For many years, coffee has taken its place in Turkey as Turkish coffee and has become globally recognized. However, in recent years, especially by young people, filter coffee has become more popular instead of Turkish coffee. As generally well known today, climatic conditions and processing techniques have an impact on the constituents of coffee. It is also thought that the finer grinding of Turkish coffee may affect the exorability of the coffee contents and consequently their accessibility. The mentioned popularity of the coffee beverage is also causing an increased interest in its nutritional and functional properties as well as its chemical constituents. Therefore, an analytical determination of the coffee ingredients is essential. Taste may be the most important criterion for coffee consumption for most consumers, but the health benefits should not be underestimated. As coffee has an antioxidant effect due to the phenolic compounds present such as chlorogenic acid. It is also known to prevent cell damage and therefore its antioxidant capacity is becoming a trendy topic. The aim of this study was to investigate the total chlorogenic acids (CQAs) caffeine and antioxidant capacities of three different green and roasted coffee samples commonly consumed in Turkey. A total of 6 coffee samples, including 3 different green and roasted coffees of the same origin, were examined as materials. These were: 1. Coffea arabica (Brazil Rio Minas ). 2. Coffea canephora (Indian Cherry AA/ AB) 3. Coffea arabica (Highland Turkish coffee). Different targeted mass spectrometry LC-MS/MS methods were developed to encompass the above-mentioned ingredients. The roasting process significantly increased the caffeine content in 3 samples compared to green coffees. These values ranged from 1.2g per 100g DM in green coffees to 2.6 g per 100g DM in roasted coffees. It could be shown that the most dominant CQA contained was 5-CQA. While the amount of CQA in green coffees is approximately 49 - 64%, it decreases down to 33-41% by isomer conversion partly to 4-CQA and 3-CQA in the roasting process. The highest value was found at 3.5 g/100 g DM. The highest value for the antioxidation capacity was 4.39 g ascorbic acid equivalents / 100g DM roasted coffee and the lowest value was 2.41 g/100 g DM in green coffee. This study was the first attempt to demonstrate the presence of different CQAs, caffeine, and antioxidation capacity in coffee beans from Turkey and needs to be followed up further with a large sample size in future study.