Mycotoxins are highly prevalent in coffee products, particularly ochratoxin A (OTA), a secondary metabolite of Aspergillus sp. and Penicillium sp. fungi with detrimental health effects, found in a wide range of food products. Moreover, reports on coffee contamination with aflatoxin B1 (AFB1), a potent hepatotoxin, are becoming more frequent. Some coffee chemical components have shown protective effects, reducing their bioaccessibility and extension of deleterious effects, while mycotoxin disappearance after coffee roasting is generally regarded as a safety measure to reduce coffee's mycotoxins impact. However, recent studies came across with the evidence that some OTA roasting degradation products are also nephrotoxic and apoptotic inducers as the parent molecule, a situation that requires further developments. Considering the fact that there are only regulatory limits defined for OTA's presence in roasted coffee products, additional research on this matter is required to support legislation update, as there might be a need for regulation of AFB1 as well, and even of their thermally derived products.