We investigated functional components from coffee by measuring the contents of caffeine and total polyphenol. The levels of caffeine from the methanol extract of parched coffee were 3.04-5.37%, 2.68-4.55%, and 14.12% from Columbia, Brazil, and Indonesia coffee, respectively. The levels of caffeine were different depending on the species and according to producing area and roasting condition of coffee. The results of this study suggest that Columbia and Brazil coffees have low caffeine content, strong fragrance, and good flavor. Indonesia coffee (Wib/Robusta) has stimulant effect. Brazil coffee (Mound Novo Fazenda Paraiso) can be developed as high-priced decaffeine coffee. The levels of polyphenol were 52 mg/g from Ethiopia Biloya (A) and Guatemala (E) coffee, 51 mg/g from Colombia (C) and Brazil (D), and 48 mg/g from Kenya Gethumbwini (B). The levels were very little difference in the species and producing area of coffee. The polyphenol contents were 130 mg/g and 213 mg/g in espresso and drip coffee, repectively. These results suggest that the best condition for the extraction of polyphenol from coffee is dripping in the water of 92°C. Our data indicated that polyphenol from coffee can be developed as natural antioxident agent.