Freshly extracted cold espresso
First run of 1000 sold out
Second run of 1000 now open for pre-order

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 acoustic cavitation 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.
