Rok Espresso Maker

The Rok Espresso Maker was originally launched as the Presso in 2003, designed by Patrick Hunt. It was rebranded as the Rok in 2011 with refinements to the design and materials. The Rok's dual-arm lever mechanism was engineered to provide mechanical advantage for generating espresso pressure (8 to 10 bar) with less physical effort than a single-lever design. The Rok is manufactured in the UK and has a distinctive cast aluminum and stainless steel industrial aesthetic. It has a dedicated following among manual espresso enthusiasts who appreciate its build quality, distinctive design, and ability to produce quality espresso without electricity.

Patrick Hunt (2003, originally as Presso). Rebranded as Rok in 2011.

The Rok consists of a brewing chamber (portafilter), two lever arms, and a base. Hot water is poured into the chamber, and finely ground coffee is in the portafilter below. The brewer pushes down on the two lever arms, which forces a piston into the chamber, generating pressure that forces hot water through the coffee bed. The dual-arm design provides mechanical advantage, requiring less force per arm than a single lever. The Rok can generate 8 to 10 bar of pressure. The brewer controls the pressure by how hard and fast they press the arms.

The Rok uses pressure-driven extraction like the Flair and electric espresso machines. Hot water is forced through a fine coffee bed at 8 to 10 bar pressure. The pressure dissolves and emulsifies coffee solubles, including oils, producing a concentrated espresso with crema. The dual-arm lever provides a different mechanical feel than the Flair's single lever, with the pressure distributed across both arms. The Rok's extraction is similar to other manual espresso makers, with the brewer controlling the pressure profile through arm pressure.

Ideal water has a TDS of 75 to 150 ppm, general hardness of 50 to 90 ppm, and alkalinity of 30 to 50 ppm. Soft water is important to prevent scale buildup. Water temperature should be 92 to 96 degrees Celsius; the Rok has no heater, so water must be heated separately.

Hot water forced through fine, compressed coffee bed by dual-arm lever pressure (8 to 10 bar).

Typical Extraction Yield: 18 to 22%.

Typical Strength (TDS): 8 to 12% TDS.

• •Grinding too coarse or too fine, which affects flow rate and extraction
• •Not pre-heating the chamber and portafilter
• •Uneven distribution or tamping, causing channeling
• •Pressing the arms too fast, which causes channeling
• •Using an inadequate grinder for espresso-fine, uniform grinding
• •Not using enough coffee, producing a weak shot

• •Pre-heat the chamber, portafilter, and cup with boiling water
• •Use a high-quality espresso grinder
• •Distribute and tamp evenly
• •Press the arms slowly and steadily for 25 to 35 seconds
• •Target 8 to 10 bar of pressure
• •Start with a 1:2 ratio and adjust from there
• •The Rok's dual-arm design makes pressing easier than single-lever manual espresso makers

• •Pressure profiling by varying arm pressure during the shot
• •Pre-infusion: press gently to wet the puck, pause, then full pressure
• •Adjusting dose and ratio for different coffee profiles
• •Using precision baskets for improved extraction uniformity

• •The Rok is hard to press. The dual-arm design provides mechanical advantage, making it easier to press than single-lever designs. Most adults can generate sufficient pressure without excessive effort.
• •The Rok can't make real espresso. The Rok can generate 8 to 10 bar, which is sufficient for genuine espresso extraction with crema.

Remove the portafilter and knock out the spent puck. Rinse with hot water. Wipe the chamber and piston. Periodically disassemble and clean. Do not immerse the lever mechanism.

Lubricate the piston seals with food-safe silicone grease periodically. Check seals for wear. Inspect the lever arms for smooth operation. Keep the portafilter basket clean.

• •Chapter 1: Brewing Methods
• •Chapter 5: Extraction Science

• •Rok Espresso
• •Specialty Coffee Association