Cardiovascular disease (CVD) remains the leading cause of mortality worldwide, with dietary factors playing a crucial role in its prevention and management. Coffee, one of the most widely consumed beverages globally, has been extensively studied for its potential cardiovascular effects. This review explores the relationship between coffee consumption and cardiovascular mortality across different population groups, including the general population, individuals with a history of myocardial infarction (MI), diabetic patients, and variations by gender and age. Evidence from multiple large-scale epidemiological studies suggests that moderate coffee consumption (3–5 cups per day) is associated with a reduced risk of cardiovascular mortality. While findings are generally consistent, variations exist based on population characteristics, gender-specific responses, and coffee brewing methods. Filtered coffee appears to offer the greatest cardiovascular benefit, whereas unfiltered coffee may be associated with increased cholesterol levels and potential cardiovascular risks. Furthermore, both caffeinated and decaffeinated coffee demonstrate similar cardioprotective effects, suggesting that bioactive compounds beyond caffeine contribute to coffee’s health benefits. While coffee consumption is generally safe, individual variability in response to its components must be considered. Understanding these associations may help refine dietary recommendations and contribute to more personalized cardiovascular health strategies.