Over the years, antioxidants in food and their positive effects on humans health have been discovered. Recently, it has been demonstrated that coffee is a rich source for antioxidants. This works is aimed to determine the antioxidant activity in raw and roasted coffee. The theoretical part is focused on the methods of coffee production beginning from the harvest of the cherries, followed by different roasting and grinding procedures.Points such as the correct drying, cleaning and preparation of the beans, as well as the shipment and the inspection authorities during transport are explained. This thesis is introduced by a chronological review and the presentation of the coffee plants. Moreover the chemical composition of the coffee beans is shown in the first part of the theses. In addition to caffeine carbohydrates, lipids and volatile compounds are discussed. The changes of the bean during roasting are described. Not only the appearance, the structure and the aroma change, but also the chemical composition. In the practical part, individual experiments are listed. They can be important for the school and the university setting. Antioxidants are examined and identified both photometrical and by HPLC. At the end, school experiments are listed.