After fermentation, the seeds are dried for about a week. The remaining endocarp and the seed coats are removed mechanically. Roasting is also essential to development of flavor of the final product. The temperature and time of roasting are important. In recent years instant and freeze dried coffee have become extremely popular and account for a large part of the market.
Much instant coffee is made by flash drying.
Decaffeinated coffee is also important. The caffeine is removed from green coffee beans by solvent extraction, water extraction, or steam extraction. Methylene chloride is often used as the extraction solvent. There are many serious disease problems with coffee. These have made it difficult to grow Coffea arabica in many parts of Africa and these diseases now have been introduced into Brazil.