In this article, you’ll learn:
- How to choose the right cold brew coffee system for your business model and space
- How Hardtank technology simplifies brewing and expands your drink range
- How to adapt your cold brew coffee system to trends like matcha, tea, and functional beverages
No matter whether you’re a coffee shop, restaurant, or grocery store, cold brew is a more important product than ever. Especially among younger consumers, the demand for naturally sweet and smooth cold brew coffee is rising. Therefore, you need to choose service methods that suit your operational requirements and customer desires.
This is an important decision – it’s an investment that determines what your business is known for and how customers interact with your products. By understanding the various cold brew coffee systems, you can decide which works best for you before committing to a purchase.
To learn more, I attended the Hardtank webinar “Matcha, Tea, Coffee, Cocktails & More: Offering Cold Brew in Your Business” and heard from multiple speakers. They are Maciej Duszak, Head of Sales & Operations at Hardtank, Krzysztof Barabosz, Head of Coffee at Hardtank, and Anna Serova, a mixologist. Read on for their insights into the best cold brew coffee system.
What are the best methods of modern cold brew service?
To prepare and serve cold brew, there are three main cold brew coffee systems: private label ready-to-drink (RTD) cans, cold brew immersion systems, and taps for nitro service.
Each cold brew coffee system has its own use case and benefits. For instance, private label RTD helps you expand your reach. “It allows you to diversify your brand because you can work with different clients,” Maciej says. “You don’t only have to rely on your point of sale, whether it’s a coffee shop, a hotel, or a bar. Instead, you can offer those products with your brand, quality, and values to clients like supermarkets, vending machines, convenience stores, petrol stations, and e-commerce.”
Another benefit of private label RTD is the time and labour costs you can save. “You don’t have to prepare these drinks on-site,” he says. “It’ll cut labour costs, you can be flexible with ordering different quantities, and you don’t need to find space for a machine.”
For fresh cold brew coffee systems to use throughout the day, immersion systems like the Baby Hardtank and Hardtank 20 are suitable. “What’s most important is our accelerated cold extraction technology, which uses recirculation to speed up extraction,” Krzysztof says. “With one device, like the Hardtank 20, you can prepare up to 250 litres of cold brew a day.” Compared to traditional immersion or batch brewing, this can reduce preparation time by up to 90% and significantly cut labour costs, achieving ROI within just a few months for most busy coffee businesses.
Then, of course, you need to consider how to serve your freshly made cold brew. “We know that behind the bar, you need consistency and to minimise product waste,” Krzysztof adds. “Thanks to the Hardtap’s built-in digital dosing, you can program the taps to be sure that each time, it serves the right amount of liquid.”
At this point, you can use your dispensing equipment to introduce new formats to your drinks, such as nitro infusion. “You can infuse them with nitrogen from the atmosphere and select the volume of foam,” he says. “If someone wants plain cold brew, you can serve it still. If they want a foamy cold brew, it’s a matter of selecting the setting.”
By assessing the options available, you can choose a cold brew coffee system that works for you. Often, this may mean using more than one method to attract customers across touchpoints. “For fresh service, the Hardtap combined with the Hardtank gives you an ultimate cold brew solution,” Krzysztof adds. Once you’ve mastered coffee, the same cold brew technology opens doors to entirely new product categories.
How cold brew service is expanding outside of coffee
The cold brew landscape is changing – it’s no longer limited to just coffee, allowing you to prepare and sell a range of other drinks.
“What’s most interesting to me is that you can combine coffee and tea with cold brew equipment,” Krzysztof says. “You can add ground coffee and then implement citrus or dry fruits to enhance the flavour profile. For instance, in the morning you can experiment with a tea-based variation, and during the day you can make tea and herbal lemonades.”
All you need to do is change the ingredients you add to the Hardtank’s filter basket and select the extraction cycle that suits your target drink. Once it’s ready to serve, you can then select the corresponding profile on the Hardtap dispenser. “You can save up to four different profiles for beverages. Plus, it has two taps – so you can use one tap for coffee, one tap for tea, and then swap out for cocktails, matcha, and other drinks.”
This technology helps coffee shops, bars, and restaurants to meet the changing needs of consumers when it comes to cold drinks. The landscape is changing drastically, and you need equipment and RTD systems that are easily adaptable.
It’s something Maciej knows well. “The most popular non-coffee drink right now is matcha – it’s booming to the point that there’s a shortage in Japan,” he says. “The trend is driven by Gen Z and social media because of its incredibly vivid colour and flavour combinations.”
Another trend is the shift towards drinks with health benefits, like iced tea. “Tea contains a lot of antioxidants, among other beneficial ingredients, and it’s generally cheaper than coffee,” he explains. “Customers want to purchase drinks based on their health benefits – they want less sugar, fewer additives, and natural ingredients.”
You can harness your cold brew equipment or RTD services to offer the flavours and health benefits that customers want, outside of just coffee. For example, you can prepare cold brew teas, RTD matcha, or mocktails to meet a number of consumer trends. “There’s more opportunity than ever for cold drinks,” Maciej concludes.
Tips and tricks for service with Hardtank cold brew coffee systems
Beyond operational efficiency, Hardtank also empowers creativity behind the bar – something Anna Serova, mixologist and brand ambassador, knows firsthand. She also shared some tips for using a cold brew coffee system to prepare an array of drinks.
“My motto is to make things the usual way – but just a little bit better,” she says. “Take cold brew with the Hardtank, for instance. You can add natural flavours like flowers and spices directly into the filter basket and then make cold brew that tastes like coffee, but has a really nice aftertaste.”
She also explains that you can take this even further, using Hardtank cold brew coffee systems to prepare non-coffee drinks as well. “I love using Hardtank for tea – the cold brew method and tea are made for each other.
“The first thing to note is that you cannot overextract tea with cold water,” she says. “The cold brew method preserves all the delicate flavours you can lose in hot brewing. My recommendation is to take the filter basket with your tea and pour in some hot water. Then, let it all drain, replace it with cold water, and run the Hardtank programme. This removes all the dust from the tea, and it speeds up extraction.”
Anna also points out that for coffee shops, cold brew equipment can be a significant growth opportunity. “You can experiment with adding milk, juice, syrups, herbal extracts, or just sugar once you’ve prepared your cold brew,” she says. “It opens up a completely new world of flavour techniques and combinations.”
While the best method of cold brew service will ultimately depend on your business and customer requirements, the benefits are clear. It helps you easily introduce new menu items that appeal to trends and are easy for staff of all experience levels to use.
Many successful operators combine both approaches – using Hardtank systems for on-site service while offering RTD cans for retail and takeaway. This dual model maximises brand reach and revenue without duplicating effort.
Ready to boost efficiency and expand your menu with Hardtank cold brew coffee systems and private label RTDs? Explore our equipment range and RTD services to get started.
Cold brew coffee systems: Key takeaways
- There are three main cold brew service models: RTD cans, immersion systems, and nitro dispensing taps.
- Hardtank systems let you serve both coffee and non-coffee cold drinks from one setup.
- Automated cold brew extraction saves time, cuts labour, and increases daily output for coffee shops, restaurants, and bars.
- Combining on-site service with RTD products can extend brand visibility and profits.
Cold brew coffee systems FAQ
Can I use Hardtank cold brew coffee systems for drinks other than coffee?
Yes – Hardtank equipment can also be used to make iced tea, fruit infusions, and other cold brew drinks. You can also use Hardtank’s private label RTD services to sell matcha lattes and nitro cold brew.
Is cold brew profitable for coffee shops?
Yes – not only are the ingredients budget-friendly, but you can then use Hardtank machinery to expand your menu and offer other drinks without investing in additional equipment.
How do I decide which cold brew coffee system is right for my business?
Before making your decision, you should consider your needs, operational space, and target market. If you have limited countertop space, private label RTD may be more efficient than immersion systems.
How quickly can Hardtank systems prepare cold brew compared to traditional methods?
Hardtank’s accelerated cold extraction can brew a full batch in under an hour – up to 20 times faster than conventional steeping.
