Bodum 11195-16 User manual

Visionary innovation

for more than 70 years!

BODUM®’s history dates back to 1944,

when Peter Bodum launched the

company in Copenhagen, Denmark.

Renowned for its iconic French Press

coeemaker and signature Scandi-

navian design aesthetic, BODUM®

has grown into a global housewares

brand, with distribution in more

than 55 countries. Headquartered in

Switzerland, the company continues

to develop all products in-house

under its core principle that good

design should be both functional

and aordable. The range of products

extends from coee, tea and

glassware to kitchen electrics and

gadgets. A family-owned company,

the brand is directed today by

the founder’s son, Jørgen Bodum.

This yer mrks 70 yers since BODUM® ws founded in 1944 by my Fther,

Peter Bodum. He ws born in 1910, in  smll Dnish town clled Hderslev.

Occupied since 1864, there ws no wy for him to know if his town would

remin occupied for the rest of his dys s it ws for mny of his fmily

members. Lucky for him, he ws fortunte enough to obtin n import

license. He hd little money nd lso discovered tht there ws scrce

vilbility of products. He imported everything he could get hold of from

the UK, Germny nd surrounding countries.

Due to this lck of vilbility, he soon decided to produce items on his

own. The irst of which ws the vcuum coee mker, MOCCA, in 3 sizes.

The second ws the SANTOS (now renmed PEBO in his honour) which

is still  celebrted item in our collection tody. PEBO is the product tht

not only chnged the compny but the wy every Scndinvin household

drnk coee. The PEBO ws wildly populr nd soon becme  common

ixture in most households. BODUM® continued to produce vrious vcuum

coee mker models throughout the 1950’s nd up until his untimely

deth in 1966. Britt Bodum, my Mother, then took over running the com-

pny herself until I took over in 1974.

Since then, BODUM®, together with its’ design tem, hs developed

mny products. At our core, we will lwys remin focused on coee nd

hve since lso expnded our rnge into  brod kitchen collection which

includes our wrd winning e-BODUM® electric collection. e-BODUM® oers

the must hve items such s energy eicient wter kettles nd grinders

to complete your coee brewing process nd well s other well designed

smll kitchen pplinces. Wht you will not ind in the collection is  cp-

sule or ny type of ‘redy-mde conveniences.’ For me, tht is like cooking

in  microwve. Sure it’s quick nd esy but fr from  fresh cup of coee

or te. We hve lwys remined committed to our roots nd core vlues.

This is why we re so hevily focused on mnufcturing more nd more

products ourselves. We explin more bout our BODUM® fctory on p.8.

BODUM® Portugues llows us to control our entire product development

cycle nd mke certin tht not only is our product qulity top notch but

so re conditions for both the fctory workers s well s our environment.

Im very proud of our ccomplishments in running such  socilly nd

environmentlly friendly fcility.

In honour of our 70th yer nniversry, we hve re-introduced mny

of our originl designs in nniversry colors nd re oering t their origi-

nl prices! And s lwys, we hope you lso enjoy the new dditions to

the ssortment this yer. We hope you ind them to be simple, user-friendly

nd well designed.

4 70 yers of Visionry Innovtion

8 BODUM®’s Portugues

13 Coee

16 Coee Mker Comprison

17 Coee Brewing Methods

22 Coee-House Style Drinks

36 Prts of The French Press Coee Mker

37 Guide to Spre Bekers nd Filter Prts

53 Te

56 Te Presses nd Te Infusers Comprison

57 Te Brewing Methods

59 Prts of The Te Press

60 Vrieties of Te

75 Drinkwre

77 Usge & Cre

89 Kitchen

111 Grill

117 e-BODUM®

154 BODUM® Stores nd Shop-in-Shops

157 BODUM® Oices

70 yers of

Visionry Innovtion

BODUM® Timeline

1958 BODUM® introduces its

irst product, the SANTOS

Vcuum Coee Mker. Intern-

tionlly cclimed for its unique

design, it remins one of the

most populr coee mkers.

1992 BODUM® enters the

ield of electricl household

products. The IBIS Wter Kettle

ws the irst in  line of simple,

sophisticted electricl

kitchen tools including juicers,

coee grinders, nd more.

2002 BODUM® premiers

its line of double wll glsses.

The inventive design nd

timeless style mde them

n instnt clssic.

1944 Peter Bodum strts 

new compny in Copenhgen,

Denmrk following World

WrII, nd estblishes the

brnd’s core philosophy tht

form should follow function.

1991 The ASSAM Tepot is

developed for the British

Te Council. With the ASSAM,

BODUM® reinvented te

brewing by pplying the sme

principles from the French

press coee mker.

1974 Jørgen Bodum, the

founder’s son, tkes over

s CEO of the compny. In

the sme yer he introduced

BODUM®’s irst French press

coee mker, the BISTRO.

2010 BODUM® introduces

e-BODUM®,  line of electric

kitchen tools. Avilble in 

vriety of colors, e-BODUM®

products mke  modern,

decortive sttement in ny

kitchen.

Tody Since 1974, BODUM®

hs produced more thn 120

million of French press coee

mkers nd 30million tepots,

nd the compny continues

to broden its collection of

beutifully designed products.

2011 BODUM® opens irst “lb”

shop in Pris feturing product

demonstrtions nd multi-medi

presenttions to give shoppers

hnds-on time with BODUM®’s

growing product ssortment.

1978 The compny home

service nd design center is

relocted to Switzerlnd.

1980 BODUM®’s design unit,

Pi-Design AG is estblished.

This in-house tem of designers,

engineers, grphic designers,

nd rchitects, develops ll

of BODUM®’s products; focusing

on functionlity, qulity nd

innovtion.

Visionry innovtion

for more thn 70 yers!

CAFFETTIERA tkes its iconic styling from

the clssic CHAMBORD coee press nd

hs become n iconic BODUM® product.

We re plesed to celebrte our nniversry

by oering  selection of signture items

in n ssortment of limited edition colors.

ASSAM Te Press

Designed in 1991

BISTRO Coee Mker

Designed in 1974

CAFFETTIERA Coee Mker

Designed in 1995

DUSTPAN & BRUSH

Designed in 1984

PEBO Vcuum Coee Mker

Designed in 1958

BISTRO Stirrer

Designed in 1974

IBIS Wter Kettle

Designed in 1992

BISTRO Coee Mug

Designed in 1974

OTTONI Wter Kettle

Designed in 1986

BODUM®’s Portugues

Since the beginning of BODUM® Portugues,

environment hs been  driving force nd  mjor

concern in our ctivity. During lmost 30 yers

of production, BODUM® Portugues ssumed

 responsible position towrds the surrounding

environment but lso to the internl working condi-

tions nd sfety nd well-being of the workers.

8

By hving production processes tht

re mjorly focused in trnsforming

metl nd pplying surfce tret-

ments to metls,  lot of “environment

unfriendly” unitry processes re

used nd required such s stmping

or welding, but the most concerning

re those connected to the plting line

nd degresing processes.

• Trining to workers in operting, control

nd contin processes.

• Reducing the number or quntity of

hzrdous nd dngerous mterils.

• Equipment nd process good-keeping

by internl mintennce procedures.

• Optimiztion of opertionl conditions

nd control of processes.

• Reduction of re-processing needs.

• Project nd built processes nd fcilities

prevent nd contin pollution in its source.

• Good storge of mterils to prevent

ccidents with environmentl impct.

• Good storge of mterils nd production

prts to prevent its deteriortion.

• Instlling continment tnks nd isolted

loors in risk res.

• Sving energy in power sources nd mke

the processes energy eicient.

• Introduction of therml isoltion in

the whole building nd process tnk wlls

to void het loss.

• Isoltion of equipments to void the noise

propgtion.

• Sving wter.

This ws done by dopting

the best vilble techniques (BAT)

s preventive t the source of the

pollution emission:

These production processes consume

nturl resources, BODUM® works to

minimize the impcts in:

• Emission of greenhouse gses

•Emissionofotherpollutantair

strems

•Emissionofpollutantsinwater

•Emissionofpollutantsinsoils

•Riskofindustrialaccidents

•Workerssafety,healthandwell-being

9

Becuse it is impossible to contin

ll pollutnt in its sources, BODUM®

Portugues hs instlled end pro-

cesses to tret, reduce or eliminte

the pollution chrge in its elu-

ents nd wstes. On these, we cn

highlight:

1 – Wste Wter Tretment Plnt

• All liquid eluents re seprted

ccording to their chrcteristics nd

treted s in btches

• All pre-tretments nd inl tretments

re permnently monitored until the

dmissible vlues of dischrge re

chieved.

• The dischrge of BODUM® lines re

connected to  municipl wste wter

tretment plnt tht complements the

inl tretment.

• The sludge generted in the wter tret-

ment re de-wtered by using recycled

ir of the pressed ir equipments.

2 – Wste Clssifiction nd Seprtion

• All wstes generted in the plnt

re submitted to  proper seprtion,

clssiiction, hndling nd storge

until there re sent to the destintion.

• All wste mngement is outsourced

to licensed entities, mening the proper

destintion hs s priority the recyclbility

of the wstes. Only two of the wstes

generted t Bodum must be eliminted

becuse the recycling limittions in

the mrket.

3 – Air Aspirtion System

• The ir spirtion system is connected

to ll the pollution sources voiding

the pollutnts spred inside the plnt.

• These systems ilter the ir before its

relese to the tmosphere.

• In the plting line, besides the iltrtion, ll

the ir is wshed with wter in scrubbers.

In 2008, BODUM® Portugues hd

its recognition for ll the eorts

mde nd processes developed nd

implemented long the lst decdes,

by hving the Environmentl Permit

issued by the Portuguese Environment

Ministry.

The permit is mndtory nd directly

comes from the EC Directive 2008/1/EC

of Jnury 15 (IPPC).

According to this permit, BODUM® must

hve  permnent monitoring of the envi-

ronmentl indictors nd vlues so; it is

the gurntee of the legisltion fulilling,

good prctices nd procedures.

Sving wter

• Recycling wter – only 20% of the totl

consume is fresh wter.

• Consume control by introducing utomtic

vlves nd volume controllers.

• Reducing drg-outs nd introduce

cscde rinsing between processes.

• Extend the liquid bths life nd processes

to prevent the tretment need by using

iltrtion, evportion, ionic exchnge

techniques.

10

Renderings of the new BODUM® Portugues plnt.

11

BODUM® ws founded in 1944 by Peter Bodum. Lunching 

new business during the wr wsn’t esy, nd jobs were scrce,

but my fther sensed it ws time to venture out on his own.

He ws incredibly fortunte to be grnted n import license,

nd by the lte 1940s he hd chieved gret success. As he

looked to grow the business, he found new interest in coee

mkers. The compny’s first vcuum coee mker, MOCCA,

ws introduced in the erly fifties, but it wsn’t until 1958 with

the production of the SANTOS Vcuum Coee mker tht

BODUM® becme  household nme for qulity coee products,

nd coee hs been the mjor product group for BODUM®

ever since.

In the 1970s we introduced the now iconic French press,

which continues to be BODUM®’s most populr item. Tody, the

mjority of BODUM® coee mkers re produced t our fctory

in Portugl, where producing the highest qulity products s

well s environmentl responsibility nd sfe working conditions

re of the utmost importnce.

In the yers to come we re focused on expnding BODUM®’s

fctory in Portugl nd moving more nd more BODUM® products

there, this move will mke the entire process from design to

mnufcturing  fmily opertion. Another importnt prt

of the BODUM® line is our collection of electric products tht hve

been introduced over the pst few yers. Centered round coee,

from boiling wter to grinding bens to the perfect utomtic

brew produced by our BISTRO b.over, the collection encompsses

everything the modern kitchen might need.

But no mtter how much we grow, we will lwys reflect on our

core vlue tht form should follow function.

Coee

13

STEP 1

Coee

STEP 2

Wter

No pper

ilter!

No

cpsule!

14

STEP 3

Press

STEP 4

Enjoy!

15

Coee

Double wll

Ptented locking-lid

system

Stinless steel

body or frme

Plstic frme

Stinless steel plunger

Plstic plunger

Borosilicte glss

BPA-free

Avilble in

dierent sizes

Mde in Europe

Coee Mker Comprison

French Press

BODUM®

COLUMBIA

Coee Mker

130816

CHAMBORD

Coee Mker

1117216

EILEEN

Coee Mker

1119516

CHAMBORD

Coee Mker

192816

CAFFETTIERA

Coee Mker

191801

BEAN

Coee Mker

1137601

CREMA

Coee Mker

1088301

KENYA

Coee Mker

1068501

BRAZIL

Coee Mker

1093801

YOUNG PRESS

Coee Mker

1009601

Vcuum

PEBO

Coee Mker

120801

Pour Over

POUR OVER

Coee Mker

11157101

16

Coee Brewing Methods

The French press coee mker is

the simplest of ll brewing systems,

where corsely ground bens meet

hot wter right o the boil. The right

temperture (9296°C, 195205°F)

brings the optiml extrction power

for the essentil oils in the bens to

develop their full lvor proile in just

four minutes. An esy press on the

plunger locks the grinds t the bottom

of the glss crfe nd stops the

brewing process.

Note: For the French press brewing method,

BODUM® recommends  corse grind.

The French Press

17

Coee

STEP 4 – Enjoy!

Press the plunger using your ingertips. Before

pressing, mke sure tht the sfety lid is turned

into the “sfe” position, so no splshing occurs.

Pressing down on the rod seprtes the grounds

from the wter nd stops the brewing process.

Voil! Your perfect cup of coee, brewed

“the BODUM® wy,” is redy to be served.

STEP 1 – Coee

Add 1 scoop (0.25oz/7gr) of BODUM® corse

ground coee per cup (4oz/0.12l) of wter.

Alwys use corse ground coee when using

 BODUM® French press coee mker.

STEP 3 – Press

Let the coee brew for 4 minutes. Plce the lid

on the pot with the plunger in the rised position.

Do not push the plunger down yet.

STEP 2 – Wter

To rech the perfect temperture of 195205°F/

9096°C, bring the wter to  full boil nd then

llow it to rest for 30 seconds before pouring.

Use  wooden or plstic utensil to crefully stir

the coee once you hve dded the wter. Mke

sure tht ll of the grounds re submerged.

18

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Bodum 11195-16 User manual

Bodum 11195-16 User manual

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