Cold brew is extracted cold, which makes it milder and less acidic than hot-brewed coffee. At industrial scale the method is awkward, because it traditionally takes many hours. The Swiss Espresso Extractor® solves it differently.
One machine for hot and cold
Brewing temperature can be set from 20 to 92 degrees. Switching between hot and cold extraction takes seconds and requires no conversion. You need neither a second machine nor a separate production line to make cold brew alongside espresso.
Concentrate or ready to drink
From 2.0 kg of freshly ground coffee beans, each brew yields 5 litres at 6 Brix. Lower the concentration to 3 Brix and the same batch gives well over twice as much. Up at 12 Brix the result is a concentrate that can be stored, shipped and diluted later.
A consistent result
Extraction is controlled through time, temperature, pressure and coffee volume, fully automated and digitally monitored. One person starts the cycle, after which the machine works on its own. Batch after batch gives the same result, which matters for any product carrying a label and a declaration.
Where the cold brew goes
- Ready-to-drink cold beverages in bottles, cans or cups
- Concentrate as an ingredient for dairies and beverage producers
- Base for mixed drinks with milk or plant-based alternatives
- Ingredient in confectionery and spirits production
The full technical data is on the Product page, and common questions are answered under Frequently Asked Questions. Write to us through the contact form.