Cold brew coffee has become a go-to product for many coffee lovers worldwide, and its popularity only continues to grow. A 2023 National Coffee Data Trends report found that cold brew popularity has grown 300% since 2016.
Commercial cold brew equipment has come a long way since the beverage first appeared in coffee shops. At this point, it wasn’t uncommon to find baristas serving cold brew straight from a basic extraction bucket sitting on the counter or in the fridge.
While these traditional methods are still used, innovative brewing technology has ushered in a new era of commercial cold brew equipment. Now, operators can make multiple batches of consistently high-quality cold brew in a fraction of the time, improving service speed, safety and customer experience.
We spoke to Maya Zuniga, VP of Innovation and Technical Services at Treatt, to explore the evolution of commercial cold brew equipment.
How cold brew preparation methods and technology have evolved
The origins of cold brew equipment trace back to 1600s Japan, with the Kyoto-style slow-drip cold brew tower. Only in the 1960s did large-batch cold brew setups – albeit simple immersion brewers – become more common in Western coffee shops.
However, until the last decade, most coffee shops have relied upon very simplistic commercial cold brew setups, using a traditional immersion method that takes up to 18-24 hours to prepare, occasionally adding some agitation by stirring.
Baristas would then filter out the coffee grounds to get a ready-to-drink cold brew or concentrate, depending on the coffee-to-water ratio, and then rinse and repeat.
“If you want to truly compete in this category, you need a consistently good-tasting product that showcases the nuances brought about by cold brewing versus hot brewing,” says Maya.
Brewing coffee with lower water temperatures over a longer period extracts different flavour compounds than hot brewing, resulting in a smoother, less acidic drink.
The challenges of working with older equipment
Traditional cold brew preparation methods take time and can slow down production, making it difficult for coffee businesses to scale their cold brew operation.
If a café suddenly has a rush of customers ordering cold brew, it can quickly run out of stock, missing out on sales and potentially losing customers. An excellent commercial cold brew system can improve cafe performance by maintaining a regular supply.
Moreover, without modern risk mitigation features like airtight seals, automatic cleaning cycles, and safe storage, cold brew quality can be adversely affected. Your cold brew may be contaminated or spoil more quickly, possibly leading to health and safety risks alongside wastage.
Letting cold brew steep for a long time on the counter (at room temperature) can also lead to microbial growth. Storing the container in a refrigerator helps reduce these risks but also takes up valuable storage space – something smaller coffee shops don’t have much of.
“There are a lot of cold brew equipment offerings on the market today, and the product quality spans the spectrum of acceptability and flavours/preferences,” says Maya.
“Until the oxidation and heat exposure are eliminated/minimised (all whilst ensuring the product stays safe for consumption), the quality will not be optimal.”
Embracing modern commercial cold brew equipment
Thanks to innovative new brewing technologies, commercial cold brew equipment has become far more advanced in the past decade.
Previously, immersion methods required extra filtration and resulted in lower yields, increasing cost. New systems use techniques like agitation and recirculation to make cleaner, better-tasting cold brew, with higher yields and lower turbidity, faster.
For example, Hardtank’s cold brew equipment circulates water throughout an extraction basket to achieve a complete extraction in less than an hour. The basket also helps remove any small particles for cleaner extraction.
What are the benefits of using modern cold brew technology?
New cold brew technology speeds up production and improves efficiency. For instance, the Hardtank 20 and Baby Hardtank can brew a batch of cold brew in just 45 minutes.
On-demand brewing means cafés never run out of fresh cold brew, which cuts down on waste and food costs. It also makes larger-scale cold brew production more accessible and cost-effective for businesses of all sizes.
Advanced commercial cold brew equipment also ensures better quality and consistency between batches. Studies show that shorter extraction times lower the risk of oxidation and microbial contamination, preserving flavour and improving quality.
Besides this, preparing a batch of cold brew using modern commercial cold brew equipment minimises complexity and training, streamlining workflow and reducing labour costs. For instance, with Hardtank machines, the barista simply adds the ground coffee and chooses a pre-saved recipe, and the device handles the rest – including automatic self-cleaning.
Some systems also have dispenser taps and built-in kegs, allowing coffee shops to store and serve cold brew in one place, helping to save valuable storage space and reducing the need for extra equipment.
Choose the right commercial cold brew equipment for your business
“If you are serious about competing in the cold brew space, then it is in your best interest to invest in the proper equipment,” says Maya.
Cold brew brands and big coffee chains making high volumes of cold brew need a commercial machine like the Hardtank 20, which can produce up to 250 litres daily.
For smaller businesses with limited counter space or lower foot traffic, the Baby Hardtank is a compact brewer that makes a 4.5-litre batch in under 45 minutes – including cascara, cold brew tea and cocktails.
To learn more about how Hardtank’s commercial cold brew equipment can help you level up your cold brew offering, visit our website or get in touch with us directly.
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Commercial cold brew equipment
