Activated coffee char was prepared from coffee waste by chemical activation with Sodium Hydroxide. In this study, the following processes were carried out : roasting step, carbonization step and chemical activation or Physical activation step. N₂-BET surface areas and total pore volume of activated coffee char produced by chemical activation using NaOH were measured as about 1265∼2300m²/g and 0.67∼1.14cm³/g, respectively.