Osma - Freshly extracted cold brew in 90 seconds

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.

Mokhtar Alkhanshali
Founder and CEO, Port of Mokha
"If the very best espresso in the world and the very best cold brew in the world got married, this would be their beautiful golden child"

Arun S.
Australia
"I was one of the earlier users of Osma and I absolutely love it. To me Osma brews are unique and taste noticeably different to using a traditional espresso machine. I notice more nuanced and delicate flavour notes coming through on my Osma brews.

I use several espresso machines, but keep coming back to the Osma because of the unique flavour profile"

Aaron C.
California
"The machine is very dense and heavy, and the moving bits like the intake-straw and the buttons feel sturdy. The pump is surprisingly quiet while it operates.

I had pretty high expectations for this device, and I’m happy to say those expectations were met or exceeded with each brew. I found the Osma brew very similar to a perfectly dialed-in pour over coffee, but cold, and with a texture more similar to espresso. There was absolutely no bitterness; the flavor profile was pleasantly smooth.

Something to note now that it’s a few hours later: I only had 1-2 ounces of each brew and I was pleasantly wired from the coffee, comparable or perhaps even more so than regular cold brew"

Swerb Coffee
Thailand
I have been brewing and serving Coldpressov& 90 Sec. Cold Brew since October 2021.

We are the only specialty coffee shop in Thailand who has this Osma Pro and is confident enough to brew and serve. We have been constantly brewing and counting almost 600+ cups now and going strong. Coldpresso has been a sensational new way of consuming coffee. The liquid from Osma is nothing alike. We have been trying to compare to other brews method but always end up saying that

“this is just a brand new type of coffee drink, the only thing you can feel the touch of it, it’s by experiencing it.”

Every cup that we brew here at our cafe has surprised many many customers.

Tim B.
New Zealand
"I love coffee. I drink Espresso and cold brew every day. I wanted to improve my cold brew process.

I hoped the Osma Pro would enable me to brew fresh cold brew and cold espresso. The unit has delivered everything I hoped for. I have given away my old cold brew setup.

If you want a machine that can, with a small amount of dialing in, deliver you a great product and you are not interested in tweaking for better performance it delivers that.

If you love the idea of being part of something that will change the way we think about coffee this is the place to be. We have only just started to scratch the surface of what this technology is able to deliver. Time to jump on board if you haven’t yet"

Core technology

Osma brews up to 8oz of ice cold coffee to 20%+ extraction yield in less than a minute. Along with up to 12 bar of pressure, our fundamental mechanism of action is acoustic cavitation.

Acoustic Cavitation

Our diaphragm pump is optimized to deliver oscillating water pressure to the coffee in the portafilter. This sinusoidal pressure oscillation causes bubble nuclei in the coffee and water to expand and contract in sync with the pump's frequency. The bubble nuclei grow towards their resonant size as they expand and contract, and the oscillating bubble boundaries exert shearing forces against the ground coffee bean particles. This shearing extracts the coffee and forms a tenacious, microbubble-based texture and crema.

Patents pending:

RECIRCULATION INFUSING US Patent Application: 20210076699

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

Made in Oregon, USA

We CNC machine each E61-pattern group head from a solid block of 6061 aluminum. We finish with food-grade type-III hard anodizing. 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.

Osma is compact but solid at almost 20 lbs. Its panels are machined from .375" 6061 billet and fastened together with standard machine screws. We designed it so that the user can open it, service it, and even disassemble it completely using nothing but a hex key.

We designed Osma to last for decades, and plan to release new features as modular upgrades rather than replacement versions of the core device. We build each Osma accordingly.

Experience Osma now at Chromatic

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.

Chromatic was the first cafe to feature Osma as a permanent part of their bar buildout and menu. Visit them in San Jose to try some of the most creative drinks being made on the Osma and some of the best coffee in the world, roasted on site.

"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