PURPOSE: Coffee extract is subjected to freeze-concentration, whipped by blowing air into at low temperature to give coffee concentrate which keeps the intrinsic good flavors and tastes of regular coffee without their deterioration even after storage for a long period of time.

CONSTITUTION: Roasted, roughly crushed coffee beans are extracted in a usual manner, and its concentration is adjusted to 10W25%. The extract is subjected to freeze-concentration containing cryohydrate aging so that the concentration becomes 28W40%. The concentrate is whipped by blowing air or an inert gas into under stirring at low temperature (-5W-10°C) until the overrun reaches over 10%. The resultant coffee concentrate can be readily served for consumers with quite the same smell and taste as those of regular coffee without deterioration, even after storage for a long period of time. Moreover, it can serve very savory black coffee.