Cafflano Klassic - All In One Coffee Maker - Some Notes from A Home Brewer

Looking like a big thermo-mug at first sight, Cafflano Klassic is certainly one of a kind with its ultimate practical advantages in carrying all necessary equipment for fresh coffee brewing in a compact form. 

Detaching the upper part by twisting, you face the grinder which seems an equivalent of a Hario Skerton with a rough evaluation. The intention of the design is to use the grinder with the below part so that what you grind fills the metal dripper located just below the grinder. The design allows you to put them on the smallest scales on the market and measure the amount of beans. There are just two disadvantages: The design has no tiny bell to grab strongly while grinding and it makes hard to grind light roasts. There are no covers for grinder and while trying to grind fast it is not easy to prevent some beans to spread at first trial - you can learn in time not to bend a lot.

The detached part is not a kettle but a "pouring apparatus" with which you can pour in a controlled way - but not as controlled as a dedicated kettle you can find from Hario and Bonavita. Be careful while pouring hot water from a kettle since the small detail in the bottom can result in some dangerous gambols. Use the red cover (detach it and put it over the pouring apparatus) to keep the water hot. Another warning is for the pouring rate: Don't try to be so fast and increase the decline a lot, otherwise some hot water can get over the limits. 

The dripper is a metal one and not surprisingly the ouputs are similar to what you can get with metal filtered chemex. Although the below cup seems large, taking the immersed part of the dripper into account I can easily say that the dripper performance and all other sizes are optimized for a single cup of 200 grams. For more coffee you had better grind very coarse because the drip rate is very slow and the filter size is very small. Filling the pouring kettle twice maybe necessary for more brew amounts. 

For me, it is critical to clean and dry the parts of the dripper and the below cup before gathering the Cafflano, because wetting the grinder for the next grind can be a messy experience. 

As a summary, I found it a very practical design for fresh good coffee in anytime anywhere just with a scale and hot water addition to the bag. There were certainly some small issues to be fixed if I were in the designers' shoes but they are not in front of the functionality success of Cafflano Klassic.

My Brewing Notes for A Sample from Probador Colectiva, İstanbul

La Niebla El Carmen Guatemala - Probador Colectiva, İstanbul

Altitude: 1800-2000

Varietal: Red Bourbon, Catuai

Harvest: April - July 2015

Process: Washed

Bright Citrus Acidity
Complex Fruitiness
Clean Aftertaste





I have chosen 95 degree Celsius for all brewings unless otherwise noted. I could start to taste the beans 7 days after the roasting date.

1. Tasted with V60 V01 with a ratio of 12/200gr with stirring in pre-infusion and tapping in the last 1 minute, with a grind size of 10/40 over Baratza Virtuoso. Poured in 3 steps including pre-infusion - 2:20 total time with 45 seconds pre-infusion: The bright acidity is obvious. There are some flowers as well as fruits in the middle and the aftertaste is really clean. But I am sure I can get a better result with increasing the ratio a bit and going to a coarser grind size.
2. Tasted with V60 V01 with a ratio of 20/300gr no stir no tap, with a grind size of 16/40 over Baratza Virtuoso. Pre-infused for 45 seconds: My overall best result with this coffee with respect to my own taste. Even it is not in the cupping notes of the roaster, I feel very happy to get some chocolate flavors after the first second besides a very balanced output composing all the cupping notes -not surprising in my opinion for beans from Guatemala. 
3. Tasted with Chemex 6 cup with a ratio of 15/225gr with a grind size of 20/40 over Baratza Virtuoso. 45 seconds Pre-infusion time: The fruitiness is dominant in the cup but I feel a weakness in the aftertaste. I can go a little bit higher ratios such as 24/360gr or even 26/340gr with the same grind size. 
4. Tasted with Aeropress with a ratio of 18gr/250gr with a grind size of 10/40 over Baratza Virtuoso. 30 seconds pre-infusion with 50 grams and pressed in 20 seconds. Total brew time is 3:00: The first hit is too acidic in my humble opinion even for a bright acidic coffee. I may try a slower press or try a lower coffee/water ratio.  
5. Tasted with Aeropress with a ratio of 16gr/255gr with a grind size of 10/40 over Baratza Virtuoso. 30 seconds pre-infusion with 50 grams and pressed in 30 seconds. Total brew time is 2:30: Acidity is more balanced compared to my other aeropress trial.
6. Tasted with Kalita 155 with a ratio of 18/250gr with a grind size of 20/40 over Baratza Virtuoso. 50 grams pre-infusion in 45 seconds. Total brew time is 2:00 with pulse pouring: The first hit is a little bit too acidic again. Plus the fruity notes seems to be closed by this acidity. But I have to confess that the aftertaste impressed me much more with its strength.
7. Tasted with Kalita 155 with a ratio of 20/250gr with a grind size of 25/40 over Baratza Virtuoso. 50 grams pre-infusion in 45 seconds. Total brew time is 2:00 with pulse pouring: One of my favourite results for this coffee. I have a very balanced thing in my mug and I feel like I am very close to the cupping notes of the roaster.