The physicochemical characteristics of coffees extracted using 7 different extraction methods were investigated. The pH values of coffees extracted via different extraction methods ranged from 5.26 to 5.54, and coffee extracted by Ibrikhad the highest pH among all samples. The soluble solid content and titratable acidity of coffee extracted using anEspresso machine were significantly higher than those obtained using other extraction methods. Furthermore, the totalphenol and caffeine contents of coffee extracted using an Espresso machine were 6.46 and 2.65 mg/mL, respectively. Inregard to color, the L*, a* and b* values of coffee extracted via different extraction methods were in the ranges of 0.81-38.94, 4.49-37.75, and 0.71-66.42, respectively. In regard to the phenolic compounds, the chlorogenic acid, caffeic acid andferulic acid contents of coffee extracted using an Espresso machine were higher than those obtained by other extractionmethods at 0.15 mg/mL, 0.075 μg/μL, and 0.019 μg/μL, respectively.