A Small Detail in Your Coffee Could Change Your Health Without You Realizing It

A recent Swedish study has shown that the way coffee is prepared can significantly influence its impact on heart health, particularly regarding blood cholesterol levels.

The key isn’t just in the type of coffee or how many cups you drink, but in how the coffee is brewed. Some preparation methods retain natural compounds in coffee that may have harmful effects.

The study, published in a respected scientific journal, highlighted two naturally occurring compounds in coffee—cafestol and kahweol—that are linked to an increase in “bad” cholesterol (LDL). This makes the brewing method a crucial factor.

Researchers analyzed five common coffee preparation methods and found that boiled coffee, popular in some Scandinavian countries, had the highest levels of cafestol, averaging 940 mg/L—a very high amount compared to other methods. Espresso, despite being quick and convenient, also showed relatively high levels of these compounds. Coffee made using electric machines without paper filters—common in workplaces—was also rich in cholesterol-raising compounds.

When compared to coffee made with a French press, researchers found moderate levels of cafestol, making it less harmful but not the healthiest option. The most heart-friendly method turned out to be drip coffee made with paper filters, which showed the lowest levels of cholesterol-raising compounds—around 11.5 mg/L on average.

This wide variation between brewing methods suggests that consumers can lower their health risks simply by changing how they prepare their coffee, without having to give up their favorite cup.