How The NoAir Works
Because this is a radically new way to brew coffees and teas, we know that there is a learning curve involved. This page is here to help you learn to brew great coffees and teas in your NoAir every single time you use it. So, with that said, carry on carry on...
How To Make HOT Coffee In The NoAir
How To Make Cold Brew In The NoAir
How To Brew Teas In The NoAir
How To Brew Concentrate For Latte And Espresso Style Drinks
The Science Behind NoAir
In physical chemistry, Henry's law is a gas law that states: The amount of dissolved gas in a liquid is proportional to its partial pressure above the liquid. The proportionality factor is called Henry's law constant.
In layman’s terms this basically means; when you lower the atmospheric pressure of a liquid, the gases inside the liquid are able to escape at an easier rate.
The NoAir brewing process is built upon this scientific principle.
First of all, once a coffee bean is roasted flavor and gases are trapped inside the bean. Unless a coffee brewer effectively deals with the trapped gases, the rich coffee flavors stay trapped inside the bean along with the gases.
The NoAir’s Vacuum Brewing Technology forcefully draws out the trapped gases by lowering the atmospheric pressure of the coffee liquid. We do this by brewing inside a vacuum environment. The release of gases (CO2) is evidenced by the thick foam that is seen during our brew cycle. Once the gases are removed, the coffee beans are then able to absorb the water, become totally saturated and give up their amazing flavor notes.
The Problem With CO2
The NoAir theorem of life:
Human + Air = good Coffee + Air = bad Coffee - Air = Great Taste
• Carbon dioxide (CO2) is trapped inside coffee beans when they are roasted
• CO2 creates a barrier which helps seal in flavors--which is a good thing, and a bad thing.
• Unless CO2 is removed, the ground coffee struggles to fully saturate which prevents the bean from releasing their full flavors.
• When CO2 is released during “Hydro-Aeration” brewing (a process where the CO2 is extracted by exposing ground coffee to air and water at the same time), basically every coffee brewer currently in existence, carbonic acid is formed which isn't necessarily harmful, but can be a stomach irritant (in higher doses it can be used to induce vomiting).
• So, the challenge is to release the trapped CO2 in a way that prevents carbonic acid from forming. We have discovered the most practical way to do this is to contain the ground coffee below the surface of the water and then introduce a state of vacuum which increases the volatility of the solution and promotes a more effective transfer of the flavor compounds from the ground coffee into the brew water.
• The result is: Less bad stuff + More good stuff = GREAT TASTING COFFEE!