Nowadays, green coffee beans are the second largest legal commodity traded on the global market, second only to oil. This diploma thesis presents the evaluation of the three main degrees of coffee roasting , mostly used Europe. Two different coffee varieties were taken for roasting, Colombia medium – hard beans and Nicaragua strictly hard beans. A Probat sample roaster was used to roast the coffees to light, medium and dark roasting degree and a time – temperature profile data logger was evaluated. Image analysis of L*a*b* color space parameters of coffee revealed that color may be reliable criteria for acrylamide formation. Mean RGB values were measured and evaluated regarding the quality of the roasting degree. Analysis of the volatiles profile was performed by gas chromatography–mass spectrometry (GC – MS). Sensory evaluation was performed as a final assessment of coffee flavor and quality. The results indicated that the medium roast, mostly preferred by Europeans, revealed the best cup and that time – temperature profilers are necessary for every roasting degree.