Can Coffee Increase Cholesterol Levels? | The Brew Factor

Yes, certain types of coffee can increase cholesterol levels, primarily due to compounds called cafestol and kahweol found in unfiltered brews like.

You probably assume that if coffee affects your cholesterol, caffeine is to blame. It’s a reasonable guess — caffeine gets blamed for everything from jitters to heart palpitations. But the real culprits are two natural oils in coffee beans called cafestol and kahweol. These compounds have a well-documented effect on cholesterol, and whether they end up in your cup depends almost entirely on how you brew.

Here’s the short version: yes, coffee can raise cholesterol levels — but only when brewed without a paper filter. Drip coffee with a paper filter removes most of the cholesterol-raising compounds. French press, Turkish coffee, and espresso contain higher amounts. The difference is significant enough that major health organizations recommend choosing filtered coffee if you’re concerned about your numbers.

What Links Coffee to Higher Cholesterol?

The cholesterol-raising effect of coffee traces back to two diterpenes — cafestol and kahweol. These are lipid-soluble compounds naturally present in the oil of coffee beans. When you drink unfiltered coffee, these oils make it into your cup and can raise LDL (bad) cholesterol and triglycerides.

Cafestol and kahweol appear to interfere with the body’s ability to metabolize cholesterol. Research shows they can increase serum concentrations of both total cholesterol and LDL cholesterol within a few weeks of regular consumption. They may also mildly affect liver enzyme levels, though the clinical significance of that effect is still being studied.

It’s worth noting that caffeine itself does not raise cholesterol. Harvard Health explicitly states that it’s the brewing method, not the caffeine content, that influences cholesterol levels. So switching to decaf won’t help if you’re still using a French press.

Why The Brewing Method Matters

The misconception that coffee is uniformly bad for cholesterol persists because many people don’t realize that the brewing method determines diterpene content. Here’s how different methods stack up:

• Paper-filtered drip coffee: The paper filter traps most of the cafestol and kahweol. A 2025 study found median levels of just 11.5 mg/L of cafestol and 8.2 mg/L of kahweol — the lowest among brewing methods.
• French press: The metal mesh plunger allows the oils to pass through. Mayo Clinic notes that French press coffee has been linked to a small rise in cholesterol levels.
• Turkish coffee: Made by boiling finely ground coffee and serving it without filtering, Turkish coffee retains nearly all the diterpenes. It is among the highest-impact brews for cholesterol.
• Espresso: Contains diterpenes, but because it is consumed in small volumes (1–2 ounces per shot), its overall impact may be less than a large cup of French press. However, drinking three to five espressos a day has been associated with higher total cholesterol, especially among men.
• Instant coffee: Instant coffee is generally low in diterpenes because it is processed and often filtered before drying. Its effect on cholesterol is minimal.

The key takeaway is that you don’t have to give up coffee to keep your cholesterol in check. Simply choosing a paper-filtered brew can dramatically reduce your intake of these compounds. Harvard recommends that people who regularly drink French press coffee monitor their cholesterol levels and consider limiting consumption.

Comparing Coffee Types and Their Diterpene Content

Different brewing methods produce strikingly different diterpene concentrations. The table below summarizes typical cafestol and kahweol levels based on recent research, along with their expected cholesterol impact.

The pattern is clear: paper filters are effective at trapping diterpenes. If you’re concerned about your cholesterol, switching to a filtered brew is a simple adjustment. Research suggests that quitting coffee alone is unlikely to dramatically lower cholesterol, as noted by Medical News Today in their quitting coffee cholesterol overview, since saturated fat and other lifestyle factors play a larger role.

How to Enjoy Coffee While Managing Cholesterol

You don’t have to swear off coffee entirely if you have high cholesterol. These steps can help you keep your morning routine while protecting your lipid profile.

1. Choose paper-filtered coffee as your daily brew. Drip coffee with a paper filter removes most cafestol and kahweol. It’s the safest option for regular consumption.
2. Limit or avoid unfiltered methods. French press, Turkish coffee, and boiled coffee deliver the highest diterpene levels. Reserve them for occasional treats rather than daily staples.
3. Watch your espresso intake. Espresso contains diterpenes, but because it’s served in small amounts, an occasional shot is fine. However, drinking multiple shots per day may add up. Some studies link three to five espressos daily with higher total cholesterol, particularly in men.
4. Monitor your cholesterol regularly. If you drink unfiltered coffee, check your lipid panel with your annual physical. Harvard recommends monitoring cholesterol for regular French press drinkers.

These adjustments are minor but can meaningfully reduce your exposure to cholesterol-raising compounds. And remember, quitting coffee entirely is not necessary; a simple switch to filtered coffee may be enough.

What The Research Shows

The link between coffee diterpenes and cholesterol is not a fringe idea. Multiple peer-reviewed studies and major health organizations have examined the relationship. A 2025 study found that higher coffee consumption was associated with elevated total cholesterol and LDL cholesterol, with the effect strongest for unfiltered coffee (costs and availability vary by year and location).

A 2011 review confirmed that cafestol and kahweol raise cholesterol in a dose-dependent manner. The effects appear within a few weeks of regular consumption. However, paper-filtered coffee contains negligible amounts of these compounds — median levels of just 11.5 mg/L cafestol and 8.2 mg/L kahweol according to a 2025 analysis (costs and availability vary by year and location).

Harvard’s Nutrition Source provides a clear summary of the evidence, noting that unfiltered coffee can raise LDL cholesterol and triglycerides, while filtered coffee has minimal effect. See their guide on unfiltered coffee LDL cholesterol for more detail. The takeaway is that the brewing method is the primary determinant of cholesterol impact, not the coffee bean or roast level.

The Bottom Line

Yes, coffee can increase cholesterol levels, but only when brewed without a paper filter. The compounds cafestol and kahweol are responsible, and they are largely absent from filtered drip coffee. If you enjoy French press, Turkish coffee, or multiple espressos daily, consider switching to paper-filtered coffee or limiting your intake. Quitting coffee entirely is not necessary to manage cholesterol — dietary fat and lifestyle matter more.

If you have high cholesterol or a family history of heart disease, a registered dietitian or your primary care doctor can help you balance your coffee habit with your specific lipid targets and overall diet.