be coming from the very beginning, assuming a lot of things…1) you have fresh beans (roasted within the past 2 weeks or so; 2) you ground those beans to the proper fineness ini an acceptable grinder just before you prepared the portafilter; 3) you have good distribution technique, such that there's no channeling; 4) you do indeed have the key components of the device and the water at 96C.

It's more accurate to weigh your output, than measure it's volume, given the physics of liquids and gases.  I would expect a device such as the ROK to hold much more water than the volume of your shots (be those single or double shots).

Rather than counting, I suggest setting up a timer, that you can run on the counter, maybe you have a smartphone that has one?

Also, look for replies from people who've used manual lever machines, as those are probably closer in function to the ROK than what I own.

 
.
Always remember the most important thing is what ends up in your cup!
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PJK
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PJK
Joined: 21 Jan 2002
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Posted Wed Jan 29, 2014, 11:16pm
Subject: Re: ROK espresso guideline
 

Hi Wynn,

Welcome to the forum.

Your espresso machine is the latest incarnation of the Presso hand lever machine last sold in the US by All Clad.  I actually have one of these things it looks virtually identical other than the logo.

I was actually able to pull a decent shot out of the box with it but it was a trick.  Jim Schulman who used to post here as Another_Jim  highly hacked his and can pull some good shots with it.  I recommend that you read his stuff at HB on it:

Click Here (www.home-barista.com)

His fix gets rid of some dead air space in the piston and will let you get to the pressure required to make what we think of as espresso today.

A word of caution:  The levers on some of the All Clad machines were reported to break causing the machine to tip and scald the user.  I was about to do Jim's mod but got to thinking that All Clad or their predecessor may have deliberated put the air space in the piston to limit the pressure and hence the force on the handles.  I got scared off.

Hopefully ROK has addressed the safety issues and you can do Jim's mod and use it safely.  I think it would be prudent to contact ROK to find out if and how they addressed the handle breakage issue.

Please be careful with this thing.

Phil



wynnshang Said:

Hi guys

I've recently began to be interested in espresso making and I have bought a ROK espresso because to my untrained eye it is beautiful. However as I dig deeper into espresso making I realized there are some parameters that ROK simply cannot provide and now I've got some questions.

I understand I need to warm the body and portafilter and my cup.
The temperature of water should be around 96 celcius (?)
16g-18g for a double shot and each double shot should be around 2.5oz? correct me if I'm wrong please.
30lb pressure for tamping and should take 25-30 seconds for extraction.

My questions are:

How can I count 25-30 seconds of extraction on ROK? I pull down the levers first, coffee comes out, and I have to pull down the levers again in order to get crema. Or do I pull the handle slowly and count 25-30 secs and just drink whatever is in the cup?

Do I measure a 2.5oz espresso cup filled with water and pour that into ROK or I can put in as much water as I want and just stop after the 2.5oz cup is filled

If you guys have any tips for a newbie like me in general or specific for ROK please share your knowledge.

Thank you guys so much.

Wynn

Posted January 28, 2014 link


 
Philip J. Keleshian
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