The aim of this work is to thermally characterize waste coffee grounds produced each year in the world in significant quantities in the soluble coffee industry and in the preparation of domestic and commercial drinks. This article presents an experimental study to determine the thermal behavior of coffee grounds powder in Morocco by: thermogravimetric analysis, differential thermal analysis and differential scanning calorimetry, in an oxidizing atmosphere and with a heating rate at 20 ° C / min. The apparent activation energy of the combustion of the main volatiles was determined using the Coats-Redfern method. The apparent activation energy was 20.997 kJ • mol-1, 26.114 kJ • mol-1 and 30.478 kJ • mol-1, respectively