Osma Pro countertop cold brew coffee machine. All images are provided by Osma.

The small California-based team of engineers and designers who introduced the innovative and portable Osma cold brew coffee and tea system last year has turned their attention to a heavier countertop machine called Osma Pro.

Osma Pro adopts the shape of an espresso machine, but its functions are quite different. Based on the original Osma liquid recycling principle, the core technology of Osma Pro is more clearly focused on the microcavitation effect caused by recycling.

In this case, microcavitation refers to the formation and bursting of microbubbles of CO2 released when fresh coffee comes in contact with water. During the extraction process, the energy generated by microcavitation is applied to the coffee inside the Osma Pro filter in three consecutive ways.

One is to recirculate the liquid in the container back to the coffee, extracting more from the coffee with each bubbling; the other is to use the pressure that gradually increases as the coffee blooms, up to 10 bar before the brewing is complete; According to the company, the third method comes from harmonics, which are generated by the pump and transported through the liquid, which helps to form microbubbles in the coffee bed.

“Traditional espresso machines use a constant pressure pump to push hot water into the finely ground, tightly packed coffee. Joey Roth, co-founder, co-owner and CEO of Osma, told DCN that heat and pressure force the flavor and Aroma compounds enter the water stream and leave the filter in the form of espresso. "The difference in our process is that we do not use heat. The pump we design can generate oscillating pressure to promote the formation of microbubbles in the carbon dioxide in the coffee beans. The formation and bursting of these bubbles extract flavor and aroma compounds from the coffee beans. Air bubbles also help us have a unique taste and tough grease. "

Although its internal working principle is obviously different, Osma Pro is physically similar to a more traditional espresso machine. This machine uses a standard E61 compatible mobile filter and a 58 mm basket to dispense and tamping a bed of coffee in it, just like an espresso.

From there, the machine can brew up to 12 ounces of cold coffee in less than two minutes, with an extraction rate of at least 20%.

"Our ultimate goal is to promote the cutting-edge development of coffee and provide new tools for the most advanced people in the coffee field to make them more expressive and creative," Ross said. "Pro is the pure embodiment of this goal."

The head of the machine is made of stainless steel; the outer plate is made of aluminum; the base is made of walnut or steel. The brass rod forms a drip tray, the container of the user's choice perches on it, and the tubes inside are all food-grade silica gel. Roth said the choice of these sturdy materials along with industrial-grade pumps and quarter-inch direct pipeline input was for commercial cafes.

Roth said: "We launched about three weeks ago and have already sold the first 1,000 pieces directly on our website." "Many of our booking customers are cafes."

The price of a pre-order machine manufactured in Oregon is set at $695. Roth said that as more functions are integrated into the machine for larger-scale production, prices may rise. According to the company, the initially limited-run products are scheduled to start shipping next month.

Howard Bryman Howard Bryman is the associate editor of the roasting magazine "Daily Coffee News". He lives in Portland, Oregon.

Tags: California, cold brew, cold brew, home brew, home brew, home equipment, Joey Rose, Osma, Osma Pro, tea, Tenacious Crema

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