Coffee, a globally consumed beverage, contains multiple bioactive compounds, including caffeine, trigonelline, polyphenols, and diterpenes. These bioactive constituents exhibit potential anti-colorectal cancer effects through multi-target mechanisms, including suppression of the Wnt/β-catenin pathway, modulation of oxidative stress, activation of immune responses, and promotion of cancer cell apoptosis, while inhibiting growth and migration of colorectal cancer cells. Research indicates that coffee consumption significantly reduces mortality and improves prognosis for patients with advanced colorectal cancer. This article systematically reviews the biological effects and clinical relevance of coffee' s primary constituents, aiming to provide a theoretical basis for dietary interventions in the prevention and treatment of colorectal cancer.