Coffee by-products such as pulp, husks and coffee grounds are rich in bioactive compounds, including phenols. The efficiency of extraction of phenolic compounds from these by-products can be significantly influenced by the extraction method and the choice of solvent. Current research focuses on the principles of green extraction. The aim of this work was to determine the phenolic composition of green coffee extracts, roasted coffee and by-products produced during its roasting,prepared by two extraction methods (ultrasound-assisted extraction, UAE and accelerated solvent extraction, ASE) using different solvents (ethanol, water and their mixtures). The total phenols were determined spectrophotometrically, while the individual phenolic acids were detected by high performance liquid chromatography (HPLC). The results showed a significant content of total phenols in all samples using the ASE (520-5910 mg GAE/L) and UAE (343-5020 mg GAE/L) methods. In both extraction methods, chlorogenic acid is the dominant phenolic acid, followed by caffeic acid. The differences in the results were significantly influenced by the solvent used and the extraction method. In ASE extracts, the content of total phenols decreased with decreasing water content in the solvent mixture, a trend that was not observed in UAE extracts. This study provides valuable insights into the development of efficient extraction processes for the production of high-quality extracts that can potentially be used in the food industry.