The use of an analytical methodology combined with multivariate analysis is a reliable approach for classifying different coffee types/confections according to their geographical and botanical origins. There are many published papers on the chemometric evaluation of multielemental and/or stable isotope ratio profiles of coffees. It is important to determine the potential influence of different parameters on the quality of coffee beans. Moreover, numerous papers have focused on the analytical and chemometric characteristics of coffee in terms of its interspatial, intervarietal/brand or annual/seasonal differences as well as the evaluation of its nutritional quality. Much attention has also been given to distinguishing between conventional and organic coffees, which refers to the farming system or between natural and synthetic food ingredients. With such a reliable approach, it is possible to classify and evaluate ground and instant coffees in terms of authentication/adulteration. Accurate results enable the identification of a falsely labelled product and hence preserve the brand reputation of original products.