Osma - Freshly extracted cold brew in 90 seconds

Freshly extracted cold brew in 60 seconds

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.

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

Clean, minimal, and modular design

Osma's remarkable efficiency allows you to make everything from an intense (18.0+ TDS) 3oz cold espresso shot to a tall 10oz similar in strength to traditional immersion cold brew (2.0 TDS), all in under two minutes. Our community of early users has already developed Osma-specific recipes that push the boundaries of what's possible with coffee.

Osma also owes its versatility to its modular design. We used industry-standard E61/ Marzocco components and geometries wherever possible. 58mm portafilters, baskets, gaskets, and shower screens are compatible.

We made sure that any component that will wear out and eventually need to be replaced is of a standard type available from any major espresso parts supplier, and not proprietary to Osma.

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 is now 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