Rare and exclusive mocha microlot - Pure Arabian Mocha from a single mountain region, a single crop, and select ripe coffee cherry.
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This China green tea’s flavor balances the ethereal fragrance, like drinking the nectar of fresh flowers.
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Ready to explore the world of Peet’s? These sampler collections will introduce you to some of our favorites.
Happiness in a cup with espresso, our Dutch Cocoa, steamed milk and candy cane-inspired peppermint syrup.
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The Chambord Press 8-cup holds 32 ounces.
The Bodum Chambord Press design incorporates a dual coating process, first with a semi-gloss coat, and second, with a high gloss finish to ensure strength and lasting shine of the metal frame. The glass is borosilicate so it is resistant to temperature swings and scratching, and the handsome black handle is stay-cool bakelite. It features a patented safety lid and a stainless steel filter system. The carafe is dishwasher-safe.
Allowing all the rich coffee essences to emerge, the press pot continues to be our preferred brewing method. For five decades, Bodum has created elegant and functional press pots that meet our high standards.
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. Combining the skills of these Normandy craftsmen with modern production techniques, they went on to create the first-ever French press. The design has not changed a bit from the original drawings, and is still made with the same painstaking care and knowledge learned from those proud craftsmen in windy Normandy.
A press pot is the absolute BEST way to brew coffee to retain all the delicious flavors. LOVE my 32oz Bodum and have been using exclusively since 1992. First, filtered water is boiled in a tea kettle, and then removed from the stove to cool, until the water is at a temp 200F -205F. Then the glass vessel and coffee mug are "tempered" (warmed with extra water from the kettle) to insure a really hot cup of coffee. For a 16oz mug, I use 7 scoops (1Tbsp size) of freshly ground coffee (particle size set for press pot/percolator), slowly add water from the kettle and swirl in the glass vessel (press pot) to get the coffee to "bloom" (foam). After repeating several times, the remainder of the water is added, and the top is loosely put on the vessel. Timer is set for 4 minutes, and when time is completed, the press pushed down and coffee immediately poured in the warmed mug...Absolute heaven in a cup. ENJOY!!
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