In this study, the change in air quality was measured and analyzed in real time during coffee roasting by contacting roastery cafes around the university campus that directly roasted beans. Environmental factors (PM10, VOCs, CO₂, temperature, humidity, and noise) generated during roasting were classified and measured by the roasting level. Coffee beans from Costa Rica and Ethiopia were used for the high level and Kenya AA and Indonesia for the French-level roasting. Coffee beans were prepared by the roasting level, and AirGuard K, an indoor air quality monitoring system, was installed. The measurement was installed next to the coffee bean roasting machine and in the rest area adjacent to the roasting place. Measurement results were automatically obtained at 1-min intervals. The exposure level for each environmental factor was evaluated by calculating and comparing representative values from the measurement data. In the first roastery cafe, the roasting time was short, and the roasting started at a slightly higher level. After roasting high-level coffee beans Costa Rica and Ethiopia and then roasting French-level coffee beans in the order of Kenya AA and Indonesia, the measurement item (PM10, VOCs, and CO₂) levels increased, whereas temperature, humidity, and noise levels remained similar. In the second roastery cafe, Costa Rica and Ethiopia, which were high level beans, were roasted first, followed by roasting French-level beans in the order opposite to that of the first café, that is, Indonesia and Kenya AA. The values of were measured higher, and the values of temperature, humidity, and noise were higher in front of the machine than in the rest area.