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Coffee is a well-known stimulant drink which consist of natural chemical compounds responsible for its energizing effect, taste and flavour. However, different way of serving coffee, affects the performance of the drink. On the other hand, different variety of coffee plants give also diverse taste and flavour. In this paper, the hot and cold brewed coffee from Robusta, Arabica, as well as pea-berry coffee beans were examined using analytical chemistry methods. After several solvent extraction using chloroform and hexane, the volatile chemical compounds of roasted ground coffee beans which were hot and cold brewed, were examined using gas chromatography and mass spectrometry. Different chemical profiles of volatile constituents of hot and cold brewed coffee for each types of coffee beans would be presented. The result shows that extraction using chloroform solvent give more chemical profiles of the coffee constituents than hexane solvent. Robusta and pea-berry coffee beans in cold brewed shows more chemical profile than hot brewed. Otherwise, the chemical profile of Arabica coffee in hot brewed shows more than cold brewed.