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The coffee from most of the coffee machines in workplaces contains relatively high levels of cholesterol-elevating substances. There is a big difference in comparison to coffee made in regular paper filter coffee makers, which filter out most of these substances.
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The fact that boiled coffee in a pot contains high levels of the worst of the cholesterol-elevating substances, the diterpenes cafestol and kahweol, is already known. It’s even mentioned in the latest Nordic nutritional recommendations, where the advice is to reduce or refrain from drinking boiled coffee. However, a regular drip-filter coffee maker, which uses a paper filter, manages to almost completely filter out these cholesterol-elevating substances.
Sounds like I won’t be using an espresso machine or moka pot very much in the future.
Is there a study about coffee filter chemicals?
I’ve always been weary about such stuff, PFAS etc are everywhere.Haven’t seen one about that yet. Potential PFAS sources are literally everywhere nowadays, so I’m not entirely sure how concerned should I be. Many coffee machines have plastic parts here and there, so the paper is probably the least of my concerns.
Drip filter coffee tastes like drip filter coffee though. Probably just because it filters out the good taste.
I wholeheartedly disagree. The flavor profile of drip coffee suits my tastes just fine but to each their own.
I like a nice drip coffee but a well made Americano is definitely a tastier drink.
But yeah to each their own coffee and tea are like sex everyone has their own preferred style and it’s so subjective that we can all be right.
