To serve cold brew and iced coffee, a cafe needs a way to brew in batches (a cold brew system or a hot brewer for iced coffee), refrigerated space to steep and hold concentrate, an ice machine sized for summer, and a clean, organized cold beverage station. Nitro cold brew adds a keg, nitrogen gas and a tap.
Shop the equipment in this article: beverage equipment, ice machines, undercounter refrigerators and commercial blenders. Freight is included on every order.
Cold brew vs iced coffee
- Cold brew: coarse coffee steeped in cold or room temperature water for many hours, then filtered into a concentrate. Smooth and low in acid, and it keeps for several days refrigerated.
- Iced coffee: coffee brewed hot, often stronger than usual, and chilled or poured over ice. Faster to make, brighter in taste.
- Many cafes offer both: cold brew for regulars and iced coffee as a quick backup when cold brew runs out.
Brewing equipment
- A cold brew system or large steeping containers with filters, sized to how many days of concentrate you want on hand.
- A commercial coffee brewer for iced coffee. See the commercial coffee brewer buying guide.
- Good water filtration, since coffee is mostly water. See water filtration for coffee equipment.
Refrigeration
- Space to steep and store concentrate at 41 F or below. An undercounter refrigerator under the bar keeps it at hand.
- A reach-in for milk, cream and backup concentrate. Browse reach-in refrigerators.
- A glass door merchandiser if you sell bottled cold brew.
Ice
Iced drinks can double a cafe’s ice use in summer. Size the machine for your hottest week, and choose cube ice that melts slowly so drinks do not water down. See full cube vs half cube vs nugget ice and the ice machine buying guide.
Nitro cold brew
- Cold brew in a keg, a nitrogen tank or generator, and a nitro tap with a stout faucet.
- A kegerator or direct draw cooler to keep the keg cold. Browse direct draw dispensers.
- Clean lines regularly, as you would for beer.
The cold beverage station
- Keep ice, cups, lids and syrups within arm’s reach of the person making drinks.
- A blender for frozen drinks. Browse commercial blenders.
- A hand sink and a dump sink at the station. See what sinks a coffee shop needs.
Common mistakes
- Brewing too little concentrate and running out at the afternoon peak.
- Undersizing the ice machine for summer.
- Storing concentrate warm while it steeps instead of refrigerated.
What to buy
Start with an undercounter refrigerator at the bar, a cube ice machine sized for summer, and the right sinks. Add beverage equipment and a blender as your menu grows. Freight is included to the 48 contiguous states and DC.