Acrylamide in coffee: What is known and what still needs to be explored. A review

•Acrylamide (AA) concentration in coffee brews depends on a number of factors.•Control of precursors underestimates origins and post-harvest processing.•Roasting is the major responsible of AA formation.•Synergic approaches are necessary to decrease AA in function of the final product.•Efforts to reduce AA must also consider composition of the brews, industrial feasibility and sustainability.