PROBLEM TO BE SOLVED: To provide a method for producing a fermented coffee extract which imparts a new peculiar sourness, richness and richness, and / or spreading strength of aroma by lactic acid fermentation of coffee extract with lactic acid bacteria. A method for producing a fermented coffee extract, comprising a pH adjusting step of adjusting the pH of the coffee extract to 5.5 to 8.0, and a fermentation process of lactic acid fermenting the pH-adjusted coffee extract with plant lactic acid bacteria. A method for producing a fermented coffee extract, which comprises: [Selection diagram] None【課題】コーヒーエキスを乳酸菌で乳酸発酵させることによって、新たな特有の酸味、コク味・濃厚感、及び／又は香りの広がり強度を付与した発酵コーヒーエキスの製造方法を提供する。【解決手段】発酵コーヒーエキスの製造方法であって、コーヒーエキスのｐＨを５．５～８．０に調整するｐＨ調整工程と、ｐＨを調整した前記コーヒーエキスを植物性乳酸菌で乳酸発酵する発酵工程と、を含む発酵コーヒーエキスの製造方法。【選択図】なし
