There are two typical methods for extracting coffee in cold water. Traditional immersion and the Kyoto Drip. Immersion brewing is a passive process whereby coffee grounds are steeped in cold water over 12-24 hours. This method provides little in the way of control of the brew and the long duration brew time, with no refrigeration, is a potential food safety issue.
In contrast HIVE BREW™ brewing uses a modified controlled drip method that is an active process whereby cold water is passed through the grind bed at a controlled rate. This active brewing process we call ACE, Accelerated Cold Extraction. It controls and optimizes the extraction process and brews are typically done in under 30 minutes.
The other feature of HIVE BREW™ brewing is that the brew is typically 7.5 TDS concentrate (5 x RTD). We call it Espresso Replacement Concentrate or ERC. This concentrate can replace the espresso shot in Cold Mixed Coffee Beverages. HIVE BREW™ brewing delivers equal cup quality with more consistency, and significantly improved speed of service.
HIVE BREW™ brewing uses a brew cell to optimize taste quality, extraction yields and brew time. The 6 pound cells fit together and can be combined to suit your production needs.
TORR has all Hive Brew models on site in our fully equipped test kitchen here in Redding, California.
Interested in a Model 200 or larger? Send us your coffee beans, We will brew your coffee on a Café 6 or 200 brewer so you can experience the results for yourself.
Ship us your coffee beans and we will brew your coffee in our pilot plant and ship back your cold brew coffee, ready to cup. This offer is free with the exception of the overnight return freight and packing.
This is achieved by using a patent-pending process that provides 16 to 22% extraction %. This compares to 10 to 15% extraction % of dissolved solids for typical bucket type immersion brewing.
Our unique hexagonal brew cells allow 2.5 gallons of water to flow through 6 pounds of grounds that have been pre-infused with 0.5 gallons of water. The patent pending dispersion plate at the top of the cell controls the water flow evenly over the grounds and yields an average of 1-2 gallons of concentrate at 7.5 TDS. Brew time and yields are dependent on your dilution ratio, origin, roast profile, and grind.
The fast brew time and the controlled water flow through the grounds allows you to capture the prime attributes of your single origins and blends. This provides a superior taste. Being able to brew quickly also provides an extended shelf-life compared to slower brewing methods.
17 to 25 TDS can be extracted at the start of the brew. Up to 1 quart of ristretto espresso strength concentrate that is perfect for iced drinks or affogatos.
Due to the fact, our system has no agitation of the grounds during the brew there is no need for secondary filtration. Our patent-pending, reusable, stainless-steel filter allows for ease of use and filters out the grounds. This eliminates costly throwaway filters.
A loaded cell weighs less than 20 pounds so it's easy for a Barista to handle. Cells can be rinsed between brews and sanitized daily. TORR offers automated CIP and cleaning on the 700 Brewers to minimize labor.
The HIVE BREW™ Café 3 & 6 are manual single (1) brew cell unit and requires no power or air supply. Easy to set up and uses gravity to control the water flow over the grounds. One operator can produce up to 140 gallons of RTD in a shift. This is dependent on your dilution of the concentrate. Perfect for coffee shops or small-scale production. The 700 uses the same brew cells as the 200 and is an automatic seven (7) cell module that can be expanded. It's a semi-automated production brewer. The 7 cells produce up to 1,100 gallons of RTD per shift depending on dilution.
If you are interested in our system TORR offers to brew your beans in our pilot plant in Redding, CA. We will record the grind, yield, and brew times with your coffee beans. You send us your coffee beans, and we will send back your cold brew to cup. The only charge is for the return freight and packing.