In this chapter, we will examine the effects of coffee consumption as neuroprotective against Alzheimer’s disease (AD) and dementia through the presence of bioactive compounds such as caffeine and polyphenols. Caffeine may exert its neuroprotective effects through several mechanisms, including modulation of the activity of enzymes involved in amyloid-beta formation and regulation of brain energy metabolism; it has been associated with the reduction in amyloid-beta production and tau phosphorylation, two key pathological features of AD. Polyphenols in coffee possess antioxidant and anti-inflammatory properties, which may contribute to the prevention of neurodegeneration and cognitive decline associated with AD. These compounds may counteract oxidative stress and inflammation in the brain, protecting nerve cells and promoting brain health, also in non-AD dementia. However, some studies have suggested an association between excessive coffee consumption, defined as more than four cups per day, and a potential increased risk of AD. This may be due to various factors, including adverse effects of high-dose caffeine, such as anxiety and irritability, or other compounds in coffee that could have detrimental effects on the brain if consumed in excess. So, more studies are needed that can relate the appropriate amount of coffee to neurodegenerative disease.