Antioxidative activity of green and roasted coffee beans and its correlation with the concentrations of certain substances (polyphenols, caffeine, 5-hydroxymethylfurfural) and the roasting method (convection and microwave) was determined. Antioxidative capacity was estimated based on the capability of synthetic free radical (1,1-diphenyl-2-picryl hydrazyl, DPPH ^?) scavenging and counteracting an oxidation of the model system composed of ß-carotene and linoleic acid. Green coffee appeared to display the highest effectiveness. In the case of roasted coffee samples, the results of neither test showed distinct correlation; however they indicated that an application of microwave heating for coffee roasting better protected its antioxidative properties. This relationship corresponded to the polyphenol content in roasted beans.