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

achieving the perfect cup of tea has been almost impossible.

Until now.

Reverse Atmospheric INfusion™ (RAIN™). Three little words that will change beverage brewing as we know it. What is it? RAIN is a revolutionary brewing technology that changes the physics of extraction by controlling negativepressure variables during the infusion process. This patented process extracts the optimal flavor elements of even the most complex teas, coffees, and fruits for a never bland, never bitter, always perfect finish.

reverse  atmospheric infusion

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

  • Reverse Atmospheric Infusion

    Changes the Physics of Extraction Through the Use of Negative Pressure Vacuum States.

    RAI controls the atmospheric pressure variables around the tea, drawing out the soluble flavor elements and natural sugars with greater purity. The 60 to 90 second brew cycle optimizes extraction with Swiss precision allowing craft beverages to be produced with unmatched consistency, purity, and speed.

    Watch video of RAIN in actionarrow
  • 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 RELEASES AND LIQUID INFUSES INTO THE NEXT 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

  • 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.