Abstract: A process for the counter-current extraction of soluble coffee solids. Soluble coffee solids are extracted from roast and ground coffee in a first extraction stage using a primary extraction liquid at a temperature of 80.degree. C. to 160.degree. C. Then soluble coffee solids are extracted from the partially extracted grounds in a second extraction stage using a secondary extraction liquid at a temperature of 160.degree. C. to 190.degree. C., the coffee grounds having at least 25% by weight of soluble coffee solids extracted from them. The coffee grounds obtained from the second extraction stage are drained and thermally hydrolyzed in a hydrolysis stage at a temperature of 160.degree. C. to 220.degree. C. for 1 to 15 minutes. Soluble coffee solids are extracted from the hydrolyzed coffee grounds in a third extraction stage using a tertiary extraction liquid at a temperature of 170.degree. C. to 195.degree. C. to provide extracted coffee grounds and a hydrolyzed coffee extract.