In this study, the optimized conditions for l-asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2-Acetyl-3-Methylpyrazine, 2,3-Dimethylpyrazine, 2,5-Dimethylpyrazine, and 2-Methylpyrazine) were investigated by employing RSM. Green coffee beans were treated with l-asparaginase at various dosages (0-4000 ASNU/kg green bean) and times (30-120 min). Statistical analysis indicated that levels of responses were significantly related to enzyme dosage and treatment time (p < .05). These independent parameters had a significant influence on the quantity of acrylamide in Turkish coffee (p < .05), but enzyme dosage was found to be more effective (p < .01). The optimum conditions of l-asparaginase treatment for producing superior quality Turkish coffee were determined as 2,126.4 ASNU/kg green bean and 82.73 min. Also, a moderate positive correlation (r = 0.669, p < .01) was found between the asparagine concentration in green coffee beans and acrylamide content of coffees produced from these beans.