Cafestol

Cafestol is a diterpene compound found in coffee, one of the major lipophilic constituents in the coffee oil along with kahweol. It occurs naturally in the lipid fraction of roasted coffee beans and is transferred into brewed coffee, especially when the beverage is prepared in a way that retains oils.

Cafestol concentrations in brewed coffee vary with brewing method, bean variety, and roast level. It is abundant in unfiltered preparations such as Turkish coffee, French press, and boiled coffee, where coffee oils are not removed by filtration. Paper filters used in drip or pour-over methods substantially reduce or nearly eliminate cafestol content in the cup.

Health effects associated with cafestol exposure have been studied primarily in relation to cholesterol. Human studies indicate that regular consumption of cafestol-rich, unfiltered coffee can raise serum total cholesterol and LDL cholesterol, with larger increases linked to higher intake over time. By contrast, coffee prepared with paper filtration carries much less cafestol and tends to have little or no effect on cholesterol for many people. Research also explores potential anti-inflammatory or anti-carcinogenic properties of cafestol in laboratory settings, but clear health benefits in humans have not been established.

Practical considerations include choosing a filtered coffee preparation to limit cafestol exposure for individuals concerned about cholesterol or cardiovascular risk. The content of cafestol in coffee is not addressed by caffeine content alone, and intake should be considered within the broader context of diet and health.