A new era in the world of coffee
The coffee industry is once again on the verge of a revolution. Where the only recipe for a quality cup used to be grinding the beans and brewing them, today innovative extraction technologies make it possible to build a high-tech, scalable production cycle.
Extraction is the process by which the desired substances are drawn out of a powder or solution. The source of the extraction is coffee or tea, while hot water plays the role of the solvent.
Modern coffee and tea extraction technologies are a synthesis of scientific approach and hands-on practice. They make it possible to preserve all of a beverage’s beneficial properties and flavor while optimizing production processes and cutting costs. At the heart of this transformation are two key technologies.
In this article, we will find out what these are:
And we will see how these technologies are changing the way coffee production is understood in 2026.
Continuous systems: a new production paradigm
Continuous extraction is the industry standard. The traditional approach to producing coffee extract consisted of a series of separate stages, each of which required stopping and reconfiguring the equipment.
Continuous extraction systems combine all extraction stages into a single, non-stop process that increases the pace of production.
The advantage of this approach lies not only in speed. Continuous extraction significantly reduces the consumption of raw materials and water, while integrated heat-recovery (i.e. reuse) systems help cut energy costs by 20–30%. In practice, such solutions make it possible to obtain extracts with a TDS (the proportion of dissolved coffee solids in the water) of 8–10%. For producers, this means consistent quality and a lowercost of production.
Let us look at continuous extraction using a GEA CARINE–type system as an example. These systems operate at temperatures of up to 195°C using 10 percolation columns. This makes it possible to extract up to 60% of the extract without losing the delicate aromatic compounds associated with premium-grade coffee. The system solves the long-standing problem of choosing between high product yield and quality. Today the technology delivers both.
Cold extraction under pressure
Cold extraction is a fundamentally different approach to production. Classic cold brew involves steeping coffee in cold water for 12–24 hours. Modern technologies, however, have accelerated this process.
Cold extraction is the process of drawing biologically active substances out of raw materials (tea, herbal blends, coffee, cereal crops) using cold water or solvents under elevated pressure (typically 5–100 bar), often with the addition of ultrasound.
Why is ultrasound needed? The technology shortens the time to three minutes at a temperature of 40°C while simultaneously increasing the yield of the extracted components.
The main advantage of cold extraction is the preservation of fragile biologically active compounds. The antioxidants and beneficialcomponents of the coffee remain intact.
The result is a concentrate with a rich, expressiveflavor. This is a new foundation for producing the widest possible range of beverages.
Sterile packaging of the extract in an oxygen-free environment prevents oxidation and guaranteesthe preservationof the flavorqualities over a long period. This is especially important for product logistics and storage, where traditional ground coffee loses its freshness within a few weeks.
Economic advantages: how extracts are changing business models
Lower operating costs. The switch to coffee extracts radically transforms the economics of the coffee business. Concentrates remove any dependence on barista skill. The beverage-preparation program becomes intuitive, which reduces training costs and staff turnover.
Productivity. Modern systems prepare a drink in 30 seconds while delivering 360 cups per single load of ingredients. In other words, a single station can replace the work of three or four traditional coffee machines operated by staff.
Consistent quality. Every cup of coffee prepared has absolutely identical parameters: temperature, extraction percentage, and milk-foam texture. This eliminates the human factor and ensures a predictable result. For high-traffic venues, this is a guarantee of reputation and customer loyalty.
Scaling prospects. In 2024, coffee extract production by Cool Brew amounted to 210 thousand liters, and in 2025 it reached 635 thousand liters. The largest coffee chains have long worked with extracts when producing cold drinks, and with the arrival of a fully automated technology they are now switching to classic ones too: cappuccino, flat white, latte, and so on.
Less waste and greater sustainability. Modern technologies optimize the consumption of water and raw materials, while the heat-recovery system makes it possible to reuse energy. For companies focused on sustainable development, this is a significant competitive advantage.
DrinkX: how advanced methods preserve flavor and beneficial properties
DrinkX is not just coffee equipment but an entire ecosystem built around a high-tech platform based on natural coffee and tea extracts. We will explain how we apply the technologies described above in our products and services, using our coffee station as an example.
DrinkX S400 — a next-generation coffee station
A professional modular station for coffee-concentrate-based beverages, designed to work with an operator. It guarantees high productivity, consistent quality, and freedom in creating a menu — from a traditional latte to signature cocktails, lemonades, and milk-based blends.
Learn more about the station
DrinkX LiquidE, our technology for preparing espresso using liquid coffee concentrates, is used in the DrinkX Station. It makes it possible to bring out the full flavor of the bean and preserve the richness of the drink in every cup. And the airtight Bag-in-Box (BiB) packaging guarantees consistent quality and a long shelf life.
The equipment for DrinkX coffee stations that work with concentrate technology is more than 90% localized in Russia.
The DrinkX coffee ecosystem
DrinkX products and technologies are integrated into a single platform. Each of its elements is responsible for a specific aspect of preparation:
The automatic monitoring system removes the need for manual checks, ensuring timely replenishment of ingredients and maximum productivity. Telemetry makes it possible to track the condition of each piece of equipment and prevent the technical downtime that leads to lost profit.
The coffee market is the market of the future
We live in the era of yet another coffee revolution. And technological progress here is a reflection of something greater. The market is moving to a new paradigm in which flavor, quality, efficiency, scalability, and automation can now be combined on a single beverage platform. That platform is the DrinkX S400.
From bean to extract is a path that businesses are already taking in order to stay competitive. The prospect is not merely an improvement of the product but a transformation of the entire coffee industry.
Don’t miss your chance to become part of the future. Grow your business together with DrinkX.
To do so, get in touch!
