In this article, you’ll learn:
- How to set up a professional cold brew on tap system (brewing + dispensing)
- What features to look for (dosing control, chilling, cleaning)
- How the right setup can improve hygiene, speed, and reduce labour costs
- Why cold brew taps offer one of the best ROIs in coffee service
The cold brew category is more popular than ever, and the formats that businesses can offer have never been more varied. In the past six years alone, the number of people who drink cold brew has risen by more than 73%, with the industry growing at a rate of around 12% a year.
Therefore, now is the time for coffee shops and hospitality businesses to invest in specialised machinery to make cold brew on tap. The right choice allows you to not only produce cold brew quickly but also dispense it efficiently and safely to meet growing demand. But how do you choose the best equipment, and what functionality should it have?
To learn more about making cold brew on tap, I spoke to Corey Stary, VP of Revenue & Ops at Kahawa 1893 Coffee. It is a specialty roaster that also showcases its cold brew at trade shows and events. Read on for his insight.
How cold brew on tap equipment works (and why it matters)
Cold brew on tap works by preparing the beverage – either manually or with specialised equipment – and serving it through a draught system. Traditionally, it is stored in kegs prior to dispensing, though complete in-line systems allow you to prepare cold brew and dispense it directly afterwards.
Dispensing cold brew on tap, rather than from a jug or container, preserves freshness by limiting the drink’s exposure to air. This preserves the smooth mouthfeel and perceived sweeter flavour notes that are synonymous with cold brew. “It keeps the coffee tasting better for longer and ensures a smooth, consistent pour every time,” Corey says.
For high-volume environments, such as coffee shops and bars, efficiency is key. However, traditional methods aren’t always the most effective. For example, you may need to refrigerate large quantities of cold brew to avoid microbial growth during storage. Inevitably, this takes up space and uses a lot of energy to maintain the optimal temperature. By choosing cold brew on tap systems with integrated chilling, you can avoid concerns around shelf life and free up storage space.
“In busy environments like cafés, offices, and events, this setup helps reduce lines and elevate the overall presentation,” Corey adds. “It signals a modern, professional coffee program built for scale.”
Precision is another important factor when serving cold brew on tap. If your staff is pouring each drink manually, there’s an increased chance of spillage, inconsistent volumes, and mess. Systems with digital dosing control allow for precise pouring based on pre-set volume, removing human error for consistent portions.
“Cold brew taps are a practical investment that pays off across the board,” he says. “They cut down on waste and make service faster and more consistent. For your team, that means less manual labour and more time focused on the customer.”
As Corey mentions, these time savings can translate to vastly streamlined workflows. For example, the time saved on cleaning up spillages or carefully pouring each serving of cold brew manually can be spent on serving customers or preparing other drinks. It removes the bottlenecks of traditional cold brew production to elevate your service even further.
These improvements aren’t just beneficial for your business – they’re appealing to your customers, too. Millennials and Gen Z, in particular, show a strong preference for premium coffee experiences. Convenience is another major consumer trend, so the speed and ease of pouring quality cold brew on tap meet both of those needs.
“For your guests, it delivers a cleaner, more professional experience that reflects the quality of your brand,” Corey adds.
How to choose the right cold brew on tap setup
While the benefits of offering cold brew on tap are clear, determining the right equipment for your needs is equally important.
This starts with choosing equipment for the cold brew extraction process. Traditional methods of extracting cold brew before serving are incredibly slow, often taking 12 to 24 hours. Modern cold brew machines like the Baby Hardtank use patented recirculation technology to reduce the steeping time to under an hour by constantly agitating the grounds in cold water. Your team can therefore brew smaller, fresher batches more frequently, meaning you can produce cold brew based on consumer demand.
Once your cold brew has been prepared, specialised dispensing equipment such as the Hardtap can speed up your pouring. It integrates with your existing cold brew system to save storage space on kegs, and uses in-line chilling to serve it at the optimal temperature. Choosing equipment with automated dosing control, based on pre-set volumes, also minimises human error and spillages to enhance the customer experience.
“Prioritise equipment that offers consistent flow without sputtering or foaming,” Corey advises. It should be easy to clean, delivering a steady, mess-free pour and maintaining quality.”
As he points out, hygiene is an essential component of your cold brew on tap. Because it is steeped at significantly lower temperatures than hot coffee, it is more susceptible to microbial growth.
Therefore, your equipment should not only be easy to clean, but aligned with food safety standards. “Stainless steel parts are essential for both durability and hygiene,” he says. Similarly, equipment with self-cleaning systems can save time and guarantee food safety compliance.
Corey also recommends choosing equipment compatible with your daily volume and available space. “Choose a system that fits your layout,” he says. “Whether you’re working with limited counter space or an undercounter fridge, the right setup makes service smoother and more professional.”
Crucially, the Hardtap’s compact design means it can be installed in spaces with limited counter availability. Whether you’re outfitting a bustling café, a hotel lobby, or a restaurant, this flexibility unlocks professional presentation and fast, efficient pouring without compromising on performance.
You also need to consider the type of cold brew you want to serve on tap and whether your equipment is capable of it. Specifically, nitro cold brew requires different hardware to infuse the drink with nitrogen bubbles for its uniquely creamy mouthfeel. “If you’re serving nitro, confirm that your setup is compatible and designed to handle the pressure,” Corey says.
Modern equipment for cold brew on tap can also offer atmospheric nitrogen infusion to do away with traditional gas tanks. They can pull nitrogen from the air during dispensing, which saves you money on buying nitrogen and storage space for the tanks.
The ROI of cold brew on taps: Labour, waste, and sales benefits
While there are many considerations when you choose the equipment for cold brew on tap, the returns – both operational and financial – make it worthwhile.
“Cold brew taps are a practical investment that pays off across the board,” Corey adds. “As demand for cold brew continues to grow, taps support a high-margin product with minimal effort. You can offer multiple options without sacrificing space or efficiency.
“Over time, this setup adds real value to your beverage programme, driving revenue while reinforcing a modern, efficient service model.”
In high-volume settings, serving cold brew on tap makes it much easier to control – both in portion sizes and knowing how much to make a day. This means more predictability in your budget and less money wasted on spoiled product.
For operators seeking to modernise their coffee programme, the best equipment to make cold brew on tap will not only improve your production times, but streamline serving as well. By removing the drawbacks of manual production and service, you can scale your operations much more effectively – driving additional revenue as a result.
To learn more about Hardtank brewing systems or to schedule a demo of the Hardtap dispenser, get in touch with the team today.
Key takeaways:
- Cold brew on tap boosts speed, efficiency, and compliance with hygiene regulations.
- Systems with in-line chilling and dosing control help businesses minimise waste and manual error when serving.
- Taps that are directly connected to your cold brew machinery optimise your workflows to improve efficiency.
- Cold brew tap equipment delivers strong ROI by reducing labour, minimising waste, and increasing speed of service.
Ready to offer cold brew on tap?
Check out our Hardtank page or schedule a free consultation with our team.
FAQ
How do I serve cold brew on tap?
Modern equipment for preparing and serving cold brew on tap has two elements. Firstly, you need equipment that prepares the cold brew, using recirculation and constant agitation to speed up the steeping process. Then, you need in-line taps that pull directly from your cold brew system to dispense it on demand.
What are the benefits of offering cold brew on tap?
By using a complete cold brew system, you can make your workflows much more efficient. You can prepare cold brew much more quickly and serve it without risks of spillage, hygiene concerns, or product waste.
Do I need a separate system for nitro cold brew?
Not necessarily. Some cold brew equipment features atmospheric nitrogen infusion, pulling it from the air rather than using external nitrogen tanks.
Want to learn more?
- Explore the Hardtap System
See how in-line chilling, dosing control, and seamless integration can improve your cold brew service: Learn more here.
- Book time with an equipment specialist
Discuss your tap setup and space requirements in a free 1-on-1 consultation: Schedule a free appointment.
- Estimate Your ROI
Use our calculator to see how fast your investment pays off: Free equipment ROI calculator.
