Osma - Freshly extracted cold brew in 90 seconds

Freshly extracted cold brew in 90 seconds

$695

"The coffee Osma makes is exemplary"

"Elegant and compact...the Osma is assembled by hand in the San Francisco Bay Area. Hit a button and watch as a delightfully aromatic cup of coffee is made."

"The device uses pressure to rapidly make a fresh, cool cuppa that’s best sipped slow and savored"

"The Osma did in fact reveal a spectrum of flavor and aroma masked or destroyed while preparing a pour-over"

"With every pass, Osma gently extracts compounds and flavour from the coffee until the optimum extraction is reached"

"For anyone who finds making cold brew at home a bit too complicated or time-consuming, look to Osma for a much simpler way to prepare your morning cup"

A new way to brew and experience coffee

Coffee contains a vast spectrum of flavor and aroma compounds that come to life through brewing. We sought to capture the widest range of these compounds through a rethinking of how coffee is extracted at a physics level, while keeping the best parts of the traditional espresso UX. The new Osma Pro is the result.

Traditional cold brew captures heat-sensitive compounds that hot water destroys, but its 12+ hour brew loses time-sensitive compounds.

Hot brew methods capture the time-sensitive volatile compounds that give coffee its crisp, bright notes and convey freshness, but destroy the long tail of heat-sensitive compounds before they can be experienced.

Osma uses harmonics and recirculation to cold-extract the widest range of flavor and aroma compounds, yielding a bracing and complex cup with espresso-like crema and mouthfeel, with higher extraction yield in two minutes than traditional cold brew can achieve in 24 hours.

Core Technology

Osma brews up to 12oz of ice cold coffee to 20%+ extraction yield in under two minutes. Our fundamental mechanism of action is microcavitation: thousands of microbubbles forming from the release of co2 trapped in the ground coffee beans, then collapsing within the portafilter, dumping the energy required to extract the widest range of flavor and aroma compounds.

We facilitate microcavitation through three overlapping processes:

Recirculation

Water passes continuously from the cup or carafe through the coffee in the portafilter, extracting more and more with every cycle

Pressure

As the coffee in the portafilter blooms, its pressure load in the loop increases, reaching 10+ bar during the brew

Harmonics

We model our diaphragm pump as a point source and our internal volumes and cross-sectional areas - the intake straw, internal lines, the pump's own volume, and the portafilter - as an acoustic transmission line. The pump operates at a known frequency, and we size the rest of the line so that this frequency becomes additive right where the coffee puck is located in the portafilter, dumping maximum energy at this point in the line.

Patents pending:

RECIRCULATION INFUSING US Patent Application: 20210076699

INFUSING APPARATUS AND PROCESS AND METHOD FOR USING THE SAME US Patent Application: 20210076871

Rapidly brew up to 12oz at a time

Osma's remarkable efficiency allows you to make everything from an intense (8.0+ TDS) 3oz cold espresso shot to a tall 12oz similar in strength to traditional immersion cold brew (2.0 TDS), all in under two minutes:

Grind your favorite coffee as you would for espresso: 200-300 micron.

Load and evenly distribute 21 grams or so in the 58mm E61 portafilter.

Fill a tumbler with ice and about 8 oz of water. Place it on the Osma, position the intake straw, and press start.

The tuned diaphragm pump will suck the ice cold water from the cup and force it through the coffee in the portafilter, where it will pick up the first flavor and aroma compounds and fall back into the cup, completing the first cycle of our looped, recirculating brew process.

Shown here in a 8oz tumbler brewing on our functional prototype

A limited run of 1000, made in Oregon

We CNC machine each E61-pattern group head from a solid block of 316 stainless steel, then engrave and number it as part of the first 1000 piece limited run. We fabricate, assemble, and test the rest of the Osma Pro in a similar way- starting with raw materials, one at a time, all under the same shop roof an hour south of Portland. The only components made elsewhere are our power supply and diaphragm pump, which are made to our specifications and UL certified.

Developed in collaboration with Chromatic Coffee

Hiver, James, and their talented team played an integral role in development of the Osma Pro from the start. Their roastery, cafe, and lab in San Jose was both cradle and proving ground for our numerous prototypes.

"Cold brewing with Osma is unlike any process I've experienced. It reveals new notes in coffees I've developed and know intimately. The taste is complex and very smooth. "

-Hiver van Geenhoven, Chromatic Coffee co-founder