Great coffee is often lost between the roaster and the cup, as temperature, time and inconsistency become barriers to flavour. The Coffee Brewmasters exists to solve that problem at the source.

The brand’s TCB process is a scientifically validated, all-natural liquid extraction technology that captures close to 100% of available flavour solids from coffee beans, using only coffee and water. With no additives, preservatives or alcohol stabilisers, the result is a concentrated liquid extract that is shelf-stable at ambient temperature for up to 12 months, and consistent in flavour, caffeine and Brix from the first batch to the last.

For hotel F&B directors, executive chefs and beverage operators, the process removes the variables that degrade quality: seasonal inconsistency, machine dependency and barista variance. Cold brew, iced coffee, espresso martinis, affogatos, mocha bases, gelato and tiramisu can all be delivered at a level of precision that in-house brewing cannot replicate at scale.

TCB also supplies tea extracts across black, green, white, oolong, herbal and fruit varieties, opening new possibilities across the full beverage menu. The same principles apply: all-natural, consistent, shelf-stable and produced under FSSC 22000 with Kosher and Halal certification.

Available in packaging from 1L to 20L HDPE, bag-in-box, glass bottles, UHT formats and sachets, TCB works with operators to match supply format to service context – whether that’s a high-volume kitchen or a boutique property with bespoke requirements. Private label and contract manufacturing partnerships are also available for roasting companies and QSR chains.

The Coffee Brewmasters is headquartered in Williamstown, Melbourne and operates a commercial plant in Chicago, USA, with technology implemented by coffee roasting partners across Australia, New Zealand, USA, Europe and Asia.

Find out more at www.thecoffeebrewmasters.com