The ideal organoleptic properties of coffee can only be determined with the help of sensory analysts, whose senses are most often based on coffee makers. Tasting or sensory analysts are experts with highly developed sensory papers that scientifically examine and evaluate coffee. By sensory testing of a hot cup of coffee drinkers, a range of useful data can be obtained and a quality assessment of the quality of the ground coffee funnel used for the preparation of the beverage in the test can be obtained, i.e. obtaining information on the types of coffee from which the beverage is originally prepared, sometimes estimating the area of raw coffee, production of raw coffee, assess the success of raw coffee choices in the mix, and the precision and degree of roasting of coffee blends. The aim of the present study was to evaluate the senses of the drinks of renowned manufacturers and brands and to determine the quality of the same which are presented on the market as high quality products and to determine how much the quality of the coffee drink is lost with the storage time. The results of the research show that most of the samples were rated as excellent, while samples outside the stated deadline were still unacceptable for consumption.