Coffee, next to water and tea, is the third most commonly consumed beverage in the world. The relationship between coffee drinking and the risk of hypertension remains controversial and raises many questions from both patients and doctors. Coffee contains over 1000 different chemical compounds with different biological properties. A number of compounds have antihypertensive effects (improving endothelial function, reducing the activity of the renin-angiotensin-aldosterone system, antioxidant and anti-inflammatory effects) that are revealed in habitual coffee consumers. Indeed, studies and their meta-analyses have shown that people who habitually consume moderate amounts of coffee were characterized by a lower risk of hypertension. On the other hand, non-habitual coffee consumption, especially in larger quantities, triggers prohypertensive effects. From a clinical point of view, it is important whether coffee can be consumed by patients with existing hypertension. In situations where blood pressure is well controlled, moderate coffee consumption does not worsen blood pressure control, nor affect cardiovascular risk, and may even reduce the risk of death in these patients. This chapter summarizes the current knowledge about coffee and hypertension.