Liquid coffee concentrate replaces brewing with dosing. No grounds, no brew cycle, no holding urn, no waste at the end of the shift — and a 12-month ambient shelf life that takes coffee off your cold-chain entirely.
This page is the technical reference: what it is, how it dilutes, what it yields, which dispensers it fits, and what it actually costs per cup.
Samples ship free to commercial addresses. No account needed.
Concentrate is bought very differently at one box than at one tote. Pick the row that matches you.
A single 64 oz bag-in-box or a two-box master case, on a card, shipped today. Best if you're testing the format or running a small site.
Buy online ↗Offices, hotels, healthcare, campuses, convenience and QSR. Pricing by volume, scheduled delivery, and a sample before you commit.
Request pricingRTD beverage, bakery, frozen dessert, flavour houses. Full technical pack, 330-gallon IBC supply, and bench sample material for heat-stability trials.
Talk to usBoth roasts dose identically at 1 part concentrate to 30 parts water, so a single dispenser setting serves either. Full parameters are in the Technical Data Sheets below.
Why the decaf carries higher solids. Both products are made to the same finished beverage strength at 1 + 30; the decaf needs a higher solids loading to reach it. Same dispenser setting, same yield, comparable cup.
How the caffeine figures are derived. Classic Roast caffeine is calculated from the certified caffeine content of the coffee used: typically 1,420 mg per 100 mL of concentrate and not less than 600 mg. Soluble solids are typical values, reported per lot on the Certificate of Analysis.
Ingredients — Water, coffee extract (Arabica and Robusta coffee), sodium bisulfate. A small amount of sodium bisulfate, a food-grade acidity regulator, is added to keep the pH below 4.6. No colours, flavours, added sugars, sweeteners, dairy, sulfites or chicory. Contains none of the nine US major allergens or the fourteen EU Annex II allergens, and no allergenic material is handled on site. Suitable for vegan and vegetarian diets.
Yields are calculated at 1 part concentrate + 30 parts water — 31 parts of finished beverage per part of concentrate. Cost per cup is list price divided by 6 oz yield.
| Format | Net content | Cups @ 6 oz | Cups @ 8 oz | From | Per 6 oz cup |
|---|---|---|---|---|---|
| 64 fl oz bag-in-box | 64 fl oz | ~330 | ~248 | $74.50 | ≈ 22.6¢ |
| 2 × 64 fl oz master case | 128 fl oz | ~660 | ~496 | $129.00 | ≈ 19.5¢ |
| 5-gallon pail | 5 gal | ~3,300 | ~2,480 | $625.00 | ≈ 18.9¢ |
| 330-gallon IBC tote | 330 gal | ~218,240 | ~163,680 | $30,900 | ≈ 12.1¢ |
IBC price includes a $4,500 refundable tank deposit; the per-cup figure is calculated on the product value net of that deposit. Prices are list and shown for comparison — volume and contract pricing is quoted.
Enter your current cost per cup — from pods, ground coffee, or another concentrate — and your daily volume.
Ingredient cost only. Labour, brew waste and equipment are excluded — concentrate usually gains further on all three.
The bag-in-box packs use a standard Scholle connection, which is the common fitment on countertop liquid coffee dispensers and fountain systems. Pails and totes are drawn with standard commercial pumping equipment.
Check fitment before you order. It's the one thing worth confirming rather than assuming — connector families vary between dispenser generations, and an adapter is usually available where they differ. Put the make and model of your dispenser on the form below and you'll get a straight yes, no, or "yes with this adapter" before anything ships.
Concentrate is 30 parts water in the cup, so the water is most of what anyone tastes. Dispense within this window:
| Parameter | Target | Why |
|---|---|---|
| Total hardness | 50–150 ppm CaCO₃ | Extraction balance |
| Total dissolved solids | 75–250 ppm | Body and mouthfeel |
| Free chlorine | < 0.1 ppm | Off-flavours |
| Alkalinity | < 75 ppm CaCO₃ | High alkalinity flattens the cup |
| Dispense temperature | 194–205 °F (90–96 °C) | Hold at or below 185 °F (85 °C), max 60 min |
Fully softened (sodium-exchanged) water gives a flat, saline profile — soften to the hardness range rather than past it.
Everything a vendor-approval file needs. Current revisions are sent with any sample or quote — no gate, no form-fill for each one.
On certifications, plainly. Kosher, Halal, GFSI, Organic and Non-GMO Project certification are not currently held, and the Certification Status Letter says so in writing rather than leaving it to be discovered at audit. Kosher and Halal have no anticipated barrier — the site is single-purpose and the only non-coffee ingredient is an inorganic mineral salt — and can be initiated against a committed volume.
The concentrate sits at pH 4.0–4.6. Casein destabilises near pH 4.6, so order of addition matters: dilute to serving strength in water first, then combine with dairy. Never pour undiluted concentrate into hot milk. Shelf-stable RTD dairy needs buffering to a finished pH of 6.5–6.6 and a validated bench trial before scale-up — we supply sample material for exactly that.
Heat behaviour: solids are thermally stable; aroma volatiles are not. UHT at 279–288 °F (137–142 °C) for 2–6 s is tolerated with minimal sensory drift. Retort develops Maillard character — add coffee post-retort where the process allows. Colour and solids survive baking to 392 °F (200 °C) and freeze–thaw.