In this research, Robusta coffee bean was used in the making of ready to drink coffee-ginger. This research was conducted to know the influence of different formulas on the content of total polyphenols, melanoidin brown pigments, antioxidant activity and sensory properties in decaffeinated and non-decaffeinated coffee-ginger drink. The coffee-ginger drinks were made with 50 ml and 40 ml of decaffeinated and non-decaffeinated Robusta coffee extracts, added with 20, 15 and 10ml ginger extract respectively. The results showed the formulation of coffee: ginger (50ml: 20ml) with non-decaffeinated coffee beans had total polyphenol (2.69 mg GAE/ml), melanoidin brown pigment (1.31 AU) and antioxidant activity (0.43 mmol TE/ml) contents; which is the highest compared to other formulations. The coffee-ginger drink that favored the most by panelists is the formulation of coffee: ginger (40ml : 10ml) with non-decaffeinated coffee bean. The decaffeinated coffee-ginger has a faded brown color and strong flavor, so it is less preferred. The high addition of ginger extract is also less preferred because it has a too strong flavor and pungent taste.