###### Abstract  
An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded _Coffea arabica_ from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., \(>\)1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages. coffee brewing methods; specialty coffee; Hario V60; French Press; Pure Brew; AeroPress; sensory analysis; GC-MS 28 July 2023 9 August 2023 9 August 2023 25 August 2023 25 August 2023 25 August 2023 25 August 2023 25 August 2023 25 July 2 has increased worldwide, there has been growing interest in the flavor component, which plays an important role in marketing the product. The evaluation of coffee flavor and aroma is a fundamental step in the entire coffee production chain, from the selection of the raw material to the creation of the blends. In the coffee industry, sensory properties are measured using the cupping method. Although taste is a highly subjective matter, different tasters seem to have different opinions on the quality and value of a particular cup. In 1984, the Specialty Coffee Association of America (SCAA) proposed a detailed and standard protocol, adaptable to producers' standardization needs, for the definition of the sensory quality of coffee [10; 11]. The _Coffee Cupper's Handbook_ (1984) has helped to transform the work of cupping, based on the experience of the taster, into a science to maximize the level of standardization of the method [12; 13]. In this analysis, panelists use their gustatory sensibilities to assign a score to sensory attributes (i.e., fragrance, flavor, aftertaste, acidity, body, balance, sweetness, and uniformity) [10]. In recent years, different extraction techniques have entered the market to create a lot of coffee-based beverages [5; 14; 15]. Recently, several brewing methods have been used to obtain coffee beverages. Among them, V60, French Press, and AeroPress are the most common extraction methods for the preparation of filter coffee or long coffee [16]. In fact, V60 is the traditional pour-over system, in which hot water is poured through coffee grounds in a filter paper; French Press is the classical full immersion system, with mechanical filtration; while AeroPress uses pressure, which is appropriate for strong extractions, and uses a paper filter [16; 17; 18]. Recently, an automated system called Pure Brew was introduced by [PERSON] [16]. It allows filter coffee preparation using an espresso coffee machine. To give a comprehensive overview of the filter coffee world, it was chosen to compare the four extraction methods mentioned above. They may differ in the grain size of ground coffee, extraction time, and amount of coffee and water used in the process [2].