Commercial cold brew coffee systems help businesses brew a more consistent and higher quality cold brew coffee faster than traditional methods, but these aren’t the only benefits they offer. 

By manufacturing cold brews via modernised equipment, coffee businesses can also enjoy greater consistency, higher safety and hygiene standards, and a method to build greater menu diversification. 

Adding cold brew to a coffee shop or roastery menu or offering is a sure way to appeal to more consumers. Still, the savviest brands don’t stop there – they constantly vary and improve their beverage offerings, keeping up with the increasingly diverse demands of modern customers. 

To learn more about the importance of a varied menu offering, we spoke to Surine Viljoen, managing director at Tribeca Coffee Company in Johannesburg, South Africa. 

Keg attachement in commercial cold brew coffee system by Hardtank

How important is menu diversity?

Modern consumers – especially young ones – crave variety in the foods and beverages they eat and drink. As far back as 2011, studies into Millennial food habits have shown that they uphold variety and value as key purchasing decisions. 

A study by consulting firm Y-Pulse found that shoppers under the age of 30 gravitate towards restaurants with many menu options and low prices. Indeed, after the desire for a specific food item, menu variety was the most important factor for young people choosing a restaurant. 

At Tribeca, the team has found that variety is vital in their home market. 

“Menu and beverage diversity are critical in the South African coffee market, especially given the evolving preferences of consumers and the high expectations considering the price of coffee these days,” says Surine. 

“In my personal view, South African coffee drinkers have developed a keen sense of adventure when it comes to coffee, particularly in café environments. They’re no longer content with the basics; they want options that surprise and excite their palates and yet also deliver on quality.”

We asked how Tribeca approaches these learnings from a product perspective. 

“We see an increasing demand for variety, whether it’s single origin coffees with distinct flavour profiles, alternative milk options, or beverages with a seasonal twist,” Surine adds. 

“From a factor perspective, we have tailored our operations to support this growing demand for diversity, and we are continuously revisiting our approach to remain relevant in the market. 

“For example, we’ve refined our coffee procurement approach along with roasting profiles to highlight origin-specific flavours, which cater to the growing desire for transparency and story behind every cup. 

“We actively collaborate with cafés and food service providers to introduce seasonal beverages that create a sense of novelty and excitement for consumers. Also, we recognise dietary preferences and ensure a steady supply of alternative milks, such as oat and almond, to help cafés serve a broader audience.”

“Diversity is not just about adding options; it’s about staying relevant. South African consumers, particularly in cafés, want a reason to choose one establishment over another, and a well-rounded, innovative menu can make all the difference.”

Tribeca’s example in the South African market rings true for the broader, global coffee industry. A strong commitment to continuous menu and product development guarantees relevancy and appeal to the increasingly diverse palates of the coffee drinkers of today.

Tribeca coffee roasters cold brew coffees

How can commercial cold brew coffee systems help?

Modern cold brew machines speed up cold brew production significantly. Whether your business is a large commercial coffee roaster or a small independent cafe, speedier operations are a huge bonus. 

The Hardtank 20 – Hardtank’s bigger commercial cold brew coffee system – for example, can brew a batch of cold brew in under 60 minutes. This means a high-volume roaster or RTD business can produce 1,250 200 ml cold brew portions per day. 

Brewed traditionally, coffee grounds need to steep in cold water for at least 12 hours – but ideally 18-24 – before you have a cold brew concentrate, which then must be diluted before consumption. 

For the food service industry, the inflexibility of traditional cold brewing creates challenges downstream. Managing stock, dealing with fluctuating demand throughout the day, and upholding hygiene standards become more complicated during the long-brewing period. 

Commercial cold brew coffee systems solve all three challenges. Food-grade aluminium and automated cleaning cycles ensure safe, clean products and built-in dispensing lines, nitrogen draught taps, and storage kegs ease stock control. Finally, rapid brewing times allow for greater service agility, responding to demand surges quickly.  

The best equipment does not just stop at a faster, cleaner brew, however. In the highly competitive arena of coffee retail, variation is absolutely crucial to success. Today’s shoppers have vast options at their fingertips, sophisticated palates, and high expectations. 

Hardtank commercial cold brew coffee systems unlock a raft of beverage differentiation, from nitro coffee to cold brew tea and infused cocktails (this article explains in further detail). 

As mentioned, the Hardtank 20 can be fitted with either a one- or two-tap nitrogen draught system – the Hardtank 1T or 2T, respectively. Once brewed, the Hardtank 20 stores cold brew in kegs that are linked directly to a draught tap that infuses the liquid with nitrogen upon pouring. 

The effect is a creamy, luxurious cascade effect – akin to a pint of Guinness or Porter ale – that creates an entirely different beverage experience than a regular cold brew. With the Hardtank 1T or 2T, a coffee shop or company can leverage the same base product to add to its beverage range easily. 

The Baby Hardtank offers even more creative possibilities: instead of placing coffee grounds in the system’s extraction basket, the user can use tea leaves, cascara leaves, or hard liquor like gin or vodka to create signature beverages at the push of a button. 

Pre-set control programs make the entire process user-friendly and consistent, and the glass chamber and award-winning design make for an engaging customer experience when displayed on a benchtop or brew bar. 

By choosing a Hardtank commercial cold brew coffee system for your business, you’ll not only unlock more efficient operational workflow and service speed but also a comprehensive method for adding beverage diversity. 

To source your own Hardtank commercial cold brew coffee system, visit our website or get in touch with us directly

Sign up for our upcoming customised RTD beverages webinar here!

Commercial cold brew coffee system