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Peoples lifestyles changing have an impact to obesity. According to Nagao et al (2009), polyphenol-s content in Green Coffee have potential to reduce the accumulation of visceral fat, so it can decrease total cholesterol level significantly. Green coffee has a bad taste to be consumed, then research about polyphenol extraction to process as high value products is needed. The purpose of research was to determine the optimal combination of solvent concentration and solvent addition ratio for the highest extraction yield and polyphenol-s content. This research was arranged using Response Surface Method (RSM) with Central Composite Design (CCD) with 2 factors, solvent concentration (60-90%) and the ratio of solvent addition (20-40 ml/gram) and the response are total phenol and extraction yield. The optimum condition were the treatment with 84,92% solvent concentration and 40 ml/gram solvent ratio with desirability 0,870 (87%). The result of program prediction produces total phenol 534,504 mg GAE/gram and yield extract 17,17999%. The optimal solution was verified, the result of total phenol is 538.8261 mg GAE / gram and the yield is 15.39%. The extract contain of caffeine 25,567%, antioxidants activity with IC50 values 67,6 ppm (where in 67,6 ppm concentration of solution can prevent 50% free radicals). If it-s compared with vitamin C in the market, IC50 value of vitamin C is lower than green coffee extract, with the value of 47,68 ppm it means antioxidants activity in green coffee extract is lower than vitamin C.