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.

Archive - April, 2014

Pullman tamps in the latest edition of Broughton's Coffee House - a UK trade magazine
April, 2014

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

Archive - February, 2014


February, 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.”


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