Pullman Bigstep Tamp
The BigStep base was born out of the desire for a base with the highest possible useable tolerance in size for competition baskets.
This base is made from an extremely high strength (min 40 Rockwell) 630 Grade Stainless steel in Australia from premium grade materials. This base is also up to 30g lighter than standard Pullman Barista bases providing a more balanced feel of weight distribution from top to bottom when in use and handling the tamp.
The BigStep refers to the design of the larger diameter ‘stepped edge’ measuring in at 58.60mm (+/- 0.03mm). This base shape enables a maximum surface area of coffee to be covered during tamping, including the prevention of a pinched edge of coffee particles or vacuum effect that can occur when using such a large (or incorrectly) sized base.
For Pullman’s Barista Tamp devotees, the BigStep retains the feel of a regular Barista base and is designed with those in mind who perform a standard tamping technique (including the Puck Polish final step). A perfect vertical movement and technique must be applied with tamping. This design can be used with all variations of dose weights (low dose/high yield or high dose/low yield) producing incredible presentation and mouthfeel, giving the best possible chance of increased results of espresso extraction in all aspects regarding its maximum surface area coverage.
We look forward to you experiencing the best in coffee tamp innovation, materials used and development. Take the “Big Step” today! Currently suited for baskets sized at 58.70mm or greater. Results may vary if different baskets are used.
The BigStep base was born out of the desire for a base with the highest possible useable tolerance in size for competition baskets.
This base is made from an extremely high strength (min 40 Rockwell) 630 Grade Stainless steel in Australia from premium grade materials. This base is also up to 30g lighter than standard Pullman Barista bases providing a more balanced feel of weight distribution from top to bottom when in use and handling the tamp.
The BigStep refers to the design of the larger diameter ‘stepped edge’ measuring in at 58.60mm (+/- 0.03mm). This base shape enables a maximum surface area of coffee to be covered during tamping, including the prevention of a pinched edge of coffee particles or vacuum effect that can occur when using such a large (or incorrectly) sized base.
For Pullman’s Barista Tamp devotees, the BigStep retains the feel of a regular Barista base and is designed with those in mind who perform a standard tamping technique (including the Puck Polish final step). A perfect vertical movement and technique must be applied with tamping. This design can be used with all variations of dose weights (low dose/high yield or high dose/low yield) producing incredible presentation and mouthfeel, giving the best possible chance of increased results of espresso extraction in all aspects regarding its maximum surface area coverage.
We look forward to you experiencing the best in coffee tamp innovation, materials used and development. Take the “Big Step” today! Currently suited for baskets sized at 58.70mm or greater. Results may vary if different baskets are used.
The BigStep base was born out of the desire for a base with the highest possible useable tolerance in size for competition baskets.
This base is made from an extremely high strength (min 40 Rockwell) 630 Grade Stainless steel in Australia from premium grade materials. This base is also up to 30g lighter than standard Pullman Barista bases providing a more balanced feel of weight distribution from top to bottom when in use and handling the tamp.
The BigStep refers to the design of the larger diameter ‘stepped edge’ measuring in at 58.60mm (+/- 0.03mm). This base shape enables a maximum surface area of coffee to be covered during tamping, including the prevention of a pinched edge of coffee particles or vacuum effect that can occur when using such a large (or incorrectly) sized base.
For Pullman’s Barista Tamp devotees, the BigStep retains the feel of a regular Barista base and is designed with those in mind who perform a standard tamping technique (including the Puck Polish final step). A perfect vertical movement and technique must be applied with tamping. This design can be used with all variations of dose weights (low dose/high yield or high dose/low yield) producing incredible presentation and mouthfeel, giving the best possible chance of increased results of espresso extraction in all aspects regarding its maximum surface area coverage.
We look forward to you experiencing the best in coffee tamp innovation, materials used and development. Take the “Big Step” today! Currently suited for baskets sized at 58.70mm or greater. Results may vary if different baskets are used.