Coffee is the third most commonly consumed beverage in the world, right after water and tea. The numerous chemical compounds contained in coffee (over 1000) are characterized by multidirectional mechanisms of action. All this makes coffee a potentially very important component of the daily diet of many people and can cause, with regular consumption, specific health effects. Many studies have shown that people who regularly consume coffee are characterized by a lower risk of diseases: the cardiovascular system, cancer, gastrointestinal system, dementia, diabetes, chronic kidney disease, and liver disease. Moreover, patients who regularly drink coffee have a lower risk of death related to these diseases. All this translates into the reduction in total mortality observed in many studies in people who regularly drink moderate amounts of coffee. Analyses have shown that coffee as an element of a broadly understood healthy lifestyle contributes to the extension of years of healthy life and delays the biological aging of the body. This chapter summarizes the current state of knowledge on the impact of coffee on total mortality.