Anyone have experience with ROK espresso machine?y

[imleftyoureright]

Hey guys, I'm a barrista at a chain coffee shop, and enjoy a nice espresso, but the machines at my work just don't cut it. I am considering some sort of at home espresso machine and found the ROK. Does anyone have any experience with the machine? If so what are your thoughts?

Like I said, I am a barrista so I don't have much discernible income, so the machine is already at the high end of the spectrum of what I would be willing to pay. I'm open to other suggestions, though I do have fairly small kitchen so it can't be much of a space hog either. Thanks

 

[Alpedhuez55]

It looks great, but $200 seems high to me. If I could get something like that for under $100 I would be all over it. I could make espresso at my desk at work or take it with me if I go away.

You might want to check here for reviews on the old Presso Machine. I think it has just been re-badged.

http://coffeegeek.com/reviews/vacpots/pressomanual?SeeAll=1

$200 can get you an entry level Gaggia. My Gaggia Coffee and MDF Grinder has served me well for the last 5 years. After finding the right grind level and learning to tamp properly, I make a great and consistent espresso. I would put my home roasted and brewed espresso up against any starbucks or local coffee house here ins Upstate SC.

 

[imleftyoureright]

I must say I'm jealous you get to roast your own coffee. It's something I've considered getting into and try to sell at local farmers markets.

 

[Alpedhuez55]

I started roasting with a $10 pop corn popper from Big Lots. The Fresh Roast machines do a good job and start at around $100 but you can only do about enough for a pot at a time. I also have a Behmor 1600 that can roast a pound.

I have thought about getting a setup I could use in a gas grill and selling at the Farmer's Market. Even in bulk by the sack, you pay about $ a pound for decent quality beans. You would be lucky to make $3 a pound. I guess if you cold also sell cups of coffee for $1 or iced drinks in the summer, you could make some money. You would make as much selling a couple of Lattes or frappes then you would selling a pound or roasted coffee.

 

[imleftyoureright]

If I get into it to sell, it will be to gain experience and a customer base to my own place one day. But this area is saturated with Starbucks already so I would either have to havea good client base or move to a more independent friendly area.

I may take up within the next year or so just as a new pleasurable pastime.

 

[StillShaving]

I have a Presso, the previous version of this machine and like it a lot. It gives you more control over the process so it is easier to make a bad shot, but as a barista you may appreciate the learning experience. I primarily drink my espresso in the form of an Americano, and overall I like this machine more than my La Pavoni.

 

[kaliandee]

Apparently the Rok is an upgraded Presso rather than a rebadged one. I was considering it a while back, and may end up with one yet, but I think it takes a lot of love and care to get good coffee out of one. I have no problem with that, but if I'm in the mood for slaving over my caffeine, I usually just make Turkish coffee. The sheer amount of metal in it acts as a heat sink allegedly; there are various pre-warming rituals that Presso/Rok users have adopted. Maybe StillShaving can confirm or deny that?

-John

 

[imleftyoureright]

Yeah I would probably actually enjoy the slow methodical process, kind of like a good shave it isn't just about the end product but how you get there. Thanks for the input

 

[StillShaving]

Apparently the Rok is an upgraded Presso rather than a rebadged one. I was considering it a while back, and may end up with one yet, but I think it takes a lot of love and care to get good coffee out of one. I have no problem with that, but if I'm in the mood for slaving over my caffeine, I usually just make Turkish coffee. The sheer amount of metal in it acts as a heat sink allegedly; there are various pre-warming rituals that Presso/Rok users have adopted. Maybe StillShaving can confirm or deny that?

-John

I would deny the heat sink aspect, I think it is more theory than reality. In the beginning I took the talk of it being a heat sink and needing to pre-heat things to heart but over time I found that it was not the best way to make a shot. If one takes water straight off the boil, pour it into the plunging chamber and press down one can often get an okay shot but it will not be the best. The water needs to cool just a little more, even when poured into a Presso which has been sitting on the counter top overnight and therefore at room temperature. Often times I pour water into the top chamber before inserting the portafilter to help me slow down and get more cooling.

Once the grinder is dialed in, the overall process is pretty straightforward and repeatable if paying attention.

 

[takeshi]

$200 can get you an entry level Gaggia.

Though a good grinder is a must.

But this area is saturated with Starbucks already

Which means plenty of room for good espresso. Better than Starbucks is a low bar to hop over.

 

[imleftyoureright]

As far as a grinder I currently have a Bodum conical bur grinder, not sure of the exact model. And I wouldn't worry about creating better espresso than Starbucks, I would just worry that the people in my area are too used to covering up bad espresso with syrups to really notice the difference.

There are a couple of Italian immigrants who are regulars and seem to miss quality espresso, maybe I could convince them to become investors

 

[jzuzphreek]

For what it's worth, specialty coffee is TRYING to make a comeback in NOLA. But it needs all the help it can get. There are a few good places downtown and in the garden district. Not much in Metairie except Sucre by Lakeside mall.

What kind of equipment is used in your shop that a Gaggia or ROK would be that much better? What grinder are you planning on pairing it with?

 

[kaliandee]

I would deny the heat sink aspect, I think it is more theory than reality. In the beginning I took the talk of it being a heat sink and needing to pre-heat things to heart but over time I found that it was not the best way to make a shot. If one takes water straight off the boil, pour it into the plunging chamber and press down one can often get an okay shot but it will not be the best. The water needs to cool just a little more, even when poured into a Presso which has been sitting on the counter top overnight and therefore at room temperature. Often times I pour water into the top chamber before inserting the portafilter to help me slow down and get more cooling.

Once the grinder is dialed in, the overall process is pretty straightforward and repeatable if paying attention.

Well now I really want one!