At higher roasts, the yields of formic acid and acetic acid began to fall off.

page 22

Twenty-one compounds formed from a carbohydrate source are listed in Table 1.17. These acids, together with
formic and acetic acid, seemed to be generated during roasting from carbohydrate precursors that are available
in coffee. Their contents were negligible in green coffee.page 23

General Foods (Katz & Proscia, 1981) described a process for recovering caffeine from activated carbon by
treating the carbon with an organic acid or an alcohol. Acetic acid and its azeotropes are especially preferred.
However, with glacial acetic acid, operational and safety problems arose. Recovery yield is said to be below
73%.page 120