1. A method of preparing a coffee mixture, characterized in that this coffee mixture is characterized in that the coffee beverage brewed from said coffee mixture under normal conditions contains at least 65 mg / L of N-methylpyridinium cations (NMP) and at least 550 mg / l of chlorogenic acids (CGA), comprising the following steps: (a) preparing Coffea arabica coffee beans that are roasted in a drum for at least 10 minutes at a temperature of 190 C to 210 C to a dark degree of about 45 to 60 scale divisions； (b ) preparation of coffee beans Coffea arabica, which are about roast in a rotary fluidized bed (RFB) for no more than 5 minutes at a temperature of from 240 ° C to 270 ° C to an average of approximately 75 to 90 scale divisions； (c) mixing at least two components, where one component of the mixture consists of coffee beans according to (a) and one component of the mixture consists of coffee beans according to (b), and where coffee beans according to (a) form 60 to 80% (w / w) of the mixture and coffee beans according to (b) form 20 to 40 % (w / w) of the mixture. 2. The method according to claim 1, characterized in that the coffee beans prepared in steps (a) and (b) are ground before step (c). The method according to claim 1 or claim 2, further comprising, before roasting, the step of enriching the green coffee beans of at least one component of the mixture with at least one compound selected from the group consisting of CGA and trigonellin. The method according to any one of claims 1 to 3, characterized in that the ratio of the concentration of CGA to the concentration of NMP in the coffee beverage is from 6 to 12.5. A method according to any one of claims 1 to 4, characterized in that the coffee beverage contains not more than 200 mg / L carboxylic acid-5-hydroxytryptamide (C5-HT) .6. The method according to any one of claims 1 to1. Способ приготовления кофейной смеси, отличающийся тем, что эта кофейная смесь характеризуется тем, что кофейный напиток, заваре
