Traditional cold brew methods retain heat-sensitive compounds but lose those that are time time-sensitive. Hot brewing keeps the latter but destroys the former. Using a novel, patent-pending process, the Osma Pro retains the widest possible range of flavors and aromas. It constantly recirculates water from the cup through the coffee in the portafilter, while pressure from the coffee blooming helps extract the most from the grounds. The result is up to 12oz of cold, espresso-like coffee in just two minutes. Limited to a first run of 1,000 units, it's CNC machined in Oregon.