This thesis deals with the measurement of caffeine und the metabolites theobromine, theophylline, paraxanthine, 1-methylxanthine, 1,7-dimethyluric acid and coumaric acid from fingerprints. We made a 7 hour time-course measurement of these three primary und three secondary metabolites by measuring them before and 1, 2, 5, and 7 hours after coffee consumption. For comparable results, every proband had to drink a standardized amount of coffee. The fingerprint samples were analyzed via ultra high performance liquid chromatography and triple quadrupole mass spectrometry. From all analytes only caffeine was quantified above the LLOQ over the whole measurement series. There is a significant difference between the caffeine concentrations found in the fingerprint from the measurement point before caffeine consumption compared to the highest concentration after caffeine consumption. Therefore, it is possible to determine caffeine concentrations in fingerprints. Additionally, I was able to show that milk in coffee affects the caffeine metabolism. I also determined some, so far unobserved influencing factors for caffeine metabolism.