Does Coffee Have Nickel and How Can You Reduce Exposure?

October 5, 2025 •

4 min read

According to a 2022 study by the German Federal Institute for Risk Assessment (BfR), coffee belongs to a food group with one of the highest average nickel contents. Yes, coffee does have nickel, a naturally occurring metal that can find its way into your cup through several pathways, including soil absorption and the brewing process itself.

Quick Summary

Coffee contains trace amounts of nickel from natural environmental sources and brewing equipment. The quantity is typically low and safe for most people, but those with nickel sensitivities may experience allergic reactions. Preparation methods and product sourcing influence the final nickel content. Choosing low-nickel brands and proper brewing can help manage intake.

Key Points

Nickel is naturally present in coffee beans: The soil where coffee is grown is a primary source of nickel absorption by the plant.
Brewing equipment can leach nickel: Stainless steel components in espresso machines and kettles can increase nickel levels in your cup, especially after descaling.
Most people are not affected: For the majority of coffee drinkers, the trace amounts of nickel are harmless and fall within safe daily intake limits.
Nickel-sensitive individuals are at risk: People with nickel allergies may develop systemic symptoms like eczema, headaches, and digestive issues from consuming nickel.
Reduce exposure with mindful brewing: Use non-metallic brewing methods (like ceramic or glass), flush tap water before use, and practice moderation to minimize nickel intake.
Dietary intake matters: Coffee is just one source; nuts, seeds, legumes, and cocoa are often higher in nickel and should be monitored on a low-nickel diet.
Third-party testing adds safety: Some coffee brands provide lab results for heavy metals, offering transparency for concerned consumers.

Sources of Nickel in Your Coffee

Nickel is a naturally occurring element found in the earth's crust, meaning it is present in trace amounts in almost all plants, including coffee beans. However, the level of nickel can vary widely due to a combination of natural and anthropogenic factors. For the average coffee drinker, this is not a concern, but for individuals with nickel hypersensitivity, it is an important consideration.

Environmental and Agricultural Sources

Soil and Climate: The primary source of nickel in coffee beans is the soil where the plant is grown. Coffee plants, like other crops, absorb minerals from the ground, so the geological makeup of the region directly influences the nickel concentration in the beans. Some soils have higher natural levels of nickel due to specific mineral deposits.
Fertilizers and Pollution: Agricultural practices and industrial activity can also introduce heavy metals like nickel into the soil. Certain fertilizers may contain nickel, and industrial runoff can contaminate water sources used for irrigation.

Processing and Brewing Equipment

Even after the beans are harvested, nickel can be introduced during the final stages of preparation. The equipment used in coffee processing and brewing is often made of stainless steel, which is an alloy that contains nickel.

Coffee Machines and Kettles: Espresso machines, electric kettles, and certain coffee makers use heating elements and internal parts made of chrome-nickel steel. Research has shown that nickel can leach from these components into the water, particularly after decalcification.
Instant Coffee: Studies have found varying nickel levels in instant coffee, with some suggesting that the high heat and processing involved might influence the final concentration.

Impact of Nickel in Coffee on Health

For the vast majority of the population, the trace amounts of nickel in coffee are not a health risk. However, for the 10-20% of people with a nickel allergy, consumption can trigger a condition known as Systemic Nickel Allergy Syndrome (SNAS).

Symptoms of Systemic Nickel Allergy Syndrome

Symptoms of SNAS can be far-reaching and are not limited to skin contact dermatitis. They can include:

Dermatological Issues: Widespread eczema, dermatitis, and blistering that appear away from the initial point of contact.
Gastrointestinal Problems: Abdominal pain, diarrhea, and bloating.
Neurological Symptoms: Headaches and fatigue.

Tolerable Daily Intake

The European Food Safety Authority (EFSA) has set a Tolerable Daily Intake (TDI) of 13 micrograms per kilogram of body weight per day to protect the general population from potential chronic effects of nickel. For sensitized individuals, even lower intake levels can trigger a reaction.

Comparison of Nickel Sources and Intake


Source	Primary Contamination Factor	Common Exposure Method	Risk for Sensitized Individuals
Coffee Beans	Natural soil absorption, fertilizers	Ingestion via brewed coffee	Varies by soil and bean type; usually moderate to low.
Brewing Equipment	Leaching from stainless steel components	Ingestion via brewed coffee	Can be a significant source, especially with espresso machines or after decalcification.
Other High-Nickel Foods	Natural plant content, processing	Ingestion via nuts, seeds, legumes, cocoa	Often a major trigger for Systemic Nickel Allergy Syndrome (SNAS).
Jewelry and Accessories	Direct skin contact with nickel alloys	Skin contact	Primary cause of contact dermatitis; does not trigger SNAS.
Canned Foods	Leaching from metal cans	Ingestion via canned food	Increases total dietary nickel intake, particularly with acidic foods.

Strategies to Minimize Nickel Exposure from Coffee

If you have a known nickel sensitivity, you can take several steps to significantly reduce your exposure from coffee without giving up your daily routine entirely.

Choose a Low-Nickel Preparation Method: Avoid using machines with high nickel leaching potential, like portafilter espresso machines. Instead, opt for a manual pour-over method using non-metallic equipment like a ceramic dripper and glass pot. This bypasses the most significant source of equipment-related contamination.
Flush Your Water: Allow tap water to run for a short period in the morning before using it for coffee. This flushes out any nickel that may have leached from metal pipes overnight.
Check the Water Source: Consider the mineral content of your water. If your tap water has higher levels of nickel, using filtered or bottled water might be a safer option.
Moderation is Key: Limiting your coffee intake to one or two cups a day can help keep your overall dietary nickel consumption in check.
Select Your Beans Carefully: While bean-level variation is hard to control, some sources suggest that young leaves and certain plant varieties might have lower nickel levels. Discuss sourcing with your roaster if you have concerns.
Monitor Overall Diet: Be mindful of other foods known to be high in nickel, such as nuts, seeds, legumes, and certain whole grains, as these can contribute more significantly to your total intake.

Conclusion: Informed Choices for Sensitive Individuals

In conclusion, while coffee does contain trace amounts of nickel, it is not a health concern for the general population. However, for individuals with nickel hypersensitivity, it's a legitimate issue that requires careful management. The nickel can originate from the soil where the beans are grown and, more significantly, from stainless steel brewing equipment, especially high-contact items like espresso machines. By implementing strategies like manual brewing with non-metallic equipment, being mindful of your water source, and considering your overall dietary intake of nickel, you can continue to enjoy coffee with minimal risk. The most important step for those with a serious allergy is to seek medical advice for proper diagnosis and dietary guidance. For more information on food allergies, consider consulting a reliable medical resource.

Note: While many coffee companies now test for heavy metals, looking for brands that provide independent third-party lab results can offer additional peace of mind.

Frequently Asked Questions

Nickel can get into coffee from the soil where the beans are grown, as the coffee plant absorbs minerals from the environment. It can also leach into the beverage from stainless steel brewing equipment, especially espresso machines, and during high-heat processing.

No, the trace amounts of nickel in coffee are generally not dangerous for the average person. Regulatory bodies like the FDA and WHO consider the levels safe for the general population. The risk is primarily for individuals with a diagnosed nickel hypersensitivity.

Symptoms for sensitized individuals can include widespread eczema, skin rashes, gastrointestinal issues such as abdominal pain and diarrhea, headaches, and general fatigue. These symptoms can be triggered by ingesting foods containing nickel.

You can reduce your nickel intake by using non-metallic brewing equipment (ceramic, glass), flushing tap water before brewing, and potentially switching to brands that offer third-party testing for heavy metals. Consuming coffee in moderation can also help.

The research on instant versus brewed coffee shows varying results. Some studies have indicated that instant coffee can contain nickel, while others suggest that certain brewing machines, especially espresso machines, may leach more nickel into the final beverage.

For those with a severe nickel sensitivity, avoiding or minimizing use of stainless steel equipment is advisable, especially immediately after descaling. Consider using alternatives made from glass or ceramic to reduce potential leaching.

Yes, many other foods contain nickel and can contribute to overall intake. These include nuts, seeds, cocoa, soy products, certain legumes (like lentils and chickpeas), and some whole grains. A low-nickel diet involves being mindful of all dietary sources.