A new study from Uppsala University in Sweden reveals that the brewing method used to make coffee can significantly impact levels of cholesterol-raising compounds called diterpenes, which are associated with cardiovascular health risks. Researchers found that machine-brewed coffee had higher diterpene concentrations than regular drip-filter coffee makers.
The study analyzed 14 coffee machines and compared their results to filtered boiled coffee, drip-brewed coffee, percolator, French press/cafetière, espresso, and liquid-model machines. The findings showed that brewing machine coffee contained cafestol and kahweol levels 2-5 times higher than paper-filtered coffee.
Filtering boiled coffee reduced its cafestol concentration from 939.2 mg/L to 28.0 mg/L. The researchers suggest that filtering the diterpenes is crucial for reducing their effects on heart health, especially when consuming large amounts of machine-brewed coffee daily.
Source: https://newatlas.com/health-wellbeing/coffee-diterpenes-cholesterol-heart-health