To provide a method for producing a coffee beverage causing only slight deterioration in flavor over a long time period after extracted, and satisfactorily drinkable.

The method for producing coffee beverage comprises freezing coffee beans at -15C within 48 hours, preferably 24 hours after roasted, and subjecting the frozen coffee beans to frozen storage at -15C. The frozen storage results in inhibiting rise in acetic concentration which is considered to cause flavor deterioration. The coffee beverage obtained by crushing the frozen roasted beans and extracted from the crushed beans causes only slight deterioration in flavor as far as 2 hours after extracted so as to be satisfactorily drinkable.