Objective: To assess the effects of three different polishing protocols on the surface roughness and color change of the enamel and compare the results with the enamel specimens exposed to coffee.Methods: Seventy-two bovine enamel specimens were randomly divided into two groups-Group I: only polishing, Group II: immersion in coffee solution and polishing-which were then subdivided into three groups according to polishing procedures as follows: polishing with rubber cup and Pumice Flour (PF), polishing with rubber cup and Prophy Paste (PP), polishing with Air Abrasion (AA). Surface roughness (Ra) and tooth color were assessed using a surface profilometer and a digital spectrophotometer. The color change was determined by the CIE L*a*b* system. One specimen from each group was also examined by SEM. Statistical analyses were performed by GraphPad software. Kruskal-Wallis and Friedman tests were used for multiple comparisons between-groups and in-groups, respectively.Results: At baseline measurements, no significant differences were found among groups in terms of roughness and color values (p>0.05). In Group I, surface roughness values and color change were similar after polishing (p=0.393, p=0.093, respectively). In Group II, post-polishing Ra values were significantly increased in all groups (p<0.05) and the highest ΔE value was detected in PP group. Conclusion:Following coffee immersion, enamel surfaces become rougher in all polishing protocols and the roughest surface was in PF group. In all study groups visible clinical success was achieved in terms of color; therefore, dental clinicians should prefer PP in clinical practice due to the less abrasive and sufficient color change properties.