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  • Bodum Chambord 12 cup French Press Coffee Maker, 51 oz, Chrome
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Bodum Chambord 12 cup French Press Coffee Maker, 51 oz, Chrome

by Bodum
| 30 answered questions

List Price: $72.00
Price: $48.70 & FREE Shipping. Details
You Save: $23.30 (32%)
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Standard Packaging
  • Coffee is measured in 4 oz. cups, this 12-cup, 51-ounce French Press serves for 3-4 people
  • Carafe is made of durable, heat-resistant borosilicate glass; Stainless Steel frame and heat resistant handle. Both Dishwasher Safe
  • 3-part stainless steel mesh filter helps extract your coffee's aromatic oils and subtle flavors
  • Pressed coffee extracts the perfect amount of essentials oils and acids from the bean for the maximum amount of flavor from your coffee. It's the preferred method for brewing for coffee enthusiasts everywhere
  • All parts are dishwasher-safe
14 new from $48.70 9 used from $19.99

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Frequently Bought Together

Bodum Chambord 12 cup French Press Coffee Maker, 51 oz, Chrome + KRUPS F20342 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black
Price for both: $68.65

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Product Packaging: Standard Packaging
  • Buy Used and Save: Buy a Used "Bodum Chambord 12 cup French Press Coffee Maker, 5..." and save 72% off the $72.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Product Packaging: Standard Packaging
  • Product Dimensions: 10.6 x 6.9 x 5.4 inches ; 2 pounds
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00005LM0T
  • Item model number: 1932-16US4
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (245 customer reviews)
  • Amazon Best Sellers Rank: #2,039 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Packaging: Standard Packaging


The Chambord is Bodum’s original coffee press design, which the company began to mass produce in 1982 after acquiring a small factory in Normandy where craftspeople made these presses by hand. Bodum takes great care to instill the same quality in craftsmanship, and the result, according to coffee purists, is a brewing machine that produces a taste and aroma superior to any electric coffeemaker. The secret is that the grounds are able to steep in boiling water for about 4 minutes before they are pressed with the plunger, producing a richer, full-bodied flavor. The glass carafe on this Chambord model holds a maximum of 48 ounces or 12 cups of brewed coffee or tea, making it a useful size for entertaining or for all-day-long drinkers. The chrome-plated brass frame and lid and stainless-steel plunger are durable and will hold up to years of brewing. For easy cleaning, the carafe and all its parts go right into the dishwasher. Replacement parts are available from the manufacturer. --Cristina Vaamonde

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 craftspeople 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 coffeemaker 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 craftspeople years ago. The ease of brewing and the delicious smell and taste of French-roasted dark coffee have remained unchanged.

Awards and Accolades

In 2004 the Bodum Chambord coffee press received the American Culinary Institute's award for best French press coffeemaker.

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. The institute also judges 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, nonslip surface. Hold handle firmly, then pull the plunger straight up and out of the pot.

2. For each 1.25-deciliter/4-ounce 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 coffeemaker on a heatproof, nonslip surface.

3. Pour hot (not boiling) water into the pot. Leave a minimum of 2.5 centimeters/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.

Safety Instructions

  • Not for stovetop use.
  • Check glass beaker for scratches, cracks, or chips. Do not use a pot that 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 coffeemaker.
Scald Hazard
  • Excessive plunging force can cause scalding hot liquid to shoot out of pot.
  • Do not plunge with force.
  • Turn lid to close spout.
  • Use only coarse-ground coffee.

Company History

In 1944 Peter Bodum, the father of today's owner, Joergen Bodum, started Bodum in Copenhagen. 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 housewares 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 housewares 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 '50s Peter Bodum started developing his own products. He collaborated with the Danish architect Kaas Klaeson for a range of coffeemakers. 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 day.

Bodum grew steadily during the '60s, 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 on board Carsten Joergensen--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, catalogs, 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 different ways.

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 tabletop designs.

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 '80s.

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 percent 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 12 sales companies, 3 production companies, and a design company called Bodum Design Group, located in Switzerland.

Product Description

When Bodum took over a small clarinet factory in Normandy in 1982, it was not because of the fine orchestra clarinets they were producing but because of a relatively unknown coffee maker called the Chambord which they produced as well. The reason the French press coffee maker has become one of the most popular coffeemakers in the world is pure and simple, taste. The materials (glass and stainless steel) are completely taste-free so nothing comes between your ground coffee beans. This is exactly the reason why coffee tasters use this method to determine the quality of coffee beans. No paper filter not only means no waste, but that the coffee bean's essential oils go directly to your cup, delivering the flavor that is-lost on paper filters. Simplicity works best and is the reason why the Chambord's design has not changed a bit from its original drawing. Make taste, not waste.

Customer Questions & Answers

Customer Reviews

It is easy to clean as well.
This is an easy way to make a good tasting coffee.
Stephen S. Buckingham
We love drinking coffee from our french press!
Plain Jayne

Most Helpful Customer Reviews

117 of 120 people found the following review helpful By A Customer on February 11, 2004
Product Packaging: Standard Packaging
I remember the first time I saw one of these, it was Stowe VT, approx. 1984, and the savy worldy friend educated me that she had experimented with many methods of coffee making and this was her favorite. How right she was. I have been hooked ever since and have only replaced my Bodum once......due to divorce, not distruction.

I recommend heating the water by using an electric kettle that sits on a seperate base(Target has Philips Electric Kettle HD4651). I agree with fellow reviewers on not using boiling water (I let the kettle sit a bit) and with swirling a bit before a slow plunge.

To keep coffee warm while brewing in the Bodum, use a cozy (an insulated fabric cover) or a dish towel wrapped around, I let sit approx. 5 minutes.

Lastly, always avoid soap/dishwashing liquid. If you just use hot water to rinse clean there is no need of soap. I learned this trick in Ireland. (They also never wash tea pots in suds)

Coffee grinds are safe to go down the sink, my Dad said that the local plumber told him that it is good at exfoliating the pipes. Ask your own plumber to be sure. So clean up is as simple as just rinsing in hot water, no need for messy filters or grinds everywere.

Not only in my own home, but in castles and bed and breakfasts all over Europe, the French Press is a staple way of serving coffee.

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42 of 42 people found the following review helpful By A Customer on February 7, 2004
Product Packaging: Standard Packaging
I've had this press for almost two years and it has served me well. The glass beaker IS fragile, but if you take a few precautions it shouldn't break on you.

1) NEVER use boiling water. First of all, it doesn't make good coffee. Second of all, the cool air on the outside and the boiling water inside the beaker will cause it to break. The proper water temperature is at or below 200 degrees F. I spent about 20 minutes one day with a pyrex measuring cup, a thermometer, and my microwave, so now I know exactly how long to nuke the water to get it perfect every time.

2) Preheat the beaker and let it air-cool. The lady who wrote that she filled the beaker with hot tap water before she brewed coffee in her press had it right. Slowly warming the glass will keep it from breaking. Also, after brewing you should let it sit in the frame until it cools. Putting a cold water in a hot beaker or even setting it in a cold sink may cause it to crack.

3) Stir before you plunge. The coffee grounds in a french press make a crust you should break by stirring or swirling. That way the water can pass through the grounds freely and your pot doesn't explode from too much pressure.

Oh yeah, and don't drop it. :D
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113 of 126 people found the following review helpful By "owatha" on January 3, 2002
Product Packaging: Standard Packaging
My Bodum presses have always made great coffee, but unfortunately, they don't ever last very long. I think Bodum must have something wrong with the process they are using to blow glass these days. The last three of these presses (yes, three) that I've had have all cracked from what must be expansion/contraction problems since the only thing that happened before I had coffee on my feet was adding hot water to the carafe. I've been very careful with all of them, so abuse is not the culprit. If it were not for this less than minor problem, I'd give it five stars - however, since the average cost of a cup of coffee increases with the number of presses that I have to buy, I'm giving it 2 stars.
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52 of 61 people found the following review helpful By kabbalah on December 12, 2006
Product Packaging: Standard Packaging
I've owned every different type of coffee maker possible over the years and the French press if used correctly is my favorite. I have had a few Bodum ones and they were the best UNTIL I found the Frieling stainless steel 35 Ounce French press. This is an improvement as significant as the automobile over the horse and buggy. The stainless steel keeps the coffee hot, and they are no more broken glass beakers. It is also a fabulous looking piece. For a few bucks more you'll be much happier. By the way there are 2 different size models. Go with the bigger one as they are very close in size.
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52 of 61 people found the following review helpful By Timothy Horrigan on March 11, 2003
Product Packaging: Standard Packaging
Once you get the hang of it, a coffee press is much easier than an electric coffee maker. I especially like the fact that I don't have to turn it off when I'm done. And it makes great coffee, even with cheap beans.
The 12-pot size is best for most people. Two people will drink roughly this much in one day. One person will need two days.
I have had to replace the glass in my 12-cup press, but only once in five years.
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22 of 24 people found the following review helpful By Alexander Prikhojan on November 24, 2007
Product Packaging: Standard Packaging
Unlike some reviewers, in more than 5 years I never had problem with broken Bodum beakers, therefore here is my routine for using this press:
First I pour about a cup of just-boiled water slowly in the beaker, then move the beaker around to make sure that the lower quarter of the glass is evenly warm, and then I pour it out. The purpose is three-fold: I don't want to add coffee to a cold glass, I prepare glass for the large amount of hot water, and I give boiled water in the kettle enough time to cool down just a bit not to scorch coffee.
Then, I add freshly ground coffee from the burr grinder, which is set on Coarse. Consistency of the burr and large size of particles assures me that the plunger is not going to be clogged.
Finally I slowly insert a plunger. I keep the plunger very clean, by disassembling it after each use and soaking all three parts of the filter in soapy water. This prevents any blockage of the filter mesh and removes the remnants of coffee.
On a brighter site, of all the devices I use to make coffee, this is my favorite in terms of the richness of taste and degree of control.
There are some things that I don't like about this particular press.
1. As many have mentioned, there are no level markings, so I either need to boil more water than needed (what a waste!) or to measure water in a kettle before boiling - I do the latter;
2. The handle is of cheap plastic, thin, with noticeable edges, very unpleasant to hold;
3. The collar of the plunger has a small area through which you are supposed to pour. The idea is, I suppose, to rotate the top after pouring to prevent loss of heat and aroma. However, this area is not marked on the outside of the plunger.
Read more ›
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