Due to its taste and biological properties, coffee has been a very popular drink for centuries. After water and tea, coffee is the third most consumed drink in the world. The most popular species of coffee grown in the world are Coffea arabica, Coffea canephora, and Coffea liberica. The chemical composition of coffee depends on many factors, mainly on the type of coffee and the method of its cultivation and production. Coffee contains over 1000 different chemical compounds, the most common of which are caffeine, chlorogenic acid, trigonelline, kahweol, and cafestol. All of these compounds are characterized by high biological activity. The rate of caffeine metabolism is influenced by a number of exogenous and endogenous factors, which can have significant clinical implications. In addition, caffeine can interact with drugs in various ways, increasing the risk of adverse effects. Many studies have shown the health-promoting effect of regularly drinking moderate amounts of coffee. People who drink coffee are characterized by a lower risk of many diseases and mortality. The key word that connects coffee and health benefits is “regular, moderate consumption.” Occasional consumption of larger amounts of coffee may contribute to an increased risk of, for example, hypertension and atrial fibrillation. A special population for whom drinking coffee is unhealthy are pregnant women. Excessive amounts of caffeine delivered to the body of a pregnant woman may increase the risk of various This chapter presents the impact of coffee consumption on the risk of cardiometabolic diseases, cardiovascular diseases, digestive system diseases, kidney diseases, and cancers. The impact of coffee on all-cause and specific mortality is also presented.