Serious coffee lovers agree that the best way to brew everyone's favorite stimulant is also the simplest and quickest.
The French press method prevents scorching of the beans, and because there's no filter involved, all of the flavorful
oils stay in your drink. Simply measure out one rounded tablespoon of coarse ground per 4-ounce cup, pour very hot (not
boiling) water over it, let the contents brew for at least 4 minutes, then slowly depress the plunger. The result is one
of the richest cups of java you'll ever taste. This attractively designed Bodum press is the perfect size for one
person's morning fix. Because the carafe is glass, it's best to use a little care when handling the press in the
sink--but if it should break, don't panic: Bodum offers replacement parts. --Mary Park
From the Manufacturer
When Bodum took over a small clarinet factory in Normandy in 1982, it was not because of the fine orchestra clarinets
they were producing. In addition to musical instruments, the factory also produced the coffee of a relatively-unknown
brewer called "The Chambord." Bodum combined the skills of these Normandy craftsmen with modern production. The result
was a unique culinary tool, affordable to the many who loved the taste of what we now know as French press coffee.
Thanks to Bodum, and thanks to the increasing need for better coffee, the French press coffee maker has become one of
the most popular in the world. Yet, the design has not strayed a bit from the original drawings, and Bodum still makes
the Chambord with the same painstaking care and knowledge they gained from those Normandy craftsmen years ago. The ease
of brewing and the delicious smell and taste of French roasted dark coffee have remained unchanged.
Awards & Accolades
In 2004, the Bodum Chambord coffee press received The American Culinary Institute’s award for best French press
The American Culinary Institute judges food preparation products such as mixers, waffle makers and electric teakettles.
These products are judged on criteria important to consumers such as ease-of-use, safety, and the quality of the food
produced. They also judge food preparation products used in restaurants and hotels, including institutional mixers,
large volume coffee machines and food slicers.
Instructions for Use
1. Place pot on a dry, flat, non-slip surface. Hold handle firmly, then pull the plunger straight up and out of the
2. For each 1,25 dl/4 oz. cup, put 1 rounded tablespoon or 1 Bodum scoop of coarse ground coffee into the pot.
Caution: Use only coarse ground coffee. Fine grind can clog the filter and create high pressure. Place coffee maker on a
heat proof, non-slip surface.
3. Pour hot (not boiling) water into the pot. Leave a minimum of 2,5 cm/1 inch of space at the top. Stir the brew with
a plastic spoon.
Caution: Metal spoons can scratch or chip the glass beaker and cause breakage.
4. Place the plunger unit on top of the pot. Turn lid to close off the pour spout opening. (Does not apply to the
Brazil models) Do not press down. Let the coffee brew for at least 4 minutes.
5. Hold the pot handle firmly with the spout turned away from you, then using just the weight of your hand, apply
slight pressure on top of the knob to lower the plunger straight down into the pot. Lowering the plunger slowly with
minimal pressure produces best results. If the filter clogs or it becomes difficult to push down the plunger you should
remove the plunger from the pot, stir the brew and then slowly plunge again.
WARNING: Using excessive force can cause scalding liquid to shoot out of the pot.
6. Turn the lid to open the pour spout and then pour coffee.
7. Unscrew the filter assembly and clean the plunger unit after each use. All parts are dishwasher safe.
* Not for stove top use.
* Check glass beaker for scratches, cracks or chips. Do not use a pot which is scratched, chipped or cracked. Install a
replacement beaker before using the pot again.
* Keep children away while using. Hot water is a hazard to small children!
* Do not allow children to use this coffee maker.
* Excessive plunging force can cause scalding hot liquid to shoot out of pot. Excessive plunging force can cause
* Do not plunge with force.
* Turn lid to close spout.
* Use only coarse ground coffee
In 1944, Peter Bodum, the father of today's owner, Joergen Bodum, started Bodum in Copenhagen Denmark. Times were
difficult at the end of World War II; there was hardly any trade and people were out of work. Peter Bodum managed to
wholesale a very small variety of houseware products by Danish manufacturers.
After the war, Peter Bodum got an import license for kitchen and tabletop products; he traveled all over Europe and
ended up importing kitchen and houseware to Denmark. As in the rest of Europe in those days, a lack of products in
Denmark meant a market existed for almost anything to be sold. He specialized in glassware from Eastern Europe.
In the fifties, Peter Bodum started developing his own products. He collaborated with the Danish architect Kaas Klaeson
for a range of coffee makers. At the time, industrial design type kitchen products were very rare. The first Bodum
product to hit the market in 1958 was the Santos coffeemaker – based on a vacuum coffee brewing system. It became an
instant sensation not only in Denmark but in all of Europe. Bodum still produces the original Santos design to this very
Bodum grew steadily during the sixties but sadly, in 1967, at the age of only 57, Peter Bodum passed away. His wife
managed the company until 1974, when she offered her 26-year-old son Joergen to join her in the management of the
company. Joergen quickly brought Carsten Joergensen on board – then a teacher at the Danish School of Art in
Copenhagen--and soon put him in charge of overall design for Bodum, including everything from products to corporate
design, exhibitions, shops, buildings, catalogues and advertising. It turned out to be a very long and fruitful
collaboration. The two men began to fulfill Bodum's credo--"good design doesn't have to be expensive"--in lots of
In 1974, the first fruit of Joergen and Carsten's collaboration was introduced: the French coffee press Bistro. It was
also the first incorporation of the new Bodum design language – beautiful simplicity and excellent materials for
everyday life. Many more variations of coffee presses followed. Since 1974, Bodum has produced over 50 million French
presses, taken the leap from "coffee" to "kitchen" and developed and produced a large variety of beautiful household and
In 1979, when he took over the company, Joergen Bodum decided to move to Switzerland in order to be more centrally
located in Europe. He chose the Lucerne area, where Bodum's head office has been located since the early eighties.
In 1980, Bodum Switzerland and its design unit, Pi-Design, were founded. Then, in 1986, the opening of Bodum's first
shop in London marked another milestone in the Bodum history. It was designed not only to be the perfect showcase for
the large variety of Bodum products but to embody an even stronger presentation of Bodum as an international brand. Many
more shops in many more cities all over the world followed: Paris, Copenhagen, Zurich, Lucerne, Tokyo, New York, Dallas,
Okinawa, Auckland and many more. To this day, there are 52 Bodum stores worldwide.
With more and more of its own stores in place, Bodum continued broadening its collection of beautifully designed
everyday life products--from kitchen to home. Today, Bodum offers its customers everything from the latest coffee and
tea making products to tabletop, kitchen, storage, textiles, bathroom and home office products. Some stores also have a
café where Bodum's own selection of coffees and teas are served.
The Bodum Group is, and always has been, a 100% family-owned business. Today the company operates in 14 different
countries with over 700 employees worldwide. Bodum has holding companies in Denmark and Switzerland as well as twelve
sales companies, three production companies and a design company called Bodum Design Group, located in Switzerland.