achieving the perfect cup of tea has been almost impossible.
Reverse Atmospheric Infusion™. Three little words that will change beverage brewing as we know it. What is it? RAI is a revolutionary brewing technology that changes the physics of extraction by controlling negative-pressure variables during the infusion process. This patented process extracts the optimal flavor elements of even the most complex herbal teas for a never bland, never bitter, always perfect finish.
Reverse Atmospheric Infusion™
Changes the Physics of Extraction Through the Use of Negative Pressure Vacuum States
RAI controls the atmospheric pressure variables during the extraction process to draw out the soluble flavor elements and natural sugars with unmatched consistency, purity, and speed.Watch video of RAI in action
1. Negative Pressure
Air is removed from the brewing chamber creating a negative vacuum that draws the tea to the surface of the liquid.
2. gases release
As negative pressures increase, gases in the water and tea are released.
3. Return to Normal Pressure
When the vacuum is released, the brew chamber returns to atmospheric pressure, the tea is infused, and the soluble flavor elements are released into the water.
Brew cycle repeats based on complexity of dried material – ensuring optimal extraction of complete flavor profile.Watch video of RAI in action
CURRENT brewing methods are limited by the physics of infusion.
Standard brewing methods are limited to only contact time and water temperature, making it difficult to extract pure, optimal flavors with consistency.
so we just changed the
physics of infusion.
Negative-pressure infusion variables – vacuum depth, vacuum duration and vacuum frequency – provide greater control over the brewing process resulting in a finished product with unmatched purity and consistency.
is it rocket science?
Well, if you want a comparable cup brewed with negative pressure, you’ll pretty much need to travel to space. While some people feel going the distance for that perfect cup is necessary, space travel just seems silly when BKON gets the job done in 60 seconds.
lower brewing temperature =
less bitterness = omg!
RAI’s control over negative pressure allows the extraction to occur with greater accuracy and with less exposure to flavor-damaging hot water. The result is a smoother finish and preserved flavors. And that means one damn fine cup of tea.
0 to perfect in 60 seconds™.
Traditional brewing methods can take about six minutes. Reverse Atmospheric Infusion brews the smoothest, tastiest, most phenomenal cup of tea…in one-fifth the time. We guess faster is better after all.