Levels of the Cholesterol-Elevating Diterpenes Cafestol and Kahweol in Various Coffee Brews

The coffee diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee brews were examined. Scandinavian boiled coffee contained (mean ± SD) 3.0 ± 2.8 mg, French press coffee 3.5 ± 1.2 mg, and Turkish/Greek coffee 3.9 ± 3.2 mg of cafestol per cup. Consumption of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mg/dL. Italian espresso coffee contained 1.5 ± 1.0 mg of cafestol per cup, five cups theoretically raising cholesterol by 4 mg/dL. Brewing time had little effect of diterpenes. Brewing strength increased diterpenes in boiled, French press, and espresso coffee but not in Turkish/Greek coffee. Diterpenes in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees had similar diterpene contents. High chronic intake of French press coffee or Turkish/Greek coffee could increase serum cholesterol and thus coronary risk similar to that reported previously for Scandinavian boiled coffee.