<p>The blend of coffee and spices provides a unique flavor and a wealth of bioactive compounds. This study investigated the impact of incorporating different percentages of <i>Alpinia officinarum</i> rhizome (0–5%) and <i>Syzygium aromaticum</i> (0–1%) spices on <i>Coffea arabica</i>. For this purpose, changes in moisture, ash, Total Dissolved Solids (TDS) content, pH, titratable acidity, color properties, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity against the DPPH were examined. The sensory profile of spiced coffee beverage was studied using Check-All-That-Apply (CATA) analysis methodology. The results indicated low values of moisture content, ash content, titratable acidity (TA), and total dissolved solids (TDS) for all SC samples, which were similar to those of the control sample. The lowest pH value (4.98) was recorded for the SC1 sample, containing 3.5% of <i>Alpinia officinarum</i> rhizome and 1% of <i>Syzygium aromaticum</i>. Color parameters such as lightness (L*), yellowness (b*), and redness (a*) values decrease as the <i>Alpinia officinarum</i> rhizome increases (<i>p</i> &lt; 0.05). A significantly higher TPC content is obtained in the SC2 sample that contains the highest ratio of spices (<i>p</i> &lt; 0.05). The spiced coffee samples showed low TFC and high antioxidant activity against the DPPH (<i>p</i> &gt; 0.05). According to the CATA methodology, the addition of <i>Alpinia officinarum</i> rhizome and <i>Syzygium aromaticum</i> in <i>Coffea arabica</i> significantly affects the sensory attributes of <i>smell</i>,<i> flavor</i>,<i> aroma</i>, and <i>aftertaste</i> in spiced coffee beverages. However, 11 CATA terms discriminate significantly between these spiced coffee beverages (<i>p</i> &lt; 0.05).</p> Graphical abstract <p></p>