1. A method of obtaining a liquid coffee concentrate with a pH of 4.8-6, comprising the steps of: a) subjecting the roasted ground coffee to one or more extraction steps with water to obtain a coffee extract, b) separating the coffee extract by fractionation during the extraction step (s) a) or the release of aromatic substances after extraction step (s) a), resulting in a highly aromatic coffee extract and a weakly aromatic coffee extract, c) exposing at least 50% of a slightly aromatic coffee ext heat treating at least 120 ° C for not more than 30 minutes； d) concentrating at least the slightly aromatic coffee extract, e) combining the at least concentrated aromatic coffee extract with the highly aromatic coffee extract to form a liquid coffee concentrate. 2. The method of claim 1, further comprising the step of raising the pH after step b). 3. A method according to claim 2, wherein at least 50% of the weakly aromatic extract is subjected to a step of increasing the pH. A method according to claim 3, wherein at least 50% of the weakly aromatic extract is subjected to a step of increasing the pH before or after the heat treatment step c), but before the concentration step d). The method according to any preceding paragraph, in which the heat treatment is carried out at a temperature of at least 135 ° C for no more than 15 minutes and preferably at least 150 ° C for no more than 10 min. The method according to claim 5, wherein the heat treatment is carried out from 120 ° C to 200 ° C for 30 minutes to 10 seconds. The method according to claim 5, in which the heat treatment is carried out from 135 ° C to 180 ° C for from 11. Способ получения жидкого концентрата кофе с рН 4,8-6, включающий стадии:a) подвергания обжаренного молотого кофе одной или более стадиям экстракции водой с получением кофейного экстракта,b) отделения кофейного экстракта фракционированием во время стадии (стадий) экстракции а) или выделением ароматических веществ после стадии (стадий) экстракции а
