 Greek or Turkish coffee is a popular drink around the world, but it can vary greatly depending on the type of bean used and how it is roasted. This study compared the physical and chemical characteristics of several varieties of Greek or Turkish coffee, including their color, antioxidant and antiradical properties, phytochemical profile, and potential biological activities. The researchers found that roasting degree was the most important factor affecting these parameters. Lightly roasted coffees had higher levels of total phenols in a lighter color, while darker roasts had lower levels of total phenols in a deeper color. Additionally, the study identified specific compounds in each variety of coffee, including chlorogenic acid, diatopines, canic esters, and caffeine. These compounds may have potential biological effects, such as anti-inflammation and antimicrobial properties. This article was authored by Talia Tsiaka, F. Tikiakritzi, Sotirios Embratakos, and others.