Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6Ø In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70F in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70F in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.
