Problem to be solved. To provide a coffee drink that retains an aroma peculiar to lightly roasted beans but has a reduced astringent taste and offers a good aftertaste. Solution. A coffee drink contains monocaffeoylquinic acid, ferulicquinic acid, and dicaffeoylquinic acid. Relative to a total amount of the coffee drink, a total content of monocaffeoylquinic acid, ferulicquinic acid, and dicaffeoylquinic acid (mg/100 ml) is X, and a content of dicaffeoylquinic acid (mg/100 ml) is Y, X is 50-150, and a ratio of Y to X (Y/X) is 0.02 or less.
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