A container-packed coffee beverage which exhibits the original coffee flavor while ensuring a high storage stability is produced by mixing a liquid coffee extract obtained by extracting with hot water at 30 to 65oC with a dry coffee extract, which shows an absorbance of 0.8 or less at a wavelength of 680 nm per percent by weight of soluble solid matters when dissolved in water, and packing in a container. This procedure is preferably applicable to a sugar-free coffee (black coffee) beverage. Also, it is preferably applicable to a hot beverage.