ROK Official Standardby ROK Official | ROK16g / 125g | 1:2 (yield) | 93°CSteps

Preheat: run hot water through 2-3 times

Add 16g, tamp to first mark (about 30lbs)

Fill chamber nearly full with 93C water

Slowly raise handles

Light pressure pre-infusion for 4 seconds

Slowly press down (about 25 seconds)

NotesUse beans 3-14 days after roast. Preheating is essential. Finish within 60 seconds to prevent temperature drop.← All Recipes