The Bodum Pebo (formerly Bodum Santos) uses heat to create a vacuum, and some really good coffee in the process. Brewing begins with (filtered) water in the bottom chamber and (fresh) coffee grounds in the top. Hot water rises into the grounds in the upper chamber, and returns to the bottom chamber as the water (now coffee) cools.
[The] vacuum brewing method extracts all precious oils of your favorite coffee. The vacuum brewing process is entirely sealed off so no aroma can escape. In addition, the brewing time and temperature are perfectly calibrated, ensuring a perfect cup of coffee with each brew.
If you’re thinking “blah blah boring rejection of capitalism; coffee doesn’t need some newfangled brewing method”, vacuum pots were invented in the 1830s.
I was immediately intrigued by the Pebo because of the similarity of process between vacuum pots and the Aeropress. The Pebo does in fact result in a similarly clean, easy to produce cup. Eight of them in fact compared to the one or two from the Aeropress.
The Pebo is simple to use, easy to clean, and there are no filters to slowly fritter money away on, and like the Bodum Automatic Pour-Over and Breville One-Touch Tea Maker, it’s also a spectacle and conversation piece.
Bodum does recommend a heat diffuser if you’re planning to use the Pebo on a gas stovetop (I do), but I found my cast-iron skillet to be a great stand-in.
Check out our coffee gear guide for more recommendations.