Sensory assessment as a scientific discipline involves evaluating the product through evaluating the properties of products that can be felt by one of the 5 sensory organs and has a very important role in production. By sensory testing of a hot cup of beverage, a variety of useful data can be obtained and a quality assessment can be made and compared to a standard that points to the repeatability or quality of instant coffee products. Experts or sensory analysts in this research are experts with highly developed sensory papers that scientifically examine and evaluate coffee and instant coffee products. The testers used a triangl test with three coded samples, and the investigator's job was to determine which two samples were the same or the sample different from the other two. The test is demanding because the panelist needs to recall the sensor characteristics of the previous two samples before assessing the third sample and making the decision. Sensory evaluation was carried out by 8-14 sensory examiners, and 4 parameters were evaluated - taste, smell, appearance, and milkiness. Mainly, the testers successfully determined the same two samples compared to the standard.