IS THIS THE FUTURE OF COLD BREW?: Review of the Drink Osma Machine
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- Опубліковано 3 лют 2022
- Let me know what you think in the comments below!
I've tried all sorts of recipes from 25g to 30g, switching in my own 28g basket to fit more dose in.
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Seems like it’s some kind of a Kickstarter project that ran out of R&D money and decided to just ship the thing
You Lance. Can I send you some coffee?
@Lance Hedrick, any chance you’ll be reviewing the Breville Smart Grinder Pro?
$700 seems like a lot for a drink that you can make in larger batches more reliably for just the cost of beans and water if you have enough foresight to plan ahead 24 hours (or less). Not to mention that cold brew generally tastes about the same, and you're just making the process harder for yourself by adding the extra element of dialing in the grind. my final thought is that the amount of work they put into designing the thing -- which admittedly looks pretty sleek -- is all instantly undone the second you put the glass next to it for the water supply, which in your test run you have to lift up so it gets all the water at the bottom. It's crazy they wouldn't realize how stupid and cheap that looks. Can't really see any use for this.
I'd argue that the sleek design isn't really affected by the external water supply, since you only need to provide water while pulling your shot. At all other times, the machine can just stand there and look pretty without a glass next to it. Having a plastic reservoir at the back like budget espresso machines would certainly look worse. I think overall the aesthetic of the machine works really well this way. Very minimal and sleek.
...... All that said, in terms of purpose, this whole device seems really useless.
So happy to finally see a review of the osma! I own one of these. You're 100% right on the process of dialing it in, changing beans, etc. It works for me, because I think I'm pretty happy with a wide range of results, AS LONG AS IT'S COLD BREW. Also, I drink mine with a bit of milk, and I LOVE having a puzzle to solve. The fact that I get a delicious (IMO) drink with a side of mental stimulation is a plus for me, not a minus.
Having said that... it took 8 months to get here. It seems like a very small operation, so while issues are being addressed, the pace is glacial. I love mine, but I do think it requires a lot of flexibility (and probably shouldn't be your only coffee maker).
I enjoy puzzles, but don't enjoy the coffee waste with the massive doses haha! and I suspect many people would prefer the fool proof method of soaking grounds in water overnight lol. Thanks for the comment and stoked you enjoy your's!
I applaud you for doing a great job at providing an honest review on a product you clearly don’t like, while not being blatantly mean like many product reviews. I’m sure a lot of hard work went into designing this machine and, while I’m sure hard to watch, this provides great constructive feedback for the people who made this product. Great video as always Lance!
Thank you for a very informative and detailed video. Your efforts in pursuit of "el cafe perfecto" are commendable. Keep up the great work.
My Osma just shipped, and I'm still pretty excited to get it and tinker! In the Osma discord there's discussion about how to avoid choking with finer grounds to get better extraction - some people are successful, others not so much. Hopefully you (and I) will eventually find a way to pull decent cold shots!
I have done lots of crazy fine grinding on my Bentwood grinder. Like, crazy fine. all the way down to 120 microns on the BW. I was never able to really get consistent brews. And, looking from the vantage point of someone who doesn't have a decade brewing coffee professionally, I can only imagine dialing in will be even harder. But, i'm glad you are still excited! I don't want this to give anyone buyer's remorse! I'm just skeptical of how far this can go. I threw a pressure gauge on the machine and it goes up to and inexcess of 16 bar almost immediately. I just don't feel the price is worth the mess and inconsistency, as of now.
Thanks for an honest review with legit criticisms!
Like always, very thorough content. Well done.
Thank you! Much appreciated
I actually own one of this machine and had so much fun dialing it in. I upgraded the shower screen and the shower screw immediately after I received the machine, so perhaps that’s why I got really good result. I got 17.57% with 23 g dose, so I did get enough head space to use a puck screen. Puck screen makes a huge difference for me, increased my TDS and makes cleaning so much easier!
I lowered my dose and did use a puck screen. That's how I got 17 lol. What refractometer do you use?
@@LanceHedrick I used the pocket refractometer by Atago. And I totally agree, it's not easy to dial in this machine. If expert like you have hard time dialing in, I'm sure average user will have a hard time with it. But for people who are familiar with making espresso drinks and like to experiment, this will be a fun machine to have.
Can you provide info on sourcing lower profile screw and improved screen?
really like this video and your comfort admitting its not your thing. I got spammed with ads for this thing for months and instagram but never saw anyone talking about it. I was skeptical and I'm glad to hear most of my suspicions were correct. Guess we're sticking to flash brew at the shop which is in my opinion still the most unbeatable form of iced coffee.
The best thing I can see about this machine would be that it bypasses the oxidation that comes with most slow cold brew methods. Not sure that is worth the low-extraction problem, though.
That's valid! But it was hard to even hit 17. Typical ones were 15. And I was using a $2500 grinder haha
@@LanceHedrick Totally agree! I was hoping for better results but was skeptical, and given the cost, I'll stick to my (cheaper) methods of cold brew preparation. Appreciate the candid review!
For sure..that makes sense! I was hoping for something different. It hit the mark with texture but not quite there with ease of use (dialing in was HARD), repeatability, etc.
@@alexblank91 I think I've done a good job figuring out how avoid oxidation. I use a large can resealer to cover my cold press. I nearly top it off so there's not much free oxygen to do it's damage. Would be nice to have something like an Airscape lid for a french press so you can make as much or as little as you want and get all the air out though
Oh nice! Love the creativity.
Based on your summary of how the machine works, it sure sounds like it’s got a sonicator in there. If so, when those microscopic bubbles collapse back in on themselves, they generate a ton of energy, usually in the form of heat. So maybe it’s a warm brew 😉
it is not a sonicator. it's a simple diaphragm pump. no energy will go into that water other than the pressure that builds up by the resistance from the coffee ground (which is 8-10bar max)
You could get a similar effect (although immersion brew) by just buying a cheap ultrasonic cleaner and throwing coffee and water in that. You could also get around the low extraction by running it for a touch longer
French (Cavitation) Press
lol
Interesting! That makes sense.
I have been waiting for someone to get their hands on one of these!!
Haha! For sure. Still some improvements can be made, undoubtedly.
I like how the decent is in the background knowing full well it can do everything this machine can do but better.
Hahaha! For sure. Just testing things out to help inform potential buyers!
I just got mine and it did take some time to get the perfect cup! I noticed the finer the grind made my cup more flavorful and stronger.
I tried fine, coarse, multiple preinfusions, etc.
I have found you can achieve the same thing with just a high flow rate from another espresso machine. Acoustic cavitation is marketing.
You should compare this with pulling a similar timed batch on a normal espresso machine without letting it heat up. I tried this on my Gaggia classic with the heater PID turned off and the result looks exactly like this. I am curious if they taste similar
Oh for sure. I'd never thought to turn off the heater. Cab definitely do that on my decent.
@@LanceHedrick hi lance, have you tried it with the decent?
I wonder what effects water has on this brewer since it's close to nitro cold brew I would definitely try changing the water (like increasing the hardness of the water or playing with buffer etc) that can even help with extraction too and I think that would make much bigger difference with taste
I had a hunch this machine was at prototype stage, from all the tweaks they posted on their Insta, so I hope things get ironed out. It seems very promising and cool, but yeah, chafe (a Brazilian portmanteau for tea "cha" + cafe), isn't the most exiting. I wonder about tea, especially with the texture, but it also takes like 2 mins to make really lovely tea .
Ah yeah. This is the first i've seen of this machine and your impressions match my first thoughts.
On the other hand, im intrigued by the circulation mode for coffee, should increase extraction? Also, some kind of preinfusion would be interesting, maybe try just wetting the puck first. Could work as a dampener for the OOMPF first pump hit.
Interesting.
agree! wetting the puck or pre-infusion
You could try preheating the portafilter as well as doing a blooming stage with hot water outside of the machine. Is it e61 sized? Looks small.
Also what's that new machine behind you??
thanks for the review, Lance. was interested but skeptical of this. guess i’ll stick with My 2x60 oz. pitchers and overnight steeping.
Good review. I have an Osma Pro, arrived about a month ago. You are definitely bang on about the challenge of dialling in different coffees. I have a preferred bean for my espresso machine that also works wel for the Osma now I have dialed it in.
For me the biggest gap in your process is around the pre-infusion of the puck. My experience to date have me only achieving great results with a few rounds of pre infusion before then letting it run out to a total time of between 90 and 120 seconds.
I love espresso, I love cold brew and the Osma is definitely delivering me great cold brew compared to my normal home process of 12 hour extraction. I only drink it black and about 8 ounces is what I am looking for too.
I am expecting it to take some time to keep learning and tweaking. I would be keen to see you playing some more with pre infusion and see how that impacts on your results.
Hey Tim! I thought I mentioned it in the video, but I did do a lot of preinfusion shots. I didn't do it as the example because it isn't the main recommended recipe. But I definitely did loads of preinfusion. I found they slowed the brew up a lot and ended up choking more often in an uncontrollable manner.
@@LanceHedrick you certainly did mention it in the videos. I wasn’t meaning it was ignored.
Osma are not doing a great job updating the thinking in new videos or info. There is a solid job of experimentation by new users through discord discussions that is taking it further.
For coffee recirc is no longer a common choice and almost everyone getting good results is using pre infusion (two or three times) before the main pull.
No one would claim to be an expert yet but some have had for a number of months (certainly much longer than me). Generally while still distributing and tamping you would not be tamping anywhere near as much as an espresso or the choking kicks in. The combo of pre infusion, correct grind and less tamping is negating any channeling. That doesn’t take away from it being tough to dial in.
I am finding that the best option relating to testing and getting best results is to take my espresso brain out and steadily experiment. Sounds like you have done plenty of shots too.
Not looking to convince you, I thought you did a great video and subscribed to the channel as a result because it looks like you cover some great stuff.
Personally I am loving it. I love cold brew and have not experienced nitro. For me it is a great step forward even if it might not be the perfect solution for everyone.
By the way, I have upgraded the Portafila, wash screen, wash screen screw and using a puck screen to get the optimal results. 25gm of a dark espresso roast is working really well for me in a 28gm basket.
So, I have done no tamp shots. I've also used the porcupress to insert loads of holes to make it more porous. I've gone no tamp, tamp, just leveler, just wdt, light tamp, etc. After the first 3 shots, I ret8red my espresso brain and did everything lol. I have done 1, 2, 3, as even 4 preinfusion pumps. I am happy to hear a different way, but thus far, all the ones suggested I've tried and refracted. Have you seen anybody achieve over 17%?
@@LanceHedrick I have not seen any testing on this from any of the users so far.
A few of us (users) are planning to get TDS meters to check out what we are getting. It will be interesting to see and compare.
Absolutely. When you do, please make sure to follow strictly Jonathan Gagne's measuring and cleaning format. And get the magic if getting an atago or vst.
I think a product like this is aimed towards people that specifically like the cold brew taste (lower extraction- especially without acidity).
An espresso aficionado is just going to make an iced americano or flash cooled pour over etc.
If that is the case, this still misses the mark because it was difficult for me to dial in as a coffee pro of 10 years. Dialed for each coffee is super different. What works for one will absolutely gush OR choke for another. I foresee people wasting loads of coffee and having loads of frustration dialing in
Also should be noted this isn't just lower extraction, it is super low..and there is acidity due to such low ey. Some sourness in it. Which is why I douse it with milk lol
I think the difficulty with explaining cavitation is coming from the fact that Osma seem to not clearly state *why* they would use cavitation for this brewing process. Cavitation pressurizes water to the point that it boils at room temperature. Those "bubbles" are the water boiling. So, by producing cavitation, the pump is able to generate boiling water that is not hot, and that water can then extract coffee from a puck without having to generate heat. Thus, it can achieve a cold brew, without having to use an extended period of cold immersion to achieve extraction. For another real-world example of cavitation, you can look at boat propellers. Boat propellers often have corrosion along their edges, which was long blamed on salt water, but it happens on freshwater boats too. Turns out, the pressure and cavitation produced by propelling water at high speeds boils the water at cool temperatures, and that boiling creates a mottled, corroded texture along the surfaces it touches. The more you know. I would expect the cavitation to potentially also have erosion effects on the portafilter, so that's definitely something to watch out for if the portafilter is cheap and potentially contains aluminum or any sort of bioaccumulative metals.
cool, super cool
and I pretty sure 1z Presso manual maker can do it
I remember before this thing launched they talked about the acoustic cavitation and I was extremely hesitant. They said that that creates a crema which can't because tye crema is oil's and co2 that gets released by pressure and heat. They also said it would do a full strength cold brew in 90 seconds which is absurd because there's no way in a minute and a half can cold water extract nearly enough of the bean to make a full bodied cold brew. I was really hoping that this machine would replace my 2 4 gallon Mason jars I use all summer long but in the end its just pump that has an ultrasonic motor.
it is not ultrasonic. it's a simple diaphragm pump. no energy will go into that water other than the pressure that builds up by the resistance from the coffee ground (which is 8-10bar max)
Did you try a few recirculation shots? Just curious to know how those turned out extraction and taste-wise!
I did! I preferred single pass. To get it pulling well, you have to go quite coarse or it just chokes. Astringent and under extracted. Lots of channels using this at such Finely ground settings.
Well now i want to know about pulling cold shots on manual machines. Does that even compare to what they were trying to do here or is that something else entirely?
It is somewhat close but not same. There is legitimately something going on regarding cavitation. That texture is pretty crazy. Just super weak extractjon
"But that's what the website says, so we're gonna go with that" LMFAO
did you try this with dark roasts? im curious if that would change the extraction much
Yeah! That's how I hit 17% lol!
I appreciate the honest opinion. I am in no way a cold brew drinker. But it is Lance who's on. I really hope that you continue to give your honest opinion always. I am, among many, tired of the sponsorships/affiliate links/concentration on the brighter sides of a product ... etc. It has been a number of times when I followed the advise of an "expert" through social media, to be surprised that the reality is somewhat different. Keep it up Lance. We love you!
Thank you! I will always be honest. Well never profit from a company to review something. I even received this for free and still made sure to be honest.
I want to eventually be able to have the support to buy all the equipment used in my videos (like Hoffmann) to ensure no bias, but I'm years away haha. So for now, I have to hope people send me stuff on my terms, which is literally "I want your machine, but you can't see my review before posting and it Could be negative" haha!
Needless to say, it is a hard sell lol
@@LanceHedrick I did not want to mention the big Hoff. But that is one of the reasons why he grew in popularity.
I understand it is hard especially for coffee equipments, when it is almost always can cost an arm and a leg plus a kidney to get one grinder.
I truely hope you’ll get enough support to keep those high quality contents coming. 👍👍
Thank you! I sincerely appreciate it. And James, aka daddy Hoff, has been super supportive and helpful to me the whole time. He has shouted me out in videos and even bought some of my collab cups i had made with magnolia mountain (can ve seen in his most recent moka video). Great person.
@@LanceHedrick 100% agree. That is why it is a joy to watch you both.
Talking about watching your content. Would you consider migrating your TikTok to Instagram or UA-cam perhaps few days after publishing there?
Just a thought … all good if you don’t see it working for you.
Lance, your videos have been so helpful! Recently I found myself digging through your IGTV to remind myself what coffee you like so much from Tim Windlboe. So I was thinking I would love it if you also reviewed different coffees. Reviewing one coffee could easily be a long video if you break it all down from roaster to processing, to varietal, to roast, to what you would change for brewing that specific coffee, etc, etc. I think a lot of people are afraid of specialty coffee because everything to know about coffees can be overwhelming. I know Hoffman did a general video on what to look for, but I think people need more detailed reviews. I knew nothing of Tim until I discovered your IG. You have to admit these kind of videos would be less hassle and cheaper to make.
Haha! That is true. They would be super cheap. My issue is that, working for a roaster myself, I could come off as biased or something. It might not be a good look for my company in general. kind of a tight wire to walk.
The machine is safe to use with boiling water. I have one and have done so multiple times doing recirc making oolong tea in it. For coffee, I’ve used a light roast coffee and used water at 120 F and had good results. Room temp or cold tasted weak. I agree with the dialing in process, it is very frustrating. I use mine almost every day and use a 7 gram basket to help me dial in to the ballpark when switching coffees then move up to the bigger basket to prevent so much waste.
Nice. Good to know on hot water. I read every piece of lit and interview with the creators. Even their q and a on their site always recommends Room temp or colder. But good to know.
Very frustrating to dial and incredibly low extraction brews. Just a lot to be desired outside of a good body
@@LanceHedrick I think they do that more as a recommendation to use room temp or colder to get something that tastes more like cold brew. But in the Discord channel they do say everything in the fluid path is safe for boiling water.
I haven’t played too much with temperature because with darker roasts, I enjoy the flavor using room temp water. But with lighter roasts, I really need hotter water to get something that tastes good. It would be interesting to see how the warmer water affects the extraction.
17% seems impressive considering the short infusion time and cold water. But I have no frame of reference. What is considered good for the extraction?
And I agree with you. It is frustrating to try to find info about those things. It’s hard to find any recommendations or what is safe to use in it or not. The creators used to be a lot more receptive, but in the last 6 months or so they just sort of dropped off and won’t answer any questions about it. It would be fun to experiment with different roasts and temps etc, but it is just too difficult to dial in that takes away the fun. Especially if you’re using something like an Eureka because you lose your grind settings easily
I mean, if 17 was repeatable at all, it wouldn't be awful for cold brew. I'd prefer seeing 18 or so, but I won't cry over 17 with a cold extraction.
And hot water will absolutely sky rocket extraction for sure. But then it wouldn't really be cold brew haha!
I am now curious to have a cup of boiling water to preinfuse with and then switching to room temp. Would be jmpossible to be precise since you can't exactly control the amount sucked up
Been looking for better info on this thing - too bad it's not pure awesome. Would be great to see a model that worked better with a puck screen, (really long?) pre-infusion, and maybe even get that recirculation to work.
I would love to see a review of the Presto Dorothy, an affordable rapid cold-brew coffee maker.
Oh nice! Will have to look into it!
I've been waiting for this review. I regularly pull cold shots with my Robot but this is very different
Yeah the texture will be different for sure. You're likely hitting higher extractions tho
@@LanceHedrick Yeah, this seems fun but it may need to be for mixed drinks with extraction levels that low. Possibly mixing with juice, fresh mint and whatnot
*The Robot cold shots are ultra fun to play with.
Yeah I like.cold.shots on my flair. And the biggest issue with this isn't Eben the low extraction..dialing in is HARD
@@LanceHedrick Yeah, I bet. That dialing in range is pretty absurd. It really doesn't make sense being so far off of dialing with my Robot for cold shots. Any coffee seems to work in one of 4 clicks on my hand grinder and this may be double that
I think it is because of the massive pressure this exerts. It really depends on puck density and roast density
If you went through the whole process of grinding and puck prep etc… might as well just do flash cold brew or Japanese cold brew to achieve similar results
That's where im.ending up. Unless this can offer something radically different (that texture is special), I'm not seeing the $700 value yet
distilled water iced Americano is great
For sure!
It comes out fast because the puck probably needs to swell. I would presoak first so that the puck swells and has more resistance.
Correct. And I have done this, as I mentioned in the video. I was mostly showing the main recipe they recommend, which is a single pass brew. They say for espresso concentrate to do the preinfusion. I did do many of those. Still couldn't crack 17%
@@LanceHedrick I backed this device and will likely cancel my order. The quality control issues and messy and frustrating workflow are big red flags for me.
Yeah they have reached out and are willing to work on stuff, though. I'll keep hope up and will update if anything positive comes of it!
Is that an Acaia Pearl in the video? Where to get that color?
From what I've read and tried by myself, caffeine concentration in cold brew is achieved by long exposure to the coffee grinds. By doing this, you don't get that same amount of caffeine compared to a long cold brew, right?
Speculatively, yes. But, admittedly, I can't speak much to what is going on in the extraction with acoustic cavitation. It is outside of my field of knowledge.
I have one and subjectively speaking, the caffeine hit from it is very high-better than regular cold brew. I have no way to objectively measure it, but other users and I seem to agree it has a good amount of caffeine in it.
Caffeine should be same as any other brew method. Caffeine comes out early and easily in extraction
Hard Beans Coffee Roastery made Hard Tank maybe you want to try this machine which also make cold brew:)
I'll look into it!
Thought the multiple passes would be you putting the brewed coffee back into the reservoir cup. I wonder if this may be a good substitute to just artificially "nitro" any drink by putting it into the reservoir cup?
I'm sure you could nitro-fy a cold brew by throwing it through this machine, but you would need back pressure to allow the process to happen. So would need a puck or something inside doing the work haha!
@@LanceHedrick I see, otherwise it will just flow out like a pipe. Thanks for clarifying that
For sure! The flow rate is INSANE without the portafiltwr and coffee there. Luke, unbelievably fast
The profit margins on this pump in a box must be legendary.
Hahaha! Perhaps. I really don't know manufacture costs on something like this lol
Two things. How much more do you extract when recirculating and what if you recirculate with a fresh puck?
Not much. Recirculation will lessen extraction putting extracted coffee thru fresh puck than if you used fresh watwr
I always think chasing quick cold brew is a wild goose chase, its a slow process, if you want a quick cold brew with low quality bang a double espresso over ice and take your chances!
Really interesting. How reliable is that pump?
I've no clue. They say reliable but if you choke the machine (which you absolutely will switching beans), then it can hit in excess of 16bar. Kinda worrisome.
wish we had more images of the back table! specialita, ode, decent, eg-1, stagg ekg? what else!?
Could you pull a shot like this on the decent…. Set the temp to room temp and try to play around with the flow
@ Lance Hedrick.. related to a previous review loosely... What is your opinion of Bambino Plus as I can get it for $349.. not Bambino... I wish I was 40 years younger and could learn your techniques better.. TY
Bambino Plus is a great machine! Fast heat up, great steam wand. Just know the temp stability, even with the PID controller, isn't ideal.
What's your general extraction yield on cold brews? Often I'm noticing most people have low extraction yield on cold brews and over come this with more coffee to water.
With a toddy, after a 12hour or more steep, over 18 for sure. Nothing crazy, but at a $700 tag, I'd expect at least 18%. And consistently. This was hard to get past 15% consistently
I have to say my husband said just by the sound the diaphragm pump sounded sketchy and then when the shot came out it looked like what I would term, “coffee tea” the only slight resemblance to cold brew was the tiny bit of bubbles from the cavitation process, which seems like a sad substitute for actual nitro cold brew. My feeling, if you can see through your cold brew probably should switch to tea. Also the esthetics are leave much to be desired. Interesting idea but actual execution needs some more work.
Oh yes. Coffee tea is spot on. It is loud and brews super low concentrated coffee tea. It might be good for actual hot tea. They say it can be used for that. Will need to Try
Is there a cold brew/Toddy method that you prefer Lance would love to hear about it don’t think you’ve gone over anything like that on your channel yet
Mostly just Japanese flash brew.
@@LanceHedrick you should do a video on that also I would like to see a video on a travel setup that you would take on the go :) Love your video so much so glad you got a channel!!!
Thank you so much for the support! I sincerely appreciate the kind words
I agree, very curious to hear your preferred cold brew method Lance. I'm currently experimenting with hot bloom cold brew, what are your thoughts on that?
Hot bloom is best way to get the that extraction started. Opens up the grounds really well. Might need to preinfuse this with hot water then finish with Room temp. Hmmm
what about using a pressurised portafilter?
would that balance the timing issue?
Issue is, it chokes super quickly when the pressure builds. It goes up quickly (through a gauge on it and it went above 16 Bar like immediately). I think it'd just choke like it does when too fine. Goes from a gusher to a choked shotn
My guess is they've got a 15W piezoelectric ultrasonic generator stuffed into the group head to create those good vibrations and they're just using a conventional peristaltic pump to move the water. There really isn't much reason to overcomplicate these sorts of things.
Perhaps you covered this elsewhere, but how are you determining the coffee particle size in microns?
@Jeff Cozad the grinder he uses is adjustable in Microns. So instead of arbitrary numbers it says 400 microns on the dial for example.
Ah… That makes sense but still leaves us folks that don’t out.
Oscillating, sinusoidal, frequency??? Background in Physics or Math? Anyway, great video as always!
Have you tried discarding the fast initial part?
Yeah but it is a pain and SUPER messy lol
Could you quickly explain extraction yield? You said 17 percent. What does that mean
What about for coffee cocktails? Do you think it could work?
sure! Could do a 5-6 TDS concentrate and use it in cocktails. Might be an expensive machine to dedicate to cocktails, though lol
@@LanceHedrick do you think it is able to run vodka, amaro, grand marnier etc through the machine?
Ohhhhhhh likely. But would you run it through coffee? That would be interesting. I don't see why it couldn't as long as you clean afterwards
Dude…I’m sure I reached my question limit; having said that. What’s the brand of Bluetooth scale you use that works with ??? App???
Either I buy something to okay with or spend $3k on a very nice machine…. Thanks. cam
PS…. That app was???😎
Could it be similar to using a Flair or cafelat Robot with tap water?
Similar in a way, for sure. I don't think the texture is quite there with a cold manual press
I'm glad someone I know on youtube finally did a review of one of these... but I'm going to be honest, it seems like a major flop lol.
You had a pump push room temperature water through a portafilter. What is the point of that? Why not just run the coffee under the sink lol? It seems like you would get similar results.
I've always thought the basic premise of pressure = extraction is just a bit nonsensical. The reason you get such high extraction in espresso machines is the combination of both pressure and boiling water, because the hot in the water is able to dislodge and sort of "melt" some of the coffee oils and bits that make coffee coffee. The pressure then forces those liquids to reach a higher temperature than would ordinarily be possible without the water actually boiling off, which pushes that extraction even further. The effect that pressure has on this process at lower temperatures is nonexistent beyond some slight heating because you're not working at temperatures hot enough for it to make any difference at all.
Based off of this, I'd be surprised if you even got close to the type of pressures you get from an espresso machine pump because given the ridiculously quick first few seconds, the machine doesn't look like it's doing anything other than just running room temperature water over the puck. Like sure, there's probably some resistance from the puck itself, but you'd probably need to grind ridiculously fine for it to actually achieve the results you want---which honestly might just be impossible.
The reason actual cold brew works is because of the time component. You usually leave the cold brew in the fridge at least overnight, but preferably for a day (or even 2) before you serve it. This process allows the coffee solids to slowly leech out into the water, in kind of like a similar fashion to brining a chicken or marinating some food. The time is what allows the coffee to actually dissolve and become extremely concentrated, and removing that component results, predictably, in weak, crappy coffee that tastes like someone just ran it under the sink.
Also the recirculation method seems like a very dumb idea. Why would you want to put all kinds of ground coffee solids inside of a pumping system? That's just a recipe for disaster in the long term.
Overall, I'm glad someone was able to confirm my suspicions that this machine is just a glorified water pump that does nothing of substance. I hope everyone just buys a regular coffee maker, or a cold brew bottle. They're both a lot cheaper, and more functional, than this.
It looks it uses espresso theory, but a manual espresso machine could do the same, like Newton, Flair, while those manual machine could heat up to do espresso as well.
Looks like manual machine could be more flexible here.
For sure. I simply cannot speak to the whole acoustic cavitation theory. Hahaha
Same result for me. Weak coffee. I haven’t tried, but thinking mixing single shot espresso w/ osma. But for Osma I’m thinking 15grams. Idea is Osma and reinforce with espresso.
What is that machine next to Decent?
Uhhhh the x54? The grinder?
It's rhe mahlkonig home grinder. Working on a video!
I Can't Believe This Is Real! I kept thinking it must be some vaporware scam.....
Haha! Nope! Real as can be
I really thought this thing was an Instagram scam. The way it was promoted with an odd name with all the instagram ads. I figured it was something that wouldn’t accomplish the task. It looked like a neat idea.
Haha so funny. I've now heard this a few times. I guess I missed all the ads haha!
But does it taste good? Also to note Osma shows the coffee being brewed from the water cup back into the water cup on their website…you at least have to try it!
I have tried every recipe they suggested on ever interview and article I could find haha. I spent a lot of time with this machine. And I think I described its taste in the video?
If not, it was weak, sour, with good texture haha
@@LanceHedrick man that’s really disappointing….it looks cool and maybe has some potential but I’m not sure how.
700 usd for a Pump with grouphead/portafilter. i did a quick calculation for production costs for 5000 pieces (they changed the amount from 1000 to 5000) made in the USA (makes it a bit higher price) but this would be around 70/80 dollar production costs each. It looks more focussed on making money than making a good working product. such a shame.
I will say, it does create a different texture than if I were to brew cool water through, say, the flair. I do think there is something with the diaphragm pump. Tho, I did put a pressure reader on it and it goes up way past 16bar in extraction.
My thoughts exactly! The first time I saw this machine my first thought was there is no reason for this to cost $700…
It's all hand assembled in Oregon (I believe?). US labor and materials are going to be expensive. That said, they have had some production issues. They seem to be standing behind the product, albeit slowly.
They were open to hearing my criticism, which was nice.
@@JenniferKeane Hi Jennifer, my appologies for the late response. The price is actually calculated on US labor costs (i own a company that calculates these costs for smaller companies) using existing parts. i can not imagine they actaully make there own grouphead in house (that would pust the price up alot)
If you're in a hurry, better brew a proper, well extracted, hot coffee, then use a Coldwave for instant-chilling. You get better coffee at roughly the same amount of time, and with a device that costs 40 bucks instead of 700.
Yeah im big fan of instant chilling. Preserves a lot of the acidity only hot water can extract
That's a smooooooth sinusoidal wave.
Oh so sinful
Running coffee through the pump seems kinda gross. Seems like pulling an espresso on top of ice cubes is what I'll keep doing.
Yeah. At least with this iteration. Im.sure they'll make some improvements!
For this type of product, I can maybe see it at $300-500 but $700? I’ll wait until competitors come out with their own versions.
Over 10 G’s in gear behind him and still uses his friends 3d printed wdt tool, rockstar. Support you’re people, we’re all we got.
Micro cavitation I think is another term
MAYBE, I DONT KNOW
Yo!
Yo yo yo!
I'll take 8-16 hours overnight for good cold brew instead of 700$ and 90 seconds for okay cold brew
Just my opinion, but 17%, even 15% EY is not “super weak”. This is cold brew, not espresso. Also, if this uses CO2 micro bubble cavitation, than obviously it works best with very fresh, not much de-gassed, dark roasts. Light, rested (de-gassed) roasts will likely not work well.
Personally, I find the Osma Pro very interesting. But then, I like some milk in my cold brew and am more thinking of making espresso martinis in no time :)
Did you ever try using hot water just for shits and giggles?
haha no. I was scared, since I am unfamiliar with how they have the pump set up. And I never saw anywhere a suggestion to use warm. Even on their Q and A, there is the question of using hot water to make hot coffee. Their response was using room temp water and diluting with drinking temp water
@@LanceHedrick it wouldn’t be coldbrew anymore but somehow we have to get a higher extraction. Maybe slowly increase the temperature starting with 40C and just take it from there.
I dare you 😀
Hahahaha if the flow would be consistent. I'm just skeptical in general of the efficacy of the brew theory behind the machine. I'll keep messing around with it
"Micro changes in air density."
The slightest motion of air molecules
Just use a dark roast, don't want to extract more than 15% anyways 🤔
lol! I used dark roasts in my experiments. You would still want more than 15% even with dark
can they just like, make it go slower or am i missing something
You didn’t do any latté art at the end… does this video even count? 😉
I failed you.
Coldpresso latte with latte art? I'd love to see the reaction of someone who receives that drink expecting it to be hot lol
Haha! For sure. I could foam cold milk and give it a go
@@LanceHedrick one for April 1st I think
no latte art, no likie 🤪
even at half the price i couldn't justify the cost
As you shouldn't!
Lance. I love you bby.
-Committee Coffee
Haha! The love is reciprocated
Seem really cool but really pricy for me !
Yeah. Perhaps if it was doing something crazy and consistent and easily, but alas
✂
🤩
I really don’t understand this machine. If you want quick cold coffee iced coffee seems like a much better option. I like the idea of cold espresso, but this is not it.
Black shirt and a black brew machine makes it hard to look at the machine. 😐
No way in hell a pump in a box is worth all this money.
lol that's one way to look at it. I can't speak to the cost of a diaphragm pump, though!
@@LanceHedrick a diaphragm pump would be necessary for multiple passes, since the liquid doesn't come in contact with inner pump components. Since they moved to single pass, any pump would work for cold brew, just as well (or bad) as this one. Literally buy a $50 espresso machine, remove the heating element, and try it out. It will taste the same.
Oh dang! So you're saying the acoustic cavitation is false? Genuine question. Would I be able to get the microbubble effect from an espresso machine sans heat?
@@LanceHedrick with a pressurized portafilter, why not?
@@LanceHedrick check out Sprometheus cold press espresso video from a year ago. He made cold espresso using a flair. The only benefit to this machine is that it can pass large volumes through the puck compared to something like a flair.
Hey
What's up chris!?
First 😂
Yesssssss welcome! Thanks for the comment and view!
I don't care what comes out of it. That sound is a big nope for me.
$700?
Yeah... idk about that haha
Nope!
Agreed
@@LanceHedrick 9:03 the moment you realized you are wasting your time making the review for this product.
$700 and it broke in 3 weeks. The company has horrible customer service.
Oh yikes. That's no good! I also found out they had been using an old tiktok I made when I first received this as advertising without permission. Not impressed with their product OR their company.
not. cold brew.
Imagine paying $700 for coldbrew... hario bottle is $30 btw rofl.
Lol some people want that clean and dedicated machine haha!