Coffee and tea are widely consumed beverages in the world. The use of stevioside in these products and their influence on the sweetness and bitterness in these originally bitter products was investigated. Six samples of coffee, black tea and red tea were prepared, half sweetened using sucrose and the other half with stevioside. The samples were presented to 9 trained panelists, in monadic form and using a complete balanced blocks design. This group analyzed sweetness and bitterness in the samples using a 9 cm unstructured scale using the software Time – Intensity Analysis of Food and Tastes –TIAFT (UNICAMP, 2012). Data collected from time-intensity curve was maximum intensity time, maximum intensity, total area and total time. The results were calculated by Analysis of Variance (ANOVA) and Tukey’s Means Test (at 5% significance level) using Statistical Analysis System - SAS® 9.4. There was no significant difference between the samples sweetened with sucrose and stevioside for sweetness (14.138a/13.317a, 14.213a/15.417a, 14.842a/14.174a for red tea, black tea and coffee, respectively). The samples presented different time-intensity curves for bitterness. There was a statistical difference in the maximum intensity and total area between black tea samples (imax: 4.3533c / 6.9544b, area: 76.70c / 130.32b) and between coffee samples (imax: 5.5789b, c / 8.4867a, area: 91.96b, c / 200.31a) and in total time between coffee samples (31.707b / 46.723a). Use of stevioside does not influence sweetness, but presents differences in bitterness.