Essential for perfectly prepared pour-over coffee, this precise-pouring kettle is designed with a gooseneck spout for exceptional control. The handle and body are perfectly balanced for effortless pouring, with non-slip silicone coating on the handle and lid protecting your hands from the heat. With a one-liter capacity, the kettle keeps water warm for up to half an hoiur. No more trips to the kitchen, as this stainless steel kettle's silicone base lets you place it without fear of ruining table surfaces.
Founded in Copenhagen, Denmark, Bodum has been creating classic and innovative products and tools for coffee, tea and beyond for over 75 years.
Stainless steel, vulcanized silicone and plastic
BPA-free
1-l capacity
Silicone base allows hot kettle to be placed on tables and counters safely
Manual on/off switch plus temperature sensor for automatic shut off and added safety
Keeps water warm for up to 30 minutes
Wipe clean with soft cloth; descale weekly
Imported
Looking to become a brewing master? We have amassed the best tips and tricks from our master roasters for the most popular coffee brewing methods. For best results use a kitchen scale and kettle with temperature settings or a thermometer.
Pour Over Use 20g of coffee (medium grind) per 340g of water
Place pour over on cup, and place both on your scale. Zero out the scale
Place 20g of coffee into the filter, in the pour over, still on the scale. Zero out scale.
Pour 200 degree (F) water gently and directly to the middle of the pour over.
Use just enough to saturate the grinds.
Your bloom will peak in 15-20 seconds. Continue to pour into the center, keeping the pour over half full.
You target weight is 340g. Use the last 30g of water to pour over the grinds on the rim of the coffee bed
This process should take aprx. 3 minutes
Stir/ swirl, enjoy
French Press Use 14g (aprx. 2 tbsp) of coffee (coarse grind) per 8 oz of water
Bring filtered water to a boil
Make sure plunger has been removed from the beaker
Place coffee in the bottom of the beaker, using the ratios above
Slowly pour 200 degree (F) water over the grounds until the beaker is 1/4 full. Stir.
Add remaining water and place the lid (with plunger) onto the beaker
Let stand for 4 min.
Press the filter down, pour, sip, enjoy
Chemex Coffee Maker Use 42g of coffee (coarse grind) per 680g of water
Place filter into chemex, with the tri-fold facing the spout. Wet the filter with hot water.
Add 42g of coffee to filter. Place Chemex and coffee on the scale to zero out.
Soak the grinds using about 84g water at aprx. 200 degrees (F)
As your bloom peaks (15 - 20 seconds), resume a gentle, centered pour, keeping the filter half full
Your target weight is 680g
Use the last 30g of water to pour over the grinds on the rim of the coffee bed
This process should take aprx. 4 minutes
Stir/ swirl, enjoy
Espresso Machine For a single shot use 7 - 10g of coffee (fine grind) per 1 oz of water
Remove portafilter from machine and run water through group head
Add 7-10g of coffee to portafilter
Ensure coffee is evenly distributed and tamp with aprx. 30 lbs of pressure
Place portafilter back into the espresso machine and start pulling the shot
It will take aprx. 18-22 seconds to pull the full shot. Your shot is now complete.
Enjoy as is .. or serve as a milk based drink, such as a latte
Drip Coffee Maker
Use 2 tbsp of coffee (medium grind) per 8 oz of water
Place filter in machine
Add coffee to filter, using the ratios above
Pour water into the appropriate reservoir location (in the back)
