Brazil is the largest coffee producer; consequently, an enormous amount of coffee waste (mainly husks) is generated every year. Coffee husks contain some compounds, such as caffeine, that may be toxic to animals when coffee husks are used as feed and may contaminate soil and effluents if disposed improperly. Thu, the aim of this study was to obtain extracts from coffee husks using solvents of low toxicity, as well as compare the amount of caffeine present in the obtained coffee husks extracts with the caffeine present on commercial roasted coffee beans. In order to use a green extraction method, coffee husks were extracted with different ratios between ethanol and water, at room temperature and at 40°C. The extracts obtained were analyzed by High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD), and did not show differences in chemical composition, however, showed differences in the amount of caffeine extracted. Caffeine was the most abundant compound extracted, with the highest amount detected (118 µg.mL-1 of extract or 2.36 µg.mg of coffee husks) in the extract obtained at room temperature with ethanol 40% (v/v). The amount of caffeine extracted from a sample of commercial roasted coffee beans, at the same conditions, was six-fold higher than in coffee husks, indicating that this residue can be an interesting source for caffeine. The antimicrobial activity of this extract was evaluated by broth microdilution method against Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923), however, no antimicrobial activity was detected against the bacteria tested. This study indicates that coffee husks show considerable amount of caffeine and could be used as a source of this compound, contributing to the transformation of this toxic vegetable residue into a value-added product, reducing the environmental impact generated by their disposal.