$159.95$219.95 excl. GST


  • Base Size: 58mm
  • Material: Jarrah Wood (handle)
  • Material: Stainless Steel (base)
  • Colour: Brown

SKU: N/A Category: Tags: , Product ID: 4953


Pullman Tampers are engineered to provide optimal results for a lifetime.

Using the tamper

The Barista tamper comes with three stackable height-adjustment spacers. These provide 8 different height options across 15mm of adjustment. Simply unscrew the handle to install or swap the spacers. Generally speaking, a large hand is better suited to a thicker spacer, and a smaller hand works better with a thin spacer. Since the grip used can change the preference, it is recommended to try various combination of spacers until the ideal grip is achieved. Keep any unused spacers in a safe place for future use.

Once a comfortable grip is found, fill the portafilter with freshly ground coffee, rest it on a tamping mat, tamping stand or with its edge on the edge of a bench with your body positioned as close to the tamper as possible. Rest the tamper in the filter basket and, using the True Tamp rings as a guide, adjust the angle of the tamper so it is exactly level. Keeping the wrist straight, apply firm & even pressure from the shoulder through to the elbow and into the rubber compression zone of the tamper to compress the ground coffee while watchin gthe ring to ensure the tamper stays level. Ideally, a force of 10-15kg should be used (can be practiced on a scale to gauge initially).

Once the tamp is complete, release the pressure on the tamper and spin it about 90 degrees. This ‘polish’ helps give the puck a clean and smooth surface. It also dislodges any coffee grounds that have stuck to the tamper. If the tamper doesn’t spin freely and scrapes on the side of the basket, it means the tamp wasn’t level. It is not recommended to knock the side of the portafilter with the tamper, as this may fracture the coffee puck and cause channelling.

Now the portafilter can be loaded and brewed. To begin, 30ml of espresso per cup should be sought – with a brewing time of about 25 seconds. If it takes longer, the grind is too fine, if it’s any quicker the grind is too course.

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