The coffee beverage widely liked all over the world as articles of taste is extracted from roasted and milled coffee beans. The aroma with volatility compounds is a feature of coffee. A lot of extraction methods of coffee were researched. In this research, the underwater shock wave loading was tried to the roasted coffee bean to improve the extraction efficiency. The coffee extracted from the hot water by the filter method after the underwater shock wave loading compared the amounts of the extraction by the freeze-drying processing. In addition, extracted the volatility compounds were compared by the gas chromatography analysis. As a result, the change in the content of an excellent effect of the extraction and a volatility compound was confirmed.
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