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Video: Sprogeeks Review of the El Rocio Manus S
The video titled "국민(?) 반자동 에스프레소 머신의 풀체인지 귀환, El Rocio Manus S" by sprogeeks introduces the updated El Rocio Manus S espresso machine, a best-selling model from the Korean manufacturer El Rocio. Key points include: Design and Size: The Manus S features a more compact, cube-shaped design with curved surfaces, significantly reducing height compared to the previous long, rectangular shape. The design is described as modern and prettier, with a cotton-like finish enhancing its appearance. Removed Features: The hot water tap has been removed, which is noted for potentially improving taste by avoiding the use of stale water from the steam boiler for beverages like Americano, though it may disappoint users needing it for boiler maintenance. Functional Updates: The machine includes new extraction-related features, such as the EnP (Enhanced Pressure) function, allowing variable control of pump flow rate in seven stages (5 to 10), affecting extraction pressure and time. It also has adjustable pressure settings and a pre-infusion function, demonstrated with settings like an 8-second infusion time. Temperature and Performance: As a heat exchanger (HX) machine, it maintains extraction temperatures, with a recommended setting of 121 degrees to minimize overheating, though temperature stability varies with extraction intervals. Tests showed temperature drops at shorter intervals (e.g., 1 minute 30 seconds) but stability at 2-minute intervals, averaging around 90.6-90.8 degrees. Internal Components: The machine retains a 1.8L steam boiler capacity, uses an Ulka EAP5 pump compliant with Korean voltage standards (220/60Hz), and has a simple, well-made internal layout with an adjustable OPB (Over Pressure Valve) set to 12 bars, adjustable to 9 bars with a blind filter. Additional Features: Includes an eco mode with entry times of 45 minutes, 1 hour, or 2 hours, maintaining the steam boiler at 95 degrees, and a motherboard labeled "Manos Version 3." Demonstrations: The video shows extraction tests with different flow rates (e.g., settings at 10 and 8), comparing noise levels and extraction patterns, and tasting results, noting softer taste with lower flow rates. It also demonstrates extraction of Colombian Geisha coffee with a low flow rate setting, yielding good results despite using the default basket. The video aims to introduce these updates in an accessible manner, with additional detailed data available through the author's Patreon channel at https://patreon.com/sprogeeks for deeper coffee theory.
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