MODERNDESIGN25

Design StatementBODUM – Brewing Strong for 60 Years

Coffee UnpluggedJust Like Wine, Now Beans Get Put to the Test

Tea CeremonyA Purifying Bath of the Six Senses

Turning Up the HeatAfter 25 Years the Ottoni Kettle Goes Electric

As seen in Metropolitan Home

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Design: BODUM Design GroupChambord Coffee Press 1928-161.0 l/34 oz/8 cup1.800.23.BODUM

One Tastemaker-100 Million Followers.

…And counting: There’s a fast growing trend towards unplugged coffee makingthese days. Good news for BODUM, the company that has been in the businessof brewing an excellent cup of coffee for over sixty years now.

It’s certainly not by chance that theBODUM French press has become theiconic coffee maker it is – it happensto be the easiest and also the mostsuitable way of brewing coffee, whichis a hard to beat concept. People justlove their little coffee brewing ritual –in the morning and throughout theday – and they enjoy the rich yetsomewhat mild coffee aroma this par-ticular brewing process delivers. Theylove the anticipation of opening up apack of freshly roasted coffee beansand grinding them right before thebrewing process so the coffee doesn’toxidize. Hot water right off the boiladds that optimal extraction power forthe essential oils in the beans to devel-op their full flavor profile in four min-utes. That’s what a good brewing sys-tem is all about: fully surrounding thecoarsely ground coffee beans withwater at the right temperature for theright amount of time. Overextractingcoffee beans leads to a bitter andastringent taste as too many acids getreleased. With an easy press on theplunger the French press prevents justthat.

After the discovery of coffee and itsindustrialized distribution around theworld, coffee shops delivered highercoffee education in the last fifteenyears. Now a third wave of love forcoffee is sweeping the country andthis time it borders on obsession. Nowit’s all about origin, about the farmerswho grow and process the beans andthe particular flavors they nurture.Roasters travel to remote areas in

Africa and South America to find dis-tinct flavors, and they reward farmerswith premiums for excellence. Finding the perfect roast has become awonderful ritual for coffee drinkers. Aswe have seen with wine and beerbefore - the trend in roasting todayleans towards micro roasting compa-nies and coffee tasting events.Meticulously grown, roasted, and pre-pared coffees make many a taster feellike they are drinking coffee for thefirst time in their lives. Needless to say,there is no going back after experienc-ing an expertly prepared masterpiece.And this is where things come full cir-cle for BODUM: roasters love usingthe BODUM French press to test thequality of their coffees. They are expe-riencing the consistently high qualityof the purest coffeebrewing processday after day.

As Simple as That1. Use freshly roasted coffee beans2. Grind them coarsely before each

brew3. Use water just off the boil

(198 – 204°F, 92 – 96°C)4. Let brew for 4 minutes5. Press down plunger and enjoy

History LessonThe coffee presswas first devel-oped in France inthe ‘50s by acompany whoalso built clarinets,of all things. Thecompany was laterintegrated into BODUM. Still todayChambord is manufactured by skilledcraftsmen and with the highest environmen-tally friendly standards. To date, BODUMhas sold 100 million French presses.

Facts and FiguresCoffee is the second largest marketin the world. Number 1 is oil.

Almost 50% of all adults in the USdrink coffee on a daily basis, anoth-er 25% occasionally.

Today, the world’s heaviest coffeedrinkers live in Scandinavia.

Coffee has been around at least1500 years; it’s been commerciallygrown for 500 years.

Throughout time coffee has beenconsidered a food, a wine, a medi-cine, and an aphrodisiac.

Coffee stimulates the mind: The Turks called their cafés “schoolof the wise.”

In 17th century England, coffeehouses were referred to as “pennyuniversities.”

CanteenGlass Large Double Wall0.4 l/13.5 oz

IbisWater Kettle Electric Stainless Steel1.5 l/51 oz

ColumbiaCoffee Maker Double Wall

Stainless Steel1.0 l/34 oz

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Design: BODUM Design GroupShin Cha Tea Press 1803-161.0 l/34 oz/8 cup1.800.23.BODUM

Bag tea bagsfor good.

BODUM felt flattered when the British Tea Council asked them to develop a newway of brewing tea. They decided to forget all they thought they knew about teaand start fresh.

First they set out to learn all there is to know about tea– from its history in different cultures and the variousways of preparing tea to today’s habits in tea consump-tion and preparation. Soon their goal became clear: theywanted nothing less than to develop a new way of teabrewing that would, on the one hand, respect the deli-cate nature of tea and bring its richest flavors to fullbloom, and on the other, be even easier to use than teabags – the fast-food version of tea that no real tea loverwould be caught dead with. It was a lofty goal and thesuccess of the tea press certainly shows that they

reached it. BODUM did for tea what theyhad already done for coffee: they devel-oped a surprisingly simple brewing sys-tem that would give any tea the optimaltime and space to release its rich flavorbouquet and the plunger to interrupt thatprocess at the preferred time with one lit-tle push. The most important lesson theylearned was that tea needs space todevelop – hence the spacious strainers inall the BODUM tea presses. Tea leavescan swirl and float freely and go abouttheir business of releasing their stimulat-ing or soothing qualities depending onthe preferred choice of tea. After four orfive minutes the push of the plungerencapsulates the pressed tea leaves at thedead end of the strainer and the brewingprocess is stopped. Just like that – with-out making a drippy mess on the count-er or the new tablecloth. No wonder itwas a piece of cake to convert tea bagusers to the tea press. More flavor for lesswork – that was a concept even peoplein today’s fast lane could sign up for.

The Art of Tea MakingStart with very clean utensils. The widelyshared belief that brown coating in a teapot makes better tasting tea is a myth.

Put fresh, cold water to boil. Cold water contains more oxygen which gives the tea its full flavor.

Do not overfill the strainer. Tea leaves need room to swirl freely.

Add 1 tsp for the pot and 1 additional teaspoon per cup of tea.

Do not overboil the water, the oxygen will be boiled off.

Pour the water over the tea as soon as the water starts to boil.

Let the tea draw for about 5 minutes (varies for different teas and tastes).

Little Tea HistoryAccording to Chinese mythology the first cup of tea was made in 2737 BC.The Chinese Emperor, Shen Nung, scholar and herbalist, was sitting beneath a tree whilehis servant boiled drinking water. A leaf from the tree dropped into the water and ShenNung decided to try the brew. The tree was a wild tea tree.From the beginning tea has been known as a healthy and refreshing drink, and it wasspread throughout China and Japan by the movement of Buddhist priests.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 broughtback 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 afterEngland 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. Thisbecame known as the Boston Tea Party and ultimately led to the American Revolution.

Bora BoraTea Press Double Wall

0.5 l/17 oz

YohkiStorage Jar Stainless Steel Lid

From 0.25 l/8 oz to 2.5 l/85 oz

PavinaGlass Large Double Wall0.46 l/15 oz

Yo YoTea Cup, Infuser Stainless Steel0.31 l/10.5 oz

CurlWater Kettle Electric Stainless Steel

1.4 l/47 oz

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Design: BODUM Design GroupSantos Vacuum Coffee Maker 1208-011.0 l/34 oz/8 cup1.800.23.BODUM

Brewing strongfor 60 years

Good design should be available to everyone, is the core belief of Jørgen Bodum. It was alsothe core belief of his father, Peter, who founded BODUM in Denmark in 1944. And withevery single product they have designed since then they have proven they really mean it.

It all started with a coffee maker. A very special coffeemaker – Santos – the first one Peter Bodum had devel-oped himself. A few years earlier he had imported aFrench vacuum coffee maker and sold it on the Danishmarket but he found the product unsatisfactory andexpensive. He was convinced of the “vacuum brewingsystem” though and set out to improve it. Santos becamethe coffee maker of the fifties, sixties, and a good part ofthe seventies. Its popularity grew to the point where youcould find a Santos in nearly every Scandinavian home.The magic of the Santos held people spellbound as theyfollowed the visual wonder of water rising into the fun-nel and mysteriously returning to the serving jug as richblack coffee. Today BODUM still sells the originalSantos, as well as an updated, high-tech version that isall electric and equally fascinating. When Jørgen took over BODUM in 1974 he dedicatedhimself to coffee as well and developed the first BodumFrench press – and as far as this product goes, the restis pretty much history. 100 million French presses have

been sold to date and it’s still a fast growing trend. A fewyears later, BODUM ventured into tea and was equallysuccessful. After all, they were asked by the British TeaCouncil to invent a new tea brewing system, which theydid with the tea press. From there BODUM ventured intoall aspects of the kitchen – remaining true to their credo:“form follows function” and “good design doesn’t haveto be expensive.” Kitchenware, tableware, glasses,knives – there’s no kitchen product BODUM didn’t finda beautifully simple and innovative solution for. Latelytheir double-wall glasses have been all the rage, winningmany important international design awards and thehearts of customers. An affordable mouth-blown double-wall glass that keeps hot drinks hot and cold drinks coldwithout burnt fingers or messy condensation rings – nowonder the international editorial pages helped spreadthe news. The BODUM success story is just another example of thepower of staying true to ones core beliefs. As it turnsout, consumers share those same beliefs.

Today BODUM operates in 17 differentcountries and is represented in thousandsand thousands of high-end coffee and teastores, department stores, coffeehouses,catalogues, and on websites all over theworld. BODUM also has over 40 of its ownstores and a total of 700 employees.

The BODUM headquarters in Triengen,Switzerland, was designed by the theBODUM Design Group from 1996 to2000. The 27,000 sq.ft. building,designed around its cafeteria, makesthe flow of communication easy for the50 people working there.

Today, with its team of designers, constructors, and architects, BODUM does its ownaward-winning product design, development, and advertising. A creative approach toindustrial design has been the company’s credo since the beginning: Peter Bodum col-laborated with many artists, designers and architects.

Jørgen Bodum, the son of the BODUMfounder, has been the company’s CEOsince 1974. In 1979 he moved the businessfrom Denmark to Switzerland to be morecentrally located in Europe.

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Design: BODUM Design GroupKona Coffee Maker Drip Filter 104421.0 l/34 oz/8 cup1.800.23.BODUM

Filtering Out the HecticParts of the Day

Individual taste leads the way in today’s coffee world. That includeseverything 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 getsmore and more sophisticated. On theother, it’s back to basics. Very distinctbasics, that is. Forget the drip coffeemakers that keep coffee warm andacidic tasting for hours. There’s some-thing to be said about filter coffeethough. It’s actually not as bad as onemight think as long as there is no paperfilter involved. Paper filters retain thegood coffee oils thus making the coffeetaste like – well, nothing much. Thenewly developed BODUM filters aremade of gold, a very durable and rust-proof material, that only lets through thegood stuff - not imparting any metallicflavor into the coffee. The very fine goldmesh keeps the ground beans coveredwith hot water for a longer period oftime so the extraction power for theessential oils to develop their full flavorbecomes much higher. That way filtercoffee can please even the most sophis-ticated coffee aficionado.

The Pavina double-wall glasses come in three different sizes.From espresso to latte – anyone’s coffee of choice stays hotlonger and no fingers get burnt as the double-wall insulatesboth ways.

BODUM’s Best is a dark roasted blendof three different renowned origin cof-fees from Central America, East Africaand Indonesia. Its taste is bold but bal-anced with dark chocolate, spice, andberry notes in flavor and finish.

Grinding the coffee beansright before preparing cof-fee has a huge tasteimpact. The Antigua gentlygrinds everyone’s pre-ferred coarseness at thetouch of a button. It comesin black and in stainlesssteel.

Santos is the update of an old classic – the first BODUM coffeemaker. The vacuum brewing system ensures the ground coffeebeans are surrounded with the perfect temperature water for theperfect amount of time.

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Design: BODUM Design GroupMarcel Tea Press 10452-161.0 l/34 oz/8 cup1.800.23.BODUM

A Ceremony ofSublime Flavors

Tea is the most affordable drink after water –a fact that is strongly contrasted by the richabundance of tea varieties and the differentrituals 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 onlyinterested in the traditional black teas. Today’s tea lovers likeexpanding their horizons; choosing to experiment with a vast varietyof teas from all over the world such as the Asian green teas, theAfrican 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 certaincancers. New tea habits call for new tea pots. As opposed toblack tea, the brewing process of green, rooibos and flowerteas doesn’t need to be interrupted. In fact, free swirling tea

leaves make these teas even more aromatic and no bitternessdevelops over time. That’s why BODUM developed the beautifully

simple glass infuser where real connoisseurs can see their tea leavesfloating, knowing they will get the best out of them.

The Thé de Chine tea potwith its glass infuser wasdesigned to complementany modern decor andtableware. Its clean linessave space in the kitchencabinet and the dishwasher.

In this Classic tea pot old meets new: it is designed after the traditional Englishtea pots where we find similar shapes in stoneware or porcelain. Its glassinfuser, however, makes it perfect for green teas, rooibos teas and fruit teaswhich have become more and more popular.

The Assam tea pot is the icon among a wide variety of BODUM tea presses. It isthe ideal brewing method for black teas as its stainless steel strainer is spaciousenough to let tea leaves float freely, and the plunger can stop the brewing processaccording to everyone’s preferred strength.

This double-wall Pavina glass is perfect in size to please anygreen tea lover’s highest standards. The double-wall insulationkeeps green tea hot longer and fingers from burning.

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Shaken or Stirred?

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

Cooked, actually. It’s not just martinis that deserve to look seducing in a cocktailglass. Edible delicacies have discovered this eye-catching showcase and they won’tlet 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 drinkscold - 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 theyexhibit – they look fabulous with just about anything in them –whether it be shrimp cocktail, melon soup with a dash of crèmefraîche or a colorful gelato creation. One might forget they alsocarry a pinot grigio, pilsner, champagne, martinis and apéritifsbeautifully. It’s a great time to get creative in the kitchen and chal-lenge the drink/food barrier every time these glasses come intoaction.

Bon Appétit or Cheers.