Coffee extract was freeze-concentrated using the total block technique. The effects of four parameters were evaluated: the initial coffee mass fraction (5 and 15% w/w), the cooling temperature ( 10 and 20 C), the heating temperature (20 and 40 C) and the freezing direction (parallel and counter-flow to the thawing direction). The solid concentration was measured during the thawing stage to quantify the solute recovery and the concentration index for one stage of freeze concentration. The coffee mass fraction, the freezing direction and the cooling temperature significantly influenced the solute recovery. A concentration index between 1 and 2.3 was obtained in one cycle. The effect of block freeze concentration on the bioactive compound concentration and the antioxidant activity was measured. The coffee bioactive compounds were distributed in proportion to the total solid content in the ice and liquid. Therefore, block freeze concentration is an effective technique to preserve functional properties of coffee extracts.