90 Second Cold Brew in the Osma Pro
☕️ Osma is a rapid cold brew device that uses acoustic cavitation rather than heat to brew ice cold coffee
🔬our signature extraction delivers 10 oz of fresh cold brew at 2.0 TDS in 90 seconds
🛠 made at our shop outside Portland, Oregon in a limited, numbered run of 1000
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.
"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."
-Mokhtar Alkhanshali
Founder and CEO, Port of Mokha
"It’s rare that a truly new way to make coffee is invented, and nearly all of them have one thing in common: heat. After all, it’s hot water that quickly extracts flavor and body from grounds. But Osma, a new device using an entirely novel coffee-making technique, makes a rich, strong espresso-like drink at any temperature, including icy cold — and it might be the next big thing in the industry.
Osma is the latest project from designer Joey Roth, who evolved from high-concept speaker tech to tea and coffee tech, and now has found a way to integrate these two disparate pursuits with a unique vibratory method of extraction."
-TechCrunch
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
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, extracting the coffee, and forming a tenacious, microbubble crema
Patents pending:
RECIRCULATION INFUSING US Patent Application: 20210076699
INFUSING APPARATUS AND PROCESS AND METHOD FOR USING THE SAME US Patent Application: 20210076871
We CNC machine each E61-pattern group head from a solid block of 6061 aluminum, then engrave and number it as part of the first 1000 piece limited run. We finish with food-grade type 3 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.