Methods of standardization and quality control of homeopathic matrix tinctures of Coffea arabica and Coffea tosta obtained using green and roasted coffee beans are described. They include the organoleptic characteristics, qualitative reactions, TLC, quantitative estimation of caffeine and total phenolcarboxylic acids (calculated as caffeic acid), relative density, and percentage of dry residue. The period of expiration on storage is established at two years. These methods are included in drafts of pharmacopoeial monographs for homeopathic matrix tinctures of Coffea arabica and Coffea tosta.