The best commercial cold brew machine is not just suitable for coffee shops and cafés. Coffee orders straddle day-parts and service periods, sought first thing in the morning by tired commuters and late into the evening as a nightcap or pick-me-up.
For bars, the late-night double espresso order long represented the vast majority of evening coffee orders, and a simple espresso machine or capsule machine got the job done. Today, however, customer expectations and preferences have transformed, inspiring innovative new drink menus that demand greater technological support and sophistication.
Younger generations are turning away from alcohol in increasing numbers, instead looking for fun alternatives to sip while out with their friends or after dinner. Plus, those who still drink actively seek novel options over bar and restaurant staples.
Commercial cold brew machines for bars open up a vast new horizon of beverage potential, from non-alcoholic and alcoholic cocktails to straight-up or infused and nitrogenised cold brew drinks.
Why offering commercial cold brew in your bar could be important
Firstly, coffee beverages are commonly ordered in bars and restaurants. Coffee is a post-meal staple to many consumers, and market activity shows that restaurant and bar chains record significant hot drink sales. Already back in 2008, Britain’s largest pub chain, Wetherspoons, signed a partnership with Lavazza to serve Italian coffee in all 680 of its outlets.
Cafés and coffee shops may well serve as the breeding ground for new coffee trends, but customers take their preferences with them whenever they eat out. As flat whites, flavoured lattes, and cold coffee have become go-to orders, restaurants and bars have had to keep up, building out their menus and upgrading their brewing equipment.
To learn more, we spoke to Martin Wölfl, 2024 World Brewers Cup Champion and CEO of 25GRAMS.
“It’s a huge potential for coffee shops if they are operating as a bar in the evening where they can present not only a different, new side of coffee, but also new ways to showcase products, bring new people, new tasting experiences and new ideas on board,” says Martin.
“I believe you need to adjust the way coffee is used in the drinks. Cold brew offers an exciting opportunity for this. Cold brew can be creatively used in signature drinks, mocktails and cocktails, and for bars, decaf versions or reductions can be used to minimise the caffeine content without compromising on taste.”
Commercial cold brew is one of the fastest-growing sectors of the global coffee industry. As its popularity continues to grow, customers will start looking for it in cafés, grocery stores, and bars as time goes on. Therefore, installing a commercial cold brew machine will help to future-proof your bar service and keep younger customers, especially, coming back.
Beyond specific coffee orders, installing a commercial cold brew machine in your bar or restaurant will help you tap into another rapidly growing market: non-alcoholic and low-alcoholic beverages.
Non-alcoholic drink consumption is expected to increase by 30% by the end of 2026, according to a study by the International Wine and Spirit Research. The market value of low/no-alcohol products globally surpassed $11 billion in 2024. Consumers opting for no-alcohol options, like zero per cent beer and wine, are also more likely to choose a complete alternative to alcohol, like coffee, tea, or a mocktail.
Commercial cold brew machines enable bar staff to serve up cold brew espresso martinis, coffee-based mocktails, craft cold brew tea, and sparkling cascara beverages. With one machine – like the Baby Hardtank – a bar manager can develop an entirely new non/low-alcohol beverage menu and constantly innovate with new infusions of flavours and aromas.
What types of beverages can I add to my menu with the commercial cold brew machine?
We’ve partnered with industry-leading mixologist Anna Serova to develop a cocktail and mocktail recipe book for our partners brewing with the Baby Hardtank. Here are a few of our favourites:
Coffee Negroni
A cold brew-inspired twist on an absolute classic. With 300 g ground coffee in the Baby Hardtank filter basket, fill the extraction chamber with the following:
- 1 litre Gin
- 1 litre Vermouth
- 1 litre Campari
- 500 ml water
Set the extraction program time to 30 minutes and finish with orange zest garnish.
Elderflower Sencha Collins
What makes a Tom Collins even better? Sencha infusion. Place 105 g of sencha tea into the Baby Hardtank filter basket, then fill the extraction chamber with the following:
- 1.8 litre water
- 1.5 litre Fin
- 600 ml Elderflower liqueur
- 600 ml White vermouth
- 45 g citric acid
- A pinch of salt
Set the extraction program to 15-25 minutes. Once complete, top with soda water in the glass and a dried lemon wheel
Cold Brew Old Fashioned
Smoky, sweet, and citrusy. Adding cold brew to a classic old fashioned takes things to another level. Add 300 g ground coffee to the Baby Hardtank filter basket and then fill the extraction chamber with five litres of whisky.
Set the program to 60 minutes for a complete cold brew infusion into the whisky.
To finish, dispense the liquid into bottles and serve with:
- 60 ml cold brew old fashioned infusion
- 10 ml maple syrup
- A dash of cacao bitters or Angostura bitters
Serve with ice, orange slice and maraschino cherry.
Adding a commercial cold brew machine to your bar’s equipment stack is a sure way to transform your service. Hardtank machines do not stop at cold brew – one investment unlocks myriad beverage capabilities, from cold brew teas, alcoholic and non-alcoholic cocktails, nitro coffee, and much more.
To choose the best commercial cold brew machine for your business, visit our website or get in touch with us directly.
Commercial cold brew
