Coffee is a globally consumed beverage with species like Arabica, Robusta, Liberica, and Excelsa, each with distinct flavors and aromas influenced by roasting and brewing. This review analyzes how various brewing techniques affect coffee's sensory attributes: aroma, flavor, body, and acidity. Recognizing the importance of brewing methods in shaping the sensory experience, a systematic review was conducted using Science Direct, Wiley, CABI, Springer Link, and Research Gate databases for studies published between 2010 and 2021. Keywords included "coffee brewing methods", "sensory properties", "coffee flavor", and "brewing techniques". The inclusion criteria filtered studies focusing on multiple brewing methods, brewing times, and sensory properties, published in peer-reviewed journals. In total, 89 studies were included, covering the following methods: decoction, infusion, percolation, and pressure. The study examines six brewing techniques: boiled (100°C), cold brew (without hot water/refrigerated at 4-8°C for 8 to 24 hours), French press (brew time, 3-5 min), percolator (brew time, 5-15 min), moka (extraction time, 5 min at 93°C), and espresso (extraction time < 1 min, using hot water, 88-93°C), along with the equipment used. Results show that brewing methods significantly impact coffee's sensory profile. Espresso, brewed under high pressure for a short time, gave strong aroma and intense flavor. In contrast, French press coffee, with its metal filter, produces a fuller body and pronounced mouthfeel. Pour-over methods (Chemex and V60) offer clarity and brightness, emphasizing acidity and delicate flavors. Cold brew, with its long steeping time, results in a smoother, less acidic cup and a mellow flavor. In conclusion, the review underscores the pivotal role of brewing methods in determining coffee's sensory characteristics. Coffee professionals and enthusiasts can enhance their coffee experience by choosing appropriate brewing techniques. Further research is needed to explore how brewing parameters affect coffee extraction, potentially leading to innovations that enhance the coffee experience.