FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. To obtain a liquid coffee concentrate, roasted ground coffee is subjected to one or more steps of extracting with water to obtain a coffee extract. Coffee extract is separated by fractionating during extraction step (steps) or by separating aromatic substances after extraction step (steps), leading to production of strongly flavoured coffee extract and weakly flavoured coffee extract. At least 50 % weakly flavoured coffee extract is subjected to heat treatment at 120 °C for not more than 30 minutes. At least treated weakly flavoured coffee extract is concentrated. Concentrated weakly flavoured coffee extract is merged with strongly flavoured coffee extract to produce a liquid coffee concentrate. In another version, method of producing a liquid coffee concentrate with pH 4.8–6 includes subjecting roasted ground coffee to one or more steps of extracting with water to obtain a coffee extract. Extract is separated by fractionation during extraction step (steps) into strongly flavoured coffee extract and weakly flavoured coffee extract containing a second primary extract and a secondary extract. At least part of second primary extract is subjected to heat treatment at 120 °C for not more than 30 minutes. Said treated part contains at least 25 % vol/vol weakly flavoured coffee extract. At least treated weakly flavoured coffee extract is concentrated. At least concentrated weakly flavoured coffee extract is merged with strongly flavoured coffee extract. Liquid coffee concentrate with pH 4.8–6 produced by present method contains 2 mg/kg of dry substance or more 2-phenyl-3-(2-furyl)-2-propenal, has pH 5–5.2 and ratio of QA/QaL (quinic acid/quinic acid lactone) mol/mol from 10 to 100.EFFECT: group of inventions is aimed at improving quality of coffee concentrate in relation to storage stability and to taste, wherein aroma components are substantially not subject to undesired effects of high temperat
