PROBLEM TO BE SOLVED: To provide a method for producing roasted coffee by which anyone can simply extract good frothy coffee.SOLUTION: The method for producing good frothy coffee comprises adjusting an L value showing a roasting degree to not more than 22, adjusting a particle size of pulverized coffee beans after roasting (roasted coffee beans) to an average particle size of 0.65 to 1.25 mm and controlling a roasting time of coffee beans and a filling time from pulverizing coffee beans until filling into a packaging material and increases a degree of frothiness when the degree of frothiness is defined as a volume calculated by subtracting a volume before adding water from a volume including froths after adding 50 ml of water per 10 g of pulverized coffee. The roasting time is 8 to 15 minutes and the time from pulverizing roasted coffee beans until filling the beans is within 6 hours. Within 30 minutes after pulverizing, a value calculated by dividing the degree of frothiness by the volume before adding water is 2.2 to 2.4.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】誰でも簡単に泡立ちのよいコーヒーを抽出可能な、焙煎コーヒーの製造方法を提供する。【解決手段】泡立ちのよいコーヒーを製造する方法であって、焙煎度を示すL値を22以下とし、焙煎後のコーヒー豆(焙煎コーヒー豆)の粉砕粒度を0.65~1.25mmの平均粒子径とし、コーヒー豆の焙煎時間と、コーヒー豆粉砕後から包材に充填するまでの充填時間とを調整し、粉砕コーヒー10gに対して、50ml加水後の泡沫を含んだ体積から、加水前の体積を減じた体積を、泡立ち度とした場合、泡立ち度を高める。ここで、焙煎時間は8~15分であり、焙煎コーヒー豆を粉砕後から充填するまでの時間は6時間以内である。また、粉砕後30分以内において、泡立ち度を加水前の体積で除したものは2.2~2.4である。【選択図】図1
