PROBLEM TO BE SOLVED: To provide a preparation process for a coffee composition for dilution in which a rich taste as an after-taste is imparted.SOLUTION: Provided is a preparation process for a coffee composition for dilution, in which a 1st coffee composition for dilution obtained by multi-stage extracting a 1st roasted coffee bean having a L value of 14 to 20 under a pressurized condition and a temperature of 150 to 200°C, and bringing the extract into contact with an activated charcoal at a temperature of 10 to 70°C, and a 2nd coffee composition for dilution obtained by multi-stage extracting a 2nd roasted coffee bean having a L value of 26 to 35 under a pressurized condition at a temperature of 110 to 170°C, and bringing the extract into contact with an activated charcoal at a temperature of 10 to 70°C, are mixed at a ratio, in solid content converted mass ratio, of 90/10 to 10/90.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】後味としてのコク感の付与された希釈用コーヒー組成物の製造方法の提供。【解決手段】L値が14~20である第1の焙煎コーヒー豆を、加圧条件下、150~200℃の温度にて多段階抽出し、抽出液を10~70℃の温度にて活性炭と接触させて得られる、第1の希釈用コーヒー組成物と、L値が26~35である第2の焙煎コーヒー豆を、加圧条件下、110~170℃の温度にて多段階抽出し、抽出液を10~70℃の温度にて活性炭と接触させて得られる、第2の希釈用コーヒー組成物とを、固形分換算の質量比、90/10~10/90の割合で混合する、希釈用コーヒー組成物の製造方法。【選択図】なし
