Torr Industries launches compact cold coffee concentrate brewer
Torr Industries shrank its cold-coffee line into a $499 countertop brewer that turns 16 ounces of water into concentrate in about 30 minutes.
Torr Industries has turned a familiar café headache into a countertop machine. The Hive Brew One, the company’s smallest concentrate maker yet, is aimed at small cafés, restaurants, offices and bars that need cold coffee on demand without giving up precious space or dumping product during slow hours.
The brewer launched May 27, 2026, with finalized units set to go on sale in late July for $499. Torr had already shown pre-production units at World of Coffee San Diego, held April 10-12 in San Diego, California, where the rebranded show made its first North American stop and expected more than 15,000 attendees from more than 90 countries, alongside 600-plus exhibiting companies.
What separates the Hive Brew One from a standard cold-brew vessel is its brewing system. Torr says the machine uses an analog metering setup built around an overbalancing water doser. The top reservoir holds 16 ounces of cold water, drip pace is controlled by an adjustable valve, and the doser periodically tilts to send measured water to a dispersal tray that showers a quarter-pound bed of pre-moistened coffee. Torr’s recipe calls for about 30 minutes to turn that water into roughly 12 ounces of concentrate with up to 7.5 percent total dissolved solids, or enough to base espresso-style drinks or dilute five to one for ready-to-serve cold brew.
The Hive Brew One fits into a broader push from Torr around faster cold extraction. The company says its Hive Brew method relies on controlled drip instead of 12- to 24-hour immersion, typically finishes in under 30 minutes and produces what it calls Espresso Replacement Concentrate, or ERC, at about 7.5 TDS. Its larger systems are built for serious production, with output ranging from 80 to 5,000 gallons of RTD per eight-hour shift. Torr’s earlier Hive Cafe countertop brewer, introduced in January 2024, was pitched to small chains and individual coffee shops, using up to 1 kilogram of coffee and a 1-gallon steel water container to yield as much as 0.6 gallons of concentrate in 15 to 20 minutes.
Tim Orr has framed the company’s machines around use cases that go well beyond the standard brew bar, including pizzerias, hotel VIP rooms, corporate offices and bars mixing espresso martinis, with home users also in view. Founded in 2013 and operating from a 50,000-square-foot facility in Northern California, Torr is betting that the next fight in cold coffee is not flavor alone, but whether concentrate can be made fresh, fast and small enough to live on the counter.
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