Coffee is one of the most consumed products in the world and is rich in caffeine, thus has a high stimulating power thus helping in concentration and better performance of activities. Encapsulation technique behind the product durability as it protects against the external environment as well as releases the encapsulated gradate. This work order was to evaluate the influence of temperature for the formation and preservation of the capsule. three kinds types of coffee matrix was used, soluble, ground and beans, all of the same make and these were prepared with filtered water at 25 ° C and 80 ° C, after the preparation was encapsulated with sodium alginate 2% and held the physical chemistry acidity analysis, pH, soluble solids, moisture, ash and caffeine. As analysis of acidity, pH and soluble solids did not obtain significant differences between the different temperatures analyzed, since the moisture and ash analysis differ significantly getting the humidity higher values in the treatment of 25 ° C and ashes in the treatment of 80 ° C. The caffeine content also did not obtain significant difference between the heat treatment, but it can be seen that the case of an encapsulation technique there was a relatively large imprisonment this compost. There is a difficulty finding benchmarks for coffee microcapsule, as this product does not exist in the market, more compared to the result of the coffee in its natural state we can see that the product has good points, so it is a promising product to be marketed.