Abstract Roasting can potentially affect the functional properties of the resulting coffee. For instance, antioxidant phenolic chlorogenic acids (CGA) are known to be thermally labile. In this study, we develop a new NIR spectroscopic method to measure CGA concentration found in the coffee beans. High performance liquid chromatography (HPLC) was used to determine standard reference values of CGA concentration. A partial least squares regression (PLSR) with full cross-validation method was employed for the development and the validation of the regression model. The resultant model accuracy of RCV2 = 0.76 and RMSECV = 1.16% with preprocessing of the spectra by MSC and SNV is thought to be accurate enough for the rapid and non-destructive determination of CGA concentration in roasted coffee beans.