(1) Introduction: Chlorogenic acids and caffeine are relevant bioactive compounds present in coffee, known for their antioxidant properties and potential health benefits. However, their concentration may vary depending on the type and preparation of coffee. (2) Objec-tive: This study aimed to quantify total chlorogenic acids and caffeine in different com-mercial coffee samples (instant, freeze-dried and whole bean), and to evaluate their anti-oxidant capacity. (3) Results: Higher concentrations of total chlorogenic acids per serving were observed in freeze-dried and medium-roast powdered coffee, while the highest presence of caffeine per serving was detected in medium-roast powdered coffee. Decaf-feinated coffees showed the lowest values for both compounds. The antioxidant capacity of instant coffees was higher than that of beans measured per serving but did not differ significantly from each other when normalizing the concentrations per mass. The medi-um roasted coffee beans had a significantly higher antioxidant capacity than the others. (4) Conclusion: The differences in composition suggest that coffee type, processing method and degree of roasting significantly influence the content of total chlorogenic acids, caf-feine and antioxidant capacity of the final product.