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Pullman support inaugural Glitter Cat Barista Bootcamp

Glitter Cat Barista Bootcamp was started to provide access and training to folks who self-identify as a member of a marginalized community. With only this definition, it seems fairly clear who can apply and what our goals are, but I was wrong. What about latinx people who look white? Or people with disabilities that only manifest in certain situations? A member of the LGBTQIA community who is in a heteronormative relationship? Or folks with financial hardships or lack of access to transportation or coffee equipment for training? I raise these questions because that is how we learn. GCBB 2018 taught me more about myself, the coffee community, people, and support than I could ever have known.

The moment the lights came on in the training space on opening day, I was shook from the support from the coffee community. Elixr Coffee Roasters closed their cafe for three days and allowed us to install three Nuova Simonelli Black Eagles, six Mahlkönig grinders, and a Marco Beverage Systems SP9. We then flooded the cafe with Pacific Foods milk alternatives, Acaia scales, Barista Magazines, Liberty Bar t-shirts, Slow Pour Supply customized pitchers, Urnex cleaning products, Created Co. mugs, Pullman customized tampers and chisel tools, a vinyl sponsor wall from The Barista League, Ally Coffee hats, grinders from Baratza, and coffees from Stumptown Coffee Roasters, Onyx Coffee Labs, and Elixr Coffee Roasters, with additional support from Gorilla Gear and private donors. A cafe turned into a world-class training space, all thanks to these incredible sponsors, especially due to the financial support of our presenting sponsor, Pacific Foods Barista Series.

Then the glitter started.

At 8am, bright and puffy eyed, the Glitter Cat trainees arrived. I stood behind the Black Eagle serving them espressos and cappuccinos and watched as trainees met United States and World Barista Champions: an incredibly inspiring situation to observe. Baristas were, quite literally, meeting their heroes. It was a room where some were learning, some were teaching, and all were equal. For the first, and far from only time, my eyes welled with tears. We, as a team, were about to embark on a three-day journey of intensive learning, and not only about espresso theory and signature beverage development. We were about to discover personal stories of immigrating to the USA, financial hardships, displacement from hurricanes, discrimination based on race, gender, and sexuality, what it means to be a non-white-cis-man in an industry that portrays itself as progressive, and how we can support and grow amidst adversity. Two main things were created during this camp: intense relationship bonds and unbeatable skills in competing in a barista competition. 

The following pages are only a small excerpt of photos and moments. We hope to showcase the smiles, energy, creativity, relationships, and anxiety that go hand-in-hand with barista competitions and this bootcamp. You’ll see photos of World and US barista champions teaching classes on rules, pulling espresso, and signature beverage R&D and pictures of friendships being created and critical analysis of theme development. You’ll also see snapshots of the Glitter Barista Championship where trainees were paired up with local baristas and worked to lead their team to success in crafting and serving two espressos, cappuccinos, and signature beverages to a panel of two judges, in only 45 minutes. The camp culminated in them finding out they all are going to La Palma y El Tucan, a worldclass farm in Colombia!

It has been three weeks since the Glitter Cat trainees graduated from the inaugural Glitter Cat Barista Bootcamp, and let me be clear: keep your eyes on these ten people, because they are about to change the face of what barista competitors and coffee professionals look like in the United States and in the World, both on and off the stage. Thank you for being a partner for the Glitter Cat Barista Bootcamp 2018 season and we look forward
to partnering with you for the 2020 season**!   T. BEN & AXEL CAT

**We made a mistake: while GCBB 2018 was held in 2018 it was training for the 2019 season. In order for us to keep in line with SCA/WCE competition scheduling, the Bootcamp help in the year 2019 will be for the 2020 season and will be named GLITTER CAT BARISTA BOOTCAMP 2020.**

Pullman support inaugural Glitter Cat Barista Bootcamp Read More »

The Top #4 Competitors of the World Barista Championship 2017, used Pullman tools.

We’re always chuffed when we see Pullman in the hands of baristas across the globe via the Socials. It goes without saying, seeing them used at World Competition level, makes us pretty darn proud. 

Not only did the Top #4 Competitors use Pullman, 50% of the Top #30 did too. 

The 2017 Champion, Dale Harris of Hasbean Coffee, UK, used the patented Pullman PergTamp (now named NexusPro) which is the first ever, angled side-wall tamper. 

“The decision to use the Pullman PergTamp (NexusPro) was actually one of the few we didn’t need to think about too much. After having looked at automated tampers we found that my workflow and speed was much more fluid with a hand tamper and so moved straight to the tamper we use in our training room at the Roastery. We use it there as a perfect pairing with precision baskets, and its tight fit with these aids consistent tamping practice and even extraction”

 #1 Dale Harris, by Black Water Issue


In 4th place was our friend Benjamin Put of Monogram Coffee, Canada, who used the BigStep Titanium and 2 Chisels, one set for milk course and the other set for espresso.

“I use Pullman products because they increase extraction, which contributes to better flavour, but the bigger one for me, in the shop and in competition, is that they lower the odds of having a bad shot. A tamper that doesn’t properly fit will lower your extraction percentage, but it is also more likely to channel on the sidewalls of the basket.”

#4 Ben Putt, by Black Water Issue

While the weapon of choice was the flagship Pullman BigStep tamper, there was an increasing number of competitors using there-distribution tool, Pullman Chisel this year. 

2nd place was our friend Miki Suzuki of Japan, who used both a Chisel and BigStep tamper, her main focus being “consistency for extraction”. Followed by Kapo Chiu of Hong Kong, who used a Chisel for re-distribution.

#2 Miki Suzuki, by Black Water Issue

#3 Kapo Chiu, by Black Water Issue

From the Pullman team Adelaide, Australia – Thank you for your endless support, we look forward to making tools as the industry requires for many movements to come. 

The Top #4 Competitors of the World Barista Championship 2017, used Pullman tools. Read More »

A Pullman Proposal

We know coffee brings people together, but this newly-engaged couple from Lillydale, Victoria, have shown us a whole new level.

 

When Corey Williams, of Mr. Ristretto contacted us to help him achieve the perfect proposal, we were honoured to be a part of the big day! Here’s a little more about the story.

Tell us a little about yourself and your fiancé? How are you involved in coffee?
We met when we were 10 (or so) years old at a skating rink. I like to think I charmed her with my rad skating skills right away. Took her another 9 years to decide to go on a date with me though……..
We’ve both been involved (individually) in the coffee/hospitality industry for over 10 years. But, we both quit our jobs in 2015 to focus on building our own little venue together. We opened Mr Ristretto in early 2016 and have developed very quickly into a highly regarded destination for quality specialty coffee in the Yarra Valley.

How did the proposal happen? Talk us through the moment?
I had to tell a million little lies to hide what I was planning. She signed for the Tamper package at the shop. So I had to start making excuses as to why she couldn’t have it right away.
I thought of a million ways that I could ask the big question. But ultimately, I went down the traditional path and picked a nice dinner restaurant to blurt it out.

Why did you choose a Pullman Tamper?
I like to try and do things a little differently. I hadn’t ever heard about anybody doing anything quite like this. We spend most of our days hovering around a coffee machine, so it seemed fitting.
Words are words. But a quality Pullman Tamper, will last forever. Will be a great piece to hold onto to show the kids when they’re old enough. 🙂

What was her response? 
Yes (thankfully)! I definitely would have made her pay for dinner if she said no…………

Is she going to use the tamper?
Initially she said it was far too pretty to be used…… But also said it was far too pretty not to show off to the world. So it sits next to my Pullman at the café (we’re starting a collection). I’m not allowed to use hers though. She says I’ll just “make it dirty”.

Check out Corey’s and his new Fiance’s cafe Mr. Ristretto , you’ll be sure to find some serious love and passion behind their espresso shots!

A Pullman Proposal Read More »

Matching Tampers to Baskets

Matching Tamper Bases to Baskets

Importance of surface area coverage

 

MATCHING TAMPER BASES TO BASKETS IS HOW WE BEGAN IN 2002. 
COVERING AS MUCH OF THE COFFEE AS POSSIBLE WHILE TAMPING REDUCES MASS CHANNELLING. 

LEARN HOW BY LEARNING…

1. the difference between Matched and Un-matched
2. the importance of surface area coverage in the basket for tamping
3. what size your portafilter is
4. what kind of Pullman Tamper you are able to use


Tamper Base Size Guide.pdf

  • This is list of “Generic” recommended tamper base sizes per machine. (un-matched)
  • Use the colour key, to determine which tamper you can choose from, and if you are eligible for BigStep + Filtration
  • *please note – “various models” refers to only some models within that brand. This applies to both tamper size and if our baskets will fit. If your model is not listed, please email enquiries@pullman.coffee

STILL UNSURE WHICH TAMPER YOU NEED FOR YOUR MACHINE?

  • If you have an industry standard porta-filter (58.00mm) – you have the option of Generic (1), Matched (2) or BigStep/Filtration Series Matched (3) if your machine is in blue on this chart. It is up to you which results you would like.

  • If your porta-filter is smaller than industry standard size – you are eligible for the Generic (1) or Matched (2) option.

  • If you would like to have your base Matched (2), please send in your current basket to ensure best fit.

 

 

GOT QUESTIONS? EMAIL US

 

DISCLAIMER

The list above is subject to change, please email us if you have any updates to add. 

Matching Tampers to Baskets Read More »

Taste Is Always King: Coffee & Milk with Fleurieu Milk Company

When it comes to the difference of average and excellent, it’s the combining effort of all the small details which make the biggest difference.

At Fleurieu Milk Company, these are values they live by. The end result? In our opinion, the best milk in the country. 
If you’re a coffee person, you’d know the extent we go to, to make coffee better. Us, for example, created a world-wide business dedicated to exactly that. Therefore, when we come across like-minded folks like this, our hearts skip a beat.

Not to mention, these guys are SA local and proud, how lucky are we?


Check them out,
325 Rowley Road, Myponga
SA 5202
(08) 8558 6020
http://www.fleurieumilkco.com.au/

Taste Is Always King: Coffee & Milk with Fleurieu Milk Company Read More »

BigStep MKII 440C

WHAT DOES THIS MEAN?

Mark II is a fancy way of saying “version 2” and we like to be different… Also, the boss man kind of liked it.
440C however, is more deliberate. This is a 440 grade stainless steel, and has the highest carbon content for a 400 stainless steel series. 
It is then heat-treated to reach 43-45 HRC. (let’s just say it’s freaking hard!)

 

OKAY SO IT’S HARD, BUT WHAT DOES THIS MEAN FOR PERFORMANCE?

The main purpose of the material change is all about that trademark edge! Using such hard steel, allows the edge to be maintained, ensuring perfect shape and maximum surface coverage, use after use!

 

You may also notice some other improvements:

  • More damage resistant
  • Smoother glide during puck-polish

 

One more thing…

We have also changed the edge from a 65˚ edge to a 45˚ edge, which has ensured even less suction in the basket. Happy days!

…. same price
…. It’s all in the small details which make the difference!

We have stopped making the previous version, and all units going forward will be MKII 440C. 

BigStep MKII 440C Read More »

Chisel Re-Distribution Tool

Innovation and growth in this industry is what excites us! The ongoing discoveries and developments in equipment, barista technique, coffee farming, roasting, brewing and testing is what drives us to find new and exciting ways to equip the barista with tools to match their ever-expanding skill set!

The Chisel Re-Distribution tool has been tested on bar world-wide and is pulling some great results. So, we have now extended our tool kit beyond the standard commercial 58mm Group Head machines. 

SPECIFICATIONS:

  • Step-less depth adjustment
    Light-weight (431.5g)
    Starts at 6% surface area compression
    A “chisel” shape is utilised with a steep angle of the face ensures density of coffee is not localised
    A low-friction contact surface for the spinning action – stainless on stainless – reducing chance of repetitive strain injury
    Hand finished base resulting in less static build-up
    316 grade stainless steel

Check out how it works here

 TECHNICAL 101

Any tool that pushes coffee in a downward motion is tamping.

To help increase the goal and chances of even puck density, there needs to be a happy compromise of enough equal downward motion (tamping) and horizontal movement (re-distribution) leaving still enough movement of compression when tamping. Here’s what will happen if you do-not set the Chisel correctly:

NOT ENOUGH DOWNWARD AND HORIZONTAL MOVEMENT (CHISEL BASE DEPTH SET TOO SHALLOW) 

Increased air pockets due to coffee being separated by ‘pulling’ grinds during movement

Channelling not only through uneven sides, but also chance of channelling through the centre of the coffee puck due to uneven density formed by these airpockets (even after tamping)

TOO MUCH DOWNWARD AND HORIZONTAL MOVEMENT (CHISEL BASE SET TOO DEEP)

After using, the tool will create too much downward motion and not enough sideways/horizontal movement resulting in uneven coffee puck density

Performing tamp action after this step will unseat or potentially crack the coffee puck leading to increased chances of channelling but also uneven water path/flow during extraction

LEARNING TO SET THE DEPTH OF THE CHISEL BASE TO USE THIS TOOL TO ITS BEST CAPABILITIES IS BY FAR THE MOST IMPORTANT ASPECT OF THIS TOOL.

The ‘happy’ place, meaning the correct depth setting, is a mixture of just enough downward/sideways re-distribution but also allowing some compression movement during the tamping stage.

Again, after performing the re-distribution with the Chisel, if when tamping there is not much compression or downward movement, the Chisel is set too deep and conversely, if there is too much compression or downward movement when tamping, the Chisel is not set deep enough.

WE HAVE FOUND THAT THERE IS A ‘HAPPY’ PLACE WITH MOST DOSES (IRRESPECTIVE OF ITS ROAST LEVEL, THOUGH THIS MUST BE TAKEN INTO ACCOUNT WITH SWITCHING BETWEEN ROASTS) TO BE AROUND A 2MM OF TAMPING COMPRESSION OR DOWNWARD MOVEMENT.

This helps achieve a better chance of even distribution using the Chisel, but still allows the tamping action to properly perform the task that its meant to – compressing the air pockets out of an evenly distributed coffee bed.

 IMPORTANT DISCLAIMER!

The biggest thing that many users discount is the way in which the coffee is being delivered into the basket. (Initial distribution)

If your grinder is delivering the grind into one corner of the basket, the density in that area will increase and adversely the density in the other areas of the basket will decrease.

Attention must be paid to the way the coffee falls into the basket and must be cared for and coaxed into an even delivery where possible, no matter if a re-distribution tool is being used or not.

OPTIONS:

Now available in 3 sizes for different espresso machines.
The Chisel Re-Distribution tool has been tested on bar world-wide and is pulling some great results. So, we have now extended our tool kit beyond the standard commercial 58mm Group Head machines. 

Here are some of the popular brands our Chisel Base suits:

53.30mm54.70mm58.40mm
BrevilleDallaCorteSynesso
SunbeamDomasSlayer
FaemaIzzo LeverLa Marzocco
La Pavoni BrevilleSunbeam
Delonghi Astoria
Estro Bezzera
Olympia ECM
Saeco Expobar
La Vivaldi Spaziale Faema
  Gaggia
  Rancilio Silvia
  Gaggia

 Your machine not listed here? Check your size by emailing us 

 OTHER:
  • The Palm Handle with the BigStep base makes a “hockey puck” style tamper
  • Custom engraving available – email us
  • Available in a range of colours, and also NOW our timber range! See photos!

Chisel Re-Distribution Tool Read More »

Recap: Mad March, 2017

Mad March is over for another year, so here’s some of our reflections…

We have been hanging with the coffee family in Melbourne for International Roasting Awards, Melbourne International Coffee Expo and National Coffee Championships We also geared up to support our Chinese family, Ultimate Coffee in Shanghai for HotelEx.

Have a look at what we’ve been up to…

International Coffee Awards (Back of House), Melbourne 6-8th

At the beginning of the month, Adam Metelmann geared up to lead the Back of House at the International Coffee Awards (by RASV)

Adam pulled together the team and equipment to ensure each of the near 900 coffees was served as precisely as possible to a panel of acutely dialled judges.

Barista team consisted of: Danny Andrade (Extraction Artisan Coffee), Candy Weiss (Dimattina Coffee), Sean Payne (The Black Addition), Kayla Hannah (Kayla’s Specialty Coffee), Lemara Winterton (no.19 Society), Kurtis Tupangaia (Bear Bones Specialty Coffee) and Chanice, fellow Pullman team.

The room was full of Black Eagles from Espresso Mechanics, and each barista was equipped with a Pullman tamper to match.

The team had a great time brewing coffees from the world’s entrants, and Adam enjoyed being back in his natural habitat doing what he loves.

“This is my 3rd year involved in this event. Each year the level is raised by both the entrants and the participants… which is awesome to be a part of, but also to work with. The whole mantra for me surrounding this event is to treat with utmost care each and every entry and I love that AICA gives us the equipment and the capacity to do this. It’s a Barista’s dream to work with coffee from all over the world, taste some incredible deliciousness and also to be serving some the highest level palettes in the coffee industry.     “ – Adam

MICE, Melbourne 28th – 1st

The week that was, saw the Melbourne International Coffee Expo pull coffee enthusiasts, industry professionals and coffee family together to network, showcase, discuss and grow.

We were lucky enough to team up with our friends at ASCA to share their stand and showcase what we have been busy creating and building in the workshop over the prior 12 months.

Good friend, Georgina Lumb equipped with her industry and practical experience, lent a helping hand to our accountant (and Mark’s brother), Frank Ruta with his son, James Ruta. Mini-workshops and tutorials were run throughout the day, which is something we are working on doing more often.

“I was great to see younger baristas (18 and younger) interested in what we do, exciting stuff ahead for our industry” – James Ruta

National Competitions, Melbourne 28th- 1st

Adam competing in the Semi-Finals. Photo: Ben Bicknell
Adam Metelmann and Ben Bicknell

We are lucky in Australia to have one of the best coffee cultures in the world. It goes without saying; the backbone of this, is the incredibly talented people that power the industry. In certain, the passionate baristas that make your coffee so well for you!

At MICE, Australian Coffee Championships took place. This covers Barista Championship, Brewers Cup, Cup Tasters and Roasting Championship.  Here the best of the best Australia-wide brought all of their unique, tried and tested, collaborative, innovation and experience to the table and battled it out for the chance to appease the panel of judges’ palates!

As proud sponsors of the National Coffee Competitions, we get to be a part of exciting developments within the industry year to year, and this a huge part of why we are so passionate about what we do!

Adam Metelmann competed in the Semi-Finals with a story of realised potential and value creation inspired by Ben and Kristy Carlson of the Long Miles Project, Burundi.  We are so proud of all that Adam has achieved on his coffee journey so far, inspired and motivated by his passion and endless yearn for knowledge. Now the emotions of the event has settled, Adam is only motivated by the experience.

“There is no doubt that our National competition is possibly the most competitive in all of the WBC. A quick look around the backroom to see the Coaches – 3 past world champions, and also some of the most influential coffee people ever. We all know what good results can bring and this is why there is no shortage of stress, weight of the event or shortage of nerves. This being my 4th year at Nationals, I was fully aware of the environment that I was walking into, and unfortunately was plagued with some technical problems and also personal mental toughness. No matter how many times you take that stage, it never gets any easier. As disappointing as an experience it was for me this year, I will not be deterred, nor scared about what the future will hold. I was absolutely blown away by the support shown to me from Five Senses, Fleurieu Milk Company, Acaia, AMC  and of course Pullman Espresso Accessories. To be able to work with Producers like Ben and Kristy Carlson, to tell the incredible story that has been achieved at the Long Miles Coffee Project (Kayanza Province, Burundi) is truly an honour. Though to be under the guidance of Ben Bicknell, Jacob Ibarra and also with some assistance from Brydon Price (3 of my longtime coffee idols) makes the journey something that I will never forget. And of course, 5 months until I get to do it again at the next Regionals.   ” – Adam

Congratulations and well done to everyone who competed, coached, roasted coffee, judged, watched, it’s all of you that push the industry to new heights each and every day. For now, we’re putting our tools down, but not for long. We’re ready to do it all again leading up to Seoul, Korea in November.

HotelEx, Shanghai 31st – 2nd

Wilford Lamastus and Mark Ruta
Mark with Robin and the Ultimate Coffee team
Ultimate Coffee Team

Yes, we’re pretty lucky to have such an incredible coffee culture here in Australia, but, the international scene is doing some pretty fantastic stuff too!

While we were busy in Melbourne, Mark was in China at HotelEx with good friends – Ultimate Coffee – showcasing all things Pullman.

The coffee world in China is unlike Australia in the sense that; there’s people that love coffee, and there’s people that LOVE coffee. FUN FACT: On average, Australian’s drink 2-3 cups of coffee per day, whereas in China, the average is something like 4-5 cups per person, per YEAR.

The coffee world is relatively new for China, as tea has been the longstanding tradition of the culture. However, our stock was cleaned out, so there’s definitely a new wave of coffee drinkers emerging and we’re excited to work with such individuals.

“I’m overwhelmed how much value they have for our products and the man behind the product, they made me feel like a rockstar. Thank god for WeChat translator” – Mark Ruta

Shanghai, thanks for having us!….  We’ll be back next year! 

Recap: Mad March, 2017 Read More »

Filtration Baskets – made for consistency

The single largest problem with baskets on the market, is the large deviation of internal diameters between and within manufacturers. This was the drive for us to take control and produce our own range of ridgeless filter baskets designed for a 58mm group head.

Every Filtration Basket we manufacture, we have hand measured and approved for consistent internal diameter.

These baskets are suited for tampers 58mm – 58.4mm in diameter. BUT for maximum surface coverage, the #BigStep base (58.55mm) provides the best possible result with the baskets.

Why coffee professionals around the world are making the switch

  •       As low as $18 AUD Wholesale (RRP $30 AUD)*price based on 50 units or more
  •       Consistent filtration across multi-head machine
  •       Performing highly on average against market competitors
  •       Australian Company

Filtration Baskets – made for consistency Read More »

Panama re-joining WBC in 2017!

With the wave of World Coffee Events ahead of us, we are excited to be involved in supporting countries and their baristas make the best out of the fruit we are all inspired by.

A special one in particular to mention is Panama, after years out of competition, the eminent coffee growing nation is back in the game for 2017!

 

Over the weekend, (11th & 12th of Feb) Panama held their National Compeition, and many talented coffee professionals, battled it out for a place. A huge congratulations to Cesar Eduardo Bermejo for taking out 1st place and all the other dedicated competitors representing such an incredible coffee nation. 

  Phototographer: Manuel Alexander @coffeetologist

Of course, anything at this level requires a collaboration of passionate people, and we are fortunate enough to be able to work with such individuals. 

Key influencers of Panama specialty coffee, the Lamastas family (pictured below), award-winning and respected coffee farmers have been at the forefront of enabling this movement. We recently had a chat with Wilford Lamastas Jnr, and how he and his father, Wilford Lamastas Snr, president of the Specialty Coffee Association of Panama worked together to bring the competition back into the community.

*left to right: Thatcher Lamastus, Wilford Lamastus Junior, Wilford Lamastus Senior

 As mentioned, the Lamastus family are well known in the specialty coffee world by their farming of; Elida Estate, El Burro Estate and Luito Geisha Estates and their exceptionally notable coffees produced, consistently fetching the highest prices at Best of Panama auctions. You may have heard of Elida Green-tip Geisha, seen in competition time and time again, or in tiny tins on specialty coffee roasting house shelves with large price tags marked across them.

It is with this support, our appreciation for such coffees, we are contributing to the development of Panama and the indigenous community of Ngöbe. Whether you’re the customer lining up for your 5th coffee for the day, or you’re a roaster selecting your next lot of green beans, and the conversation to the accounts department is going to be heavy – don’t feel bad! You’re helping more than your tastebuds! Here’s a message from Wilford Jnr himself –

“ All this is sustainability thanks to you guys, the people that recognize the value of the coffees we produce, people in developed countries like Australia, USA, Taiwan, Japan, among others. Thanks for the fact that importers from those countries come back every year asking for more coffee because people is appreciating it despite the price we can create all this sustainability that is so valuable for our people and our community”

This legacy is continuing to give back and has enabled jobs, education systems like schools and universities, health systems, infrastructure, sports and food, all while new opportunities in Panama specialty coffee continue to rise for future generations.

We welcome and are inspired by Panama’s involvement in the World Barista Competition this year. See you in Seoul!
All photos credit to: Wilford Lamastus and Manuel Alexander 
 

by Chanice Parker

Panama re-joining WBC in 2017! Read More »