Espresso Maker

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Price: $199.00    

Product Feature

• Espresso maker with frother, storage tin, tamper/measuring spoon and spout
• Manual operation

Product Description

ROKMAKER Features: -Espresso maker with frother, storage tin, tamper/measuring spoon and spout.-No electricity needed.-Environmentally friendly. Dimensions: -14'' H x 13'' W x 10.5'' D, 8 lbs. Warranty: -Manufacturer 10 year warranty on all metal parts.

Espresso Maker Review

This review is for the ROK release with company-claimed improvements made to the original. I never owned the original PRESSO, so I offer no insight into the supposed improvements on this model, but you may find reviews of the machine there that are relevant.

I heard about this espresso maker from America's Test Kitchen. My decision to purchase it was based on the fact that a manual machine in theory means less stuff can break (I realize that's not always true), and the small amount of counter space required. I also did not want to wait 30-40 minutes for the water tank to heat as with some semi-autos, nor spend a fortune. I bought an "introductory" grinder, a Rancilio Rocky, to go with my ROK, since an even fine grind is a requirement for espresso.

I am not a barista and I've only owned this machine one week. I'm not an espresso fanatic either. I mostly drink lattes and cappuccinos, where the milk can mask some brewing imperfections. I researched making espresso online for hours and watched many videos before making this purchase. I recommend that you do the same before purchasing this or any espresso machine, but no amount of research will fully prepare you for the whole process. You still won't get a real idea of the process until you make a few of these, but research is still well worth it.

The fact that the ROK is manual does mean that one more thing can go wrong to ruin your espresso. You may not want to deal with that extra variable. Especially if you are new to espresso-making. The ROK website says you get between 5-10 bars of pressure with this machine. Because it's manual, you can't know if you're always hitting the 9 bars that Alton Brown says you should have. You do have to press hard, but it's not insanely hard if your grind and tamp are correct. My first attempts at dialing in my grinder were not great. I had way too fine of a setting, and you can really feel that the arms won't press down, and you barely get any liquid out. Once your grind is corrected, the pressure is normal and the amount of liquid is exactly what you'd expect for a double-shot.

ROK's instruction booklet is useless, but the company's videos you'll find online are much more helpful. I follow the basics of the ROK company's process by pushing down on the arms slightly to pre-infuse, waiting about 3 seconds, then lifting and pushing all the way down. Then I do a second pull, making sure I don't go over 30 seconds total brewing time. I get great crema and can really see the blonding as an indicator of when to stop. Volume on a double-shot is great. My skill level after a week is just so-so but improving. Not counting the awful espressos from the dial-in process, I have gotten two fantastic drinks, and a lot of drinkable but mediocre ones. My mediocre latte is still way better than any SB latte I've ever had though. Are my espressos comparable to what you get at a great coffee house? Not yet. But do I think it could be with this machine? Maybe, with tons of practice and patience. I doubt I will ever get to a great level with my skill and this machine, but I do think it's perfectly good for home use. Again, way better than SB. So depending on your palate and budget, the ROK may or may not be good enough for you.

Preheating and basic cleaning between espressos is essential but extremely messy. The water just gushes out of the machine's opening if the portafilter isn't attached, and even with a large bowl under, it gets everywhere. Plus, if you're on your second cup, there are a few grounds stuck to the gasket that is at the bottom of the machine above where the portafilter goes. You do want to clean those out before the next double-shot is prepared.

The tamper provided with this machine is awful. It has an off-center area to place your thumb, which means the pressure is uneven when you tamp. You will spend forever trying to flatten the coffee puc evenly, then give up and just try brewing it. The portafilter is about 50mm diameter if you want to order a separate tamper.

My one complaint is when the fine coffee grounds get trapped above the gasket, which seems to be silicone with very tiny holes to let water out. Without taking the machine apart, I do not think you can easily clean those out.

I personally love the manual milk foamer. I just microwave my milk to about 150 degrees, then pump the foamer and get great froth. Then brew directly into the mug with the foamed milk. I love that. If you do this, your mugs need to be no more than 4" tall or they won't fit under the ROK with the portafilter attached.

I do like this machine a lot. I will update my review when I've owned it longer.

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