In this paper, sensory and physio-chemical characteristics of a coffee brew and permeate obtained under iner gas ultrafiltration are described and compared. The coffee permeate, compared to the coffee brew, show a decrease in dry extract content, absence of lipids, a much highter colour and a slight difference in aromas. The coffee permeate is sensorily less bitter and has less richness of flavour than the coffee brew. During shelf-life, the permeate colour is similar to that of the coffee brew. Moreover, sensory evaluation shows that the permeate is much more stable than the coffee brew (weeks for the permeate compared to days for the coffee brew).