Coffee is a crop of great economic importance globally. In the international market, there is a significant trend towards increasing the safety quality of coffee regarding compounds related to diseases. Acrilamide holds significant importance as it is now classified as a Group 2A compound, with carcinogenic potential linked to it. Currently, various strains have the ability to metabolize this compound, and this study aims to present not only metabolizing cultures but also cultures with potential acrylamidase production. Linked to this, it also exposes limitations of foods that suffer from high acrylamide production and coffee processes that favor acrylamide formation, but on the other hand, contribute to the sensory quality of coffee and its main products. Therefore, understanding these factors is essential for effective management of coffee processing and processing procedures.