A recent study has shed light on how the way you prepare your daily coffee could impact your cholesterol levels. The research revealed that certain compounds found in coffee, known as diterpenes, specifically cafestol and kahweol, have been associated with raising levels of LDL cholesterol, often referred to as ‘bad’ cholesterol. The levels of these compounds vary depending on the brewing method used.

Researchers from Sweden conducted a comprehensive analysis of diterpene levels in coffee produced by different common brewing techniques and machines. Their findings highlighted that traditional methods like boiling coffee in a pot tend to yield higher diterpene concentrations compared to filtered coffee. In particular, coffee machines commonly seen in workplaces were found to produce coffee with elevated diterpene levels.

The study emphasized the significance of the filtering process in mitigating the presence of these cholesterol-elevating compounds in coffee. By opting for paper-filtered coffee over machine-brewed coffee, individuals could potentially reduce their LDL cholesterol levels. The researchers projected that such a switch could lead to a 13% decrease in the relative risk of atherosclerotic cardiovascular disease over a 5-year period, and a substantial 36% reduction over 40 years for those consuming three cups of coffee daily.

Various brewing methods were evaluated, including drip-brew, percolator, French press, and boiled coffee. The results indicated that manual brewing methods generally resulted in lower diterpene levels compared to machine-brewed coffee. Espresso was found to have the highest cafestol levels, with a wide range of concentrations observed across samples. On the other hand, paper-filtered drip brews were identified as the most favorable option, boasting significantly lower diterpene levels.

Notably, boiled coffee, a prevalent method in certain regions, exhibited exceptionally high concentrations of cafestol and kahweol. However, the study suggested that filtering boiled coffee through materials like fabric could significantly reduce diterpene levels, making it a healthier choice.

While the research provides valuable insights into the impact of coffee brewing on cholesterol levels, it also acknowledges certain limitations such as small sample sizes and unaccounted variables like filter characteristics and bean processing methods. These findings add to the existing body of research on the health effects of coffee consumption, which has yielded conflicting results over the years.

Despite the conflicting data, regular coffee intake has been associated with various health benefits, including a reduced risk of certain diseases. Therefore, choosing a suitable brewing method, such as opting for well-filtered coffee, could play a role in enhancing the health benefits of this popular beverage.