Presence of thermal processing contaminant in foods has long been taking attention due to their probable toxic effects. Roasting coffee beans at very high temperatures creates major changes in the chemical composition and in the physical properties. Coffee beverages are important contributor to the exposure to acrylamide following potato and cereal products. This review describes the changes during coffee roasting in relation to acrylamide formation. Moreover, the fate of acrylamide in coffee during storage, brewing and in vitro digestion conditions are discussed.