We love coffee. We love design and engineering. So we wanted to create the best coffee maker we could. So that’s what we did – back in 2002 when the ROK espresso maker began life as the Presso. Now, 30,000 happy customers later we have improved it all round. With 35% stronger metal it’s virtually indestructible – but please don’t try! The base now has rubber feet to stop it from sliding. The milk-frother has been upgraded from plastic to stainless steel and the cardboard box has been replaced with a re-usable storage tin. 

We believe in making coffee just right. An important part of this is selecting the type of coffee grind and the grind level.  Grinding your own beans is best because that way you can keep it fresh - try to go from bean to cup in a few minutes. If you use pre-ground coffee, make sure that you buy coffee ground for espresso and make sure it is well sealed in an air-tight bag. Coarser grounds do not provide the necessary pressure for great espresso.  If you like to grind your own beans the level of ground coffee should be fine. Beans which are too finely ground or packed too tightly will give a lot of resistance to water filtering through. This can cause damage to your ROK espresso maker. Remember it is not necessary to apply great force to your ROK espresso maker to produce great shots of espresso; applying moderate pressure will do the same.

Expert Tips

Fresh is best - We have found that the quicker you can go from bean to cup the better the crema and the better the taste. If you use pre-ground coffee make sure it is fresh and supplied in an air-tight bag as coffee degrades once the beans are ground - it can lose up to 80% of its aroma in 20 minutes of exposure to the air.

Temperature - Pre-warm the portafilter, cup and water chamber with the excess water from your kettle to get the hottest shot.

Brew - After lifting the arms, pause for a few seconds to let the water infuse into the grind before squeezing out your espresso.

Crema - See Fresh is best - above. Try over-filling the water cylinder to increase the pressure and crema. Stop the squeeze once the double is out. Catch the remainder in a second cup and throw away. If you make it too long you may over-extract.

Cleaning - To clean, simply remove the portafilter by turning to the right. Knock out the coffee 'cake' into a bin and rinse off any remaining coffee ground. Occasionally wash you ROK espresso maker with soapy water but do not put through a dishwasher. The salts will destroy the high-quality finish.

Filling the portafilter - Build the coffee up one small layer at a time and tamp down each layer as you go.

Make a Cappuccino, Latte or Macchiato

The ROK milk frother is the tool to help you do just that. Hand powered like the ROK espresso maker, you can now get the froth consistency that you like best with your coffee.

Getting started:

1. Pour milk into a mug and warm it in the microwave.

2. Lift the frother handle up and place it in the mug.

3. Pump away and watch as the froth builds quickly.

4. Squeeze a freshly made espresso into the mug for a cappuccino. Repeat with less foam for a latte.

5. OR scoop the froth out instead and add it to the top of your espresso for a macchiato.

Single espresso:

We've made the ROK espresso maker mainly for a double espresso. For a single espresso, clip the included splitter to the portafilter spout. Place 2 cups under it and use the same method as a double espresso.

Americano:

Start with a double espresso and add hot water. Don't pull an extra long espresso as you will over-extract and this will spoil the flavour.