The coffee is the most worldwide accepted beverage and is considered of commercial value. This chapter reviews processing technologies and potential health benefits of coffee. The international coffee trade is made almost exclusively on green (raw) beans. In this form, Arabica and Robusta beans are easily distinguished by their physical characteristics (e.g., size, shape, and color). Coffee processing involves different operations like roasting, grinding and packing, which is done with the help of different machines. Hygienic and systematic operations are necessary for good quality of coffee. Quality of coffee is often based on the aroma, flavor and color, etc. Researchers reveal that melanoidins, which forms during Millard reaction, have important role in antioxidant and antibacterial characteristics of coffee. Coffee contains different compounds that may enhance the antioxidant properties and protect the cardiovascular system, nervous system, reproductive system, cholesterol level.