The latest edition of the award-winning Espresso machine (formerly under the Presso label), released in 2012, has been equipped with new metal pieces, promising 35% more strength. In addition, the base of the Espresso machine has been equipped with anti-slip rubber feet, the plastic milk foamer is now made of stainless steel and the cardboard packaging has been replaced by a high-quality, reusable metal tin.
Launch offer: We are giving away a free stainless steel milk frother (worth 24 euros) with every purchase to celebrate the new launch of the ROK Espresso machine, only as long as stocks last!
The ROK Espresso machine is a manually operated machine. Thanks to the energy-efficient and gentle mechanism, you can make high-quality, tasty espresso in an instant - just like in your favourite café. The ROK Espresso machine is made of polished aluminium and is complemented with a small plastic cylinder, into which the hot water is poured.
To get the perfect espresso, two things are essential: the internal pressure and the right water temperature. The water shouldn’t boil, but should be cooled to 90°C. Conventional espresso machines produce too low a pressure and use boiling water: things that often give the espresso a bitter taste. The ROK Espresso machine, however, works independently of a heat source: The water is boiled separately in the kettle and set aside for a moment before usage.
You can adjust the pressure yourself using the two levers on the side. How the ROK Espresso machine works: first of all, put an espresso cup under the machine and turn the kettle on. Put an espresso powder of your choice in the provided container and put it in the machine.
Now pour the hot water that isn’t boiling anymore into the plastic cylinder on the top of the machine. Fill the container with water as much as possible as it increases the internal pressure. Now move the arms on the side of the machine upwards. This makes water run from the cylinder into the container with the espresso powder. Let the water seep in for 10 to 15 seconds then press the arms down slowly. This traps water and air in the chamber and pushes it through the espresso powder.
Hold the arms at the lowest point until the entire espresso has filled the waiting cup.
Repeat the process a second time if not all of the liquid was squeezed from the coffee powder.The predecessor alone, under the name of Presso, was awarded numerous design awards for its classic and rustic design as well as high functionality, including the renowned Japanese Good Design Award.- Only espresso powder and not coffee powder should be used for the ROK Espresso machine to avoid warping the piston.