How It Works

Standard Cold Brew Coffee Systems

Most coffee producers use containers, often plastic buckets, from five to thirty gallon capacity, to produce cold brew coffee. These units consist of a bucket or kettle with a single filter (either paper or a mesh basket) and may or may not come with a stirring stick.

During the brew process these vessels are often stored on the floor, at room temperature, or in a walk-in cooler. As a result, making large batches takes up valuable space. Consistency between batches is difficult, if not impossible, to maintain. And for every bucket that’s added, there is a higher likelihood that something unwanted will happen—pollutants, accidental spillage, spoilage, and even bacterial contamination. These are all hazards that, until now, have plagued this new and growing industry.

CoffeeWorks, Inc. patent pending systems are completely different.

The vessels are high-grade stainless steel—the kind that goes beyond what the USDA recommends for food preparation. It’s also a truly commercial sized production system.

But, it’s not just larger. Our USA built systems feature a three-step filtration system and an internal chilling unit that maintains optimal temperature. We have an internal, variable speed, shaft-driven mixer and one or more recirculation pumps. As for cleaning? Our systems employ a clean in place system designed to save you labor costs and time.

Advanced touchscreen controls allow the brewer to tailor all aspects of the cycle, including temperature, brew time, and agitation cycles. This allows the brewer to dial in and create profiles that are repeatable, while maintaining constant and chilled temperature during the brew cycle.

You’ll waste less water, less coffee, and less time. You’ll save on energy and labor costs. You’ll reduce the risk of contamination and spoilage and ship more coffee. Because it’s all controlled from a single control panel, you’ll be able replicate results every time.