Coffee is the most widespread drink in the world, immediately after water. In the United States, coffee consumption amounts to 400 million cups per day and is, globally, the main source of caffeine. In view of such a high worldwide use, it is of great interest for the scientific community to understand whether or not this drink has an impact on health. In the first clinical studies aimed at investigating the effects of coffee, a possible deleterious effect on systemic blood pressure and on the incidence of cardiovascular diseases was hypothesized. These data have been interpreted on the basis of the mild increase in blood pressure that can occur immediately following the consumption of caffeine. Coffee, however, contains more than 1000 chemical components, among which are polyphenols such as chlorogenic acid and lignans, with antioxidant and anti-inflammatory properties, and substances with a vasodilating action such as vitamin E, niacin, potassium and magnesium. It is therefore likely that if, on the one hand, caffeine causes a mild increase in blood pressure, on the other hand, the countless substances contained in coffee are able to counteract this effect, actually resulting in a health benefit. The latest evidence available in the literature shows indeed how the consumption of 3-5 cups of coffee a day is not only harmless, but is even able to significantly reduce the incidence of and mortality from cardiovascular diseases, as well as mortality from all causes.