I'm glad I stumbled onto this new food issue after the primary babble was finished and people other than me had the chance to research the topic from different sides.
Luckily, I already prefer good quality beans (I've heard from what seemed like good sources that the higher quality the bean, the better the workers on farms get paid) dark roasted as recently as possible (because that's how I think it tastes best). So I don't even have to think about changing my coffee habits. But, as the article explains, if you're drinking swill by the litre, you might have one more issue on the list of things you need to make sure you're getting lots of antioxidants to counteract, or, you might think about changing your relationship with coffee: drink less of it and/or drink better quality coffee.
Most cities, I hope, have local coffee roasters- sometimes a café/roaster, or in farmer's markets. I recently encountered some neighbours with common ductwork (therefore, shared air and odorifics) to mine (and no stove fan) who exalted in the tradition of pan roasting their own coffee.
I might have felt bold enough to ask to try their brew if I hadn't already stopped by with the fear of fire and the anger of repeated annoyance in my manner and speech and asked them to make the godawful smell stop.
So you can roast it yourself (preferably outdoors, or with a good stove exhaust) but then you'd have to find unroasted beans...I'm lucky enough to have good roasters nearby.