This review summarizes the literature in the field ofcoffee carbohydrate chemistry with an emphasis onwork done since the chapter on the subject by Trugo(1985). The importance of the carbohydrate fraction incoffee is evident in its high content; on a dry weightbasis, it constitutes about half of the green coffee bean.Low and high molecular weight carbohydrate compo-nents are present in green coffee; these both participatein the extensive chemical changes associated with cof-fee roasting. Carbohydrates are also present at a highlevel in roasted and soluble coffee products. In thischapter, the contents and properties of the carbohy-drate fractions in green, roast and soluble coffees willbe described.