Extraction cell

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

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

introducing a first aliquot of an extraction medium through the bottom portion of the extraction cell and into the extraction material to wet at least a portion of the extraction material, such that a flow of the extraction medium of the first aliquot tamps the extraction material against the top portion of the extraction cell and the flow of the extraction medium of the first aliquot compresses the extraction material into a cake wherein the first aliquot forms the edible, coffee extract; and

introducing a second aliquot of the extraction medium through the bottom portion of the extraction cell and into the extraction material to push the edible, coffee extract through the top portion of the extraction cell, such that a flow of the extraction medium of the second aliquot pushes the edible, coffee extract through the top portion of the extraction cell,

wherein the method does not utilize additional tamping components to tamp the extraction material,

wherein the edible, coffee extract is pushed through the top portion of the extraction cell after only a single pass through the extraction material,

wherein introducing the second aliquot of the extraction medium through the bottom portion of the extraction cell comprises introducing the second aliquot of the extraction medium at a flow rate that achieves plug flow such that the first aliquot of the extraction medium and the second aliquot of the extraction medium do not substantially mix,

wherein the extraction medium has a temperature less than about 30° C., and

wherein the edible, coffee extract has a TDS between about 40 g/L to about 140 g/L,

wherein the extraction material comprises extraction material that has not been subjected to prior extractions.

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

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

4. The method of claim 1 , wherein the first aliquot and the second aliquot of extraction medium are each introduced directly from an inlet to the bottom portion of the extraction cell, wherein the inlet is fitted with a filter.

5. The method of claim 1 , wherein introducing the first aliquot of extraction medium through the bottom portion of the extraction cell comprises introducing the first aliquot of extraction medium at a constant flow rate across a radial axis of the extraction cell.

6. The method of claim 1 , wherein the edible, coffee extract has a yield between about 8% and about 16%.

7. The method of claim 1 , wherein the extraction medium is water.

8. The method of claim 1 , wherein the extraction material used to produce the edible, coffee extract is maintained at a pressure between 1 bar(g) and about 16 bar(g) after the first aliquot is introduced into the extraction cell, until the edible, coffee extract is pushed from the extraction cell.

9. A method of preparing an edible, coffee extract, the method comprising:

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

introducing a first aliquot of an extraction medium through the bottom portion of the extraction cell and into the extraction material to wet at least a portion of the extraction material, such that a flow of the extraction medium of the first aliquot tamps the extraction material against the top portion of the extraction cell and the flow of the extraction medium of the first aliquot compresses the extraction material into a cake wherein the first aliquot forms the edible, coffee extract; and

introducing a second aliquot of the extraction medium through the bottom portion of the extraction cell and into the extraction material to push the edible, coffee extract through the top portion of the extraction cell, such that a flow of the extraction medium of the second aliquot pushes the edible, coffee extract through the top portion of the extraction cell,

wherein the method does not utilize additional tamping components to tamp the extraction material,

wherein introducing the second aliquot of the extraction medium through the bottom portion of the extraction cell comprises introducing the second aliquot of the extraction medium at a flow rate that achieves plug flow such that the first aliquot of the extraction medium and the second aliquot of the extraction medium do not substantially mix,

wherein the extraction medium has a temperature less than about 30° C.,

wherein the edible, coffee extract has a TDS between about 40 g/L to about 140 g/L.

10. The method of claim 9 , wherein the extraction material comprises ground roasted coffee beans.

11. The method of claim 9 , wherein the extraction material is ground coffee beans that have a mean diameter of between 1 mm and 2 mm.

12. The method of claim 9 , wherein introducing the first aliquot of extraction medium through the bottom portion of the extraction cell comprises introducing the first aliquot of extraction medium at a constant flow rate across a radial axis of the extraction cell.

13. The method of claim 9 , wherein the edible, coffee extract has a yield between about 8% and about 16%.

14. The method of claim 9 , wherein the extraction medium is water.

15. The method of claim 9 , wherein the first aliquot and the second aliquot of extraction medium are each introduced directly from an inlet to the bottom portion of the extraction cell, wherein the inlet is fitted with a filter.

16. The method of claim 9 , wherein the extraction material used to produce the edible, coffee extract is maintained at a pressure between 1 bar(g) and about 16 bar(g) after the first aliquot is introduced into the extraction cell, until the edible, coffee extract is pushed from the extraction cell.