 From there, coffee beans are dried and roasted at approximately 400 degrees or higher, which removes basically all of the remaining methylene chloride minus the residual amount. It's the residual amount that's left in there that researchers are worried about. It's still in there. It's sort of like being a little pregnant. There is no such thing. You either have it in there or not. Now, if that were the only thing you were exposed to in a day, a small amount of methylene chloride in your decaf coffee,