Bodum Chambord French Press Review: 24 Years of Professional & Home Use

By Scott Bradley, Professional Chef | Last Updated: October 13, 2025

Why This French Press Survived 24 Years of Professional & Home Use

24 Years From Professional Kitchen to Home Counter

The Bodum Chambord has been my daily coffee brewing method for 24 years, alongside other professional-grade equipment like my Victorinox chef knife and John Boos cutting board. What started as a practical brewing solution for staff at Purple Café became a permanent fixture in my home kitchen after I left the restaurant.

At Purple Café, this French press proved as reliable as our KitchenAid commercial mixer—equipment that simply cannot fail in a commercial environment. While espresso machines dominated front-of-house, the French press handled all back-of-house coffee needs. Staff relied on it for quick, quality coffee during prep and between services. The simplicity meant anyone could use it correctly, and the durability meant it never broke down when we needed it most.

What Makes Bodum Different

The Chambord's design hasn't changed significantly in decades because it doesn't need to. Borosilicate glass handles thermal shock without cracking—I've poured boiling water into this press thousands of times without a single crack. The stainless steel frame protects the glass during handling and adds structural integrity. The plunger mechanism uses a three-part mesh filter that catches grounds effectively while allowing coffee oils through for full-bodied flavor.

Unlike cheaper French presses with plastic components that warp or crack, every part of the Chambord is built to last. The glass is thick enough to withstand daily use but thin enough to pour comfortably. The handle stays cool even with boiling water inside. The lid fits securely without being difficult to remove.

The Brewing Process: Simple, Consistent, Foolproof

French press brewing requires no special skills—just hot water, coarsely ground coffee, and 4 minutes. This simplicity is why it thrived in our professional kitchen. No one needed training. No complicated settings or maintenance schedules. Just consistent, excellent coffee every time.

The 8-cup size (34 ounces) is the sweet spot for versatility. It's small enough to brew for one or two people without waste, large enough to serve four when needed. For detailed brewing instructions, see our companion article: How to Make Perfect French Press Coffee.

Coffee Quality: Full Body, No Compromises

Full immersion brewing extracts more oils and solids than paper-filtered methods. This creates a richer, more textured cup with complex flavors that automatic drip machines simply can't match. You taste everything the coffee has to offer—no paper filter stripping away the good stuff.

The mesh filter allows fine particles through, giving French press coffee its characteristic body and texture. Some people find this sediment unpleasant; I consider it part of the experience. If you prefer cleaner coffee, simply decant into a serving carafe and leave the last ounce behind.

Durability That Defies Expectations

Six years in a commercial kitchen is brutal testing. Equipment gets bumped, dropped, used carelessly during rush, cleaned aggressively, and generally abused. The Chambord survived all of it. The glass never cracked despite countless encounters with metal spoons, countertop edges, and aggressive washing. The plunger mechanism stayed smooth and aligned. The filter never bent or warped.

Like our Le Creuset Dutch oven, this represents buy-it-for-life quality. After the restaurant closed, I brought it home. Eighteen more years of daily use hasn't diminished its performance. The glass is still clear, the plunger still smooth, the filter still catches grounds effectively. I expect another 20+ years of service.

Maintenance: Almost None Required

Daily cleaning takes 30 seconds: dump grounds, rinse with hot water, wash with dish soap. Weekly deep cleaning takes 5 minutes: disassemble plunger, soak in hot soapy water, scrub filter mesh, reassemble. That's it. No filters to buy, no descaling needed, no complex mechanisms to fail.

The dishwasher-safe construction makes cleanup even easier when you have time. I usually hand wash because it's faster, but occasional dishwasher cycles haven't damaged anything. The only caution: don't put the plunger assembly in the dishwasher—the heat can warp the plastic knob. Everything else is fine.

Value Proposition: Pays for Itself Quickly

No consumables. No replacement parts needed over 24 years. No maintenance costs. Compare that to drip machines that need filters, espresso machines that need descaling and maintenance, or pod machines that charge premium prices per cup. The French press wins on operating costs by a massive margin.

After 24 years of daily use, my cost per cup is essentially zero. The initial investment has paid for itself thousands of times over. See our professional kitchen starter kit for equipment combinations that deliver similar long-term value.

Frequently Asked Questions About Bodum French Press

The Bottom Line: My Professional Verdict

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The Bodum Chambord pairs perfectly with other buy-it-for-life kitchen equipment. Based on 40 years of cooking experience:

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About Scott Bradley

Professional Chef • 40 Years Experience Since Age 15

Former Kitchen Manager at Purple Café with 23+ years of restaurant experience. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Equipment tested in high-volume operations serving hundreds daily. This Bodum French Press has been my daily brewing method for 24 years.

Read more about my testing methodology →