Interesting table! Some have much more than coffee, in the 1000s ppb

Coffees show a huge difference between not-brewed and brewed. Here some examples from that link:

    not-brewed   --> brewed (ppb)
      458              6   
      377              6
      411              6
      539              7
      3747             93

Compared to the French fries values, those 6s and 7s looks very negligible.

However, the article says: "At issue is a chemical, acrylamide, which is produced while roasting coffee beans."

So is the danger when coffee is being roasted? brewed too? Is that a concern for people (employees especially) spending a lot of time in coffee shops because of airborne acrylamide? or acrylamide left on surfaces or something?