Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decrease the cup-quality of the coffee brew. Steam treatment was reported in order to improve the sensory quality of low grade coffees. In this research, PVA Coffea canephora beans were steam treated (5 bar/16 min) and dried in vacuum oven. The steamed coffee beans (SC), high quality Coffea arabica (CA) and Coffea canephora (CC) beans were medium roasted (L*  26) and middle grounded. Four coffee brews were prepared through percolation (50 g coffee/ 500 mL water at 92 °C) as following: (B1) pure CA; (B2) pure CC; (B3) blend of CA:SC (50:50); (B4) blend of CC:SC (50:50). Forty assessors evaluated the brews by Flash profile. A two-dimensional consensual solution accounted for 70% of the variance and it was defined attributes that better described the samples (r ≥ 0.5). Dimension 1 discriminated pure coffee brews (B1, B2) from SC blends (B3, B4), while Dimension 2 discriminated CA brews (B1, B3) from CC ones (B2, B4). CA brews were described as presenting roasted aroma and burned/residual burned flavor; as CC brews were characterized by astringency, yellow/green color, watery texture, fruity/herbal/green beans aroma, acid/residual acidy taste, watery and green beans flavor, and residual coffee flavor. The pure coffees brews presented sweet aroma, chocolate aroma, earth/wood aroma, burned aroma and residual burned taste. They were discriminated of the SC blends that were characterized by astringency, watery texture, yellow/green color, fruity/herbal/green beans aroma, sour/fermented and pepper aroma, acid and sweet taste, watery and green beans flavor, residual/residual coffee flavor. Higher sensory difference was observed between B1 and B3 than between B2 and B4 (described as similar brews), showing that the addition of SC modifies more the characteristics of a Coffea arabica brew than a Coffea canephora one.