Coffee engineers behind The Oomph unveil fats we should avoid

THIS MONTH, we endeavoured to seek a good liquid alternative to get us through Dry January. Not only did we want to kick alcohol for 31 days, but this persistent need to throw back a beverage with the ability to improve our general well-being followed us everywhere.

When Michael, the Founder of our business rocked up with a coffee cup-slash-maker designed by Kickstarter project Oomph, we sighed with sweet relief. Our search had taken a turn.

We love a good gadget at The Media Octopus, and this one ticks more boxes than our local barista does when we order whip, syrup and an extra shot.  A portable coffee maker which slots neatly into car cup holders, the 2015 bore product boasts fresh coffee in less than two minutes. The `mph` in the name is a witty nod towards the speed at which brews. It’s a pretty cool product.

“What really gets us going, though- is Oomph’s findings of fats in coffee”

Founder Matthew Deasy, who has 10 years experience in electric engineering said: “When you tell people about fats in coffee, they get lost in the science of it.

“It contains a fat called Cafestol, a compound which is actually bad for your cholesterol levels.

“A traditional cafetiere, or French Press, typically contains high levels of Cafestol”.

According to researchers from Baylor College of Medicine, Cafestol elevates cholesterol by hijacking a receptor in the intestinal pathway critical to its regulation ¹ Switching from a sugary sweet latte to a black coffee won’t clear you of Cafestol, which is actually left behind after coffee compression.

During manufacture, The Oomph was sent to World Barista Championship Judge Jonny England to taste-test. Matthew said: “He really went to town on it, I was nervous.

“We were tested against two of our biggest competitors and were told our coffee tasted different.

“It was down to a difference in the chemical makeup, so we sent it away to a lab for testing”.

The Oomph was tested for caffeine and fat levels, where it was discovered to have 75% less Cafestol, or coffee fats, than a cafetiere. 14% more caffeine appeared in Oomph’s crafted coffee beans.

An independent business built using 234% crowdfunding, Oomph has a natural ability to really involve its customers in the manufacturing process, whether successes or setbacks are on the table.

Last year, Matthew’s team worked with engineers overnight to redesign the entire bottom half of the cup. This was due to condensation gathering in between two parts of the product; a malfunction which would affect the aesthetics of The Oomph.

Cultural inspirations were plucked from around the world, and eventually, a model which resembled Gaudi’s golden arches set qualms to rest.

Matthew said: “It’s about being honest with your customers; stripping back the facade and allowing them to see the pitfalls.

“It lets them buy into your love and loyalty.

“Having a group of 20 people who adore your product is better than 20k who kind of like it”.

The Oomph is currently in talks with a number of global leading retailers, with an ambition to be the most dominant portable coffee maker in the market, overtaking the French Press.

¹ “How Coffee Raises Cholesterol”, Science Daily 2007