Osma-Freshly extracted cold brew in 90 seconds

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