The present invention relates to the maintenance of the GABA component of germinated coffee beans, and, more specifically, to a design to prevent the loss of GABA existing in germinated coffee beans due to heat treatment. According to a GABA component analysis of existing germination coffee, the content of GABA, which is considered to be produced in germination, has been getting destroyed by the heat treatment in roasting. According to the present invention, GABA destroyed by heat treatment can be reduced by applying a charcoal roasting method in the roasting of germinated coffee beans. The present invention provides a manufacturing method of germination coffee through a heat wave roasting method by using charcoal, in which the germinated coffee beans are roasted at a lower roasting temperature through a dry heat wave roasting method using charcoal for 40 minutes, cooled, dried, deaerated, and, then, pulverized with BM-650, on the basis of the fact that when the GABA component contained in germinated coffee beans is roasted in the conventional method to make coffee, the temperature exceeds 212 degrees, which is a temperature where GABA gets destroyed, and, therefore, the GABA component does not exist in an extract for drinking. The liquid coffee according to the present invention contains the maximum amount of GABA component, as well as various functional components, so that the coffee provides excellent effects for consumers with regards to functionality and/or nutrition, and can contribute to the industry development in the beverage area, especially, in the coffee related beverage food area. Accordingly, the present invention has an industrial applicability.COPYRIGHT KIPO 2014본 발명은 발아한 원두의 GABA성분의 유지에 관한 것으로, 좀 더 상세하게는 발아원두에 존재하는 GABA에 대하여 열처리의 손실을 막기 위하여 설계 한 것 이라 할 수 있다. 실제 발아커피의 GABA성분분석 결과 발아시 생성된다는 GABA의 함량은 로스팅시 열처리에 의해 모두 파괴되었다. 그리하여 본 발명에 따라 발아커피의 로스팅시 탄화배전법을 적용하여 GABA의 파괴를 줄 일수 있다. 본 발명은 발아 원두에 들어 있는 GABA성분을 기존의 방식으로 로스팅 하여 커피제조를 할 경우에 GABA의 파괴온도인 212를 넘어
