What’s in Coffee? The Story of Cafestol

If you’ve ever wondered why some studies link coffee to higher cholesterol—but others don’t—it might come down to what’s left in your cup. Not all coffee is created equal when it comes to certain chemical compounds. The type of brewing method you use can dramatically change what ends up in your morning brew, especially when it comes to substances that may affect your health.

The short answer: Unfiltered coffee—like Turkish or French press—contains high levels of cafestol, a compound that can raise serum cholesterol. Filtered coffee, like pour-over or drip, has almost none. A single cup of unfiltered coffee may contain 6–12 mg of cafestol, while filtered coffee has just 0.2–0.6 mg.

What Is Cafestol?

Cafestol is a diterpene compound found naturally in coffee beans. It is part of a group of oily, fat-soluble substances that dissolve into hot water during brewing. These compounds are not broken down by the roasting process, meaning they’re present from green bean to cup. Another similar molecule, kahweol, often coexists with cafestol—but they differ slightly in chemical structure. The only structural difference is that kahweol has one extra double bond.

Where Do Cafestol and Kahweol Come From?

Both cafestol and kahweol are extracted from coffee beans using oils and are classified as diterpenes, which are lipophilic (fat-loving) compounds. They are not water-soluble in the traditional sense but dissolve into hot water during brewing. These substances can then be filtered out—or not—depending on your brewing method.

Cafestol and kahweol are present in raw coffee beans, but their concentration varies by coffee species. Arabica beans contain both compounds, making up about 1% of the bean’s total mass. In contrast, Robusta beans have roughly half the amount of cafestol and almost no kahweol at all. That means the type of bean you choose also affects your exposure to these compounds.

How Brewing Method Affects Cafestol Levels

Here’s the critical part: cafestol and kahweol dissolve into hot water but are trapped by paper filters. That’s why brewing method matters so much.

• Unfiltered Coffee (High in Cafestol): Methods like Turkish coffee, French press (plunger pot), Scandinavian-style boiled coffee, and espresso (to a lesser extent) allow these compounds to remain in the final cup. A single cup may contain 6–12 mg of cafestol and kahweol combined.
• Filtered Coffee (Very Low in Cafestol): Pour-over, drip machines, and other methods using paper filters remove almost all cafestol. These brews typically contain just 0.2–0.6 mg per cup.
• Espresso (Moderate but Low Volume): Though espresso has relatively high concentrations (around 4 mg per cup), people generally drink smaller servings, so it contributes less overall.
• Instant Coffee: Contains minimal cafestol, usually in the range of 0.2–0.6 mg per cup, due to the industrial brewing and filtering processes used in production.

Interestingly, a mixture of cafestol (60 mg/day) and kahweol (51 mg/day) raises serum cholesterol only slightly more than cafestol alone (64 mg/day). Pure kahweol’s effect is less clear because it’s harder to isolate and less chemically stable.

Why Does Cafestol Matter?

In the 1980s, researchers discovered that drinking unfiltered coffee could raise serum cholesterol levels. This effect was traced directly to cafestol and kahweol. Since these compounds are not removed by paper filters, switching to filtered brewing is an effective way to avoid them. For people monitoring their cholesterol, the brewing method isn’t just about taste—it’s about health impact too.

Frequently Asked Questions

What is cafestol in coffee?

Cafestol is a diterpene compound found in coffee beans. It is an oily, fat-soluble substance that dissolves into hot water during brewing and is not removed by metal filters but is trapped by paper filters. It is known to potentially raise serum cholesterol levels when consumed in high amounts, primarily from unfiltered coffee.

Does filtered coffee contain cafestol?

No, filtered coffee contains very little cafestol—typically just 0.2–0.6 mg per cup—because paper filters trap the compound during brewing. Methods like pour-over, drip, and siphon all use paper filtration and have minimal cafestol content.

What coffee has the highest cafestol levels?

Unfiltered coffee methods such as Turkish coffee, French press, and Scandinavian boiled coffee have the highest levels of cafestol, ranging from 6–12 mg per cup. Espresso also contains moderate levels but in smaller serving sizes, reducing overall intake.

Why does unfiltered coffee raise cholesterol?

Unfiltered coffee contains cafestol and kahweol, diterpenes that are not removed by metal or no filters. Studies from the 1980s showed that regular consumption of these compounds from unfiltered coffee can lead to increased serum cholesterol levels.

Is there cafestol in instant coffee?

Yes, instant coffee contains some cafestol, but in very low amounts—around 0.2–0.6 mg per cup—because of the industrial brewing and filtration processes involved in its production.

Does espresso have cafestol?

Yes, espresso contains cafestol, about 4 mg per cup, but because it is consumed in small quantities, it is a minor source of cafestol compared to other unfiltered methods like French press or Turkish coffee.

FrontStreet Coffee Picks for Brewing Method Experiments

Try FrontStreet Coffee’s washed Yirgacheffe for bright, floral notes in filtered pour-over, or their Ethiopian Humbera for juicy berries and citrus in methods that minimize cafestol. For espresso lovers, their Classic Blend offers balanced body without heavy oils. All three let you explore flavor while controlling your diterpene intake. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.