This study aims to determine the effect of robusta and arabica coffee blending on the quality of brewed coffee and to determine the blending ratio that produces the best brewed coffee. This study used a Completely Randomized Design (RAL) with a factorial pattern. Factor A is the blending ratio of robusta and arabica (A1=50:50; A2=70:30; and A3=90:10), factor B is a measure of the fineness of coffee grounds (B1=course, B2=medium and B3=fine). The data were analyzed for variance and if there was an effect of treatment on the observed variables, it would be continued with the DMRT test. The results showed that the formulation factor of robusta and arabica mixing (A) had a very significant effect (P≤0.01) on the value of pH levels, total phenol content and the color of coffee steeping. The blending formulation also had a significant effect (P≤0.01) on the aroma of steeping coffee and had no significant effect (P <0.05) on the value of the essence and taste of the brewed coffee. The coffee powder fineness factor (B) had a very significant effect (P 0.01) on the pH value, extract content and total phenol of steeped coffee. The size of the fineness of coffee grounds also significantly (P<0.05) on the color and aroma of steeping coffee and had no significant effect (P>0.05) on the taste of brewing coffee.