reverse  atmospheric infusion: revolutionizing the craft beverage industry one cup at a time.
 

FOR OVER 100 YEARS, STEEPING & INFUSION HAVE REMAINED UNCHANGED.

Until now.

Reverse Atmospheric Infusion™ (RAIN™). Three little words that will change beverage extraction as we know it. Standard brewing methods are limited by standard atmospheric pressure. RAIN™ changes the rules by reducing the atmospheric pressure around tea, coffee, herbs or dried fruit, etc. This control over negative pressure (pressure below normal atmospheric pressure) allows for the extraction of deep and layered flavor profiles that can be customized by chefs, mixologists, or baristas. RAIN’s benefits equally apply to cold brew and alcohol infusion applications. Get ready for some damn fine beverages.

reverse  atmospheric infusion

PATENT #8,383,180 #8,586,1 17

  • RAIN 101

    RAIN is a simple, yet powerful invention. Vacuums are used to remove the air trapped in an organic material’s cellular structure to enhance the way in which infusion occurs and how soluble elements are extracted into a beverage. The use of multiple vacuum cycles allows the extraction to occur at the deepest layers of cellular structure. The results are deep and layered flavor profiles that are truly unmatched.

    Download how RAIN works infographicarrow
  • R/A/IN reverse  atmospheric infusion
    fig 1. Cross section of organic material

    1st phase: VACUUM

    REMOVES THE GASES FROM THE SURFACE LAYER OF CELLS

  • R/A/IN reverse  atmospheric infusion
    fig 2. Cross section of organic material

    1st phase: INFUSION

    VACUUM RELEASES AND LIQUID INFUSES INTO THE FIRST LAYER OF CELLS

  • R/A/IN reverse  atmospheric infusion
    fig 3. Cross section of organic material

    1st phase: extraction

    FIRST LAYER OF SOLUABLE MATERIAL EXTRACTS INTO the LIQUID

  • R/A/IN reverse  atmospheric infusion
    fig 4. Cross section of organic material

    2nd phase: VACUUM

    VACUUM REMOVES GASES FROM A DEEPER LAYER OF CELLS

  • R/A/IN reverse  atmospheric infusion
    fig 5. Cross section of organic material

    2nd phase: infusion

    VACUUM RELEASES AND LIQUID INFUSES INTO A DEEPER LAYER OF CELLS

  • R/A/IN reverse  atmospheric infusion
    fig 6. Cross section of organic material

    2nd phase: extraction

    DEEPER LAYER OF SOLUABLE MATERIAL IS EXTRACTED INTO the LIQUID

  • R/A/IN reverse  atmospheric infusion
    fig 7. Cross section of organic material

    3rd phase: VACUUM

    VACUUM REMOVES THE GASES FROM THE INNERMOST LAYER

  • R/A/IN reverse  atmospheric infusion
    fig 8. Cross section of organic material

    3rd phase: infusion

    VACUUM RELEASES AND LIQUID INFUSES INTO THE INNERMOST LAYER OF CELLS

  • R/A/IN reverse  atmospheric infusion
    fig 9. Cross section of organic material

    3rd phase: extraction

    INNERMOST LAYER OF SOLUABLE MATERIAL IS EXTRACTED INTO THE LIQUID

  • we changed the
    rules of extraction.

    Negative-pressure infusion variables – vacuum depth, vacuum duration and vacuum frequency – provide greater control over extraction resulting in a finished product with unmatched flavors and consistency.

    data table
  • unmatched cup flavor

    RAIN produces complete, deep and layered, flavor profiles
    unlike anything you’ve ever experienced.
    Take tea for example:

    With manual brewing, an equivalent cup would require the same tea to be brewed multiple times — over the course of 10 to 15 minutes — and the infusions to be blended.
    RAIN extracts in just 60 to 90 seconds all of the soluble flavor elements that traditionally are only available in the 2nd and 3rd infusions.
  • lower temperature

    lower brewing temperature =
    less bitterness = omg!

    RAIN’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.