To provide a production method for a coffee bean extract that contains an increased amount of chlorogenic acid lactone and that is for imparting a crisp and refreshing bitter flavor to a coffee-flavored foodstuff such as a coffee drink, and to provide a coffee bean extract that is obtained by said production method. The present invention includes: (a) a step for performing an extraction on coffee beans in an aqueous solvent and obtaining a coffee bean extract liquid concentrate that is 50 DEG Bx or more or obtaining a coffee bean extract liquid dried material that has 1-10 mass% water content and (b) a step for using a heating means to dehydrate and heat the concentrate or the dried material obtained in the previous step at 150 DEG C - 400 DEG C for 0.1-60 minutes.本發明的課題為提供一種為了賦予咖啡飲料等之咖啡風味食品清爽順喉的苦味之增加綠原酸內酯之咖啡豆萃取物的製造方法、及藉由其製造方法所得之咖啡豆萃取物。本發明的解決手段係包含(a)與(b)步驟;(a)將咖啡豆以水性溶劑萃取,而得到咖啡豆萃取液之Bx50°以上的濃縮物、或該咖啡豆萃取液之水分1質量%以上且10質量%以下的乾燥物之步驟、(b)將於前述步驟所得之濃縮物或乾燥物,在150~400℃下0.1~60分鐘,藉由加熱手段進行脫水並且加熱之步驟。
