*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!*
Totally agree. Used the ROK for 3 years, it's a good thing but time to say goodbye at some point. I got tired about putting a blanket on top to prevent the spill of hot water, I had to change the plastic three times, and however in the final stage, it was leaking AF.
Big disclaimer! Rok has an updated version now which is able to achieve much greater pressure and I suppose it is a lot stronger. The parts can be retrofitted to older versions.
Yes, I did that on mine and way happier with my ROK. A much stronger chamber that can sustain higher pressure. And the silicone filter is secured much better too.
@@liquidiceyt mine isn't looking like that 😁 but I would probably use dish detergent and then scrub it with old toothbrush; adding vinegar if needed. You can always take them apart is needed too.
@@PhrygianCat I'm still a little skeptical about the durability of the ROK presso, a friend of mine using it for about 3 months and it started to leak and losing pressure, I think the problem lies in between of the water chamber to the ROK body, there might be a lot of pressure going on and not enough strength to hold it. How long you've been using the ROK presso? I'm intrested to add ROK presso to one of my coffee making tools. Cheers!
@@liquidiceyt I've used mine for about 3 years or so. Before I upgraded it, using the GC Conversion Kit, the water chamber cracked once a year. So I had to get a refresh kit to replace parts. I'm pretty convinced that I don't need to do it for a long time. Even the silicon filter & ring seem to stay nice longer too. FYI I use mine at least twice a day and I do clean it regularly about every other week or so. I usually take out the water chamber, ring, and filter.
Did you try to replace the gaskets on the Rok? Even a great machine won't make good espresso if the water leaks out around the portafilter the way it did with your Rok.
I have both Flair and ROK. They both make equally good espresso if you get your work flow properly. Flair is more consistent, easier to pre-heat and clean. I agree that ROK should have used metal reservoir in first place. But the fact you used 4 refurbishment kits and replaced 2 portfilters over 2 years tells me that you may have applied way too much force for extraction. I have used ROK for about 2 years as well until I got my Rossa espresso maker. I did not need to replace anything and ROK made excellent espresso during that period of time.
The problem with the classic is the rubber, after a while it just doesn’t fit. Cleaning was an issue and replacing the parts if you are from Eastern Europe. They’ve probably addressed these issues with the pro line.
Can you please review the new Rok GC Currently on the market I'm afraid of all the fiddly bits in the Flair. I know I'll just give up on using it with so many parts to construct for each shot I make.
I really love my Flair espresso, but if you want to make a double shot espresso before work in the morning, it's annoying. It takes around 30 minutes to open the portafilter from the hot brewing chamber, scrape the puck from the portafilter, clean it, and then make another batch of espresso. It would be easier if they added a handle to the portafilter so we could knock out the puck and open it easily.
I know. I've seen them on Instagram. They make the Rok look like a KILLER machine. For me though, after pulling around 4-5 shots per day, the Flair is really proving to be quite a great little machine. Great shots of espresso from a manual machine for $160-250 USD.
And now you can buy all metal Signature PRO. I have it. Its really really good. Also ROK had some material upgrades (in order to prevent what happened here). Think its safe and better now.
Hey @Hector Francisco Castillo Vizcarra - I use the Encore grinder and I upgraded the burr to the *"M2 Cone Burr (Virtuoso, Preciso)."* Even though the Burr was made for the Virtusos & Preciso, it also perfectly fits the Encore. Do yourself a favor and GET THIS! It really helped my shots. You can grind finer. Anyway, with this burr, I grind on a setting between *#3 clicks* to *#6 clicks.* I dose at a weight of between *13-16 grams.* Here is a link to the M2 Burr you should get ($35): www.baratza.com/product/cone-burr-2/
@@TVbyTom Right on, thanks man. My amazing girlfriend just got me an Encore and I'm looking into upgrading from the Mokapot. Would really love a manual or semi-auto machine, am between the Flair & the EC155 right now. I appreciate the link to the burr upgrade - have you heard anything about adjusting a grind setting screw inside the machine for a tighter grind?
Faster and efficiently? Just buy a coffee machine. Both of these require patience and time to use and use properly. Keeping the pressure even and steady and only getting one out would be a disadvantage.
you just need to replace the rubber gaske that seals the portedfilter to the presurechamber. i dont own one, but i must have a ruber gasket seal, and i seams tobe leaking frum there.
Boss , you need the booster for ROC , and your handle is too deep inside , it doesn't supposed to go that deep, you can change the rubber water filter or tighten the bolts around it .
The Aram looks super cool. I have no experience with it, though. I think the _feel_ of pressing a lever down to extract my shots seems more logical to me. If you get one, let me know how you like it. But the Flair can't be beat, for the price. Get one. I think you'll like it.
there's a custom steel chamber sold in my country. the problem with metal chamber is that it absorbs heat so much and cools down water temperature so fast. I tried preheating it and it cooled down pretty quickly before I poured the second time. Second reason is because metal is more malleable. Plastic would crack when it stretches. When it does, you know you'll need a new one for a cheap price. However, steel expands overtime and it doesn't come back to its original shape. ROK revised all this in the GC version, and still, without steel. Most importantly, dial in your grinder before pressing, so you don't abuse your machine.
In agreement over here! I ditched my ROK for the flair largely due to the fragility of the ROK components. I went through several pistons and plastic reservoirs and always kept spare gaskets on hand. None of these parts are expensive but still a frustration to have to constantly be concerned about the safety of the equipment. When the flair came out with it's all-metal design I was in! I've now moved to the flair pro and it's even better
My 11-yr-old LaCora (an Andreja Premium tricked out to specs of Cora Ital. Specialties--Countryside, IL) blew its water sensor, pressurestat & thermostat; waiting for it to be picked up for svce. Nespresso just doesn't cut it--pretty crema, meh taste, thin. So I hauled out the ol' ROK I bought about 4 yrs ago on recomm. by America's Test Kitchen. 15 yrs ago had its predecessor, Presso--and the arms fell apart. The ROK seems to work just fine for me. It's not the GC model but it does have a silicone dispersion screen, and if I don't tamp too hard or updose and I preheat everything with boiling water, I can get a decent shot w/Metropolis Redline (reg & decaf)--not as pretty as Nespresso, but way thicker-bodied and tastier. (BTW, mine didn't come with a frother--and the Aeroccino 4 is finicky about freshness & kinds of milk, won't do squat with almond, and the battery whisks won't whip it either). Sadly, nothing beats a good HX machine.
I usually grind anywhere between click #3 to click #6. I use the Baratza Encore with the upgraded burr "Preciso" kit: www.baratza.com/product/upgrade-preciso-burr-kit/
@@kaldereta05 Yes. I adjusted that when I first got my Encore some years ago. The real difference with the upgraded burr set is that it produces a more consistent grind. A better quality grind.
@@kaldereta05 Actually, for only $35 USD, you can also just buy the M2 Cone Burr (Virtuoso, Preciso) separately, without all the other parts that come in that "upgrade kit." Here: www.baratza.com/product/cone-burr-2/
I got meeself a Flair as a gift for my 1st year anniversary of being a college professor. I love it, I love the liquid it produces, but I don’t love that it takes me 10 mins to get it ready, and the amount of coffee is tinny. BTW, I also have a Krups boiler espresso maker, a DeLongni espresso machine, a French press, two stove top moka pots, and my GF has a regular drip machine in her apartment Yeah, I have become “that guy”, but I refuse to get a Chemex thing, even as a gift; I not a hipster!!!
This guy tested the old ROK, actually they sell an updated version called ROK GC, I am going to buy it. This is probably the answer of the ROK to FLAIR.
Thanks for the review, looking into each of these for a quickly made espresso. I love my Pasquini, but with a big boiler, it takes forever to heat up. You emphasized using a coarse grind, is it possible to use a finer grind, possibly pulling it slower? Thanks.
Ethiopian coffee - my favourite (Hey I'm English OK so I can put a u in there) Andre Tarkovsky's Stalker on the telly - one of my favourite movies too! Not sure about the music though. I nearly bought a ROK, but not now.
I have the updated version. It is as useless. Cafelat Robot and Flair are excellent. My personal preference is the robot. Less fiddely. Much better tasting coffee
Dude, are you in Lake View?? I was thinking which one to get myself for my birthday. I guess the KO’d Rok made it an easy Flare decision for me. That’s the Signature Pro right?
Hey - if you end up getting one, post a video or let me know your thoughts or any questions you have. I'm passionate about espresso and happy to offer help.
no enough pressure to create crema....some don't care about crema..the main issue is the coffee taste just bitter...even already try several times to dial..using fresh coffee and adjust grind size..
I read a bunch on these sort of devices, and it seems that the Flair comes out ahead most of the time, so I think that's the direction I'll be going. There was one reviewer that said the Flair can rival a $2,000 machine if everything is done correctly; others have said it's the only machine under $250 that makes a real espresso? wonder what the others are making? Anyway the Flair is in my future.
just so getting this unit. ya. it was the first one i was feeling the vibe. i looked at others online. the aero press, some other ones and overtime i come back to this one. I am not even interested in the one with the pressure gauge because like you said, I want to feel the experience. Don't need a gauge, I AM THE GAGUE! haha but for real, this is the one. Merry Xmas ! hopefully I can convince my love to get it for me sooner. heheh
have you made all of the mistakes when handling ROK on purpose? It appears to be so. I didn´t have any of the problems you showed. Or, as we say in Europe, before you try to drive a car, get your driver´s license first.
Instead of boiling water on the stove, it might look cute, but it actually costs you time. Nuke it in a pyrex, every 1 minute brings 1 cup of lukewarm water to steaming and boiling.
Rok problem solved because you are using a pressurized porta filter with probably an espresso grind with the first machine. tips either use an open filter or use much more coarse grind.user error you destroyed your machine out of your own incompetence. How the fuck have you not walk out into traffic. I would suggest you spend a little extra & buy a Cafelat Robot they are almost idiot proof, if I wasn't thoroughly convinced you are full on bought & paid for by Flair. Both are descent machine for the price, and you are about as honest as infomercial...I half excepted you to spill the coffee all over yourself & fall off the chair.
Du vrai n’importe quoi. Il se sert de sa Rok comme un manche. De plus, la Rok demande au maximum 12 grs de café et la flair 18 grammes. Donc c’est bien normal que la seconde fasse plus de mousse. Mais au goût, est ce vraiment si différent ?
I've used my ROK for many years and never had a problem and certainly never broke any of the components. Think you need to work on your technique. To much pressure. Slow your life and mornings down
He's going over the water fill lines I have on mine, it also looks like to me he tamps just a little too hard? I've had mine for 7+ years without any issues. I love a strong coffee so I fill it to the top with coffee, lightly tamped With just off boil water for slightly longer. Too hot water for too long means bitterness. The rok already holds double shots. If you need more maybe you need a stimulant prescriprio. :') jk
I imagine the ROK is a lot easier to disassemble afterwards. The Flair really fails at this because it's nearly impossible to remove the piston unless you let it sit for a while. If you want a second shot for yourself or for a friend, expect to wait because you're not getting that piston out until it's good and ready.
Rok has a new conversion kit which uses a far more durable plastic housing for the parts you have had break, I got mine here to upgrade mine: espressounplugged.com/products/rok-gc-conversion-kit
Could be a great video but, honestly, the video and racket playing in the background is distracting to the point of annoying. Gotta help those of us with ADD and OCD.
Damn Tom I'm feel for ya, it's clear you really know we your stuff when it comes to the espresso game. I was about to purchase a ROK but not now... Thanks for the for the video video
Loved your video Tom, very entertaining even if you weren’t interested in the Flair. However I am and in fact you just convinced me I needed one and I just placed my order. Thanks!
I AM interested in the Flair. That's why I got one. I love it! The Rok was a good machine, too, but it just wasn't as good of a machine as the Flair. So - did you end up getting the Rok or the Flair?
Good thing all this shit is made in China as cheap as possible. You should be able to load your full body weight onto that handle repeatedly over an extended period of time with no flex. These are simple machines, the manufacturers could stand to make them out of good materials
You can buy very but VERY cheap espresso machine from Italy like Bialetti Tazzona/mokona or Gaggia o DeLonghi, you are going to obtain a wonderful espresso without that mess. The water must be at a specific temperature to get a correct espresso (from 82°C - 180°F to 86°C - 186°F) and it depends on the coffee.
That’s low end temperatures. For light and medium roast, you’re going to want better extraction at higher temperatures than that. Mediums you’ll be often extracting at 195-205°F Light you could push at 205-208°F
@@warwickbond8836 higher temperatures are good when the mix contains more robusta beans than arabica or when the roast is very dark, but I personally know only a couple of very dark roasts here in Italy. I think it's something more popular abroad. If you can find it a very good italian dark roast is Salimbene from Naples. But you will need a very good grinder. Typically southern italians mixtures are 50% arabica and 50% robusta, but you are gonna ruin a 100% arabica over 186°F. If you do some trials you're gonna see that over 186°F arabica wont make any cream and becomes a little bitter. On the contrary robusta will give you some extra flavour, but if you are a professional you know that you can have differences within a couple of degrees (if farenheit, in celsius maybe only one). You know, here in Italy espresso it's a daily habit, every region has dozens of baristas and roasters, of course we also have poor ones, but the correct parameters are well known, mastered and teached by the best baristas.
@@hansroemerszoonvanderbrikk7626 I disagree with the premise though. Baristas - worldwide - advocate higher temperatures as the roast lightens. 1. Robusta is more bitter than Arabica. Therefore, yes you’d brew at a lower temperature to avoid extracting even more bitterness. 2. The crema will be better from Robusta due to lesser volume of oils present than Arabica. If you pulled side by side shots Arabica vs robusta, the latter will yield greater crema due to less lipids. 3. The lighter the roast, the more difficult extraction becomes. Choices are; coffee dose, water volume, water temperature, grind size, time of extraction. Thus, all things equal, increase temperature, increase extraction.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Have you looked into the Rok GC upgrade? That supposedly fixes all of the problems with the plastic parts breaking.
*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!*
My ROK never leaked like this! Never needed to replace anything...
The Rok looks like that inside and you do not think about that this resedues will make the filter leaking ??????
Totally agree. Used the ROK for 3 years, it's a good thing but time to say goodbye at some point. I got tired about putting a blanket on top to prevent the spill of hot water, I had to change the plastic three times, and however in the final stage, it was leaking AF.
Big disclaimer!
Rok has an updated version now which is able to achieve much greater pressure and I suppose it is a lot stronger.
The parts can be retrofitted to older versions.
Yes, I did that on mine and way happier with my ROK. A much stronger chamber that can sustain higher pressure. And the silicone filter is secured much better too.
@@PhrygianCat 7:21 how do you clean the accumulated dirt/gunk under there?
@@liquidiceyt mine isn't looking like that 😁 but I would probably use dish detergent and then scrub it with old toothbrush; adding vinegar if needed. You can always take them apart is needed too.
@@PhrygianCat I'm still a little skeptical about the durability of the ROK presso, a friend of mine using it for about 3 months and it started to leak and losing pressure, I think the problem lies in between of the water chamber to the ROK body, there might be a lot of pressure going on and not enough strength to hold it. How long you've been using the ROK presso? I'm intrested to add ROK presso to one of my coffee making tools. Cheers!
@@liquidiceyt I've used mine for about 3 years or so. Before I upgraded it, using the GC Conversion Kit, the water chamber cracked once a year. So I had to get a refresh kit to replace parts. I'm pretty convinced that I don't need to do it for a long time. Even the silicon filter & ring seem to stay nice longer too. FYI I use mine at least twice a day and I do clean it regularly about every other week or so. I usually take out the water chamber, ring, and filter.
I have the Rok GC as I prefer the workflow to that of the Flair. You seem to be tamping the Rok to much or using to much pressure, and breaking it.
Did you try to replace the gaskets on the Rok? Even a great machine won't make good espresso if the water leaks out around the portafilter the way it did with your Rok.
I just purchased the 58, and I know this video is old, but it is so good to hear so much praise for the Flair machine!
I'm only hear because I'm going to buy the flair pro 2 next week lol
I have both Flair and ROK. They both make equally good espresso if you get your work flow properly. Flair is more consistent, easier to pre-heat and clean. I agree that ROK should have used metal reservoir in first place. But the fact you used 4 refurbishment kits and replaced 2 portfilters over 2 years tells me that you may have applied way too much force for extraction. I have used ROK for about 2 years as well until I got my Rossa espresso maker. I did not need to replace anything and ROK made excellent espresso during that period of time.
If you compare the Automatic machine versus Flair Manual maker, which one Taste better? Only for the respect of the Taste?
The problem with the classic is the rubber, after a while it just doesn’t fit. Cleaning was an issue and replacing the parts if you are from Eastern Europe. They’ve probably addressed these issues with the pro line.
Can you please review the new Rok GC Currently on the market I'm afraid of all the fiddly bits in the Flair. I know I'll just give up on using it with so many parts to construct for each shot I make.
i'm so satisfying from both maker, very thick espresso crema even pulling an old coffee beans.. worth the money !!
Did you get the pro one
Plase chack your portafilter old rok.
I really love my Flair espresso, but if you want to make a double shot espresso before work in the morning, it's annoying. It takes around 30 minutes to open the portafilter from the hot brewing chamber, scrape the puck from the portafilter, clean it, and then make another batch of espresso. It would be easier if they added a handle to the portafilter so we could knock out the puck and open it easily.
Works amazing for the price and it’s cute and small
The flair also has an all metal piston available to buy.
I know. I've seen them on Instagram. They make the Rok look like a KILLER machine. For me though, after pulling around 4-5 shots per day, the Flair is really proving to be quite a great little machine. Great shots of espresso from a manual machine for $160-250 USD.
And now you can buy all metal Signature PRO.
I have it.
Its really really good.
Also ROK had some material upgrades (in order to prevent what happened here). Think its safe and better now.
I see you took the coffee from an Encore basket. What grind setting is good to start dialing in for the Flair?
thanks :)
Hey @Hector Francisco Castillo Vizcarra - I use the Encore grinder and I upgraded the burr to the *"M2 Cone Burr (Virtuoso, Preciso)."* Even though the Burr was made for the Virtusos & Preciso, it also perfectly fits the Encore. Do yourself a favor and GET THIS! It really helped my shots. You can grind finer. Anyway, with this burr, I grind on a setting between *#3 clicks* to *#6 clicks.* I dose at a weight of between *13-16 grams.* Here is a link to the M2 Burr you should get ($35): www.baratza.com/product/cone-burr-2/
TV by Tom Niiiiiice :D Thanks for answering!
@@TVbyTom Right on, thanks man. My amazing girlfriend just got me an Encore and I'm looking into upgrading from the Mokapot. Would really love a manual or semi-auto machine, am between the Flair & the EC155 right now. I appreciate the link to the burr upgrade - have you heard anything about adjusting a grind setting screw inside the machine for a tighter grind?
Which of the two machine can make consecutive shots faster and efficiently? Cus im thinking about opening up a small coffeeshop here..
Faster and efficiently? Just buy a coffee machine. Both of these require patience and time to use and use properly. Keeping the pressure even and steady and only getting one out would be a disadvantage.
you just need to replace the rubber gaske that seals the portedfilter to the presurechamber. i dont own one, but i must have a ruber gasket seal, and i seams tobe leaking frum there.
Question brother joe course do you set it I been doing 36
Thanks for the shootout - been looking at both of these and a few others. Might have to check out Gaslight down the line.
Great video, man. Straight up, honest, and simple! Not to mention, you are hilarious! I'm a new subscriber!
Boss , you need the booster for ROC , and your handle is too deep inside , it doesn't supposed to go that deep, you can change the rubber water filter or tighten the bolts around it .
Thanks for this video. What's your thoughts on something like the Aram? The flair is much cheaper so am leaning towards it.
The Aram looks super cool. I have no experience with it, though. I think the _feel_ of pressing a lever down to extract my shots seems more logical to me. If you get one, let me know how you like it. But the Flair can't be beat, for the price. Get one. I think you'll like it.
Why don't they just spend a little more and make those plastic parts steel? Such a shame.
Profit margins
They are steel now, it is also sold as a retrofittable spare part
@@plato9070 Glass composit, actually, but still a lot stronger than the plastic. Also narrower, so you can create more pressure with less force
there's a custom steel chamber sold in my country. the problem with metal chamber is that it absorbs heat so much and cools down water temperature so fast. I tried preheating it and it cooled down pretty quickly before I poured the second time. Second reason is because metal is more malleable. Plastic would crack when it stretches. When it does, you know you'll need a new one for a cheap price. However, steel expands overtime and it doesn't come back to its original shape. ROK revised all this in the GC version, and still, without steel. Most importantly, dial in your grinder before pressing, so you don't abuse your machine.
Could you made another video and compare how coarse is the grind for the Flair? Cheers .
Like the glasses, what brand & type is that?
In agreement over here! I ditched my ROK for the flair largely due to the fragility of the ROK components. I went through several pistons and plastic reservoirs and always kept spare gaskets on hand. None of these parts are expensive but still a frustration to have to constantly be concerned about the safety of the equipment. When the flair came out with it's all-metal design I was in! I've now moved to the flair pro and it's even better
bought a rok from someone, has the older chamber gasket thing, got a GC upgrade kit, wala!
Haha I like this guy...it really feels like I am watching a TV show. Not bad at all, keep up the good work !! Keep em coming !!
Stalker and Black Dot sessions, very nice
How could you compare two things fairly when one was clearly broken. And also when you use ROK u didn't measure it properly.
I stayed at an AirBnB and they had a Rok up on a shelf between some books as decoration.
My 11-yr-old LaCora (an Andreja Premium tricked out to specs of Cora Ital. Specialties--Countryside, IL) blew its water sensor, pressurestat & thermostat; waiting for it to be picked up for svce. Nespresso just doesn't cut it--pretty crema, meh taste, thin. So I hauled out the ol' ROK I bought about 4 yrs ago on recomm. by America's Test Kitchen. 15 yrs ago had its predecessor, Presso--and the arms fell apart. The ROK seems to work just fine for me. It's not the GC model but it does have a silicone dispersion screen, and if I don't tamp too hard or updose and I preheat everything with boiling water, I can get a decent shot w/Metropolis Redline (reg & decaf)--not as pretty as Nespresso, but way thicker-bodied and tastier. (BTW, mine didn't come with a frother--and the Aeroccino 4 is finicky about freshness & kinds of milk, won't do squat with almond, and the battery whisks won't whip it either). Sadly, nothing beats a good HX machine.
Turn the music down a little
what grind setting did you use for the flair? looks like you have the baratza encore right?
I usually grind anywhere between click #3 to click #6. I use the Baratza Encore with the upgraded burr "Preciso" kit: www.baratza.com/product/upgrade-preciso-burr-kit/
@@TVbyTom benefit to this upgrade kit? And is it easy to install? Never even knew this was possible!
Tom, did you know about the tiny screw to calibrate Encore to fine? If so, do you still think this burr upgrade is worth it?
@@kaldereta05 Yes. I adjusted that when I first got my Encore some years ago. The real difference with the upgraded burr set is that it produces a more consistent grind. A better quality grind.
@@kaldereta05 Actually, for only $35 USD, you can also just buy the M2 Cone Burr (Virtuoso, Preciso) separately, without all the other parts that come in that "upgrade kit." Here: www.baratza.com/product/cone-burr-2/
Ta bien prendido este vato!!
Like Torkovskis Stalker?
I was gonna say haha. I had to write a paper on that film in college, can practically recognize every frame!
I got meeself a Flair as a gift for my 1st year anniversary of being a college professor. I love it, I love the liquid it produces, but I don’t love that it takes me 10 mins to get it ready, and the amount of coffee is tinny. BTW, I also have a Krups boiler espresso maker, a DeLongni espresso machine, a French press, two stove top moka pots, and my GF has a regular drip machine in her apartment Yeah, I have become “that guy”, but I refuse to get a Chemex thing, even as a gift; I not a hipster!!!
The italian song gave the video an epic look
This guy tested the old ROK, actually they sell an updated version called ROK GC, I am going to buy it. This is probably the answer of the ROK to FLAIR.
I have a Rok, from exactly one year ,I break that glass one month ago,burn my neck,and they didn't sent me yet the conversion kit
Thanks for the review, looking into each of these for a quickly made espresso. I love my Pasquini, but with a big boiler, it takes forever to heat up. You emphasized using a coarse grind, is it possible to use a finer grind, possibly pulling it slower? Thanks.
Ethiopian coffee - my favourite (Hey I'm English OK so I can put a u in there) Andre Tarkovsky's Stalker on the telly - one of my favourite movies too! Not sure about the music though. I nearly bought a ROK, but not now.
I have the updated version. It is as useless. Cafelat Robot and Flair are excellent. My personal preference is the robot. Less fiddely. Much better tasting coffee
Thank you for your video !!!! 감사합니다 :)
Dude, are you in Lake View?? I was thinking which one to get myself for my birthday. I guess the KO’d Rok made it an easy Flare decision for me. That’s the Signature Pro right?
I almost bought the rok.... so happy I watched this
Hey - if you end up getting one, post a video or let me know your thoughts or any questions you have. I'm passionate about espresso and happy to offer help.
I was considering a ROK, but then I was introduced to the Flair...
I own both Rok and Flair. And I never use Rok anymore
no enough pressure to create crema....some don't care about crema..the main issue is the coffee taste just bitter...even already try several times to dial..using fresh coffee and adjust grind size..
JUST THE VIDEO THAT I LOOKING FOR!!! SO MANY THANKS!,!!!!!!
Did you get attacked by a tiger what happen to your neck?
Encore is not a grinder good enough for espresso tho
This looks like Chicago.... I used to live near Bryn Mawr & Western... now I'm out in Denver.
I read a bunch on these sort of devices, and it seems that the Flair comes out ahead most of the time, so I think that's the direction I'll be going. There was one reviewer that said the Flair can rival a $2,000 machine if everything is done correctly; others have said it's the only machine under $250 that makes a real espresso? wonder what the others are making? Anyway the Flair is in my future.
Thank you for the video. Oh, and also the censor!
"stalker" on tv, nice taste in movies too
Ehsan Xebeche he is not even watching 😁
Nice seeing Stalker on the tv - love that movie. I’m thinking of going for the robot instead of either of these
So you're comparing a working Flair to a broken Rok? Hmmm,...
I own both and I come to exactly the opposite conclusion.
Can you say more?
without the music , this video wouldn't have been possible. was it specially written for you ?
great video bro. Man, you downed those shots down fast!
4:51 'Stalker'. This Tom is a man of culture.
Pardon: Running 'Stalker' in the background while preparing espresso is a sign of disrespect.
one of my very favorite movies of all times!
The rok looks cool but i could never get the coffee more than luke warm
just so getting this unit. ya. it was the first one i was feeling the vibe. i looked at others online. the aero press, some other ones and overtime i come back to this one. I am not even interested in the one with the pressure gauge because like you said, I want to feel the experience. Don't need a gauge, I AM THE GAGUE! haha but for real, this is the one. Merry Xmas ! hopefully I can convince my love to get it for me sooner. heheh
have you made all of the mistakes when handling ROK on purpose? It appears to be so. I didn´t have any of the problems you showed. Or, as we say in Europe, before you try to drive a car, get your driver´s license first.
Instead of boiling water on the stove, it might look cute, but it actually costs you time. Nuke it in a pyrex, every 1 minute brings 1 cup of lukewarm water to steaming and boiling.
Thank you! I’m also not a creama freak
There is no barista at Starbucks. They are sloppy coffee makers equivalent to 7-11.
They have a new OG upgrade for the water chamber
The music is so annoying that it spoilt the whole point of the video..
очень неожиданно было увидеть на телевизоре "Сталкера" Тарковского)
Rok problem solved because you are using a pressurized porta filter with probably an espresso grind with the first machine. tips either use an open filter or use much more coarse grind.user error you destroyed your machine out of your own incompetence. How the fuck have you not walk out into traffic. I would suggest you spend a little extra & buy a Cafelat Robot they are almost idiot proof, if I wasn't thoroughly convinced you are full on bought & paid for by Flair. Both are descent machine for the price, and you are about as honest as infomercial...I half excepted you to spill the coffee all over yourself & fall off the chair.
I was too distracted by the TV left on in the background. I missed what Tom was doing in the foreground.
You seem to have a problem with focus.
Du vrai n’importe quoi. Il se sert de sa Rok comme un manche. De plus, la Rok demande au maximum 12 grs de café et la flair 18 grammes. Donc c’est bien normal que la seconde fasse plus de mousse. Mais au goût, est ce vraiment si différent ?
haha stalker behind! love it
I love that a few people recognized Stalker in the background!
This video gave me anxiety. Everything seems very erratic
I've used my ROK for many years and never had a problem and certainly never broke any of the components. Think you need to work on your technique. To much pressure. Slow your life and mornings down
He's going over the water fill lines I have on mine, it also looks like to me he tamps just a little too hard?
I've had mine for 7+ years without any issues.
I love a strong coffee so I fill it to the top with coffee, lightly tamped
With just off boil water for slightly longer.
Too hot water for too long means bitterness. The rok already holds double shots. If you need more maybe you need a stimulant prescriprio. :') jk
I like crema, I hate crema bragging people too. If they LOVE crema, let's recommend them the nitro coffee, a full cup of crema
Well I mean, you could either say the ROK is broken, or it's an Americano maker!
I imagine the ROK is a lot easier to disassemble afterwards. The Flair really fails at this because it's nearly impossible to remove the piston unless you let it sit for a while. If you want a second shot for yourself or for a friend, expect to wait because you're not getting that piston out until it's good and ready.
Rok has a new conversion kit which uses a far more durable plastic housing for the parts you have had break, I got mine here to upgrade mine: espressounplugged.com/products/rok-gc-conversion-kit
Brand new vs (f)cked up old trash machine , lets compare and have a shot??!!🎉
Maybe you can compare Unicorn vs regular corn?
Could be a great video but, honestly, the video and racket playing in the background is distracting to the point of annoying. Gotta help those of us with ADD and OCD.
I thought that was Stalker in the background! Glad others verified. Great film.
Damn Tom I'm feel for ya, it's clear you really know we your stuff when it comes to the espresso game.
I was about to purchase a ROK but not now... Thanks for the for the video video
Loved your video Tom, very entertaining even if you weren’t interested in the Flair. However I am and in fact you just convinced me I needed one and I just placed my order. Thanks!
I AM interested in the Flair. That's why I got one. I love it! The Rok was a good machine, too, but it just wasn't as good of a machine as the Flair. So - did you end up getting the Rok or the Flair?
Leaks because the Coffe is too fine
Good thing all this shit is made in China as cheap as possible. You should be able to load your full body weight onto that handle repeatedly over an extended period of time with no flex. These are simple machines, the manufacturers could stand to make them out of good materials
la musique ainsi que la vidéo à l'arrière inutiles, voire nuisible à l'écoute des explications. Dommage!
Like for"Stalker" by Tarkovsky on TV :)
Next video please leave music off, hard to hear what you're saying
Came for the Flair... stayed for STALKER.
Ok gteat i'm getying a flair thanks
You'll have fun. Just be patient and work to get your shots right.
QOTSA!
I thought..?..ah, this isn't a Ric Flair video/forum..?? 😒
Now you should do another comparison test. Flair vs. Cafelat Robot.
If i taste strawberry in my coffee, i know im having a stroke.
Cafelat robot >
You can buy very but VERY cheap espresso machine from Italy like Bialetti Tazzona/mokona or Gaggia o DeLonghi, you are going to obtain a wonderful espresso without that mess. The water must be at a specific temperature to get a correct espresso (from 82°C - 180°F to 86°C - 186°F) and it depends on the coffee.
That’s low end temperatures. For light and medium roast, you’re going to want better extraction at higher temperatures than that.
Mediums you’ll be often extracting at 195-205°F
Light you could push at 205-208°F
@@warwickbond8836 higher temperatures are good when the mix contains more robusta beans than arabica or when the roast is very dark, but I personally know only a couple of very dark roasts here in Italy. I think it's something more popular abroad.
If you can find it a very good italian dark roast is Salimbene from Naples. But you will need a very good grinder.
Typically southern italians mixtures are 50% arabica and 50% robusta, but you are gonna ruin a 100% arabica over 186°F. If you do some trials you're gonna see that over 186°F arabica wont make any cream and becomes a little bitter. On the contrary robusta will give you some extra flavour, but if you are a professional you know that you can have differences within a couple of degrees (if farenheit, in celsius maybe only one).
You know, here in Italy espresso it's a daily habit, every region has dozens of baristas and roasters, of course we also have poor ones, but the correct parameters are well known, mastered and teached by the best baristas.
@@hansroemerszoonvanderbrikk7626 I disagree with the premise though. Baristas - worldwide - advocate higher temperatures as the roast lightens.
1. Robusta is more bitter than Arabica. Therefore, yes you’d brew at a lower temperature to avoid extracting even more bitterness.
2. The crema will be better from Robusta due to lesser volume of oils present than Arabica. If you pulled side by side shots Arabica vs robusta, the latter will yield greater crema due to less lipids.
3. The lighter the roast, the more difficult extraction becomes. Choices are; coffee dose, water volume, water temperature, grind size, time of extraction. Thus, all things equal, increase temperature, increase extraction.