Coffee beverage and a method of manufacturing the same, as well as miscellaneous tastes reduction method of coffee drinks

【Task】 Chlorogenic acids in spite of the high content, to reduce the rough taste due to the fishy smell of beans, such as roasted chlorogenic acids, and shallow, to provide a coffee drink that combines a good flavor and taste. A Chlorogenic acids to a coffee beverage containing a predetermined amount or more, Chlorogenic acids content in drinking fluid (mg / 100g) [CQ] and roasted coffee polyphenol oligomer content (ppm) [R] is equal to or less than (a), and satisfies both conditions (b) coffee beverages. (A) the chlorogenic acid content [CQ] is 80 to 250. (B) the chlorogenic acid content and [CQ], the ratio of the roasted coffee polyphenol oligomer content [R], the [R] / [CQ] is from 1.0 to 7.0. .BACKGROUND