The problem of cocoa butter is often presented in the literature, as the quality of chocolate depends on the polymorphic forms of the fat. Based on thermal analysis, it can be shown that cocoa butter can be described in terms of six different polymorphic forms, with the commercially desired form V, which is not the most stable one, and form VI, which is more stable and undesirable, as responsible for fat bloom [24]. DSC studies of anhydrous milk showed that it crystallizes and melts in several steps [25]. Based on the DSC curve course, the presence of three endothermic peaks, corresponding to low melting, medium melting and high melting fractures, was observed, which differ in triacylglycerglycerol structure. Thermal properties of fat in complex products are also the topic of scientific investigations. DSC was applied to a study of the thermal properties of fat in cheese. [PERSON] et al. [26] studied the crystalline structures in Emmental cheese at 4 \({}^{\circ}\)C and its melting characteristics during heating. They showed that the phase transition that occurred upon cooling on the DSC curve is related to fat globules' destabilization. Calorimetry is also thought to be a quick and reliable technique to determine the oxidative stability of fats. In isothermal processes, the oxidation induction time is defined, which corresponds to exothermic reaction between lipid and oxygen. Induction time can be used as primary parameter for the assessment of the resistance of tested fat to oxidative deterioration. In non-isothermal experiments, kinetic parameters can be calculated, such as activation energy of oxidation process. [PERSON] et al. [27] studied the oxidative stability of fat extracted from newly designed spray-dried pea-protein fat preparations formulated with different types of carbohydrate components. Authors observed that after 6 months of storage, fat isolated from spray-dried products formulated with inulin and trehalose containing the mixture of palm and rapeseed oils were the most stable. [PERSON] et al. [28] investigated the oxidative stability of model meat batters as affected by interesterified fat. Fats extracted from meat batters were characterized by lower resistance to oxidation than fats used in the interesterification process. It can be due to a higher content of free fatty acids and polar fraction in final products which can reduce the stability of fat against oxidation. [PERSON] et al. [29] applied pressure differential scanning calorimetry to assess the oxidative stability of fat isolated from roasted hazelnuts. The results have shown a slight elevation in the oxidative stability as the temperature and time of roasting process increased. There are many reports confirming that DSC can provide valuable data for vegetable oil oxidation, which correlate with Rancimat and electron spin resonance spectroscopy results [30; 31]. Taking the above into consideration, the main aim of the study was to analyze the thermal properties of coffee silverskin obtained as a mix of the two most common species of coffee (_Coffea arabica_ and _Coffea canephora_). Additionally, fat extracted from the studied material was characterized by oxidative stability and thermokinetic parameters. Thermal characteristics of studied samples was determined by using the following techniques: differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative thermogravimetry. The research was completed by defining fatty acid composition based on chromatographic analysis of fatty acid methyl esters.