AbstractCoffee has a complex volatile compound profile, which can be influenced by technical processes like roasting and brewing. The changes in the volatile compound profile can affect the perceived aromas. Headspace‐solid‐phase microextraction technique (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) were used to achieve the objectives of this study: (1) to develop gas chromatography–olfactometry vocabulary for coffee brews, and (2) to analyze aroma active compound perception in differently roasted and brewed coffee. The GC–O vocabulary included 23 different aromas and 30 aroma‐active compounds. The main aroma attributes in all samples were sweet, musty, leather, skunky, burnt, and nutty. Aroma active compounds in medium roasted coffee presented floral, sweet notes, while light coffee had more nutty and roasted aroma attributes. The data from GC–MS–O suggested that roasting degree and brewing technique can influence the aroma perception of aroma active compounds. Dark roasted coffees had the least varied aroma attributes but had a higher concentration of aroma contributing compounds like 2,2′‐methylenebis‐furan (musty) and 4‐ethyl‐2‐methoxyphenol (smokey). The results also revealed that overall volatile compound composition could change the aroma perception of some coffee brew volatiles.Practical ApplicationsThe development of olfactory vocabulary and aroma active compound perception analysis can be useful for further coffee aroma analysis, characterizing volatile compound aroma changes depending on roasting and brewing technique. For the coffee industry, the olfactory vocabulary could bring an additional understanding of aroma active compound perception in differently roasted and brewed coffees.