Coffee is one of the most frequently consumed beverages in the world, due to its physiological effects and sensory properties. Today it is well established that coffe is also a rich source of polyphenolic compounds, which exhibit good antioxidant properties and have beneficial effects on human health. The purpose of this work to determine spectrophotometricaly, the contents of total phenols, flavonoids, flavan-3-ols (using the Vanillin index and the reaction with p-DAC reagent), tannins and procyanidins, as well as their antioxidant capacity using the ABTS assay of 4 different coffee varieties (Arabica and Cioccolatato, Coffea arabica as well as Robusta and Vijetnam, Coffea canephora), roasted in 3 different roasting degrees. The roasting degree has significant influence on the content of polyphenols in coffee. The highest content of total phenols, flavonoids and procyanidinswas was determined in dark roasted Robusta coffee. According to the increased roasting degree the content of total flavan-3-ols in Robusta, Vijetnam and Cioccolatato coffee is increasing and it is the highest in dark roasted coffee, while in Arabica coffee it is the highest in green coffee. Vijetnam coffee was characterized with the highest antioxidant capacity, while the Arabica coffee exhibited the lowest antioxidant properties.