Caffeineextracted and characterised from tea (black) leaves and coffee beans. Isolation was done by liquid-liquid extraction using di-chloromethane as an extracting agent. This extraction was done in four steps: steeping, evaporation, liquid-liquid extraction and recrystallization. The recrystallization was done using anhydrous sodium sulphate.The technique used for purity analysis and characterisation were: High performance liquid chromatography, Differential scanning calorimeter, Fourier transform infrared spectroscopyand Melting point. First, the analysis was done using melting point analysis. The melting point of caffeine extracted from coffee beans and tea leaves was found to be 238__ampersandsigndeg;C. The absorption bands were compared with that available in literature and were found to be similar. Further, the purity check was done using High performance liquid chromatography method.Effective characterization of caffeine was achieved by determining Infrared spectrum, and employing a melting point apparatus and differential scanning calorimeter. The purity showed that the results that the extracted coffee was 90% pure. Further improvements in extraction efficiency will increase the yield and minimize wastage.