Cold brew coffee production bottlenecks: The real risks and fast fixes for cafés

Cold coffee is booming in popularity – but producing it is not always easy. While iced coffee is quick and simple, cold brew is much more demanding in terms of time, storage, and safety. In fact, cold coffee beverages account for more than 30% of all coffee consumed out-of-home by Gen Z in the US – and the trend is global.

From longer extraction times to microbial safety risks and quality considerations, there are several cold brew coffee production bottlenecks. Therefore, solutions that address these concerns and streamline the process for coffee shops and food service businesses are essential.

To learn more, I spoke to Dr. Steffen Schwarz. He is the Managing Director of Coffee Consulate and the International Coffee Convention. Read on for his insights into making cold coffee production more efficient and accessible.

Cold coffee’s extended production time

“The most significant barrier in cold coffee production isn’t flavour, it’s time,” Dr. Steffen says. “Traditional cold brew immersion demands between 8 and 24 hours of steeping. This ties up space, equipment, and labour. It’s not just a brewing method; it’s a logistical commitment.”

Slow production times are therefore a big concern for coffee shops and restaurants considering cold brew. Since extraction takes place at a much lower temperature, the coffee’s flavour compounds require more time to dissolve into the water. Hot water increases the solubility of coffee compounds, so without that increased temperature, your production times go from a matter of minutes to around 20 hours.

Understandably, this creates a number of bottlenecks for businesses. For example, a high-volume coffee shop may run out of cold brew on a hot day and due to its long production time, be unable to make any more. That doesn’t just leave customers unsatisfied – it may harm your reputation as a business if you’re unable to meet consumer demands.

As Dr. Steffen explains, manual workarounds for the long steeping time are more often than not just as harmful. “Over-brewing doesn’t yield better coffee,” he explains. “In fact, the most desirable compounds in cold brew are extracted within the first four to six hours. The remaining time often extracts unwanted compounds, or simply invites microbial risk.”

He touches on an incredibly important concern with cold brew coffee production: the microbial activity that can have a disastrous effect on businesses. A 2023 study conducted by Hard Beans found that at room temperature, it takes less than 24 hours before bacteria such as Escherichia coli (E coli) develop. Contamination can lead to health risks ranging from mild digestive issues to, in rare cases, serious infections – a critical concern for cafés and roasteries handling large batches.

Therefore, the slow steeping time for cold brew coffee production is more than just an operational bottleneck. When handled imprecisely, it can jeopardise a business’ reputation and risk closure from food safety bodies.

“The core bottleneck isn’t extraction, but outdated brewing protocols that don’t reflect current research,” he adds.

Practical methods to speed up cold brew coffee production

To address concerns about traditional cold brew coffee production methods, Dr. Steffen has a number of recommendations.

“Gently stirring the brew once or twice during extraction can cut hours off the process,” he says. Known as agitation, this increases the surface area of ground coffee that interacts with water, which boosts the extraction rate. He recommends stirring at two points: after initial wetting and at the mid-point of the steeping.

“Even without high-tech gear, manual stirring can reduce cold brew time from 16 hours to as little as six hours, with better clarity and no loss in quality,” he says.

Alongside this, adjusting the temperatures at which you produce and store cold brew can make a difference. Robust storage methods at your coffee shop or restaurant allow you to hold onto cold brew for longer, and more safely. Doing so at greatly reduced temperatures limits the scope for microbial activity – though even this has a limit.

“While traditionalists brew at 4ºC to 8ºC, you can use a staggered approach. Start at room temperature for one or two hours, and then transfer to a fridge for the remaining steep,” he suggests. “This method uses basic thermodynamics to accelerate extraction early on while preserving freshness and stability.”

Once your cold brew is refrigerated, it is safe for longer. The previously mentioned Hard Beans study found that if stored in airtight containers at or below 5ºC, cold brew can remain safe for up to one week.

It’s an ideal solution to produce larger batches of cold brew and retain it for longer. That way, you can hold onto more stock to serve customers on demand. However, it also requires dedicated cold storage space, which is both expensive and inaccessible for smaller locations.

Is technology the answer to addressing cold brew coffee production bottlenecks?

Many roasters are now looking for specialised equipment to overcome the bottlenecks surrounding traditional cold brew coffee production.

Systems such as the Baby Hardtank, a countertop cold brew machine, have patented recirculation technology. They constantly agitate the grounds to vastly increase the rate of extraction. The result is a four-litre batch of cold brew ready in under an hour, addressing concerns around extended steeping times.

“Forced agitation and percolation systems – whether by vacuum chambers, centrifuges, or closed-loop pumps – promise cold brew in minutes instead of hours,” Dr. Steffen adds.

The benefits go beyond just the shorter production time. “Some machines agitate grounds with pumped cold water, creating uniform extraction through motion,” he explains. This automated system allows for more consistent extraction – and therefore, smoother, higher-quality cold brew.

One additional bottleneck caused by traditional cold brew coffee production is increased costs. When extraction yields are hard to control, it can lead to spending lots of money on ingredients and equipment that don’t necessarily translate to sales. Equally, manual cold brew methods aren’t as adaptable to different drinks or infusions – say, a pumpkin cold brew in the autumn months.

The Baby Hardtank addresses these concerns with a bespoke filter basket designed with creativity and menu development in mind. You can add any number of ingredients to shake up the flavours and infusions you offer – even outside of cold brew coffee production.

You can also use it to make iced tea, mocktails, or fruit infusions. Technology that offers you these alternatives, while also producing high-quality, efficient cold brew, is invaluable.

With cold brew coffee production methods and equipment that take away the unpredictability, you don’t just remove bottlenecks from the equation. You can also scale up your cold brew production with ease while also adding a range of new drinks to your menu with the same tools. It’s more than just an efficiency booster, becoming a blueprint for better cold brew than ever.

Key takeaways:

• Traditional cold brew coffee production methods are slow and carry microbial risks
• Agitation and temperature staging can cut steep time by 50% or more
• Safe storage is critical: airtight containers, <5ºC, and fast turnaround

Ready to speed up your cold brew coffee production and reduce your risk?

Check our product page or schedule a free consultation with our team.

FAQ

Why does cold brew take so long to make?

Cold brew coffee’s main bottleneck is its speed, typically requiring up to 24 hours to prepare one batch. This is because it is prepared at room temperature or colder, which slows the extraction of flavour compounds from the coffee grounds.

Are there machines that can make cold brew faster?

Yes! Equipment like the Baby Hardtank and Hardtank 20 uses forced agitation and recirculation to reduce the cold brew coffee production time to under one hour. They offer enhanced consistency between batches and more hygienic solutions.

Is cold brew a food safety risk?

If it isn’t handled correctly, cold brew can become a food safety concern, introducing another operational bottleneck. Because of its lower brewing temperature, it is more prone to microbial activity and the development of E. coli. You can minimise this by brewing on demand or storing it in airtight containers below 5ºC.

How long can I store cold brew safely?

If stored in airtight containers at or below 5ºC, cold brew is safe to consume for up to 7 days.

Want to learn more?

• Watch our deep dive: Cold Brew: Everything You Need to Know. Full webinar now on YouTube.
• See real-world results: Discover how cafes and roasters streamline production using Hardtank systems.
• Book time with an equipment specialist: Have questions or want to discuss your setup? Schedule a free call.