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.
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.
BKON IS WORKING WITH PROFESSOR AL ROBBAT, JR. AT TUFT’S UNIVERSITY TO ADVANCE THE KNOWLEDGE OF FLAVOR CREATION AND IMPROVE THE CAPABILITIES AROUND INNOVATING BEVERAGES.
When compared to traditional tea brewing methods, the RAIN process extracts a significantly greater number of compounds from the tea, which explains why the BKON Craft Brewer produces a more complex, full bodied, and balanced cup of tea.
– Albert Robbat, Jr.
Associate Professor of Chemistry