This study was performed to investigate the relationship between the coke end-temperature and coke quality by blending 20 kg low cost coal in the range of 15-40 wt%. Increasing the coke end temperature did not necessarily improve the coke quality at constant mixing ratios of low cost coal. Both inner pore of coke, produced by rapid evaporation of volatile matter caused by fast coking rate, and the thermal stress in high temperature resulted in deterioration in coke quality. There was the coke end-temperature for coke quality to be the most qualified within studied temperatures. As portion of low cost coal in the mixture increased, coke quality decreased and the range of coke end-temperature in which coke quality became maximum transferred to higher temperature. These observations could be explained in terms of coke heat quantity and coal mid-temperature.