Cafflano Klassic Review | How to use it

It's easier if I SHOW you... so check out my video for all its features and how to use it:  HERE  

If you want to try it out, Cafflano have given me a code for FREE POSTAGE when you order online, just enter TGITCbrews at checkout, until end of May!

Recently I went home to NZ for a month and I originally packed my Hario mini-mill hand grinder and Aeropress - but at the last minute I took them out and got a Cafflano Klassic, which is an ALL IN ONE pourover filter maker!

It is a grinder, filter, pourer and cup in ONE piece of equipment that neatly screws together so you don't have to take multiple pieces of equipment or filter papers with you. 

The grinder is easily adjustable and made from ceramic conical burrs with gives a more consistent grind and doesn't blunt as easily. You can adjust your grinder to suit other brewing methods - like If you're away from home and there happens to be a cafetiere at the Air BnB or place you're staying in! 

I wouldn't use it as a regular grinder for everyday home use, because it's a little large for my wee hands to use all the time. But for a few days or while I'm away from my regular set up, this is a total luxury!

It's great for travelling, especially if you might not be near good cafes or coffee. You can take it camping or on cycling tours or even bring it on the plane so you don't have to have horrible aeroplane coffee! (Cafflano only weighs about 470g) I even used it on the beach! 

If you're away for a short trip, and you already have coffee beans at home, you can take them with you and even store them in the bottom compartment of the Cafflano (there's space!).

I'm taking it away with me to Lake Como this weekend incase I can't find any good coffee - which means I'll be saving my money on buying crappy coffee and its guaranteed my morning cuppa is gonna be decent. 

If you want to try it out, Cafflano have given me a code for FREE postage(!) when you order online, just enter TGITCbrews at checkout (until end of May)

The Cafflano Klassic includes:

  • 270ml drip pouring kettle
  • Ceramic conical burr grinder
  • Etched stainless steel filter dripper
  • Dual-wall insulated cup


Take a scoop away with you and store it in the bottom of the Cafflano - that way your dose in and out will be pretty accurate & no need for scales!

Here are some LINKS below to products I've mentioned, if you want to check them out:

The Worlds Easiest guide on How to grind coffee

How to grind coffee at home

Of course there are variations, but the easiest way to get your "perfect grind" is to turn the dial of whatever you are using to both extremes to "fine" or "course" and grind about 5 grams of beans of both extremes - just to test it out. Then you will know by seeing and doing, how your grinder actually works. This can be applied to all hand and electric grinders. It's just an interesting thing to do. As a barista, I would do this in the cafe too, if I got a new grinder. You need to see how sensitive the grinder is, and how it works. 

This is a diagram I came up with that I think most simply represents whatever grinder you are using:

Fine = Espresso Coffee                                                                                                                            

Medium = filter coffee (V60, Aeropress etc)                                                                                           

Course = Cafetiere/French Press Coffee                            

Examples of different GRINd sizes

You can see that there is a "window of variance". You should be able to change your dial in the direction of “course” or “fine” which is within the “variance” to safely fit whatever desired brew method you want. By experimenting within this 'window of variance' it should help you better gauge your grinder more quickly.

Coffee is subjective, but if you can get familiar with what coffee grind gets you to that cup that you like (within the window of variance) then you can play around with other variables (such as dosage or water volume)

Grinders I recommend & use at home

  • The Hario V60 Electric Grinder has just come out and it's awesome! It's one of the few home electric grinders at home that is simple to use, but is very accurate. You'll feel like you're a real barista at home! Check it out. I also have a product review here.  
  • Hario V60 Electric Grinder YouTube VLOG here.
  • I also use the Hario Mini Mill which I've had for years. I take it with me when I'm travelling to ensure I always have freshly ground coffee! I love its quality and accuracy. 
  • I also have the Baraza Encore electric grinder. It's very basic and simple to use. 

*To try a 250g bag of MY TGITC COFFEE BEANS click here


Some Tips:

  • Start with one recipe first. Then only experiment with your grind size for your first few 5 or so coffee brews. You will hit a sweet spot.
  • When making a single cup V60: once you have hit your optimum volume weight (250g-280g) try to aim for your hot water to finish draining at around 3 minutes.

EG: If you’ve poured all your hot water to reach a 280g, and its only taken you 2 minutes, then try turning your dial (1-2 clicks) slightly towards fine. Then your next brew should take slightly longer to filter. 

  • You can start playing around with dosage (amount of coffee beans in) and yield (end weight of your cup of coffee) after you have a better understanding of how to grind your coffee.
  • Make sure you regularly clean your grinders (both electric and handgrinders)

The best thing to do is have a go! Play and feel free to get in touch. 

*Exclusive handmade ceramic TGITC collab with  Studio LVU V60's

*Exclusive handmade ceramic TGITC collab with Studio LVU V60's

“North East by Southwest”


Here's what happened...

For eight weeks I curated a host of world coffees at Stone & Crow. I started in London with Alchemy Coffee Roasters (which was available throughout the duration) then I featured:

Week 1: Nomad Coffee (Barcelona)

Week 2: Five Elephants (Berlin)

Week 3: Coffee Supreme Melbourne (Australia)

Week 4: Coutume Coffee Roasters (Paris)

Week 5: DoubleShot (Prague) 

Week 6: Reunion Island (Toronto)

Week 7: Rich Coffee Roasters (New Zealand)

then finished with my last weekend in London using a few of my favourite London roasters…

What an incredible 8 weeks I had at Stone & Crow.

Leytonstone has been my home for the past couple of months and an amazing place to hold my pop up café. The local community have been incredibly supportive. I really enjoyed meeting so many locals and others from around London, making you coffee and discussing all sorts of coffee and non-coffee related stuff with you!

I really hope over the past few weeks I was able to introduce some new ideas as well as provide access to some top-grade coffees that London has never had before. There were so many interesting coffees, I was blown away with everyone that I had and worked with.

Look out for these roasters, as they are all developing and doing some really interesting work in the coffee world and remember coffee makes a great xmas prezzy! 

In my last weekend I finished off Around the world in 8 weeks in “LONDON”.

As I love film, my concept for the last weekend paid homage to Leytonstone’s most famous resident, Alfred Hitchcock. It also gave me an excuse to have some of my favourite London roasters in the hopper.

I called the London-Weekend “North East by Southwest” after Alfred Hitchcock’s famous film “North by Northwest”.

North: Vagabond Coffee

East: Squaremile Coffee

Southwest: Alchemy Coffee



Having three locations (N7, N5, E1) I got my coffee from their Holloway Rd (N7) café/roastery. It was a nice place to visit with the roaster out the back of the café where you can dine in whilst watching them roast. As an espresso I used “Balzac’s cup” which was a blend of Brazilian and Columbian coffee. Having not worked with their coffee before, I really enjoyed using it. It made for a juicy and smooth cup, which was easy to drink with milk and lovely as an espresso.  I was especially impressed by their Ethiopian Guji that I ran as a batch brew. It was so good - sweet, super clean and tasty. People really enjoyed it.

East London: Squaremile

Most of you will know Squaremile to be one of the best roasters in London and for good reason. But rather than get their house blend “Red Brick”, I asked them to get me what ever they thought was their “best”, so they sent me their Kenyan Espresso Kangunu AA (the AA refers to bean size which is bigger than other beans). Kenyan AA is typically very good so it was a bit special to have. I came in early and had a play around with different doses and grinds and got it where I thought it should be - it tasted great! It’s quite different using a Kenyan as a single origin espresso. I often enjoy blends because you can use the different origins to bring out certain profiles in an espresso, but this was really interesting to drink and probably a little different from what most other places are using in cafes around London. It tasted of deep red fruits but was quite light and bright at the same time. A very tasty number!

SouthWest London: Alchemy Coffee

Alchemy coffee is one of my favourite roasters in London. They first caught my attention a few years ago with their Guatemalan range – they source some of the best guats I’ve tasted. So of course I used a Guatemalan single origin of theirs from San Sebastian.  It didn't disappoint. It was beautiful, and again quite bright but with caramel undertones that gave it a nice finish with milk. Incidentally, I had Alchemy coffee on throughout the duration of my pop up as filter coffee as well as the other coffees I was using from around the world. I was particularly fond of their costa rican brewed in various ways; batch brew, V60, Chemex and aeropress. Their El Salvador is good too.  Alchemy coffee roasters are super easy and accommodating to work with.  I really enjoyed using their coffee at my pop up regularly and I find their coffee consistently reliable. We have a good laugh and they seem to put up with my regular questions and general cheekiness.

I can honestly highly recommend all of the roasters I used during this time, so if you do happen to be in any of those countries or cities, do look for them as you’ll be able to reliably drink them. I know only too well how hard it can be when you’re travelling, need coffee but don’t know the good local coffee suppliers – so I hope this helps when you’re in Barcelona (Spain), Berlin (Germany), Melbourne (Australia), Paris (France), Prague(Czech Republic), Toronto (Canada), Wellington (New Zealand) and of course, for those who were only able to follow the journey via social media, London! (when you visit)

Karma Cola were dope too, as I had their deliciously fun sodas at my popup. They’re such a great company and do amazing work not only through their products but their philanthropic work too which is award-winning (See my earlier blog on them here). I really appreciate their support and encouragement for me and my work too. I love working with such great people and companies with great products. 

Without Julian from Stone & Crow it wouldn't have happened. It was wicked to work with him and I'm super grateful to him for welcoming me into his amazing space. Every week I would come in to find him running around like an excited animal with all the new (vintage) things he had acquired. There was always a story or a history to tell about each item. Julian has a great eye and cool taste. He has an amazing knowledge of vintage furniture and artwork which was awesome to be around and chat about. Super generous, I couldn't have done this without him. I had so much fun.

The biggest thanks goes to so many of you for popping in and to Leytonstone. It’s always great to see people come visit from around London and see friends and people in the coffee/hospitality industry, I really appreciate your time and the love. An absolute pleasure. It's the first time since my Soho days that I really felt such an amazing supportive community. I got real buzz from seeing you and I’m grateful for your support – in person and online. Thank you.

Stay tuned, for my webseries and more cool stuff coming soon. I know its been ages, but sometimes, good things take time.

Peace out xx


#ThatsHowILikeMyCoffee - T-shirts

Selected Designs Available from our T-Shop now.

These T-shirts describe the type of coffee you like to drink.

The inside label says  "That’s how I like my coffee.  #TGITC"

These words add a bit of humor through their provocative nature. But it’s all about intention and context.


Tag Instagram pictures of you wearing  #ThatsHowILikeMyCoffee  clothes and other cool coffee stuff to:  @the_girl_in_the_cafe 

Also available at:

Sohobikes shop, 26 Berwick St, Soho, W1F8RG

Embassy East, 285 Hoxton St, N1 5JX

Lantana Cafe (Fitzrovia), 13 Charlotte Pl, W1T1SN

Selected Designs Available from T-Shop now, also at Sohobikes, Berwick St, Soho, London.    Video of T-shirts

Selected Designs Available from T-Shop now, also at Sohobikes, Berwick St, Soho, London. 

Video of T-shirts

A Modern Roast

After a crazy week, I finally made it out to see Ben Presland – head roaster and the initiative behind The TATE Modern Gallery Coffee. I was expecting to go to the actual Tate Gallery down on the Thames, and see a white room

with a sleek glass exterior literally showing the intersection where coffee and art life collide. But when I got the address and trekked my way down some foreign road to Herne Hill, I entered a very different setting of a converted garage in an industrial car park. Sounds grim, but it seemed to be a more realistic representation of coffee and artlife….



When I arrived, Ben was just finishing his final roast for the day on his 12kg Probat.  He’s an ultra Auzzie bloke you could imagine bumping into in the outback, possibly with a cork hat and all… super chill but with loads of enthusiasm. Not quite “THAT'S a knife” … but you get my drift? (Crocodile Dundee Reference).


We talked a lot about the samples of green beans he had just received from Nordic Approach in Oslo, Norway (founded by Morten Wennersgaard and the infamous Tim Wendelboe). We discussed, the importance of good water, peaberry coffee and how much he liked the batch he had been sent from Kirinyaga in KENYA.  

I feel like explaining what a peaberry coffee bean is, because recently, a few people admitted to me that they didn’t actually know what it was or why it is so special.

Normally coffee beans grow two to a fruit, but sometimes it naturally mutates and only forms one bean, which look really cute. Generally they are smaller and rounder than normal coffee beans. You can’t tell whether it is a peaberry or not just from looking at the fruit, so they are usually sorted after the fruit has been opened therefore often they are sold at a more premium price.

Roasting Tate’s own Coffee was Ben’s initiative and making the change from Illy coffee to roasting their own was a long but worthwhile process; though not necessarily the easiest option. By sheer volume, roasting their own coffee has considerably lowered costs and made their food and beverage subsidiary much more productive. Its great that profits are reinvested back into the gallery, which is a free cultural resource for us all and a hugely satisfying contribution for Ben to be directly involved in.

I took home some of their current house blend: Kenyan Kamwangi and Brazilian Fazenda Ambiental Fortalenza beans. Which was chocolaty nutty with red fruit.

It was great to hang out with Ben and hear about his roasting philosophies. Unfortunately for the Tate, Ben has just moved back to Sydney but is setting up his own wholesale coffee business in called W10 - his postcode here in London, so essentially he’s still UK-connected… #innit!

I also couldn’t resist having a bit of a play on the old dartboard that was on the wall - of course, I held my own...

Hello, World!

Peaceout xx #wong #tgitc 

**Additional note: Phil Gerveaux, ex Head of coffee for Origin has taken over from Ben. Exciting times.

TGITC waz here. Trademark. 

TGITC waz here. Trademark. 

Photography by:

Instagram:         Jake Green

              The Girl in the Cafe

Twitter:              @j_grn


The Alchemist

My very first Blog originally for Origin Outterwear on Roasting and the basics with Phil from Alchemy Coffee:

This is my first official blog post for British Steed I thought it would be good to go back to basics and start with looking at where beans are sourced and how coffee is actually roasted. I want to give you an understanding of the process by taking you through it with an experienced and passionate coffee team – hence my visit to Alchemy coffee this week. Joe, the founder and owner of Alchemy, is still as active and passionate as ever about coffee and the industry. After working as a structural engineer, he began his journey into coffee in his late 20’s on a visit to Guatemala, Belize, Mexico (Yucatan) and Cuba with his wife Anne. Through fate, he was invited as an observer for the Cup of Excellence in Guatemala. There he got to meet the judges and the national cuppers and other industry specialists, but what made the most impact on him was meeting the local growers. It was here that Joe got the itch for what is now a thriving career in coffee. Alchemy have a range of espresso and filter coffees, which I used in my slow drip cold filter coffee during this London “summer” as I was particularly impressed by their Guatemalan acquisitions. Joe is a fan and somewhat of a connoisseur of this region having done a number of trips there – all of Alchemy’s Guatemalan beans are direct trade, which I think is pretty amazing. They use a combination of direct trade and agents to have a solid range of Guatemalan, Columbian, Brazilian, Rwandan, Bolivian, El Salvador and Ethiopian beans. I was surprised to find out that they don’t really have many ethical or environmental concerns with the farms they are working with because, their producer Juan Diego in El Sorocco is an agronomist and has a keen understanding of the health of his farm. It is a bio-diverse environment and they have specifically chosen to retain native forest shade plants rather than plant Grevillea as it does not belong in that region. They keep weeding to a minimum as the weeds help prevent erosion and promote insect life, essential for pollinating the flowers. “The quality of the picking at EL Socorro is amazing and this is based on working with the same pickers each year and training them well. Pay rates are raised to encourage the pickers to buy into the idea that knowing how to grow well and pick more selectively, creates a better product that results in better prices for the coffee and in turn – better rates for pickers. We pay based on the quality of the coffee which rewards and gives incentives to everyone in the chain and hopefully will insure amazing coffee for years to come. It gives us and the consumer access to great coffees at a fair price for all.” Here Joe mentions a tweet we both saw this week: “Good coffee isn’t cheap – cheap coffee isn’t good”. Says it all really. The origins that excite them right now are El Socorro (Guatemalan), San Sebastian (Guatemalan), and La Esperanza (Honduras) that they are hoping will arrive in a few weeks time. Ironically, La Esperanza directly translates from Spanish to “Hope” as does El Socorro translates to “relief”. So (for their sake as well as mine) I’m La Esperanza-ing to taste some of that San Sebastian in which I’ll be El Socorro-ed. Lame but had to get it in there…

Alchemy has been roasting coffee in South Wimbledon since 2008 and Phil Sung is their head roaster. Like many in the coffee industry, I like to call him over qualified but in a way, he couldn’t be any less qualified to do this job as well as he does. Not only does he have a biochemistry degree, but a Masters in food science with experience sourcing and importing at Matthew Algie Coffee (Glasgow) and Broadway Market’s Climpson & Sons, (London). Phil’s cherry demeanour and hybrid English, Canadian, Scottish and Chinese accent is fun (sometimes confusing – to him as well as me) but it adds to the richness of his technical explanations. There’s a playfulness to him, so hearing him speak about the process and watching his intense attention to the computer graphs and dials was incredibly fascinating. I’ll try to recap the roasting process for you: When the green beans are released into the roasting drum, (which is at around 203-204 degrees Celsius) bean and air temperature are measured against a profile, which is predetermined based on previous sample testing: time, heat, bean type and origin. This is closely tracked on a time and heat continuum and attentively adjusted by dials on the Probat Probatone12. It seemed like navigating a route through London, with an end destination clearly in sight, in a certain amount of time, adjusting the route only when necessary. There is about 13-14% moisture in green beans which needs to be dried so that it can go through two chemical reaction phases when roasting. These phases are Maillard and Caramelisation. The first is the reaction between protein (amino acids) and sugar particles and the second being the browning of sugars. If you’re a Sunday roast fan or have a sweet tooth, it’s really similar to the process of roasting meat or baking a cake and necessary to develop flavour. At many times during the process Phil would quickly withdraw a sample of beans and momentarily study the aroma and colour, which he calls “mental imaging”. It’s something I also constantly do as a barista when I cup and pull espressos. It’s a useful way to mentally associate smell and colour with knowledge you have about the bean and its origin, so you can decipher if it is doing what it should and therefore result in an expected taste or flavour

Hard not to be romanced by the number of beautiful autumn colour phases that the beans went through in Phil’s 11 minute roast. From Green, yellow, tan to brown, the smells went from grassy and crisp to sweet and toasty. It’s interesting to note that the time between the yellow and brown stage also affects acidity, which made me wonder next time I drank a cup with a certain acidity to it, how long the roast process might be or what roast times would other roasters use for the same origin? My thoughts were interrupted when I heard the ‘first crack’, which is when the CO2 within the bean is trying to release itself by pushing out from inside the bean – similar to a piece of popcorn (also one of my favourite foods). Quite soon after this, Phil releases the evenly golden browned and expanded beans into the cooling drum. Some larger roasters or chains still roast beyond the first crack but is less common these days as taste can be compromised despite workability. However, there are still darker roasts out there that are interesting and tasty. Much depends on the skill in the roasting as much as the bean type/origin and it makes me keen to find out more as this blog-journey evolves.

There’s no doubt that behind Phil’s deceptively cheeky smile is a scientist who has an instinct, curiosity and keen palate for exposing us to new varieties – which allow us to develop ours. All the Alchemy guys are great and we had a good old laugh. My visits with them are always really generous, informative and inspiring.

You can try their coffee out for yourself at their St Pauls Café: 8 Ludgate Broadway, London EC4V 6DU – or check their website to find a list of other cafes who use their beans
twitter: @alchemycafes (café)
twitter: @alchemy_coffee (roastery)

Photos by Jake Green

Instagram:          Jake Green

              The Girl in the Cafe

Twitter:              @j_grn