Commercial cold brew machines help coffee brands and operators make more cost-effective, higher-quality cold brew in a much more efficient manner.
When brewed traditionally, cold brew coffee is a resource-intensive process that introduces unwanted complexity into a cafe or ready-to-drink (RTD)-focused business operation.
Modern cold brew coffee makers have sped up the brewing process, cutting brew time from 18-24 hours down to 45 minutes in some cases. This helps the brands that sell cold brew be more agile while offering better products.
Nevertheless, choosing the right commercial cold brew machine depends on various factors, including the quantity of cold brew your business needs to produce, the manner in which it is served, and the space available for it.
We spoke to Surine Viljoen, managing director at Tribeca Coffee, to learn more about the cold brew wave, how it is changing the coffee industry, and things to look out for when choosing the right equipment.
Why should coffee brands take cold brew seriously?
Cold brew is regularly identified as a key consumer trend across the global coffee world, alongside specialty coffee, RTD coffee, and health and wellness.
Modern coffee brands will appeal to a broader audience by incorporating cold brew options into their menus for both in-store dining and take-away consumption.
The cold brew market in South Africa has shown promising growth, reflecting global trends where consumers are increasingly attracted to chilled coffee beverages, particularly among younger, health-conscious demographics,” says Surine.
“While we’ve traditionally been a hot coffee market, South African consumers are becoming more open to exploring innovative coffee options, including cold brew, especially in urban areas and warmer regions.
“We expect an upward trajectory as more people seek refreshing alternatives to traditional coffee and as the health and wellness trends align with the natural, less acidic profile of cold brew, with potential expansion in RTD formats and specialty coffee settings.”
What Surine is observing in the dynamic and modern South African coffee market is true across numerous others globally – cold brew coffee continues to exhibit strong potential for future growth, especially thanks to its compatibility with other key macro consumer trends.
How do coffee businesses make cold brew?
Cold brew has been prepared in Japan since the 1600s. Kyoto-style coffee is the earliest example we have, theorized to have been developed as a method to make coffee that could be carried on ships.
Until the introduction of modern commercial cold brew machines in fairly recent years, that method remained largely unchanged and is still widely used by consumers and professionals alike.
Brewing cold brew the traditional way is time-consuming. Ground coffee is steeped in cold water for 18 – 24 hours before being filtered and either diluted with more water for immediate consumption or retained as a concentrate and stored for up to five days (if properly refrigerated).
Several challenges present for businesses looking to commercialise cold brew with this approach:
- The extended brewing time limits production capacity and the ability to react quickly to demand surges or drops.
- Extra labour and storage space are required to prepare, filter, and store cold brew, increasing labour costs and other financial overheads
- Inconsistencies arise due to the manual approach, with an increased chance of excess waste, low yield, and varying total dissolved solids (TDS) ratios
- Food safety concerns arise in both the brewing and storing process, and if stored incorrectly, cold brew is prone to quick oxidisation and spoiling
Modern commercial cold brew machines, such as Baby Hardtank and Hardtank 20, solve these commonly encountered problems and help coffee businesses brew commercially viable cold brew batches faster and more conveniently.
- Hardtank’s cold brew makers use a patented recirculation technique to brew batches of cold brew in under an hour, helping coffee businesses respond faster to fluctuating demand without turning customers away
- Once the coffee grounds and water are added, the machine takes care of the rest, running the extraction program and then decanting directly to a keg, letting staff focus on other operations
- High-tech equipment and software mean higher and more accurate yields – often generating over 100% more cold brew – and optimum TDS levels for immediate consumption without the need for dilution
- With hygienic food-grade stainless steel components and automatic cleaning protocols, modern cold brew coffee machines greatly reduce food safety risks
How to choose the right commercial cold brew machine for you
Choosing the right cold brew coffee machine for your business depends on several factors, including the quantity of cold brew you require, how much space you have to dedicate, what kind of beverages you serve, and what kind of operation you manage.
For example, a specialty coffee shop can greatly benefit from offering consistent, specialty-grade cold brew to its customers, but it might be limited in space or finance.
“Specialty coffee consumers appreciate innovation and variety, so offering cold brew aligns with the demand for diverse coffee experiences,” says Surine.
“As the trend grows, cold brew can serve as a gateway for more consumers to appreciate the nuances of specialty coffee. “
In this case, a machine like Hardtank’s Baby Hardtank cold brew maker is well suited.
The Baby Hardtank, with a compact 30 cm x 30 cm footprint, can produce up to 250 200 ml portions of cold brew per day while sitting comfortably on your countertop. The award-winning design matches production quality with visual appeal, adding a new element to your customers’ experience.
A specialty coffee business or similar can expect a return on investment in less than three months if it serves just 20 portions of cold brew a day. However, the Baby Hardtank is capable of brewing cold brew tea and cocktails or mocktails, too, opening up new menu options and the opportunity to serve different customer need states in new service windows.
The Hardtank 20 commercial cold brew machine is a better option for a larger business, such as a multi-outlet restaurant or an RTD beverage manufacturer.
The Hardtank 20 uses the same patented technology as the Baby Hardtank but is capable of producing over 1,250 200 ml portions of cold brew per day to satisfy higher foot traffic across multiple locations or a commercial ready-to-drink business looking to add cold brew coffee to its portfolio.
The Hardtank 20 can also be fitted with one or two nitrogen draught taps for immediate nitro coffee pouring, offering further menu diversification possibilities.
“Nitro coffee creates a unique sensory experience and adds an element of sophistication and novelty to the beverage, which can appeal to both coffee aficionados and new customers,” says Surine.
Choose Hardtank to level up your cold brew game
Hardtank commercial cold brew machines combine state-of-the-art technology with robust, durable materials and user-friendly software to match any business format, from independent cafes and coffee shops to branded restaurant chains or retail coffee companies.
As the global cold brew market continues to grow from strength to strength, coffee companies must keep up with consumer demand without compromising workplace efficiency and safety.
We’ve taken over 15 years of experience in specialty coffee and applied it to the creation of world-class cold brew equipment, just as we have done with our private label cold brew coffee services.
If you need help choosing the perfect commercial cold brew machine, visit our website or contact us directly.
If you missed our latest cold brew webinar, you can still watch a recording here!
Commercial cold brew machine
