Quick answer: Make cold brew in-house if you have the space, the overnight routine and enough volume to use it before it ages; buy bag-in-box concentrate if you want consistency, speed and minimal labor. In-house usually wins on ingredient cost per serving, while concentrate wins on labor, consistency and multi-location control. Either way, keep it refrigerated, labeled and served within a conservative holding time.
Key takeaways
- Cold coffee is growing, so this decision matters more each year.
- In-house: lower ingredient cost, more labor and space.
- Bag-in-box: consistent, fast, higher cost per serving.
- Food safety: refrigerate, label and keep equipment clean.
Why it's worth deciding carefully
Cold coffee keeps growing. NCA's fall 2026 data show 21% of past-day coffee drinkers had a cold coffee, and NACS notes that nearly half of coffee consumed by 18-to-24-year-olds is cold. Cold brew is often the base of those drinks, so the choice affects cost, labor and quality every day.
Side-by-side comparison
| Factor | Make in-house | Bag-in-box concentrate |
|---|---|---|
| Ingredient cost per serving | Usually lower | Usually higher |
| Labor | Grinding, steeping, filtering, cleaning | Minimal |
| Equipment | Brewing system, filters, storage containers | Dispenser or tap, refrigeration |
| Space | Prep and fridge space for steeping and storage | Fridge or dispenser space |
| Consistency | Varies with grind, time, temperature | Very consistent |
| Flavor control | Choose your coffee and recipe | Choose from supplier options |
| Multi-location | Harder to standardize | Easy to standardize |
| Waste risk | Over-brewing, spoilage | Lower; open as needed |
Cost per serving
Illustrative 16 oz iced cold brew:
In-house: 1 lb of coffee at $10, steeped at about 1:8 by weight, yields roughly 96 oz of concentrate once the grounds absorb their share of water. Diluted 1:1, that's about 192 oz of cold brew, or 24 servings at 8 oz per 16 oz iced drink. Coffee ≈ $0.42 per serving, plus filters, labor and losses.
Bag-in-box: check your supplier's yield per box; cost per serving is often meaningfully higher, but with almost no labor.
Calculate both with your own numbers using our cost per drink guide, and include labor at your real wage.
Food safety: the part you can't skip
Cold brew isn't made with boiling water and isn't very acidic. University of Georgia researchers found that pathogens didn't grow in cold brew but could survive for days, and that the main risks come from contamination by ingredients, equipment or hands.
- Clean and sanitize brewing equipment, containers and dispensers every batch.
- Refrigerate immediately after brewing; keep cold until serving.
- Label every container with the brew date and discard time.
- Use conservative holding times and follow your health department and supplier labels.
- Never top off an old batch with a new one.
When in-house makes sense
- You serve a lot of cold brew and want a signature recipe.
- You have space for steeping and storage.
- Your team can own a nightly routine without skipping cleaning.
When concentrate makes sense
- You're multi-location and need consistency.
- Labor or space is tight.
- Cold brew is a smaller part of your menu.
- You want a backup for in-house batches that run out.
Many cafés use both: in-house for the signature drink, concentrate as backup or for other locations. For the rest of your cold menu, see our frappé base guide and smoothie program guide.
The cup matters too
Cold brew looks best in a clear cup. Affogato Bean doesn't sell coffee concentrate today, but we print branded cold cups and lids so your iced drinks look the part. See products or request samples.
General information. Follow your health department and supplier instructions.
Frequently asked questions
Is it cheaper to make cold brew in-house?
Often, yes, on ingredient cost per serving, especially at moderate to high volume. But in-house brewing adds labor, equipment, space and waste risk, so compare total cost per serving.
What is bag-in-box cold brew?
Bag-in-box cold brew is concentrate packaged in a sealed bag inside a carton, dispensed through a tap or connected to a dispenser. It's diluted with water (and sometimes ice) to serve.
How long does cold brew last in a café?
Follow your health department's guidance and the manufacturer's label. Keep cold brew refrigerated, label it with a brew or open date, and use conservative holding times. University of Georgia research found pathogens can survive in cold brew for days, so cleanliness and refrigeration matter.
Sources
- University of Georgia CAES, “Can Cold Brew Coffee Make You Sick?.”
- The Shelby Report, “Coffee Trend Survey: Specialty Hits Record, Grocery Share Slips.”
- NACS Magazine, “Big Business (Still) at the Beverage Bar.”
Sources checked October 2026. Statistics are reported as published by each source.