This paper summarizes the progress made in understanding the formation of acrylamide in coffee, as well as potential reduction strategies, as presented during the joint CIAA/EC workshop on acrylamide, held in Brussels in March 2006. Currently, there are no concrete measures to reduce acrylamide concentrations in roast and ground coffee without appreciably changing the organoleptic properties of the product. Certain approaches, such as steam roasting, have been tried on a laboratory scale, albeit without affording a significant reduction. More work on the mechanisms governing the "loss" of acrylamide during storage of roast and ground coffee is warranted, and studies in this direction have been initiated. Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties.