The Typica and Catimor coffee beans in Baoshan, Yunnan province were chosen as the experimental materials to measure the concentrations of main volatile aroma compounds under the different roasting strength. Headspace solid phase microextracion and gas chromatography-mass spectrometry (GC-MS) were applied to analyze the concentrations of pyridine, guaiacol furfuryl alcohol, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, furfuryl alcohol, 5-methylfurfural, and maltol. According to the result of scanning electron microscope (SEM), the size of micropores in coffee beans increased with roasting strength, improving the release abilities of main aroma compounds.