Roasting under low pressure conditions gave medium-roasted coffee with 50% lower acrylamide levels, as compared to the conventionally roasted coffee, with minimal impact on the sensory properties. Although further research should be conducted at pilot and industrial scale to find optimum process conditions, these results suggest that vacuum roasting could have a great economic impact, as medium-roasted coffee generally has higher acrylamide levels than dark-roasted coffee. Indeed, from the industrial point of view, safety could be a new factor influencing coffee commercial opportunities, especially for the American and North European markets, where medium-roasted coffee consumption, and thus acrylamide intake, are relatively high.