Info
Alle Bewertungen (583)
dylan_deals (172)- Bewertung vom Käufer.
Letzter Monat
Bestätigter Kauf
Good buyer, prompt payment, valued customer, highly recommended.
feezman1 (5020)- Bewertung vom Käufer.
Letzter Monat
Bestätigter Kauf
Valued customer Thank you for your business
captaino-ring (21274)- Bewertung vom Käufer.
Letzter Monat
Bestätigter Kauf
A pleasure to do business with. Thank-you!
mysavard00 (2054)- Bewertung vom Käufer.
Letzte 6 Monate
Bestätigter Kauf
Super quick payment, thank you!
vintagescubasupply (271)- Bewertung vom Käufer.
Letzte 6 Monate
Bestätigter Kauf
Thanks for your purchase!
6tanks (2284)- Bewertung vom Käufer.
Letzte 6 Monate
Bestätigter Kauf
Great buyer. Thanks!
Rezensionen (6)
19. Aug 2020
New -- at a less than used price . . .
It is an excellent regulator at an even more excellent price (US 130.00). I honestly bought it for parts, since I seldom use an octopus. If there is any drawback to the Cykon, is the necessity for specialized tools to reassemble the thing after servicing -- unlike their other models . . .
16. Okt 2015
A bit of a learning curve; but well worth it . . .
5 von 5 finden das hilfreich Admittedly, it took a bit of experimentation, on my part, to achieve that perfect double shot with crema, with a number of different espresso roasts that I have liked . . .
One thing that I would highly recommend, is to only use sufficient boiling water to reach or just exceed the metal ring -- surrounding the water reservoir -- by a few centimeters, since the bulk of the crema accumulates toward the end of a successful pull. Another suggestion, would be to use filtered or RO water to improve the taste and crema production, especially if your local tap water is very high in minerals (ours was north of 275 ppm, in terms of TDS (total dissolved solids, on a local well; that's damn hard); and that can also be a real factor. Most of the readily-available YouTube instructional videos suggest nearly flooding the reservoir; and that was an early mistake that I too made. Instead, pre-pump it lightly few times, to gain some resistance; allow the beans to be infused by the hot water in the portafilter; then, slowly draw the arms down. It may take a second pump to yield that double shot.
In terms of coffee weight, I eventually settled upon 15 grams as about ideal, for my tastes, though have also tried between 14 and 18 grams -- that latter weight, having being recommended by a number of users. Use reasonable tamping pressure -- nothing overly strenuous; just ensure that the coffee "puck" is firm to the touch, without cracks; and ensure that the sealing surface of both the filter and the silicone gasket above it are free from grounds. For espresso, I use both the finest and next to finest setting on my Capresso burr grinder; and the second or third setting on my Porlex hand grinder. Both settings on either machine produced great, consistent grounds; and fantastic espresso. My pulls probably range from 20-30 seconds (who really times that crap?); and with an occasional second pull, to achieve upwards of 59 ml (about 2 oz), with 10% or more of the volume taken by crema -- which is also dependent upon the type of coffee. Very dark roasts often elicit little crema; many espresso roasts surprisingly tend toward the medium; and some brands also include some lesser robusta beans, to produce a more pleasing and consistent head.
For those of you all too consumed with the pursuit of crema, it should also be mentioned that the Italians often refer to it as sciuma; that is to say, yes, "scum."
The ROK is exceptionally well made and designed; all too easy to disassemble, clean and service with a standard screwdriver; or even a coin. Some critics of its plastic reservoir and silicone components are blissfully unaware of the sundry plastic and elastomer parts, contained even within the most expensive of the Italian machines, behind all of that beautiful chrome and distracting eagle statuary and filigree. One of my college jobs was in the servicing of several brands of commercial equipment; and there can be more plastic inside those 10K machines than straining bra-tops on a beach in Malibu.
To service, simply remove the single screw at the top of the ROK; spread the arms outward; and all of the components can easily be removed with a gentle twist and thoroughly cleaned, if and when needed. I do that about once a week, after twice or more daily use. Run the well and the plunger under the faucet and remove; rinse and replace the silicone o-ring and diaphragm. Reassemble, ensuring that the reservoir is tightly locked -- clicked -- in place; and you're ready for action . . .
19. Jul 2017
What could be more better?
Great product; clean; quickly shipped . . .