Is there catechin in coffee? A definitive guide to this powerful antioxidant

December 2, 2025 •

4 min read

According to a 2017 study, fresh coffee leaves contain various catechins, including epigallocatechin gallate (EGCG). While often associated with green tea, this powerful antioxidant is also a component of coffee, though its concentration is highly influenced by processing.

Quick Summary

Coffee does contain catechin flavonoids like ECG and EGCG, but less than green tea due to the roasting process. Its primary antioxidants are chlorogenic acids.

Key Points

Yes, Coffee Contains Catechins: Coffee beans, both green and roasted, contain flavonoid antioxidants known as catechins, including EGCG and ECG.
Roasting Reduces Catechins: The high-temperature roasting process significantly degrades heat-sensitive catechins, meaning dark roasts have lower concentrations than light roasts or green coffee.
Green Tea is a Richer Source: Compared to coffee, green tea is a much more concentrated source of catechins because its processing methods preserve them more effectively.
Coffee's Main Antioxidants are Different: Coffee's most abundant antioxidants are chlorogenic acids, not catechins, which still provide significant health benefits.
Processing Matters: Factors like bean processing (dry vs. wet) and brewing method can influence the final antioxidant content, including remaining catechins.
Health Benefits are Real: The catechins in coffee, along with other compounds, contribute to its well-documented antioxidant, anti-inflammatory, and neuroprotective properties.
Bioavailability Differs: The way the body absorbs and utilizes catechins and other antioxidants from coffee is distinct from how it processes those from green tea, influencing their final health effects.

What are Catechins?

Catechins are a type of flavonoid, which is a class of polyphenols naturally found in plants. These compounds are known for their potent antioxidant and anti-inflammatory properties. In particular, catechins are highly effective at scavenging free radicals and protecting against oxidative stress, which contributes to their various health benefits. The most well-known catechin is epigallocatechin gallate (EGCG), found in high concentrations in green tea, but other forms like epicatechin gallate (ECG) also exist. These compounds play a vital role in cellular health and have been studied for their potential in preventing chronic diseases.

The Discovery of Catechins in Coffee

While green tea is famously rich in catechins, research has confirmed their presence in coffee as well. These catechins are part of the broader group of over 100 polyphenols that contribute to coffee’s health-promoting properties. Scientists have identified flavonoids, including catechins, in both green and roasted coffee beans. However, their concentrations are often lower than those of other coffee antioxidants due to the effects of processing. The presence of catechins like EGCG in coffee provides additional protective benefits alongside its more abundant antioxidant compounds.

Coffee vs. Green Tea: A Catechin Comparison

When it comes to catechin content, green tea is the undisputed champion. The key difference lies in the processing of the leaves versus the beans. Green tea leaves are steamed, which preserves the high concentration of catechins. In contrast, coffee beans undergo high-temperature roasting, which significantly degrades heat-sensitive compounds like catechins.

Comparison Table: Catechin and Antioxidant Content


Characteristic	Green Tea (Unfermented)	Coffee (Roasted)
Primary Source of Catechins	Yes, primary source.	Yes, but not the primary source.
Catechin Content	Very high (up to 42% of dry matter).	Lower, as much is degraded during roasting.
Primary Antioxidants	Flavonoids (catechins, etc.).	Chlorogenic acids, melanoidins.
Effect of Processing	Minimal processing (steaming) preserves catechins.	High-temperature roasting degrades catechins.
Common Forms	EGCG, ECG, EGC, EC.	ECG, EGCG (lesser amounts).

How Roasting and Processing Affect Catechin Content

The journey from green coffee bean to a brewed cup is a complex process that profoundly impacts its chemical makeup. Here is how different steps influence the final catechin content:

Roasting: The most critical factor is the roasting process. As coffee beans are heated to high temperatures (200–240°C), thermal degradation occurs. Light and medium roasts retain more catechins and chlorogenic acids, while darker roasts have significantly less due to prolonged heat exposure. However, darker roasts generate new antioxidant compounds called melanoidins via the Maillard reaction, which compensate for some of the lost activity.
Processing Method: The initial processing of the raw coffee cherries also plays a role. Dry-processed (natural) coffee beans have been found to contain higher levels of polyphenols and antioxidant activity compared to wet-processed beans. This suggests that less intervention during early processing can help preserve the beneficial compounds.
Brewing Method: How coffee is brewed also matters. Research indicates that different brewing methods and temperatures impact the final antioxidant profile. For instance, certain methods like drip or pour-over can have different antioxidant properties compared to espresso or cold brew, though the effect on catechin specifically is less pronounced than that of roasting. For example, a study found that brewing with a dripper provided the best antioxidant properties in specialty coffee.

The Health Benefits of Catechins in Coffee

Despite their lower concentration compared to green tea, the catechins in coffee, along with other antioxidants, contribute to a range of health benefits:

Antioxidant and Anti-inflammatory Effects: Catechins, alongside other polyphenols, help fight oxidative stress and inflammation, which are underlying factors in many chronic diseases.
Cardiovascular Health: Studies suggest that polyphenols in coffee, including catechins, can protect against plaque buildup in arteries and improve heart health.
Brain Function: The combination of caffeine and catechins in coffee can protect the brain from oxidative stress and inflammation, supporting overall cognitive function and potentially reducing the risk of neurodegenerative diseases.
Insulin Regulation: Catechins like EGCG have been shown to help improve insulin resistance, a risk factor for chronic conditions such as type 2 diabetes.

Bioavailability and Absorption of Coffee Catechins

The bioavailability of coffee catechins is a complex topic. After ingestion, catechins are metabolized in the small intestine and liver, producing metabolites that are then circulated or excreted. The absorption and metabolism of catechins and other coffee polyphenols differ from those found in green tea. Some studies suggest that the primary phenolic acids in coffee, like chlorogenic acids, show a distinct absorption and metabolism pathway compared to green tea catechins. This highlights that the overall health impact is a result of the complete array of bioactive compounds, not just the catechins.

Conclusion

Yes, coffee does contain catechin, particularly EGCG and ECG, but in much lower concentrations than green tea due to the roasting process. While green tea is the superior source for catechins, coffee provides a substantial amount of other potent antioxidants, primarily chlorogenic acids. The overall antioxidant activity of coffee is a complex result of various compounds, their degradation during roasting, and the formation of new compounds like melanoidins. Ultimately, both coffee and green tea are excellent sources of diverse antioxidants, but their specific phytochemical profiles differ significantly. Choosing between them depends on your preference and desired nutritional focus.

For more information on coffee's antioxidant properties, you can consult research articles on the subject, such as those available on the National Institutes of Health website.

Frequently Asked Questions

Green tea contains significantly more catechin than coffee. Green tea leaves are minimally processed, preserving high levels of catechins, while coffee's roasting process degrades much of its catechin content.

Yes, all coffee beans contain some level of catechins, though the amount varies. The roasting process significantly reduces catechin levels, so green coffee has the highest concentration.

The longer and darker the roast, the more catechin is broken down due to heat. Lighter roasts retain higher levels of catechins and other heat-sensitive antioxidants.

While coffee contains some catechins, its most abundant and important antioxidants are chlorogenic acids. The roasting process also produces melanoidins, which have antioxidant properties.

For a higher dose of catechins specifically, green tea is the more effective choice. However, both beverages offer unique and powerful antioxidant profiles. The best choice depends on your overall health goals and preferences.

While the catechins in coffee contribute to its overall antioxidant effects, the levels are relatively low. Coffee offers health benefits through a broader range of antioxidant compounds, so you can still benefit from your daily cup.

Yes, both decaffeinated and caffeinated coffee can contain catechins. Decaffeination processes, like roasting, can impact the final content, but the presence of catechins is not dependent on the caffeine.

Yes, the absorption and metabolism pathways for phenolic acids (like chlorogenic acid in coffee) are different from those of catechins found in tea. This means the body processes and utilizes the antioxidants from each beverage in different ways.