Literature review ahould be done to build up the hypothese and create the experimental factors. Researcher would like to emphasize the influence of blending and brewing methods on cupping quality and functional components of coffee. Previous reserach has been found that blending arabica gayo cultivar in certain formulation will help to optimse the quality of brewed coffee experimentally and also by judged of coffee grader. However the cupping quality for different kinds of brewing methods for its blending formulation is unknown. Therefore this literature review is an attempt to collect the substantial information related different types of coffee brewing such as espresso, V60, french press and tubruk. Moreover the coffee blending, typically between arabica gayo cultivar is also reviewed