PROBLEM TO BE SOLVED: To provide a production method of coffee beverage capable of efficiently producing a coffee extract in which a flavoring feeling can be improved to a degree at which, an affection by off-flavor is reduced.SOLUTION: A production method of coffee beverage comprises: a first immersing step for introducing coffee beans and hot water into a first container 10, and immersing the coffee beans in the hot water for preparing a coffee extract a steaming step for discharging the coffee extract to a second container 20, and steaming the coffee beans in the first container 10 with the coffee extract which is left in the first container 10 and a second immersing step for immersing the coffee beans in the first container 10 in other hot water which is prepared in addition to the above mentioned hot water. An opened/closed state of a valve 30 in the first immersing step is a closed state, the opened/closed state of the valve in the steaming step is an opened state, and the opened/closed state of the valve in the second immersing step is the opened state or the closed state.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2017,JPO&INPIT【課題】雑味による影響を低減させることができる程度に香味感を向上させたコーヒー抽出液を効率良く作製するコーヒー飲料の製造技術を提供する。【解決手段】第1の容器10にコーヒー豆および熱水を導入し、前記コーヒー豆を前記熱水で浸漬することによりコーヒー抽出液を調製する、第1の浸漬工程と、前記コーヒー抽出液を第2の容器20に払い出しながら、前記第1の容器10内の前記コーヒー豆を、前記第1の容器10内に残存する前記コーヒー抽出液で蒸らす、蒸らし工程と、前記第1の容器10内の前記コーヒー豆を、前記熱水とは別に準備した他の熱水で浸漬する、第2の浸漬工程と、を含み、前記第1の浸漬工程におけるバルブ30の開閉状態は、閉状態であり、前記蒸らし工程における前記バルブの開閉状態は、開状態であり、前記第2の浸漬工程における前記バルブの開閉状態は、閉状態または開状態である。【選択図】図2
