Home Coffee companies Historic laun...

Historic launch from Bodum: updated version of 1956 Mocca coffee maker

Times may change, but good ideas never die if they are fundamentally sound. And right now, when siphon coffee makers are at the forefront of the latest innovation in the coffee market,cIt was one of Bodum’s first products – created by founder Peter Bodum in 1956.

The patented filter has not changed. And the beautiful sculptural shape is strikingly close to the original. But in the new version, the materials have of course been updated to suit today’s requirements for stability and utility.

MAZZER

Mocca will be introduced around Christmastime this year. Just before we celebrate our 75th anniversary in 2019. Still with coffee at the heart of everything we do.

Mocca in cork and borosilicate glass

Sustainable cork is becoming increasingly a kind of signature for BODUM. We use it for many of our products, and on MOCCA as the beautiful grip on the pot. Cork is one of the most sustainable materials available and the borosilicate glass from which both the pot and the flask are made can withstand very high temperatures and will not become cloudy and scratched over time. It upholds the BODUM principle: Make taste. Not waste. No paper filters or capsules. Nothing superfluous.

The new kind of siphon

Bodum has always had siphon coffee makers in its product range. But within the last couple of years, the interest in “Slow Coffee Brewers” has really made an impact. If we are to invest in things, they now have to be more than just functional. We want to enjoy, have experiences, reject the nondescript and indulge in the sensual – even a cup of coffee is not something we just take for granted. It must tell its own tale.

And Mocca has that. The brewing method alone almost resembles an open natural science experiment. And at the same time, it brews coffee, which, when black, aromatic and steamy hot there is no better!

Coffee for geeks

The time is gone when you just popped to the shop and bought a pound of coffee. For geeks, it is about the whole beans being of a certain quality, whether the roasting is dark or light, and date-stamped so they are as fresh as possible. Beans must be ground just prior to brewing the coffee.

The water must be freshly drawn and boiled and the temperature should be 92 – 96 degrees before being poured over the beans. The coffee must brew for four minutes. Regardless of whether it is being made in a French press, pour over or in a siphon coffee brewer. Did you know that coffee has over 1200 different flavours, whereas wine has just 150? Coffee geeks know that.