Coffee is a global drink for millennials. Indonesia is one of the countries with the most significant coffee consumption in the world. The main problem with coffee consumption is the caffeine content, many researchers are looking for alternative coffee drinks that do not contain caffeine, one of which is mangrove fruit seeds. Caffeine can be removed during roasting, but over-roasting produces unwanted sensory impacts on coffee. This study aimed to determine mangrove coffee beans' sensory characteristics and caffeine content to compare with robusta coffee as commercial coffee. In addition, it is also necessary to monitor changes in the properties of the mixture of Robusta coffee beans and mangrove seeds during the roasting process in real-time. The method used was a randomized block design, using two factors, commercial coffee (C) and mangrove seed coffee (M), and 3 test levels, light (L) at 193°C to 199°C, medium (M) at 204°C and dark roast (D) at 213°C to 221°C. Analysis of data using Analysis of variance (ANOVA). Significantly different test results were then tested using Duncan's advanced test. Data processing was carried out using SPSS Version 28 software. The results showed that the sensory characteristics of commercial coffee (Robusta) were preferable to mangrove coffee, but the impact of caffeine could be eliminated by consuming mangrove coffee. The degree of roasting greatly affects coffee's sensory and chemical quality, with the best results obtained in commercial coffee roasted at a medium level (M) at 204°C. The comparison results showed that the characteristics of coffee between commercial coffee (Robusta) and mangrove coffee have phenol content, total acid, and proximate and sensory values close to commercial coffee. However, the caffeine content is not found in mangrove coffee, so coffee connoisseurs can use mangrove coffee because it can be used as an alternative to coffee drinks without giving the effect of caffeine addiction.