Coffee extraction process and coffee product

A method for the manufacture of a coffee-extract product, the method comprising:

• (a) providing fresh roast and ground coffee having a mean particle size of from 100 to 600 microns;
• (b) mixing the fresh roast and ground coffee with fresh water to form a first slurry containing 15 to 30 wt % coffee solids,
• (c) passing the first slurry through an aroma-separation step to recover a coffee aroma fraction and to form a dearomatised slurry;
• (d) passing the dearomatised slurry to a first filtration device at a temperature of from 90 to 150° C. to form a first coffee extract and a first filter cake;
• (e) adding water to the first filter cake to form a reconstituted slurry having at least 12 wt % coffee solids;
• (f) thermally treating the reconstituted slurry at a temperature of from 150 to 205° C.;
• (g) then passing the thermally-treated reconstituted slurry to a second filtration device to form a second coffee extract and a second filter cake;
• (h) combining the first and second coffee extracts to form a third coffee extract;
• (i) concentrating the third coffee extract to form a fourth coffee extract having 35 to 70 wt % coffee solids;
• (j) adding the coffee aroma fraction to the fourth coffee extract to form a liquid, coffee-extract product, wherein the coffee-extract product, without an additional step of adding to the coffee-extract product any roast and ground coffee or coffee oil, comprises at least 6 wt % of an insoluble coffee sediment fraction and at least 0.8 wt % coffee oils by dry weight.