During production and consumption of coffee, the easily accessible by-products are gained. In order to re-use the silver skin and spent coffee grounds, the by-products formed during processes of roasting and preparation of espresso beverage, as a potential source of various analytes, in this work is determined their chemical composition. Simultaneously, the chemical composition of green and espresso coffee is also examined with the aim to valorise the analytes found in by-products. The content of moisture, ash, fat, cellulose and lignin, and phenols, flavonoids, sugars and proteins is determined by gravimetric and spectrophotometric methods. Mineral composition is determined by high resolution inductively coupled plasma mass spectrometry method. The results showed that analysed samples showed the differences in chemical composition, and thus the silver skin stands out with rich mineral composition and cellulose, while spent coffee ground with a high amount of fat. Green coffee has the highest amounts of sugar, while espresso coffee the high amounts of protein, phenols and flavonoids. It should be emphasized that silver skin and spent coffee ground presented the low-cost sources of minerals and fats, and in that direction, it might be valorised.