Cold Brew – Standard Process
Cold Brew Coffee is a new variety of coffee consumption. It is tremendously successful with customers. Cold-Brew coffee has been developed in coffee shops over the past couple of years and it is enormously popular in the United States. It is traditionally done by overnight Steeping, however this process has a limited capacity and requires a lot of store space.
There are two main business segments for Cold Brew Extract:
- Liquid drinks,
often flavoured - B2B Concentrate,
As a base product for other industries
TEC Square has solutions for both applications.
Cold Brew Extraction Technology
The heart of the system
- Batch Extraction by Steeping: The traditional way of making cold brew is by steeping coffee overnight. Industrial processes use less steeping time and can work 24/7, getting more capacity from your investment. Capacity is extremely flexible and more and more steeping tanks can be added after start-up.
- Batch Extraction - Counter Current: The counter current batch extraction technology is based on standard instant coffee technology. It has however far less complication as low temperatures are used, and the system is not designed for high pressures. The capacity is flexible as well. It typically has higher yields and concentrations as the steeping method.
- Continuous Extraction: TEC Square’s continuous extraction method is based on our experience in soy-bean Extraction. Coffee beans can be extracted in a similar way. TEC Square has commissioned plants with this technology recently and we have developed this technology further. The big advantage of such an operation is a lower investment and the ability to run in a 1- or 2-shift operation. It is a closed system, so all flavours are retained.
What is Cold Brew – What does it claim?
Cold Brew Coffee has gained popularity among coffee drinkers in recent years, especially in the USA. Instead of using hot water for a short time to extract coffee, cold brew coffee uses cold water for a prolonged time, often 12–24 hours. The product thus obtained is perceived less bitter than hot coffee and has slightly higher caffeine contents. In research a lot of health benefits are claimed:
- Cold Brew may boost your metabolism.
- Cold Brew may lower your risk of heart disease.
- May be easier on your stomach.
Related Solutions
Continuous Extraction
TEC Square has developed a simple and effective way to extract Cold Brew Coffee in a continuous way. The process is based on some very simple principle design criteria:
- Effective mixing of ingredients in water.
- Milling the ingredients in line, without having contact to air.
- Effective separation of liquid and solids phase, where after.
- The solid phase can be washed, and any remaining solids can be recuperated.
- And the liquid phase is forwarded to a final cleaning operation.
This technology is based on a fixed maximum capacity, and flexibility can be found in operating it in 1- or 2-shift systems.
Please visit the dedicated Cold Brew Continuous Extraction page for more information.
Batch Extraction
TEC Square Provides batch extraction systems as well. It this set-up we have use 2 fundamentally different ways of extraction:
- Steeping
- Counter current extraction
Both methods are possible within our extraction set-up. In our extraction battery we mix cold water with ground in a closed environment. We recover extract after a certain extraction or steeping time has passed. We can add more capacity by adding more extraction cells. This will require the entire line to run faster as well.
Please contact us for more information.
TEC Square Flexible High-Pressure Extraction Battery
TEC Square designs its own high-end instant coffee extraction plants. All of these systems are specific to customer demand. Part of the possibility is to add Cold Bew Extraction Technology.
We combine flexibility, quality and operational effectiveness in one effective extraction unit.
The design is specifically conceived for those installations where costs and quality will make a difference. Our design allows for top quality instant coffee products. High yield designs are equally possible.
Please visit the dedicated Flexible Extraction page for more information.
TEC Square has developed an alternative to freeze concentration, that delivers the same level of quality at significantly lower capital investment and lower operational costs. This concept, called “Low Impact Thermal Concentration”, has been proven in the field and so far exceeds expectations for high value food products.
The Low-Impact Thermal Concentration process uses low temperature (thus “low impact”) thermal concentration. It is ideal for Cold Brew Products as the process retains almost all of the aromatics components. It would be even possible to remove unwanted aromas.
This process has the following advantages:
- Very high concentrations are possible. 40-50% is normally spoken not a problem.
- Very flexible process, ideal for multi-SKU.
Please visit the dedicated Low-Impact Thermal Concentration page for more information.
