I’ve got a dirty little secret: for more than five years I have been freezing whole-bean coffee. I say this knowing full well that a thousand roasters and coffee purists from around the world may rain judgement upon me, but if done right, freezing extends the freshness and shelf life of your coffee for months. The key advantages of freezing are that you’ll save money by buying larger amounts of coffee at a time (freezing the excess), you’ll reduce waste, and avoid the inevitable declining enjoyment due to staling beans. Continue reading
You can make better coffee. Below you’ll find seven of the most common obstacles to producing cafe-quality coffee at home. Of course, there are countless ways to improve your coffee, but what you’ll find below will certainly put you on the right path. It’s worth adding that nothing suggested below includes spending lots of money on high-end equipment. You can actually improve your brews and save money at the same time. It’s a win/win scenario.
This little blighter stowed away and travelled to Australia in a bag of coffee from Colombia. If I had not seen this tiny piece of concrete, smaller than a coffee bean, it would have easily cracked the ceramic burrs in my Porlex grinder. 99.9% of the time coffee companies will catch foreign material in a de-stoner before it can make it into bags of roasted coffee destined for customers’ kitchens. It’s still worth keeping an eye out for stowaways in your coffee through. Your grinder will thank you.
A well-made espresso is photogenic and I often share pictures of my brews on social media. Admittedly, it’s easier to pull nice looking shots of espresso on the ROK espresso maker when you use super-fresh, high-quality beans. A more budget-conscious coffee drinker who buys less fancy beans from the local supermarket may end up producing coffee that’s not as photogenic (for what it’s worth) as the ones I put up on Instagram. I’m often asked by ROK users why their espresso doesn’t look like mine. It’s probably a bit short-sighted of me to just encourage folks to buy better beans, but that’s often my first response. Obviously, it’s not only about the beans, but also method and equipment play a big part.
There’s nothing like getting out of the house or office and making coffee in the great outdoors. This is especially true on a sunny Winter day, after a string of cold, gloomy days here in Melbourne, Australia.
This week I took the Cafflano Klassic and gave it the camp coffee treatment. I’m always interested in whether a portable coffee maker is any good once you take it out of the kitchen and try to use it in the wild.
A common criticism levelled at the ROK espresso maker is that it can’t produce crema. In almost all cases we’ve dealt with, the issue turned out to be the grinder. If your grind setting is off, or your grinder won’t grind fine enough, you won’t get the espresso you’re looking for from the ROK. Here are 25 videos of folks who have figured that out.
With a bottomless portafilter, you want to see the coffee extract evenly across the basket, and for the pour to coalesce into a single stream. These are signs that your grind setting and tamping are on the money. Hit slow motion and drop in a funky soundtrack and you’ve got yourself some classic coffee porn.
This photo won’t impress the average coffee geek and I’m not about to win any latte art competitions, but for me it was a minor miracle. I’ve poured a heart before, but this morning might have been one of the first times I’ve poured two hearts in a row. Why is that a big deal for me? Typically I would have poured a heart and then, much to my frustration, followed with some sort of blobby wombat (my son is great at identifying shapes in my latte art). For two years I’ve been using the Bellman milk steamer and while I believed I understood the fundamentals of milk steaming, it has taken this long to begin to consistently apply the knowledge. Continue reading
How to change parts and restore your ROK or Presso Espresso Maker.
The ROK espresso maker is designed to make any parts replacements easy. Whether you’re just replacing the plastic plunger, o-ring or cylinder, or doing a full refurbishment, there’s no need to be daunted by the process.
We enlisted our good mate, Scott, to put together this video, which shows just how straight forward it can be to refurbish your ROK (or Presso) with our refurbishment and nuts & bolts kits.
Scott calls the video “ROK”storation.
Find our parts and kits here:
Australia: ROK parts, Presso Parts
New Zealand: ROK parts, Presso Parts
USA/International: ROK parts, Presso Parts
Canada: ROK parts, Presso Parts
This is a great end-to-end video of the ROK espresso brewing process. The only things I would add are: 1. Run hot water through the ROK after you’ve finished to flush out any residual grounds and oils. 2. Remove the white filter screen and dry thoroughly before putting the ROK away.
Video credit: Максим Рязанов
Where to buy ROK espresso maker:
New Zealand: https://presso.co.nz/rok