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Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the

Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate.

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1. A method of forming a stabilized liquid coffee concentrate, the method comprising: providing a liquid coffee concentrate base having about 5 to about 60 percent coffee solids, a pH of about 4.7 to about 5.3, and aroma compounds including furfuryl mercaptan;thermally treating the liquid coffee con

1. A method of forming a stabilized liquid coffee concentrate, the method comprising: providing a liquid coffee concentrate base having about 5 to about 60 percent coffee solids, a pH of about 4.7 to about 5.3, and aroma compounds including furfuryl mercaptan;thermally treating the liquid coffee concentrate base at about 285 to about 295° F. for about 60 to about 180 seconds to artificially drive acid generating reactions in the concentrate base to completion as evidenced by a drop in pH of about 0.5 to about 1.5 pH units after thermal treatment while maintaining the aroma components and furfuryl mercaptan in the liquid coffee concentrate base during and after thermal treatment;blending an effective amount of an edible alkali source to the concentrate base in order to artificially increase the pH of the liquid coffee concentrate base between about 0.5 to about 1.5 pH units to form a stabilized liquid coffee concentrate, wherein the blending occurs before or after the thermal treatment; andwherein the thermal treatment and blending steps are effective such that the pH of the stabilized liquid coffee concentrate exhibits a pH between about 4.7 and about 5.3 after the combination of the thermal treatment and blending steps and also after at least about 12 months of room temperature storage; andthe thermal treatment and blending are effective so that a variation in a level of furfuryl mercaptan from the liquid coffee concentrate base is maintained after about 26 weeks of storage at 90° F. within about 3% of the level of furfuryl mercaptan immediately after thermal treatment. 2. The method of claim 1, wherein the pH of the stabilized liquid coffee concentrate remains between about 4.7 and about 5.3 within a standard deviation of about 0.05 units or less after the thermal treatment and blending steps and also after at least about 12 months of room temperature storage. 3. The method of claim 1, wherein a titratable acidity of the stabilized liquid coffee concentrate to a pH of about 6.0 remains within about 1.6 to about 3.5 mL of 0.1 NaOH per 100mL concentrate within a standard deviation of 0.3 or less after the thermal treatment and blending steps and also after at least about 12 months of room temperature storage. 4. The method of claim 1, wherein the liquid coffee concentrate base has a percent solids of about 30 to about 55 percent. 5. The method of claim 1, wherein the edible alkali source is selected from the group consisting of sodium hydroxide, calcium hydroxide, potassium hydroxide, and mixtures thereof. 6. The method of claim 5, wherein the edible alkali source is sodium hydroxide. 7. The method of claim 1, wherein about 4 to about 5 grams of the edible alkali source per about 300 grams of coffee solids is added to the liquid coffee concentrate base. 8. The method of claim 1, wherein the blend occurs before the thermal treatment. 9. The method of claim 1, wherein about 0.5 to about 0.8 percent of a liquid coffee flavor is added before the thermal treatment.