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.