MODERN
DESIGN
25
2 5
Y E A R S
O F
I C O N I C
D E S I G N
As seen in Metropolitan Home
Design Statement
BODUM – Brewing Strong for 60 Years
Coffee Unplugged
Just Like Wine, Now Beans Get Put to the Test
Tea Ceremony
A Purifying Bath of the Six Senses
Turning Up the Heat
After 25 Years the Ottoni Kettle Goes Electric
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Design: BODUM Design Group
Chambord Coffee Press 1928-16
1.0 l/34 oz/8 cup
1.800.23.BODUM
One Tastemaker-
100 Million Followers.
…And counting: There’s a fast growing trend towards unplugged coffee making
these days. Good news for BODUM, the company that has been in the business
of brewing an excellent cup of coffee for over sixty years now.
It’s certainly not by chance that the Africa and South America to find dis-
BODUM French press has become the tinct flavors, and they reward farmers
iconic coffee maker it is – it happens with premiums for excellence.
to be the easiest and also the most Finding the perfect roast has become a
Ibis
Water Kettle Electric
Stainless Steel
1.5 l/51 oz
suitable way of brewing coffee, which wonderful ritual for coffee drinkers. As
is a hard to beat concept. People just we have seen with wine and beer
love their little coffee brewing ritual – before - the trend in roasting today
in the morning and throughout the leans towards micro roasting compa-
day – and they enjoy the rich yet nies and coffee tasting events.
somewhat mild coffee aroma this par- Meticulously grown, roasted, and pre-
ticular brewing process delivers. They pared coffees make many a taster feel
love the anticipation of opening up a like they are drinking coffee for the
pack of freshly roasted coffee beans first time in their lives. Needless to say,
and grinding them right before the there is no going back after experienc-
brewing process so the coffee doesn’t ing an expertly prepared masterpiece.
oxidize. Hot water right off the boil And this is where things come full cir-
adds that optimal extraction power for cle for BODUM: roasters love using
the essential oils in the beans to devel- the BODUM French press to test the
op their full flavor profile in four min- quality of their coffees. They are expe-
utes. That’s what a good brewing sys- riencing the consistently high quality
tem is all about: fully surrounding the of the purest coffee
Facts and Figures
Coffee is the second largest market
in the world. Number 1 is oil.
As Simple as That
1. Use freshly roasted coffee beans
2. Grind them coarsely before each
brew
3. Use water just off the boil
(198 – 204°F, 92 – 96°C)
4. Let brew for 4 minutes
5. Press down plunger and enjoy
Almost 50% of all adults in the US
drink coffee on a daily basis, anoth-
er 25% occasionally.
coarsely ground coffee beans with brewing process
water at the right temperature for the day after day.
right amount of time. Overextracting
coffee beans leads to a bitter and
Today, the world’s heaviest coffee
drinkers live in Scandinavia.
astringent taste as too many acids get
released. With an easy press on the
plunger the French press prevents just
that.
History Lesson
The coffee press
was first devel-
oped in France in
Coffee has been around at least
1500 years; it’s been commercially
grown for 500 years.
Canteen
Glass Large Double Wall
0.4 l/13.5 oz
the ‘50s by a
company who
also built clarinets,
of all things. The
company was later
integrated into BODUM. Still today
Chambord is manufactured by skilled
craftsmen and with the highest environmen-
After the discovery of coffee and its
industrialized distribution around the
world, coffee shops delivered higher
coffee education in the last fifteen
years. Now a third wave of love for
coffee is sweeping the country and
this time it borders on obsession. Now
it’s all about origin, about the farmers
Throughout time coffee has been
considered a food, a wine, a medi-
cine, and an aphrodisiac.
Coffee stimulates the mind:
The Turks called their cafés “school
of the wise.”
tally friendly standards. To date, BODUM
has sold 100 million French presses.
who grow and process the beans and
the particular flavors they nurture.
Roasters travel to remote areas in
In 17th century England, coffee
houses were referred to as “penny
universities.”
Columbia
Coffee Maker Double Wall
Stainless Steel
1.0 l/34 oz
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Design: BODUM Design Group
Shin Cha Tea Press 1803-16
1.0 l/34 oz/8 cup
1.800.23.BODUM
Bag tea bags
for good.
BODUM felt flattered when the British Tea Council asked them to develop a new
way of brewing tea. They decided to forget all they thought they knew about tea
and start fresh.
First they set out to learn all there is to know about tea reached it. BODUM did for tea what they
– from its history in different cultures and the various had already done for coffee: they devel-
ways of preparing tea to today’s habits in tea consump- oped a surprisingly simple brewing sys-
tion and preparation. Soon their goal became clear: they tem that would give any tea the optimal
wanted nothing less than to develop a new way of tea time and space to release its rich flavor
brewing that would, on the one hand, respect the deli- bouquet and the plunger to interrupt that
cate nature of tea and bring its richest flavors to full process at the preferred time with one lit-
bloom, and on the other, be even easier to use than tea tle push. The most important lesson they
Yo Yo
Tea Cup, Infuser Stainless Steel
0.31 l/10.5 oz
bags – the fast-food version of tea that no real tea lover learned was that tea needs space to
would be caught dead with. It was a lofty goal and the develop – hence the spacious strainers in
success of the tea press certainly shows that they all the BODUM tea presses. Tea leaves
can swirl and float freely and go about
their business of releasing their stimulat-
ing or soothing qualities depending on
the preferred choice of tea. After four or
five minutes the push of the plunger
encapsulates the pressed tea leaves at the
The Art of Tea Making
dead end of the strainer and the brewing
process is stopped. Just like that – with-
out making a drippy mess on the count-
er or the new tablecloth. No wonder it
was a piece of cake to convert tea bag
users to the tea press. More flavor for less
work – that was a concept even people
in today’s fast lane could sign up for.
Start with very clean utensils. The widely
shared belief that brown coating in a tea
pot makes better tasting tea is a myth.
Yohki
Storage Jar Stainless Steel Lid
From 0.25 l/8 oz to 2.5 l/85 oz
Put fresh, cold water to boil.
Cold water contains more oxygen
which gives the tea its full flavor.
Pavina
Glass Large Double Wall
0.46 l/15 oz
Do not overfill the strainer.
Tea leaves need room to swirl freely.
Little Tea History
Add 1 tsp for the pot and 1 additional
teaspoon per cup of tea.
According to Chinese mythology the first cup of tea was made in 2737 BC.
Curl
Water Kettle Electric Stainless Steel
1.4 l/47 oz
The Chinese Emperor, Shen Nung, scholar and herbalist, was sitting beneath a tree while
his servant boiled drinking water. A leaf from the tree dropped into the water and Shen
Nung decided to try the brew. The tree was a wild tea tree.
Do not overboil the water,
the oxygen will be boiled off.
From the beginning tea has been known as a healthy and refreshing drink, and it was
spread throughout China and Japan by the movement of Buddhist priests.
Pour the water over the tea
as soon as the water starts to boil.
In Japan the tea ceremony is considered to be the purifying bath of the six senses.
In 1644 tea is recorded in England for the first time. Sailors from the Far East brought
back packets of tea as presents which led to its introduction into London’s coffee houses.
In North America drinking coffee instead of tea became the patriotic thing to do after
England levied a tax on tea shipped to its colonies. On December 16, 1773, fifty men dis-
guised themselves as Indians and boarded ships owned by the British East India compa-
ny. They smashed open 342 crates of tea and threw them into the Boston Harbor. This
became known as the Boston Tea Party and ultimately led to the American Revolution.
Let the tea draw for about 5 minutes
(varies for different teas and tastes).
Bora Bora
Tea Press Double Wall
0.5 l/17 oz
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Design: BODUM Design Group
Santos Vacuum Coffee Maker 1208-01
1.0 l/34 oz/8 cup
1.800.23.BODUM
Brewing strong
for 60 years
Good design should be available to everyone, is the core belief of Jørgen Bodum. It was also
the core belief of his father, Peter, who founded BODUM in Denmark in 1944. And with
every single product they have designed since then they have proven they really mean it.
It all started with a coffee maker. A very special coffee been sold to date and it’s still a fast growing trend. A few
maker – Santos – the first one Peter Bodum had devel- years later, BODUM ventured into tea and was equally
oped himself. A few years earlier he had imported a successful. After all, they were asked by the British Tea
French vacuum coffee maker and sold it on the Danish Council to invent a new tea brewing system, which they
market but he found the product unsatisfactory and did with the tea press. From there BODUM ventured into
expensive. He was convinced of the “vacuum brewing all aspects of the kitchen – remaining true to their credo:
system” though and set out to improve it. Santos became “form follows function” and “good design doesn’t have
the coffee maker of the fifties, sixties, and a good part of to be expensive.” Kitchenware, tableware, glasses,
the seventies. Its popularity grew to the point where you knives – there’s no kitchen product BODUM didn’t find
could find a Santos in nearly every Scandinavian home. a beautifully simple and innovative solution for. Lately
The magic of the Santos held people spellbound as they their double-wall glasses have been all the rage, winning
followed the visual wonder of water rising into the fun- many important international design awards and the
nel and mysteriously returning to the serving jug as rich hearts of customers. An affordable mouth-blown double-
black coffee. Today BODUM still sells the original wall glass that keeps hot drinks hot and cold drinks cold
Santos, as well as an updated, high-tech version that is without burnt fingers or messy condensation rings – no
all electric and equally fascinating.
wonder the international editorial pages helped spread
When Jørgen took over BODUM in 1974 he dedicated the news.
himself to coffee as well and developed the first Bodum The BODUM success story is just another example of the
French press – and as far as this product goes, the rest power of staying true to ones core beliefs. As it turns
is pretty much history. 100 million French presses have out, consumers share those same beliefs.
The BODUM headquarters in Triengen,
Switzerland, was designed by the the
BODUM Design Group from 1996 to
2000. The 27,000 sq.ft. building,
designed around its cafeteria, makes
the flow of communication easy for the
50 people working there.
Jørgen Bodum, the son of the BODUM
founder, has been the company’s CEO
since 1974. In 1979 he moved the business
from Denmark to Switzerland to be more
centrally located in Europe.
Today BODUM operates in 17 different
countries and is represented in thousands
and thousands of high-end coffee and tea
stores, department stores, coffeehouses,
catalogues, and on websites all over the
world. BODUM also has over 40 of its own
stores and a total of 700 employees.
Today, with its team of designers, constructors, and architects, BODUM does its own
award-winning product design, development, and advertising. A creative approach to
industrial design has been the company’s credo since the beginning: Peter Bodum col-
laborated with many artists, designers and architects.
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Design: BODUM Design Group
Kona Coffee Maker Drip Filter 10442
1.0 l/34 oz/8 cup
1.800.23.BODUM
Filtering Out the Hectic
Parts of the Day
Individual taste leads the way in today’s coffee world. That includes
everything about the aromatic brew – from the beans and their origins,
to the roasting process and the coffee maker of choice.
On the one hand, coffee making gets
more and more sophisticated. On the
other, it’s back to basics. Very distinct
basics, that is. Forget the drip coffee
makers that keep coffee warm and
acidic tasting for hours. There’s some-
thing to be said about filter coffee
though. It’s actually not as bad as one
might think as long as there is no paper
filter involved. Paper filters retain the
good coffee oils thus making the coffee
3
taste like – well, nothing much. The
newly developed BODUM filters are
Grinding the coffee beans
right before preparing cof-
made of gold, a very durable and rust-
proof material, that only lets through the
good stuff - not imparting any metallic
flavor into the coffee. The very fine gold
mesh keeps the ground beans covered
with hot water for a longer period of
time so the extraction power for the
essential oils to develop their full flavor
becomes much higher. That way filter
coffee can please even the most sophis-
ticated coffee aficionado.
fee has
a
huge taste
impact. The Antigua gently
grinds everyone’s pre-
ferred coarseness at the
touch of a button. It comes
in black and in stainless
steel.
4
BODUM’s Best is a dark roasted blend
of three different renowned origin cof-
fees from Central America, East Africa
and Indonesia. Its taste is bold but bal-
anced with dark chocolate, spice, and
berry notes in flavor and finish.
1
Santos is the update of an old classic – the first BODUM coffee
maker. The vacuum brewing system ensures the ground coffee
beans are surrounded with the perfect temperature water for the
perfect amount of time.
2
The Pavina double-wall glasses come in three different sizes.
From espresso to latte – anyone’s coffee of choice stays hot
longer and no fingers get burnt as the double-wall insulates
both ways.
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Design: BODUM Design Group
Marcel Tea Press 10452-16
1.0 l/34 oz/8 cup
1.800.23.BODUM
A Ceremony of
Sublime Flavors
Tea is the most affordable drink after water –
a fact that is strongly contrasted by the rich
abundance of tea varieties and the different
rituals of preparing them.
In recent years tea has become the drink of choice for a fast grow-
ing number of people. For a long time the Western world was only
interested in the traditional black teas. Today’s tea lovers like
expanding their horizons; choosing to experiment with a vast variety
of teas from all over the world such as the Asian green teas, the
African rooibos teas and local flower and herbal teas. Green teas and
rooibos teas are a perfect fit for today’s health-conscious environ-
ment. Their powerful anti-oxidants are reputed to be beneficial
to fight infections, allergies, high cholesterol, and even certain
cancers. New tea habits call for new tea pots. As opposed to
black tea, the brewing process of green, rooibos and flower
teas doesn’t need to be interrupted. In fact, free swirling tea
leaves make these teas even more aromatic and no bitterness
develops over time. That’s why BODUM developed the beautifully
simple glass infuser where real connoisseurs can see their tea leaves
floating, knowing they will get the best out of them.
1
This double-wall Pavina glass is perfect in size to please any
green tea lover’s highest standards. The double-wall insulation
keeps green tea hot longer and fingers from burning.
3
The Assam tea pot is the icon among a wide variety of BODUM tea presses. It is
the ideal brewing method for black teas as its stainless steel strainer is spacious
enough to let tea leaves float freely, and the plunger can stop the brewing process
according to everyone’s preferred strength.
2
The Thé de Chine tea pot
with its glass infuser was
designed to complement
any modern decor and
tableware. Its clean lines
save space in the kitchen
cabinet and the dish
washer.
In this Classic tea pot old meets new: it is designed after the traditional English
tea pots where we find similar shapes in stoneware or porcelain. Its glass
infuser, however, makes it perfect for green teas, rooibos teas and fruit teas
which have become more and more popular.
4
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Shaken or Stirred?
Cooked, actually. It’s not just martinis that deserve to look seducing in a cocktail
glass. Edible delicacies have discovered this eye-catching showcase and they won’t
let go anytime soon.
As if BODUM’s award-winning double-wall glasses weren’t already versatile enough with their ability to keep hot drinks hot and cold drinks
cold - add the appetizer and dessert qualities of the five newly designed additions to the line and what you get is a very high-end glass
with a split personality. These glasses couldn’t care less what they
exhibit – they look fabulous with just about anything in them –
whether it be shrimp cocktail, melon soup with a dash of crème
fraîche or a colorful gelato creation. One might forget they also
carry a pinot grigio, pilsner, champagne, martinis and apéritifs
beautifully. It’s a great time to get creative in the kitchen and chal-
lenge the drink/food barrier every time these glasses come into
action.
Bon Appétit or Cheers.
BODUM INC. 415 West 14 Street, Groundfloor New York, NY 10014-102 Consumer 1.800.23.BODUM Retailer 1.877.992.6386 www.bodumusa.com
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