Acrylamide is a ubiquitous toxicant in various heat-processed foods. Coffee is one of the most important dietary sources of acrylamide. This paper explains the liver toxicity, neurotoxicity and reproductive toxicity of acrylamide in animals and cells, and it analyzes the major pathway for acrylamide formation during coffee roasting. During the selection and roasting of raw coffee beans and coffee extraction and brewing, the factors influencing acrylamide formation include the types of coffee beans, roasting temperature, roasting time and storage conditions. Different coffee processing methods can also cause differences in acrylamide content. Furthermore, this review summarizes the efficient measures to prevent the formation of acrylamide during coffee roasting, with the aim of providing a theoretical reference for the control of acrylamide formation in the food industry.