Oh man I'm sold... been pushing my Moka Pot to get the best coffee I can from it with all the tips online... the ROK is my next step in hands on coffee making... beautiful crema in your video!!! Hope I can achieve the same results with fresh beans, right grind and proper technique!!!
*This replaced a smaller Keurig that I owned for 6 years **MyBest.Kitchen** I wanted the convenience of the water receptacle and while this unit is much larger than the previous one, I'm very happy with my purchase. The only downside to this larger model is having to move it from under the cabinets to place the pod and refill it. I was able to rectify this by purchasing glide mats for small appliances. Now, it's perfect!*
Hi, just wondering if you can show the actual ground coffee out of the grinder before you dump into the portafilter. difficult to guage how fine it should be and this is critical in getting crema as I understand it. Thanks
Hey Charlie, thanks for the great video. My shots taste pretty decent but there is little to no crema. You have inspired me to try to improve and not just settle. Another commenter asked where you purchased your portafilter. I would be curious to know as well. Take care!
I really appreciate the thought you put into this. It is more detailed than most. The shot looks nice. I wonder though how much of that is because you just roasted it and there is a lot of degassing going on versus your method? Also, can you share how much water you used? I could not see how high you poured? I am guessing around 70-80 ml or just a cm or two above the metal rim? Also, I noticed you pump but don't let the coffee saturate with the hot water. Have you tried waiting but found this to be more effective? Again, thanks for sharing!
Hey man! Thanks for your interest. I dont think thats from degassing cause the beans was roasted something like 3 maybe 5 days before brew date. For that really small amount off coffee, i think is enough for degassing. Actually its not the same beans that was showed being roasted on the beginning off the video. If you look the time when i put the beans inside the grinder, you will notice that it is a much less dark roast. It is a blend that I was experimenting... playing with roast points. There are some beans from a very light roast and some medium. On the roast that i showed, its much darker, with the oils starting to go to the surface, you can notice the bright. About the water, to get more pressure, i fill it almost until the end off the chamber, something like a finger from 100% full. But i just pull 60 ml. That shot was no more than 65 ml for sure. About the pre-infusion, I dont like to pre-infuse for longer times on the ROK cause the extraction goes over 25/30 seconds, i know i could work on that time but I prefere a quick pre-infusion. And its not that quick, note that as soon as you start to open the "ROK arms" the water starts to flow inside the coffee, then comes a strong pull, then the arms goes up again.... I dont know, i think thats enough, but i'll make some tests. Just a slightly coarser grind, with that pre-infusion pull, makes the water strongly come out from that naked portafilter. I also would like to remember that although the ROK can produce very nice shots, with velvet crema, its not the best shot. Pretty good, better than most "non-specialized" coffee shops, but you dont get that very long lasting crema. If you pre-heat everything before, it tastes very good. Cheers!
After watching a dozen ROK and Presso videos of people who have no idea what they're doing, it's refreshing to see someone do things right: measure fresh beans by weight, grind fresh with a good grinder, and tamp with a proper tamper (not the stupid little plastic scoop they include). Looks like a pretty good shot. How did it taste? As an experienced manual coffee brewer, I'm looking at getting a ROK espresso maker to play around with. I'm wondering what you think about its widely reported temperature problems. Do you find it hard to maintain a good brew temp and if so, what do you do about it?
Thanks man! Thats true, you have to really pre heat it before brew. I boil some water to pre heat everything, then I get boiling water to brew. When you put the water inside the ROK chamber, it will cool down a little bit, even if it was pre heated, so you get something between 90/95 Celsius. It will not burn. Its not super practical nor super compact, but it could save you if you are camping or at some relatives house. It produces very nice shots, not the best but pretty decent, you dont get that very long lasting crema. A couple days ago there was a big rain here, we stayed a couple hours without electric power, ROK saved me. Just water and a gas stove can solve the problem. I think mypressi twist can produce "more professional" shots and it is much more compact, but you need those NO2 capsules. I'm getting one to use in the car. Cheers!
hi there, thanks a lot for the video. I am intrigued by the porlex grinder... I have recently bought a hario skerton and am sorely disappointed, it is not adapted for a fine grind for espresso. Even for a course grind it takes forever... How long does it take you, maximum, to grind the 17 grammes with the porlex? Thanks again.
Hey Charlie, great video and great explanation here.. i want to ask, where did you bought bottomless portafilter for rok presso ? i'm a newbie here and looking for a bottomless portafilter ie to analyze channeling.. and my 2nd question, you said that if sadly i have to use old bean, i have to pump more often before brewing, i still cannot got your point here.. would you explain it ? thank you charlie.
Hi Alfonsus, sorry for this late answer. i got it here --> espressounplugged.com/naked-portafilter . I guess it is cause when you pump more times you increase pressure since you inject air doing that. Fresh beans needs much less to form crema. If you get old and fresh beans to compare, same coffee amount, same grind settings, you need for example 3 or 4 pumps using old beans to get the same resistance to press down rok arms as 1 pump with fresh beans. Exactly same weight off fresh beans have more volume than old, you can easy notice that filling the porta filter. More oils in the fresh ones, it creates more resistance for water to pass thru it. I got this info watching and reading comments on rok videos. It works. Anyway, it will not taste good, you will probably be increasing your shot time over 35s. I think what happens is that you over extract the shot trying to get crema from beans that just dont have it. All the oils were gone. You can use a finer grind too, but it will be even bitter than the extra pumps. Using old beans, same amount, that pre infusion pump that i did would probably make water comes out strongly, the coffee wouldnt hold. I would use just a little finer grind to secure that the coffee cake will hold the water and would give it some like 4/6 weaker pumps to increase pressure then brew. If you experiment you will see as more you pump more difficult is to press down the arms. I dont know the physics on it but the crema formation is strongly related to pressure and oils. Also air or CO2 can help to form some crema.....not as velvet as those formed by the oils, more aerated crema. I hope I could help, thats most based on personal experiments... Cheers!
Probably the best "execution," and optimal performance of this machine that I have seen to date. I just wanted to ask, and this is NOT a criticism. Have you tried an electric grinder to save on time and quality of preparedness of the beans? THANKS ~ Jack
+Teddy Brask-Andersen Not OP here, but it is a hot air popcorn popper...you need to purchase an air popper with the air vents on the inside side of the of the pop chamber for best bean mass movement/even roasting...
Charlie Silva, thank you for this. Still useful so many years after :) After 3 years, do you still use the ROK? What extra advices could you give us newcomers?
Hey man. Sorry for this late answer. I dont have a encore baratza grinder. I'm guessing that maybe you also have a ROK grinder.....I would set it somewhere between 2 and 4 . Cheers
Hello; i´ve watched your video. Very cool. Could you tell me how long does it takes to roast the coffee beans in the popcorn maker, first to a medium roast, or to a dark one finally. I love to make that kind of coffee blends. i live in Veracruz, so we have several production points all over the state, like Coatepec, Huatusco, Cordoba, Ixthuatlan, Totutla, etc. Playing with the roast point and the variety, we can experiment the final result. i´ll preciaty your advice. Thanks
you have burn that coffee, man... but I think that you are used to "italian" way of taste... it is more than year for upload of this video - have you tried to get some lighter roast..??? or use speciality coffee..???
Hey man! If u notice.... the beans that I put inside the grinder(2:33) are in a very light roast. Its not the same beans that I roasted that day while shooting the video. I wait 1 or 2 days(CO2) before brew. Using 7 grams of light/medium roast beans, i like to add 1 gram of dark roast to give it a "punch" . Thats called a "blend". Its not burned just cause its not the way you like. Oils already popping out, intense beautiful bright, but still a long way to be actually "burned". I even specified in the video "roast until you get >>your favorite
Oh man I'm sold... been pushing my Moka Pot to get the best coffee I can from it with all the tips online... the ROK is my next step in hands on coffee making... beautiful crema in your video!!! Hope I can achieve the same results with fresh beans, right grind and proper technique!!!
*This replaced a smaller Keurig that I owned for 6 years **MyBest.Kitchen** I wanted the convenience of the water receptacle and while this unit is much larger than the previous one, I'm very happy with my purchase. The only downside to this larger model is having to move it from under the cabinets to place the pod and refill it. I was able to rectify this by purchasing glide mats for small appliances. Now, it's perfect!*
Hi, just wondering if you can show the actual ground coffee out of the grinder before you dump into the portafilter. difficult to guage how fine it should be and this is critical in getting crema as I understand it. Thanks
Dude good shot man!
WOWWWWWWW IM NOT getting that at all!!! Awesome video
Very nice step by step the way to make Espresso...
Where can I get the Pop Corn maker like that?
Hey Charlie, thanks for the great video. My shots taste pretty decent but there is little to no crema. You have inspired me to try to improve and not just settle. Another commenter asked where you purchased your portafilter. I would be curious to know as well. Take care!
How long processing
I really appreciate the thought you put into this. It is more detailed than most. The shot looks nice. I wonder though how much of that is because you just roasted it and there is a lot of degassing going on versus your method? Also, can you share how much water you used? I could not see how high you poured? I am guessing around 70-80 ml or just a cm or two above the metal rim? Also, I noticed you pump but don't let the coffee saturate with the hot water. Have you tried waiting but found this to be more effective? Again, thanks for sharing!
Hey man! Thanks for your interest. I dont think thats from degassing cause the beans was roasted something like 3 maybe 5 days before brew date. For that really small amount off coffee, i think is enough for degassing. Actually its not the same beans that was showed being roasted on the beginning off the video. If you look the time when i put the beans inside the grinder, you will notice that it is a much less dark roast. It is a blend that I was experimenting... playing with roast points. There are some beans from a very light roast and some medium. On the roast that i showed, its much darker, with the oils starting to go to the surface, you can notice the bright. About the water, to get more pressure, i fill it almost until the end off the chamber, something like a finger from 100% full. But i just pull 60 ml. That shot was no more than 65 ml for sure. About the pre-infusion, I dont like to pre-infuse for longer times on the ROK cause the extraction goes over 25/30 seconds, i know i could work on that time but I prefere a quick pre-infusion. And its not that quick, note that as soon as you start to open the "ROK arms" the water starts to flow inside the coffee, then comes a strong pull, then the arms goes up again.... I dont know, i think thats enough, but i'll make some tests. Just a slightly coarser grind, with that pre-infusion pull, makes the water strongly come out from that naked portafilter. I also would like to remember that although the ROK can produce very nice shots, with velvet crema, its not the best shot. Pretty good, better than most "non-specialized" coffee shops, but you dont get that very long lasting crema. If you pre-heat everything before, it tastes very good.
Cheers!
how much water do you fill in?
Hi there, I have the same question as a few others. Where did you purchase that bottomless portafilter? Thanks!
Hey man. Sorry by this late answer. I got it here --> espressounplugged.com/naked-portafilter
After watching a dozen ROK and Presso videos of people who have no idea what they're doing, it's refreshing to see someone do things right: measure fresh beans by weight, grind fresh with a good grinder, and tamp with a proper tamper (not the stupid little plastic scoop they include). Looks like a pretty good shot. How did it taste?
As an experienced manual coffee brewer, I'm looking at getting a ROK espresso maker to play around with. I'm wondering what you think about its widely reported temperature problems. Do you find it hard to maintain a good brew temp and if so, what do you do about it?
Thanks man! Thats true, you have to really pre heat it before brew. I boil some water to pre heat everything, then I get boiling water to brew. When you put the water inside the ROK chamber, it will cool down a little bit, even if it was pre heated, so you get something between 90/95 Celsius. It will not burn. Its not super practical nor super compact, but it could save you if you are camping or at some relatives house. It produces very nice shots, not the best but pretty decent, you dont get that very long lasting crema. A couple days ago there was a big rain here, we stayed a couple hours without electric power, ROK saved me. Just water and a gas stove can solve the problem.
I think mypressi twist can produce "more professional" shots and it is much more compact, but you need those NO2 capsules. I'm getting one to use in the car.
Cheers!
+Charlie Silva why you didn't wait till 28-30 seconds before pressing?
+binsar sihombing could explain me why waiting 28-30sec.
+cando chu 28 sec for best extracting espresso, 30 sec okay but almost over extracted.
hi there, thanks a lot for the video. I am intrigued by the porlex grinder... I have recently bought a hario skerton and am sorely disappointed, it is not adapted for a fine grind for espresso. Even for a course grind it takes forever...
How long does it take you, maximum, to grind the 17 grammes with the porlex?
Thanks again.
At 1:55 I instinctively attempted to sniff my screen, lol
Hey Charlie, great video and great explanation here.. i want to ask, where did you bought bottomless portafilter for rok presso ? i'm a newbie here and looking for a bottomless portafilter ie to analyze channeling.. and my 2nd question, you said that if sadly i have to use old bean, i have to pump more often before brewing, i still cannot got your point here.. would you explain it ? thank you charlie.
Hi Alfonsus, sorry for this late answer. i got it here --> espressounplugged.com/naked-portafilter . I guess it is cause when you pump more times you increase pressure since you inject air doing that. Fresh beans needs much less to form crema. If you get old and fresh beans to compare, same coffee amount, same grind settings, you need for example 3 or 4 pumps using old beans to get the same resistance to press down rok arms as 1 pump with fresh beans. Exactly same weight off fresh beans have more volume than old, you can easy notice that filling the porta filter. More oils in the fresh ones, it creates more resistance for water to pass thru it. I got this info watching and reading comments on rok videos. It works. Anyway, it will not taste good, you will probably be increasing your shot time over 35s. I think what happens is that you over extract the shot trying to get crema from beans that just dont have it. All the oils were gone. You can use a finer grind too, but it will be even bitter than the extra pumps. Using old beans, same amount, that pre infusion pump that i did would probably make water comes out strongly, the coffee wouldnt hold. I would use just a little finer grind to secure that the coffee cake will hold the water and would give it some like 4/6 weaker pumps to increase pressure then brew. If you experiment you will see as more you pump more difficult is to press down the arms. I dont know the physics on it but the crema formation is strongly related to pressure and oils. Also air or CO2 can help to form some crema.....not as velvet as those formed by the oils, more aerated crema. I hope I could help, thats most based on personal experiments... Cheers!
Probably the best "execution," and optimal performance of this machine that I have seen to date.
I just wanted to ask, and this is NOT a criticism. Have you tried an electric grinder to save on time and quality of preparedness of the beans? THANKS ~ Jack
Manual is 1000x better then electric. Trust me. I have both.
Hi There :o)
World-class video! Thanks for inspiring to get even more out of the beans. Where did you purchase the coffee roaster?
+Teddy Brask-Andersen Not OP here, but it is a hot air popcorn popper...you need to purchase an air popper with the air vents on the inside side of the of the pop chamber for best bean mass movement/even roasting...
What is that roaster?
It's a pop corn machine
Charlie Silva, thank you for this. Still useful so many years after :)
After 3 years, do you still use the ROK? What extra advices could you give us newcomers?
Omg that crema!
hey, Thank you for the great video. I am using Encore baratza. what setting grind do you recommend to use for ROK?
Hey man. Sorry for this late answer. I dont have a encore baratza grinder. I'm guessing that maybe you also have a ROK grinder.....I would set it somewhere between 2 and 4 . Cheers
Good results
Lovely beans.
Hello; i´ve watched your video. Very cool. Could you tell me how long does it takes to roast the coffee beans in the popcorn maker, first to a medium roast, or to a dark one finally.
I love to make that kind of coffee blends. i live in Veracruz, so we have several production points all over the state, like Coatepec, Huatusco, Cordoba, Ixthuatlan, Totutla, etc.
Playing with the roast point and the variety, we can experiment the final result.
i´ll preciaty your advice.
Thanks
nice
I think new roasted coffee only good for grinding after sitting for 24 hours or more...
Popcorn maker, huh? Well I'll be.
9 years ago everything is just less complicated lol
you have burn that coffee, man... but I think that you are used to "italian" way of taste... it is more than year for upload of this video - have you tried to get some lighter roast..??? or use speciality coffee..???
Hey man! If u notice.... the beans that I put inside the grinder(2:33) are in a very light roast. Its not the same beans that I roasted that day while shooting the video. I wait 1 or 2 days(CO2) before brew. Using 7 grams of light/medium roast beans, i like to add 1 gram of dark roast to give it a "punch" . Thats called a "blend". Its not burned just cause its not the way you like. Oils already popping out, intense beautiful bright, but still a long way to be actually "burned". I even specified in the video "roast until you get >>your favorite
loved your video charlie.
For the love of christ those beans are burned to the point of madness
it's not crema, crema only from first shot ;p
right...not crema...its snow!