In the present work, the ether extract of green, roasted, home made coffee dregs of 19 varieties and of industrial soluble coffee dregs were determined. The insaponifiable fraction and fatty acid composition of the oil of each variety were also determined. A correlation between oil yield and aqueous extract was calculated. The oil yield varied, from 10 to 13% in green coffee, from 12 to 17% in roasted and from 7 to 18% in home made coffee dregs. The insaponifiable fraction of the oils varied within 2 and 5%. It was not found a great variation in the fatty acid composition among varieties, and between green and roasted coffee as well. Major differences were observed when the fatty acid composition of green and roasted coffee was compared with that of the coffee dregs : it was observed a decrease in palmitic acid and an increase in oleic, stearic, linolenic and arachydic acid contents.