PROBLEM TO BE SOLVED: To provide a coffee drink and a method for producing the same in which, despite the high content of chlorogenic acids, the acid taste resulting from the organic acid contained much in shallowly roasted beans, etc. can be suppressed and the aromatic roast feeling of coffee can be felt, and also to provide a method for reducing acid taste of coffee drink and a method for enhancing the roast feeling.SOLUTION: A coffee drink contains a certain level or more of chlorogenic acids, in which the chlorogenic acids content in the drink liquid [CQ](mg/100 g) is 140 or more and the total content of citric acid and quinic acid in the drink liquid [A](ppm) is 1000 to 2200, as well as the ratio of the above [A] to the chlorogenic acids content in the drink liquid [CQ](mg/100 g), [A]/[CQ], is 5.5 or more.COPYRIGHT: (C)2015,JPO&INPIT【課題】クロロゲン酸類の含有量が多いにも関わらず、浅煎り豆等に多く含まれる有機酸に起因する酸味を抑制し、コーヒーの香ばしいロースト感を感じることが可能な、コーヒー飲料及びその製造方法、並びにコーヒー飲料の酸味低減方法及びロースト感向上方法を提供する。【解決手段】クロロゲン酸類を所定以上に含有するコーヒー飲料であって、飲料液中のクロロゲン酸類含有量[CQ](mg/100g)が140以上であり、且つ飲料液中のクエン酸とキナ酸の合計含有量[A](ppm)が1000~2200であると共に、上記[A]と、飲料液中のクロロゲン酸類含有量[CQ](mg/100g)比、[A]/[CQ]が5.5以上とする。【選択図】なし
