Wine coffee tastes different from normal coffee drinks due to the fermentation process. This study conducted various temperatures and durations of brewing with the French press method, and the resulting Gayo Arabica wine coffee drink was analyzed with hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained (ST) panelist, only colour attribute was statistically affected by the treatment. While based on the cupping test conducted by trained panelists of the Gayo Cupper Team, several attributes were statistically influenced by the treatment: flavour, aftertaste, overall and final score. In general, the results of both groups of untrained and trained panellists have a level of preference for the wine and coffee drinks produced. Both selected the same brew at a brewing temperature of 80-90 0 C. This coffee has at least winey, tarty, short notes.