System and method for highly uniform production of cold-brewed beverages having extended shelf-life

A method for making a uniform cold-brewed beverage having reproducible organoleptic and nutritional qualities, with extended shelf-life, comprising:

• mixing, with agitation in a brewing chamber, coffee with an aqueous medium at a suitable cold brew temperature and for a time sufficient to extract the coffee, to provide an aqueous coffee extract having dissolved and undissolved solids;
• filtering, the aqueous coffee extract to remove a majority portion of the undissolved solids, to provide a filtered aqueous coffee extract having dissolved solids and some undissolved solids;
• purging a conditioning chamber with non-oxygen gas comprising hydrogen to provide a purged conditioning chamber;
• and
• mixing, the filtered aqueous coffee extract in the purged conditioning chamber in the presence of the non-oxygen gas comprising hydrogen, using agitation sufficient to maintain an even or substantially even suspension of dissolved and undissolved solids, at a temperature and for a time sufficient to reduce or substantially eliminate any residual oxygen present in the filtered aqueous coffee extract, to provide a conditioned filtered aqueous coffee extract having dissolved and undissolved solids, and having an enhanced stability or shelf-life relative to a coffee extract made by use, in the method, of the non-oxygen gas without hydrogen.