The present invention provides to a method of preparing a flavored coffeeusing reducedamount of flavorant, and a coffee composition used for preparing such flavoredcoffee. Anamount of colorant is used to replace up to 20.1% by weight of the flavorantpresent in a flavoredcoffee beverage. The flavor perception of the coffee beverage containingreduced amount offlavorant is equivalent to that of the original coffee beverage containingregular amount offlavorant.
