METHODS FOR PRODUCING COFFEE, METHODS FOR PRODUCING AROMA CONDENSATE, AND METHODS FOR MODIFYING COFFEE

Abstract

A problem of the present invention is to provide a new technique for producing coffee from which a superior coffee-derived flavor can be perceived even when a milk-derived component is added. The present invention, which addresses the said problem, is a method for producing coffee comprising a step of obtaining a condensate aroma by bringing roasted ground coffee beans and steam to contact with each other and cooling the obtained steam containing an aroma component derived from coffee beans to 45°C or lower to obtain a condensate aroma and a mixing step by mixing the condensate aroma and a coffee extract obtained by bringing roasted ground coffee beans and water to contact with each other to obtain coffee.