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Coffee is one of the essential commodities in Indonesia. There are two types of coffee, Robusta and Arabica. The flavor profile of robusta coffee is lower than that of Arabica coffee. One way to increase the flavor profile of coffee is by adding flavor precursors before the roasting process. One of the precursors that can be used is sugar. Adding sugar during roasting can increase and maintain the antioxidant activity of coffee. An alternative sugar compound that can be used as a precursor is sorbitol. This study aimed to provide information on West Java Robusta Coffee quality and alternative processing processes for Subang Robusta Coffee. This study used design factorial 3 × 3 in randomized block design, which consisted of two factors, i.e., sorbitol concentration and roasting level. The study showed that sorbitol concentration affected antioxidant activity, color, flavor, and bitterness of coffee brew while roasting level affected water content, pH, color, flavor, bitterness, acidity, and sweetness of the coffee brew. The interaction of sorbitol concentration and roasting level affected the antioxidant activity, color, flavor, bitterness, acidity, and sweetness of Robusta coffee brew. [ABSTRACT FROM AUTHOR]