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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 »

Bigstep Tamper, Written by Tim Adams

BIGSTEP TAMPER

Written by Tim Adams Lamkin Lane Espresso , 2009 Australian Barista Champion, 2009-2010-2013 Qld barista Champion and Tilly Sproule , Lamkin Lane Espresso Bar, Head barista , 2nd 2014 Qld Barista Championship 

Covers ALL the surface area in the basket (it’s a perfect fit in the VST baskets!)

This has been an issue with many of the tamps currently on the market wether being a 58mm all the way through to the 58.3mm and above. Coffee grind always seemed to make their way up the insides of the group basket once the tamper was all the way pressed into the coffee. The Big step with its giant 58.8mm diameter presses all the grinds down evenly leaving no grind behind. This has allowed for a cleaner dose and tamp and of course has increased shot quality with added flavour and richness per dose of espresso.

The sharp ‘stepped edge’ of the BigStep tamp ensures no waste or ‘loose’ grind in the basket. Therefore (if correct tamping technique is applied) we have a clean, flat, perfectly smooth and level tamping result in the basket.

Having the bottom diameter of the big step sharpened has allowed perfect coverage of the inside of the vst baskets. Allowing no air pockets at the very bottom of the basket once coffee is packed in. Once the barista has started tamping there is also less room for error as the base of the big step will not go in the basket unless a perfect level tamp is applied. We have seen an increase in all our baristas technique because of this . A perfect vertical tamping technique must be applied to achieve the best results with the BigStep. Nice snug fit in the basket.

Comfortable and easy to use in service. This has always been the case with any of the Pullman Tampers and there handles. The big step base paired with a Pullman handle makes tamping coffee a pleasure. Super comfortable in a busy environment.

We found a higher TDS reading using the BigStep in the results between the BigStep Tamp vs Other Tamps.

This result is the one which grabbed us the most. As with anything proof in recorded data means everything. Over the course of a few weeks we continually measured our TDS readouts of the same coffee which was also our most development coffee in terms of roasted development. TDS readings and extraction % are super important to us and gives us direction if we are lost in making high quality espresso. Every day for over a fortnightly period we measured our TDS readings and also converted this into our extraction %. The only change was going from a standard Pullman base to the Pullman Big step. Continually the big step pulled a higher TDS reading and therefore a higher extraction % of approx. 1.5%.

In coffee flavour we noticed a bigger, bolder, juicier and more viscous extraction. Very impressed with the results!

Once again everything comes down flavour. At lamkin we love our viscosity in out espresso . the big step has added a far greater mouth feel and gives us that lovely viscous on the pallet we are chasing. Tasty coffee is what we are about. The big step also made us adjust our rind settings courses allowing for a more even grind dispersion. This has added to the flour of our espresso.

Bigstep Tamper, Written by Tim Adams Read More »

10th Birthday Celebrations

Time flies when you’re having fun…

On December 13, 2002, Greg Pullman sold his first coffee tamper – a ‘Tapped Disc’ tamper which was a retrofit for the Quaha / Imat / Nemox machines.

Who would have thought 10 years later we’d have sold close to ten thousand tampers worldwide?!

To celebrate this event we’ve had these super-special tamper handles turned up and engraved with a commemorative seal! We’ve got both Barista and Nexus tamper handles in Ossage Orange, Spalted Holly and American Walnut so there’s a good spread of colours. There are only a few of each variety and naturally each one is a bit different.

These will go on sale at 9am Adelaide Time (GMT+1030) 13 December 2012 at Things Coffee, which is 10 years to the day from when we shipped the first tamper. To be fair to everyone there won’t be any reservations in advance so it’ll be strictly first come first served. There’ll be a $20 premium over standard units for these commemorative models. This is a great opportunity to get a piece of history that also performs beautifully as all Pullman tampers do!

We’d like to take this opportunity to thank all our customers and those industry professionals and home users who have helped us develop our products over the past 10 years. It truly has been a collaborative effort, of which each tamper owner is the beneficiary. Keep tamping!

10th Birthday Celebrations Read More »

Pullman tamps in the latest edition of Broughton’s Coffee House – a UK trade magazine

This rounds off a very successful London Coffee Fest for Pullman.

We were the official prize and trophy sponsor of the prestigious UKBC event that was held in conjunction with the Fest, and the interest generated in our products from these events has been outstanding.

 Boughton’s Coffee House is published in the UK and is the magazine that everyone in the beverage trade actually reads. Click here to visit the Boughton’s Coffee House website

Pullman tamps in the latest edition of Broughton’s Coffee House – a UK trade magazine Read More »

Pullman Espresso Accessories – Prize and Trophy Sponsore of UKBC 2014

Pullman Espresso Accessories has announced that it is the prize and trophy sponsor of the UK Barista Championship 2014.

Pullman is donating the Championship trophies for first, second and third place in the UKBC 2014, as well as sponsoring flights and accommodation for the Champion and their coach to travel to Rimini for the 2014 World Barista Championship in Rimini in June.

Pullman is also donating trophies for SCAE UK Coffee In Good Spirits Competition, SCAE UK Latte Art Competition, SCAE UK Brewers Cup Competition, and the SCAE UK Cup Tasting Competition.

Semi-finalists and finalists of UKBC 2014 will also be presented with Pullman tampers for their efforts.

UKBC 2014 finals will be held during The London Coffee Festival from April 3rd – April 6th 2014.

Mark Ruta, Sales and Operations Manager of Pullman Espresso Accessories, said “we’re very excited to be a part of this event. The Festival itself is expected to attract around 20,000 visitors so to be front and centre as the UKBC prize sponsor is huge for us.”

Steve Leighton, SCAE UK National Coordinator added “we’re really pleased to have Pullman on board as a UKBC supporter. Tampers are so important to the barista and Pullman has emerged as the tamper of choice for many top baristas. As World Barista Championship sponsors it’s great that the winner of the UKBC will win a trophy and more importantly, a Pullman tamper to take to Rimini.”

Visitors to The London Coffee Festival will have the opportunity to see Pullman tampers up close at the Jaguar Espresso Supplies exhibit. Jaguar will have the tampers for sale and will be on hand to answer technical questions.

It will be a big year for Pullman, with visits to the Melbourne International Coffee Festival and also SCAE World of Coffee in Rimini, Italy scheduled.

 Pullman Espresso Accessories began trading in Adelaide South Australia in 2002. Its namesake Greg Pullman stepped away from the business in 2013. Now operated by Mark Ruta, customers will continue to receive the same quality products and service they have come to expect.

“The future for Pullman is very bright,” said Mark. “We recently relocated to a new facility in Adelaide because the previous premises were no longer able to accommodate our growing business.”

 “In addition to maintaining the excellent reputation built by Greg, I have big plans for Pullman. Customers can expect to see new high-end product lines, a refresh of the brand and a bigger presence in the market globally.”

 www.scaeuk.com
www.londoncoffeefestival.com
www.jaguarespresso.co.uk
PULLMAN ESPRESSO ACCESSORIES BACKS QLD BARISTA

Pullman Espresso Accessories – Prize and Trophy Sponsore of UKBC 2014 Read More »

 Partnering with QLD barista Adam Metelmann.

Internationally renowned manufacturer of premium coffee tampers, Pullman Espresso Accessories, has announced it will be partnering with up and coming QLD barista Adam Metelmann.

Adam placed third in the Detpak Queensland Barista Championships in November 2012 and went on to compete in AASCA Detpak Australian Barista Championship in March 2013.

The partnership will see Pullman Espresso Accessories support Adam on his journey to become a barista champion.

They will be working together to take ideas, products and the Pullman brand to the next level.

Mark Ruta, Sales and Operations Manager for Pullman Espresso Accessories, said “I have been looking for a Barista to work with for a while. Adam oozes passion for what he does and that is the most important quality for me. We both have huge goals and I believe a strong partnership like this will enable us to make those goals a reality.”

For more information contact Mark Ruta  – E-mail: enquiries@coffeetamper.com.au

 Partnering with QLD barista Adam Metelmann. Read More »

Habib Maarbani LOVES his Pullman Nexus!

Habib Maarbani took out the 2012 Latte Art Masters at Cafe Biz in Sydney.

He won a Pullman Barista for his achievement and now owns three Barista tampers, but is on record as being a huge devotee of the Nexus. “I couldn’t have done it without my Pullman Nexus tamper”, Habib said. “It’s a bit banged up these days but I take it with me everywhere. I like the Barista, but I like to have my thumb right at the edge of the base and the smooth surface of the Nexus suits me perfectly!”

Habib is the latest of a growing list of big-name baristas making Pullman their tamper of choice.

Habib Maarbani LOVES his Pullman Nexus! Read More »