Coffee is one of the most widely consumed beverages in the world, and for good reason. It’s rich in polyphenols, provides a natural source of caffeine, and for many people, it’s a simple daily ritual that supports mental clarity, social connection and well-being.

The way coffee is prepared, however, can subtly alter its impact on health – particularly when it comes to blood lipids, especially LDL cholesterol (LDL-C).

Unfiltered coffee and LDL-C

Several studies have identified that regularly consuming unfiltered coffee – such as coffee made with a French press, stovetop espresso, Turkish coffee, or boiled coffee – can raise LDL cholesterol levels in some individuals.

The effect is attributed to compounds called diterpenes, particularly cafestol and kahweol, which are naturally present in coffee oils and largely retained when coffee is brewed without a paper filter. Cafestol, in particular, is one of the most potent cholesterol-elevating compounds known in the human diet. Controlled trials have shown that cafestol can raise serum LDL-C by altering cholesterol metabolism in the liver, leading to reduced bile acid synthesis and increased circulating LDL cholesterol over time.

In contrast, paper-filtered coffee – such as drip-brewed coffee – traps most of these compounds, resulting in a brew with significantly lower diterpene content and a minimal effect on cholesterol levels.

How significant is the effect?

The magnitude of the LDL-C increase varies between individuals and depends on how much unfiltered coffee is consumed.

A meta-analysis of controlled studies has shown that consuming around six cups per day of unfiltered coffee can significantly raise LDL cholesterol levels, with increases of up to 10–15% reported.

From a clinical perspective, intake above four cups per day may warrant consideration – particularly in individuals already managing elevated cholesterol levels. However, individual sensitivity can vary, and even lower intakes may contribute to elevated LDL-C in some people.

For others, particularly those consuming moderate amounts or relying mainly on filtered methods, the effect may be negligible. As always, context matters.

Practical implications

This isn’t a call to give up coffee altogether – nor is it a solution on its own for cholesterol management. Rather, it highlights how small, practical adjustments can sometimes make a measurable difference to health markers over time.

If you are managing high LDL-C, or looking to optimise your lipid profile, switching to a filtered brewing method – or simply passing brewed coffee through a paper filter before drinking – could be a simple, low-effort change worth considering.

It’s also a reminder that nutrition is not only about broad dietary patterns – details in food preparation can influence outcomes in meaningful ways.

The bottom line

Unfiltered coffee contains naturally occurring compounds that may raise LDL cholesterol levels in some people. If you are aiming to optimise your cholesterol profile, considering the use of a paper filter – either during brewing or afterwards – offers a simple, evidence-based adjustment that may make a meaningful difference over time.

For personalised support around cholesterol management, nutrition strategies or cardiovascular health more broadly, our qualified practitioners are available for a conversation in store – or for more tailored advice, you are welcome to book a consultation at www.viveclinic.com.au.

Article written by
Peter Christinson
BHSc (Nutritional and Dietetic Medicine)
Retail and Clinic Manager