There seems to be something about making cold brew coffee in large batches, patiently waiting 12+ hours, and enjoying a fresh glass. This slow and methodical immersion process is simple and romantic. However it creates limitations and obstacles if a business is trying to grow a consistent high-quality cold brew program.
Operators are beginning to transition from their traditional immersion cold brew methods to alternatives that are less labor-intensive and less prone to error.
In this article, we’ll explore how this emerging trend is unfolding, including:
The motivations for rethinking standard immersion in a cafe setting
Popular alternative brewing solutions that enable brands to scale
Realizing the growth opportunities in and outside of the cafe.
By the end, you’ll understand why this trend is evolving and be equipped to evaluate what makes sense for your coffee brand.
The Hidden costs of immersion cold brewing
On the surface, making cold brew in cafe with an immersion brewer appears a cost-effective option.
But if you’ve operated or managed a group of coffee shop locations you’ve no doubt come face-to-face with the costs that a simple COGS spreadsheet doesn't reveal.
It’s a burdensome process. Set up takes upwards of twenty-five minutes, brewing takes 12+ hours, then filtering and cleanup takes thirty to fifty minutes. When your team’s busy serving customers and providing great experiences, or focusing on other tasks, this process can be easily muddled, creating inconsistency for customers in-store.
Food safety management is not just a hassle, but a risk. There’s no federal standard for cold brew in the FDA’s Food Code, which has resulted in local state health inspectors varying enforcement protocols. This may result in additional work such as applying for variances or developing HAACP plans to comply. Further, there are possible food safety risks involved when cold brew, a low-acid food, is combined with a reduced oxygen environment like a keg or when it’s not stored at the proper temperature.
The training curve leaves room for error. Making a batch of immersion cold brew doesn’t require craft, but when you’re trading staff back and forth between locations—and frequently onboarding new team members—the training curve starts to feel like a limitation to the standard immersion method’s simplicity.
Controlling water quality in foodservice establishments is not easy. Poor water quality can influence product taste. Filtration systems in retail settings are not consistently managed or effective enough for coffee brewing demands.
Running out before the day’s end is costly. We recently spoke to one coffee chain that reported their busiest location is also their most negatively reviewed—and most of the negative reviews are that the location is frequently out of cold brew. Creating inconsistent experiences has consequences for customer loyalty and top line.
These costs compound in times of labor scarcity and high turnover like we’re experiencing currently. For chains that want to operate and grow in a smarter way, these are meaningful roadblocks. It’s no surprise that many are turning away from the immersion cold brew method.
What Other Options Do Coffee Chains Have for Cold Brew?
Beyond the bucket brewers there are two primary alternatives that can support the high-volume potential of a cafe. Most coffee brands have considered these traditional options:
Cold brew kegs made off-site eliminate the labor and time of on-premise brewing, but require refrigerated distribution and storage—a big cost burden, with questionable margins.
Shelf-stable concentrates provide a robust supply and simplify operations, but have historically delivered low-quality flavors that brands are not proud to serve.
It makes sense why immersion cold brew became so popular. It’s more cost-effective than cold chain kegs, and the flavor is superior to shelf-stable concentrates.
Great news: there’s a proven alternative that breaks through these limitations and it’s the one drawing growing coffee brands away from immersion brewing.
Reverse Atmospheric Infusion® (RAIN® for short) is a technology that results in shelf-stable cold brew concentrates that defy industry limitations by delivering a consistent fresh-made cold brew experience.
RAIN extractions are made with your brand’s coffee in BKON’s commercial brewing facility, packaged and thermally processed at a partnered co-packing facility, and arrive at your cafe locations in shelf-stable Bag-in-Box (BiB) containers that are easy to store and use.
In contrast to immersion cold brew, RAIN extractions are specifically designed to bring out a coffee’s unique flavor profile with the same degree of control that is associated with hot brewed coffee—and those flavors remain consistent for 6 months when shelf-stable. This has led companies like Peet’s & Allegro Coffee to adopt RAIN-produced cold brew coffee.
How it’s making an impact in the cafe setting
No-prep, fast cold brew coffee service from any team member. Baristas serve the cold brew from dispensing systems that dilute and chill straight from the Bag-in-Box or mix it with water in a standard corny keg. It’s a consistent, simple process that any employee can execute perfectly without any special training.
Positive employee and customer experience. RAIN extractions are simply dispensed and served, enabling baristas the satisfaction of creating more direct, less distracted engagements with customers. Switching to Bag-in-Box means your team can focus on opening and closing tasks without rushing through cold brew setup and takedown as well.
Every customer gets the drink they want (because you never run out). The immersion method produces a limited amount of cold brew each session. If you run out for the day, there’s none left until the next. A shelf-stable solution stores enough product for multiple days-worth of service and never has to disappoint a customer.
Greater versatility. High quality concentrates simplify the execution of beverages, creating a speedy way to deliver additional menu offerings.
Growing coffee chains are using this modernistic approach to simplify processes and optimize labor utilization—without compromising on flavor or the customer experience.
Overcoming Food Safety Hassles
Food safety management has been an issue for coffee brands, so much so, that the NCA recently published a cold brew safety guide for retailers. As brands grow, there’s a lot more exposure and locations to manage.
Further, health code regulations often require that cold brew made in-store has to be served in-store. In most locales, you cannot brew internally, then fill containers to be used in other channels, like wholesale or grocery.
RAIN cold brew coffee, on the other hand, is brewed and packaged in facilities that are certified with finished product ready for use in any sales channel. These thermally processed products eliminate microbial growth from occurring. This is another key reason established chains are pivoting to ready-made, shelf-stable concentrate.
Sales Channel Growth: You Can’t Do This with Immersion Cold Brew
RAIN extractions can be scaled up and down in concentration without compromising flavor quality and consistency. This enables coffee brands to use a single extraction to create products for a variety of use cases and environments: In-cafe service, CPG for retail and direct to consumer, and dispensing systems for workplaces and restaurants.
Ready to Elevate your Cold Brew Program?
We’re looking for coffee businesses that are eager to add simplicity and new sales potential to their cold brew program
