<p>Since cold brewed coffee has a thin body and soft taste, many people switch to it. However, taste, aroma, aftertaste, and physicochemical properties of cold brewed coffee can be influenced by brewing method and time, as well as raw material used. Therefore, this research was aimed to investigate the influence of grind size and brewing time on sensory, physical, and chemical properties of cold brewed coffee. The green bean used was naturally processed Ijen Robusta coffee brewed with different brewing time extracted in a refrigerator at 10&#xa0;°C. The result showed that the finer grind size and the longer brewing time, the higher total dissolved solid (TDS), antioxidant activity, and caffeine total of coffee brew. Conversely, the lightness of coffee brew tended to be decreased when the grind size finer. Cold brewing method produces a more balanced taste of sweetness, acidity, and bitterness compared with hot brewed coffee. The cupping notes of cold brewed coffee exhibit a much lower bitter aftertaste when compared with hot brewed coffee, indicating that the method can improve the cupping score, which increased from 78.38 (hot brew) to 82.00 for cold brew. Sensory properties of cold brewed coffee are sweet aftertaste, thin body, caramelly, acidy, grassy, herbal, greenish, and mocca. This finding indicates that cold brewing methods can be implemented using naturally processed Ijen Robusta coffee by adjusting the grind size and brewing time. Controlling the brewing conditions for Robusta coffee will not only enhance its sensory quality, but also provide a cost-effective cold brewing method compared to commonly used Arabica coffee as primary input.</p>