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As part of Cooking Week, we wanted to test some of the most niche (and in some cases ridiculous) kitchen gadgets we could find. We wanted to know if these impressive looking devices really do what they claim and if they are worth the splurge. These are our findings.
What if you could have a perfect glass of cold brew coffee in just a few minutes, without the hassle of letting the coffee steep overnight? That’s the basic pitch behind the Osma Pro, a quirky $695 gadget from designer Joey Roth. You may remember him as the man behind those gorgeous ceramic speakers from over a decade ago — this time, he’s set his sights on something even more ambitious: an entirely new way of brewing coffee.
Osma
The Osma Pro relies on acoustic cavitation, or a wave of continuous pressure that agitates the ground coffee, to extract a smooth and smooth coffee. It has the nuances you’d find in cold brew (something you lose with heat-based methods), but it also adds complexity you’d expect from espresso, like a delicate bit of crema on the top. The result, based on a few months of testing, is one of the most unique coffee experiences I’ve ever had.
Now I wouldn’t consider myself a real Java expert, but I know my way around an espresso machine and have tried almost every other brewing method over the years. During the summer, I usually rely on homemade iced lattes or cold brew (via OXO’s handy kit). If I’m really lazy, I’ll buy a bottle of concentrated cold brew from the store (Gradys, in particular, is just delicious).
Those methods have kept me alert and productive since college, but Osma’s coffee adds a little more depth, with a velvety texture reminiscent of cold nitro brew. It’s also noticeably stronger than a typical glass of cold coffee, at least based on the amount of coffee grounds Osma suggests. After adding ice, water, and a splash of soy milk, I’m left with a drink that gives me a nicer buzz than a glass of cold brew, but doesn’t make me as nervous as a triple-shot iced latte. So long iced coffee, hello chill coffee.
Devindra Hardawar/Engadget
As much as I like the Osma, its high price and multi-step process make it best suited for coffee shops and real obsessives. To make a shot, you have to grind fresh beans and secure them in the portafilter, as you would expect. But you should also place a glass of water under the inlet straw, next to something under the filter to pick up the coffee. (Roth says future designs may have built-in reservoirs, like my beloved Breville espresso machine.) You then have to pre-brew the coffee by pressing the pump button a few times, wait about 30 seconds, and only then can you start a full brew. draw shot. I can usually make 5 ounces in less than a minute, but you can go for more or less depending on your taste.
Osma’s highly anodized aluminum housing makes it stand out in kitchens typically filled with shiny stainless steel appliances. The 18-pound machine itself feels substantial, but I’d like to see Roth round out its sharp corners. I’ve stabbed myself a few times while making coffee, and I’m afraid of leaving it on the counter where my wife or toddler could accidentally bump into it. It’s thin enough to tuck in a drawer, but its weight also makes it difficult to maneuver. It is best suited for a corner where there is not much traffic.
Given how quickly nitro cold brew took off, I wouldn’t be surprised if Osma gains a foothold in boutique coffee shops. Roth says it’s already a fixture at Chromatic in San Jose, and he’s in talks with other cafes. After all, it’s hard to anticipate the demand for traditional cold brew, so many stores would probably welcome a faster way to make a cold cup of joe.