Coffee is widely consumed throughout the world, with a characteristic aroma and flavor. In recent decades, it has been recognized as an important source of antioxidants. The most common used extraction method for these biocompounds is conventional (solid-liquid extraction), but in recent years’ new green technologies are being investigated. This work was carried out with the purpose of determining the best extraction condition of antioxidant compounds from roasted coffee beans, using emerging technologies. Green coffee beans (Coffea arabica L.) from the 2019/2020 crop were donated, which were later roasted (228 ° ± 1 ° C / 12 min) to reach medium roast. To define the extraction solution, 7 mixing treatments were used in different proportions of organic solvents: acetone, methanol and ethanol (70%). To 5 g of macerated coffee sample, 25 ml of the extraction solution was added and then it was extracted. To evaluate the extraction efficiency, three non-conventional methods were used in comparison: Ultrasound, Microwave and Shaker, under previously established conditions. Subsequently, the content of total phenolic compounds was analyzed by Follin and the antioxidant activity by DPPH. Analyzing the efficiency of the extraction methods, the condition that presented the highest content of total phenolic compounds (1,245.49 μg / mL) was the non-thermal method Ultrasound under the following conditions: power of 100W, temperature of 25 ° C for 15 min, with acetone (70%) as the extraction solution. Likewise, this method presented a percentage of DPPH radical uptake of 91%, which characterizes the antioxidant properties of coffee as effective. With this result, it is confirmed once again that ultrasound assisted extraction is an economical, simple and efficient alternative, which, accompanied by effective solvents, such as the acetone:water mixture, efficiently extracts phenolic compounds from different natural sources.