Pullman Espresso Accessories

BigStep MKII 440C



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!)



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. 


Recap: Mad March, 2017

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

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  • Adam Metelmann
  • Sean Payne, Kayla Hanna, Candy Weiss, Danny Andrade, Adam Metelmann, Kurtis Tupangaia, Lemara Winterton and Chanice Parker

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

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  • Frank, James and Georgie

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
  • Photo 8 4 17 11 12 39 pm
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  • 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

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  • mark and senior
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  • Photo 7 4 17 1 36 45 pm
  • Mark with Robin and the Ultimate Coffee team
  • Wilford Lamastus and Mark Ruta
  • 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! 


Chisel Re-Distribution Tool

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. 

  • 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


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:


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)


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


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.


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.


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.


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:

53.30mm 54.70mm 58.40mm
Breville DallaCorte Synesso
Sunbeam Domas Slayer
Faema Izzo Lever La Marzocco
La Pavoni  Breville Sunbeam
Delonghi   Astoria
Estro   Bezzera
Olympia   ECM
Saeco   Expobar
La Vivaldi Spaziale   Faema
    Rancilio Silvia

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

  • 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!



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