Coffee is one of the world’s most popular beverages. It is rich in biologically active compounds possess antioxidant activities. The aim of the study was to determine the influence of coffee brewing method to the total antioxidant activity, the phenolic acid, flavonoid and caffeine content of coffee infusion from beans available in local markets. Three methods of brewing coffee were evaluated: pouring hot water over coffee beans, using coffee percolator where the water is boiling through ground coffee and collecting as coffee above and preparing in an automatic coffee maker. Three species of coffee: arabica, robusta and green coffee beans infusions were analyzed. Total antioxidant activity of the infusion was measured using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). Polyphenol, flavonoid and caffeine contents were determined by spectrophotometry. The results showed that antioxidant activity of analyzed infusion was no significant changes depending on coffee species and beverage preparing method in roasted coffee beans. It has been also shown that the method of brewing unroasted coffee beans significantly affects the antioxidant potential of infusion, as well as the brewing time (first, second, third). Methods of brewing did not make a difference to the total polyphenol content. The caffeine concentration and total flavonoid content in the coffee infusion changed depending on the conditions of brewing
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