EXTRACTION CELL

1 . A method of preparing an extract, the method comprising:

loading extraction material into an extraction cell having a bottom portion and a top portion;

introducing a first aliquot of extraction medium through the bottom portion of the extraction cell;

expelling gas from the extraction cell through the top portion of the extraction cell;

closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell;

stopping the flow of extraction medium into the extraction cell;

steeping the extraction material in the extraction medium under pressure to produce an extract; and

introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

2 . The method of claim 1 , wherein the extraction material comprises ground roasted coffee beans or loose leaf tea.

3 . The method of claim 2 , wherein the ground coffee beans have a mean diameter of between 1 mm and 2 mm.

4 . The method of claim 1 , wherein the extract has a TDS of about 40 g/L to about 140 g/L

5 . The method of claim 1 , wherein the extract has a TDS of about 80 g/L to about 120 g/L, and a yield between about 8% and about 16%.

6 . The method of claim 1 , wherein the extraction medium is water having a temperature between about 10° C. and about 30° C.

7 . The method of claim 1 , wherein steeping the extraction material in the extraction medium under pressure maintain pressure within the extraction cell between about 0 bar(gauge) and about 16 bar(gauge).

8 . The method of claim 1 , wherein steeping the extraction material in the extraction medium under pressure comprising steeping between about 30 minutes and about 20 hours.

9 . The method of claim 1 , wherein steeping the extraction material in the extraction medium under pressure comprising steeping between about 30 minutes and about 90 minutes.

10 . The method of claim 1 , wherein introducing extraction medium through the bottom portion of the extraction comprising introducing the extraction medium at a flow rate that achieves plug flow.

11 . The method of claim 10 , wherein the second aliquot of extraction medium is introduced at a rate such that about 30% to 90% of the first aliquot is displaced over a period of about 5 minutes to 30 minutes.

12 . The method of claim 1 , comprising delivering a portion of the extract to a consumer without subjecting the portion of extract to a further extraction process.

13 . The method of claim 1 , wherein the extraction material has not been subjected to prior extractions.

14 . An extraction cell for preparing an extract, the extraction cell comprising

a bottom portion;

a top portion having a cross-sectional area;

a side wall extending between the bottom portion and bottom portion;

an inlet on the bottom portion for introducing an extraction medium;

an outlet disposed on the top portion for removing an extract from the extraction cell, the outlet having an area that is between about 10 to about 100% of the cross-sectional area of the top portion of the extraction cell; and

a filter positioned at the outlet having a mean aperture diameter between about 0.05 mm to about 0.35 mm.

15 . The extraction cell of claim 14 , wherein the filter has a mean aperture diameter of about 0.15 mm to about 0.35 mm.

16 . The filter of claim 15 , wherein the diameter of the fine filter is about 15 to 100% of the diameter of an inner diameter the upper portion of the extraction cell.

17 . A cold extracted coffee and/or tea extract comprising a TDS of about 60 g/L and about 120 g/L, wherein the extraction medium used to produce the extract is maintained at a temperature less than about 30° C. until the extract is displaced from the extraction cell.

18 . The cold extracted coffee and tea extract of claim 17 wherein the extract has a TDS between about 100 g/L and 120 g/L, and a yield between about 8% and about 14%.

19 . The extract of claim 17 , wherein the coffee or tea used to produce the extract is maintained at a pressure between about 0 bar(g) and about 16 bar(g) after the coffee is introduced into the extraction cell, until the extract is displaced from the extraction cell.

20 . The extract of claim 17 , wherein the coffee is exposed to an extraction medium for between about 45 minutes and 20 hours.