PROBLEM TO BE SOLVED: To provide a preparation process for a coffee composition for dilution that contains high concentration chlorogenic acids, that has good acid taste, sweetness, richness, and that has reduced off-flavor, and has excellent coffee taste.SOLUTION: Provided are: a preparation process for a coffee composition for dilution having a dry solid content of 5.6 mass% or more, comprising: a 1st step of multi-stage extracting a roasted coffee bean having a L value of 15 to 35, under pressurized condition, at a temperature of 110 to 170°C, with a condition of a flow ratio of passing liquid of 0.5 to 35 [v/v] and a superficial velocity (SV) of 0.01 to 10 [h-1] and a 2nd step of bringing the coffee extract obtained from 1st step into contact with an activated charcoal having an average pore radius of 30 Å at a temperature of 10 to 70°C and a coffee composition for dilution in which the chlorogenic acids, with respect to the total saccharide and caffeine, are present in a mass ratio [total saccharide/chlorogenic acids] of 1.2 to 5 and [caffeine/chlorogenic acids] of 0.5 or less.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】高濃度のクロロゲン酸類を含み、酸味、甘味、コクが良好で、かつ雑味が低減され、コーヒー感に優れる希釈用コーヒー組成物の製造方法の提供。【解決手段】L値が15~35である焙煎コーヒー豆を、加圧条件下、110~170℃の温度にて、通液倍数が0.5~35[v/v]、及び空塔速度(SV)が0.01~10[h-1]の条件にて多段階抽出する第1の工程と、第1の工程により得られたコーヒー抽出液を10~70℃の温度にて平均細孔半径が30Åである、活性炭と接触させる第2の工程を含む、乾燥固形分が5.6質量%以上である希釈用コーヒー組成物の製造方法。クロロゲン酸類が、全糖及びカフェインに対して、質量比で[全糖/クロロゲン酸類]が1.2~5であり、[カフェイン/クロロゲン酸類]が0.5以下である希釈用コーヒー組成物。【選択図】なし
