TORR's new cold brewer uses an extraction process that utilizes a hexagonal, micro-batch brew-cell concept to optimize taste quality, extraction yields and brew time without taking up as much space as other cold coffee brewing systems. The "HIVE cells" are designed to fit tightly together and can be combined to fit production needs. Whether you are an independent coffee shop or a commercial cold brew coffee company, HIVE BREW™ is the best cold brew system on the market because it is high-yield, affordable and scalable. Contact us today to learn more about how we can help you grow your cold brew coffee operation.
*4 In-line configuration shown. One controller can operate up to 4 HIVE BREW™ Systems, seamlessly increasing production up to 28 Brew-cells.
We've upgraded our proven Twin & Quad Brew systems by replacing the 50-pound trays with our new, multiple "HIVE cell" technology. These changes have allowed us to develop the best cold brew system available.
The HIVE BREW™ 700 contains 7 cells that are mounted on a support frame with operator control from one control panel.
For large batch production requirements, 28 cells (4 HIVE BREW™ 700 modules) produce 5,000 gallons (+/- 20%) of RTD with two people per 8-hour shift. Pre-wet and cleanup of the equipment requires extra labor.
The unique feature of the hive cell is that the quality and extraction performance of one brew cell can be replicated consistently. Simply adding additional cells provides identical quality and extraction as you increase your production output.
Pre-infusion of the coffee grounds with a precise amount of water and setting the rate of cold-water flow through the dispersion plate to the coffee bed is critical to optimizing brew output. Our in-house coffee experts can advise the optimum extraction parameters for your coffee.
HIVE BREW™ systems produce 100 to 5,000 gallons of RTD per 8-hour shift (+/– 20%).
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 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 6 to 12 Brix/5.1 to 10.2 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.
20 to 30 Brix/17 to 25 TDS can be extracted at the start of the brew. Up to 1 quart of 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 H700 Brewers to minimize labor.
The H100 is a manual single (1) brew cell unit and requires no power or air supply. It’s easy to set up and uses gravity to control the water flow over the grounds. One operator can produce between 80-120 gallons of RTD in a shift. This is dependent on your dilution of the concentrate. Perfect for coffee shops or small-scale production. The H700 uses the same brew cells as the H100 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 700 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 on video the grind, yield, and brew times with your coffee beans. You send us your coffee beans, and we will send back your cold brew on ice to cup. The only charge is for the overnight return freight and packing.
This single cell cold coffee brewer produces 8 to 10 gallons of RTD at 2.0 Brix per brew from 6 pounds of coffee. Brew time is 25 to 30 minutes plus 5 minutes to change over, empty and recharge the cell.
The typical performance of the brew process for an 8-hour shift with one cell, assuming one hour prep time and one hour clean up and 6 hours production, yields 10 brews. The 10 brews typically provide 100 gallons of RTD classic cold brew at 2.0 brix with one person per 8-hour shift (+/- 20%).
TORRNADO™ is a revolutionary Nitrogen infusion system designed for cold brew coffee, teas & cocktails.
Simply pour a RTD beverage such as a cup of cold brewed coffee or cocktail into the infusion cup and place it onto the hinged TORRNADO™ cup support.
Push the start button and Nitrogen is injected and infused for a perfect Nitro Beverage.
The finished drink is ready to pour and serve within 30 seconds.
Replaces messy, oversized and difficult to clean Nitro dispenser machines.
Multiple drinks can be made in succession via the same proprietary cup using a simple toggle dispense valve.
The TORRNADO™ is a small footprint tabletop unit designed for behind bar use measuring 6.5" wide, 16" deep and 19" high. Weighing in at 22 lbs. it's great for portability in the home, restaurant, bar and at parties.
The latest addition to the TORR HIVE BREW™ Cold brewing system is an automatic system for pre-infusing ground beans with cold water and accurately weighing and loading them into a HIVE BREW™ cell prior to the cell being placed onto the HIVE Brewer.
Ground beans are transferred from a hopper that feeds vibratory linear transfer pans. The pans feed the grounds to a weigh scale and the scale loads a paddle mixer. Water sprays are mounted over the mixer to infuse a precise amount of water with the ground beans. The mixer has a trap-door bottom to dump the beans into the cell. The scale measures approximately 3 pounds at a time of coffee (+/- 10 % into the paddle style mixer that evenly infuses the water with the grounds. Typically, 2 batches of 3 pounds are required for each cell. The output is up to 60 – 6-pound cells per hour.