B ACKGROUND Green coffee is coffee beans that are not processed through the roasting process. Green coffee is known to have a high polyphenol content, including chlorogenic acid which is said effected blood pressure. This study aims to determine the effect of green coffee consumption on blood pressure at the age of 30-50 years. METHODS This research is an experimental research. The method used was a pretest-posttest experimental design. Subject selection using simple random sampling method as many as 47 people aged 30-50 years with inclusion criteria ie willing to participate in the study by signing informed consent, not consuming coffee, tea, high sodium foods, and antioxidant supplements 6 hours before the study and inclusion criteria ie not present in the study, suffering from kidney disease and stress. Subject characteristics collected included age, sex, weight, height, BMI and antihypertensive drug consumption patterns. Statistical analysis was performed by t-dependent test with a significance level of p <0.05. RESULTS The mean decrease in systolic blood pressure values before and after drinking green coffee was 2.957 mmHg. The mean decrease in diastolic blood pressure values before and after drinking green coffee is 1,511 mmHg. Provision of 10 grams of green coffee significantly reduced systolic blood pressure with a value of p = 0.029 but did not significantly reduced the diastolic blood pressure with a value of p = 0.096. CONCLUSIONS The research’s results showed that there are significant changes. Systolic blood pressure reduced significantly on before and after the green coffee consumption but did not significantly reduced the diastolic blood pressure before and after the green coffee consumption