Coffee is widely cultivated because it has a distinctive taste, one of the areas that cultivates robusta coffee is Sleman Regency. The problem that exists in the home industry of coffee processing in the region is that the roasting process is still carried out in a traditional and semi-modern method and does not yet know the right roasting method and time. This causes the coffee produced to be of low quality and not uniform. This study aims to analyze the chemical characteristics and sensory analysis of Merapi Robusta coffee. This research was conducted using grade A Merapi Robusta green bean coffee, the roasting process was carried out at medium level with a temperature of 180 C. Roasting was carried out by 3 methods, namely traditional, semi-modern, and modern with each roasting time of 20 and 25 minutes. The test shows that the water content, caffeine content, and coffee extract meet the SNI for ground coffee. On the water content and coffee extract, the method and time of roasting have a significant effect. On the caffeine content, the roasting method had no significant effect, but the roasting time had a significant effect. The coffee that was most preferred by the panelists regarding the attributes of aroma, taste, and aftertaste was the traditional roasting method for 20 minutes, while the most preferred color attribute was the modern roasting method for 25 minutes. The results of the metal contamination test showed that no lead (Pb), cadmium (Cd), and ochratoxin were found in the three best samples.