Arabic Coffee (Coffea arabica L.) is one of the most famous beverages in the world. A Yemeni cultivar of Coffea arabica was screened for its antibacterial potential against 10 different referenced bacterial strains, using two methods; disc diffusion and cup-plate diffusion assays. The results revealed that ethanol extract (70% v/v) did not show any antibacterial activity using disc diffusion method, whereas weak antibacterial activity, varying between 6.5 to 8.5 mm inhibition zones, was

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... with the un-roasted (green) beans against some bacterial strains, using cup-plate diffusion method, while the roasted coffee showed no antibacterial activity. The study concludes that roasting processes and long storage could reduce the potential antibacterial activity and recommend further future investigation using other different solvents since ethanol was not the best solvent to extract the presumable antibacterial molecules from Coffea arabica beans.