The subject of this thesis is the research and development of automated techniques for automated coffe quality evaluaton. intended to substitute the present subjective evaluations carried out by quality control experts. Classic evaluations take into account factors such as crema volume, persistence, foaminess, and color.. The aim of this work is to standardize and speed up the assessment process from one coffee blend to another and among different machines by obtaining objective, reproducible measurements. The proposed system is based on image processing technology and specifically tailored tools that maximize and automate image taking. The volume of coffee and crema is the initial parameter addressed.