ROK Espresso Maker

ROK Espresso Maker

ROK Espresso Maker brings you a truly engaging way to enjoy espresso - a non-electric, hands-on creative solution to making espresso the way you want it!


More details


ROK espresso maker includes:

Portafilter & basket

Reusable storage tin

Stainless steel manual milk frother

Combined coffee scoop and tamper

Full instructions


With the ROK Manual Espresso Maker you're in control. Wrap your hands around the polished aluminium handles. Feel the experience. You drive the finely engineered gearing that lowers the piston to generate the pressure to extract the coffee oils to create the perfect espresso. Designed by one of the UK's leading product innovators, there's over 10 years of 'know-how' built into every ROK

Making great coffee is often a matter of experimentation, because everyone's tastes are different. Here are some guidelines to get you started!

There are several factors that contribute to making great coffee with your ROK. They include but are not limited to:


It is always best to preheat your ROK. This is easily done by filling the cylinder with boiling water and waiting 20 to 30 seconds for everything to get hot. At the same time, preheat your portafilter body (not the handle) with the same boiling water. When you are ready to make your espresso, put the portafilter back on the ROK, raise the handles slowly, and press the hot water through your empty portafilter into your cup. This will preheat your ROK, its portafilter, and your cup to optimal temperatures!

Coffee Beans

Ideally, your coffee beans should be no more than 30 days older than their roasting date, but this is not always possible. Nevertheless, the fresher your coffee beans, the better your results, so try not to buy more coffee beans than you'll use in 1-2 weeks. We have plenty of fresh roasted coffee at the Infuse Roastery!


The fineness of grind directly affects the espresso you'll produce. A good way to set your grinder is to start from 2 clicks coarser than its finest setting. Fill your grinder with just under '2 ROK scoops' and grind them all.

Once your beans are tamped into your portafilter (more on this later), install your portafilter in the ROK and add boiling water half way up the cylinder. (You needn't preheat your ROK for these setting trials.) Press gently down on the handles to increase the water pressure on the grounds just slightly.

* If your grounds are too coarse, weak coffee will immediately start dripping from your portafilter.

* If your grounds are too fine, coffee will not drip from your portafilter for at least a minute.

* If your grounds are just right, coffee will start to drip from your portafilter in 15 to 30 seconds.

It's a good idea to check your grinder’s settings every so often, because the burrs in your grinder can wear over time. Also, different types and roasting levels of beans will affect how your grinder works with them, so you may wish to devote a bit of time to this step with each change in coffee type you use.

When it comes to filling your portafilter, how much is entirely up to you. Some will say you get good coffee by filling the portafilter to the top loosely, leveling off the grounds, and tamping them down. Others will say you get good coffee by repeatedly filling the portafilter and tamping it as full as possible. This is how ROK Ledgend Rob (of Rob & Connie - frequent visitors of the Infuse Roastery) does it - and always to perfection. To find out what you like, you should experiment with levels on your own!


The purpose of proper tamping is to prevent the water from creating channels through your grounds on its way out the portafilter. This lets the water extract everything from the grounds evenly. This is possible to achieve with the provided scoop/tamper, though it is easier to do with a dedicated tamper.

When tamping, a steady downward pressure is best to start off with. If you're using a dedicated tamper, you may wish to follow with a slight rolling motion, as if a coin was dropped on a tabletop just off center. This helps to seal the grounds against the sides of the portafilter. Finally, you can finish with a slight twisting motion of your tamper to seal the center of the grounds. You're trying to get the grounds to interlock with each other while at the same time not allowing any channels to form. The easiest place for channels to form is at the sides of the portafilter, so be careful not to exert too much pressure or you can break the coffee's seal at the perimeter of the portafilter. Also, be sure not to tap or jar your portafilter after it's tamped, as this can crack the puck and allow channels to form.


The proper pressure for producing espresso is 9 bars (9 atmospheres), which translates to 130 PSI (pounds per square inch). The ROK is capable of producing 15 bars (217 PSI) of pressure, so there’s no need to press too firmly. In fact, pressing down on the handles too firmly actually creates channeling where otherwise you might have had none!


Putting It All Together

1.  Boil your water

2.  Grind your beans

3.  Preheat your ROK

4.  Fill, tamp, and install your portafilter

5.  Add hot water to the cylinder

6.  Pull your shot!


Once all the previous elements are in place, it's time to pull your shot. With your ROK preheated and your portafilter filled and tamped, add water just off the boil about halfway up your cylinder and raise the arms gently to full height. Press down slowly to build just a little pressure so as to fully hydrate your grounds. Once coffee starts dripping from the portafilter, raise the arms once again and press down firmly.

After your espresso shot has been pulled, there will be extra water left under the plunger and in the portafilter. Be sure to press this extra water out - but don't drink it! - before you remove the portafilter and clean your ROK.