Does Unfiltered Coffee Raise Cholesterol? The Science Behind the Brew

December 13, 2025 •

3 min read

Research consistently shows that brewing method plays a critical role in coffee's effect on heart health. Yes, unfiltered coffee can raise cholesterol levels due to naturally occurring compounds called diterpenes. The key difference lies in whether these oily substances are filtered out before reaching your cup.

Quick Summary

Unfiltered coffee contains cholesterol-raising compounds called diterpenes, specifically cafestol and kahweol, which can increase total and LDL cholesterol. Paper filters effectively remove these oils during brewing, significantly reducing their impact compared to methods like French press or Turkish coffee. The effect is dose-dependent, so higher consumption of unfiltered coffee leads to a greater potential for elevated cholesterol levels.

Key Points

Diterpenes are the Cause: Unfiltered coffee contains oily compounds called diterpenes (cafestol and kahweol) that are responsible for raising cholesterol levels.
Filtering Matters: Paper filters are highly effective at trapping these diterpenes, which is why filtered coffee (like drip coffee) does not significantly raise cholesterol.
Brewnig Methods at Fault: French press, Turkish, and Scandinavian boiled coffee methods allow high levels of diterpenes to pass into the brew, increasing cholesterol risk.
Effect is Dose-Dependent: The more unfiltered coffee you drink, the greater the potential effect on your cholesterol levels, with a higher impact seen in those who consume multiple cups daily.
The Effect is Reversible: Switching from unfiltered to filtered coffee can reverse the increase in cholesterol over time, providing a clear path to mitigating the risk.
Lifestyle Still Key: While brewing method is important, overall lifestyle factors including diet, exercise, and what you add to your coffee (like cream and sugar) play a significant role in managing heart health.

Understanding the Unfiltered Coffee and Cholesterol Connection

For many, the bold, full-bodied flavor of unfiltered coffee is a morning ritual. Brewing methods like the French press, Turkish coffee, and Moka pot are celebrated for producing a rich, complex cup. However, beneath this rich flavor profile lies a scientifically proven link to higher cholesterol levels, a connection that is largely absent in coffee prepared with paper filters. The primary culprits are two compounds known as diterpenes: cafestol and kahweol.

The Role of Diterpenes: Cafestol and Kahweol

Diterpenes are oily, naturally occurring compounds found within the coffee bean itself. When coffee grounds are steeped directly in water, such as in a French press or by boiling, these oily diterpenes are released into the final beverage. Paper filters, by contrast, are highly effective at trapping these oily substances, which is why drip coffee has a negligible effect on cholesterol.

Here’s how diterpenes, particularly cafestol, disrupt your body’s cholesterol regulation:

Suppression of Bile Acid Synthesis: Cafestol works primarily by interfering with the liver's ability to produce bile acids. Bile acids play a crucial role in the body's cholesterol regulation, and their suppression causes the body's cholesterol levels to rise. This, in turn, can increase the amount of LDL or "bad" cholesterol circulating in the bloodstream.
Impact on Liver Receptors: The compounds suppress a specific liver receptor involved in cholesterol synthesis, leading to an increase in cholesterol production.

The increase in LDL cholesterol is significant enough to be a concern, especially for individuals already at risk for or managing cardiovascular disease. Studies have shown a dose-dependent relationship, meaning the more unfiltered coffee consumed, the greater the cholesterol-raising effect.

Comparison of Brewing Methods and Their Impact on Cholesterol

Different brewing methods result in vastly different levels of diterpenes in your final cup. The following table illustrates the variation in cafestol content based on how your coffee is prepared.


Brewing Method	Filtration Method	Diterpene (Cafestol) Content
Drip Coffee	Paper Filter	Very Low
Pour-Over	Paper Filter	Very Low
Instant Coffee	Processed, Filtered	Negligible
Espresso	Fine Metal Mesh	Moderate
Moka Pot	Metal Filter	Moderate
French Press	Metal Mesh Screen	High
Turkish Coffee	No Filter (Boiled)	High
Scandinavian Boiled Coffee	No Filter (Boiled)	High

Can Switching Brewing Methods Reverse the Effect?

For those who regularly consume unfiltered coffee and are concerned about their cholesterol levels, the good news is that the effect is reversible. Studies have demonstrated that switching from an unfiltered method to a paper-filtered one can lead to a decline in elevated cholesterol levels over time. For example, a 1989 study in The New England Journal of Medicine showed that participants who switched from boiled coffee to filtered coffee saw a reduction in their serum cholesterol levels. This simple change offers a tangible and heart-healthy benefit without requiring you to give up coffee entirely.

Beyond Diterpenes: Other Factors to Consider

While the brewing method is the most significant factor linking coffee to cholesterol, it's not the only one. The additions you make to your coffee can also impact your lipid profile. Large amounts of saturated fat from whole milk, heavy cream, or sweetened creamers can increase LDL cholesterol. Sugary syrups can increase triglyceride levels, which also affects heart health. Opting for low-fat or plant-based milks and avoiding excessive sugar can help mitigate these effects. Furthermore, a balanced diet rich in fruits, vegetables, and whole grains, along with regular exercise, remains crucial for managing overall heart health.

Conclusion: The Bottom Line on Unfiltered Coffee

In conclusion, the science is clear: unfiltered coffee does raise cholesterol levels due to the presence of diterpenes, which are removed by paper filters. Brewing methods like the French press, Turkish coffee, and boiled coffee are the most concerning in this regard, while drip coffee has a minimal effect. For individuals with normal cholesterol, moderate consumption may be acceptable, but for those with high cholesterol or cardiovascular risk factors, switching to a paper-filtered method is a wise and simple adjustment. Ultimately, understanding your brewing method and being mindful of high-fat, high-sugar additives empowers you to make heart-healthy choices while still enjoying your favorite beverage. For more detailed clinical studies, consult resources like the National Institutes of Health.

Frequently Asked Questions

The primary substances are two oily compounds called diterpenes, specifically cafestol and kahweol, which are naturally present in coffee beans and are not trapped by metal filters.

No, filtered coffee has a minimal to non-existent effect on cholesterol because paper filters are highly effective at trapping the diterpenes that cause the cholesterol-raising effect.

Unfiltered brewing methods include French press, Turkish coffee, Scandinavian boiled coffee, and some espresso preparation methods where a paper filter is not used.

Yes, research has shown that switching from an unfiltered to a paper-filtered brewing method can lead to a decrease in elevated cholesterol levels over time, as it removes the key diterpenes.

The effect is dose-dependent, meaning higher consumption leads to a greater effect. Many studies showing significant increases involved daily consumption of five or more cups, but for those with existing high cholesterol, even moderate amounts may be a concern.

Yes, espresso is an unfiltered method and contains moderate levels of diterpenes. However, because it is typically consumed in smaller quantities, its overall effect may be less significant than large, multi-cup portions of French press coffee.

Yes, decaffeinated coffee made with an unfiltered method can still raise cholesterol because the diterpenes responsible for the effect are not removed during the decaffeination process.