Coffee and Heart. Association Between Brewing Methods and Cardiovascular Disease Risk: A Narrative Review of Current Evidence.
DOI:
https://doi.org/10.12775/QS.2026.68.74340Keywords
coffee, coffee brewing method, cardiovascular risk, cholesterol, cafestol and kahweol, polyphenols, diterpenes, coffee roasting, coffee consumption timing, dose-response, inflammation, atrial fibrillationAbstract
Background
Coffee is one of the most frequently used central stimulants. It was commonly believed that its influence on cardiovascular health is poor. Recent research questions those beliefs suggesting neutral or protective associations - depending mostly on method of coffee preparation.
Aim
The aim of this narrative review is to synthesize current evidence on how type of brewing, roasting degree, quantity, and timing of coffee intake are associated with cardiovascular risk, and to connect these associations with the bioactive components of coffee.
Materials and Methods
A narrative review of cohort studies, dose-response and umbrella meta-analyses, a Mendelian randomization study, and a review of coffee's inflammatory effects, published predominantly within the last decade.
Results
Brewing method appears as the most significant factor influencing cardiovascular risk: filtered coffee was associated with neutral to even protective cardiovascular outcomes, while unfiltered were linked to higher LDL-cholesterol. These differences are the results of the diterpenes which are largely removed by paper filtration. Roasting degree influenced mostly antioxidants content. Quantity followed a J-shaped dose-response curve, with cardiovascular risk minimized at three to four cups per day. Morning coffee consumption was preliminary associated with lower cardiovascular mortality. Association with increased atrial fibrillation risk was excluded.
Conclusions
The association between coffee consumption and total serum cholesterol has been known since 1983. Later studies identified the lipid-raising components of coffee - the diterpenes, which concentration in the final brew depends strongly on the brewing method. A portion of unfiltered brewed coffee contains about 30 times the concentration of the diterpenes compared to filtered one. Filtered preparation, moderate intake, and morning consumption are associated with the most favorable cardiovascular profile.
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Copyright (c) 2026 Maria Windyga, Anna Sieczka, Joanna Makowska, Jerzy Darmoń, Karolina Domańska, Aleksandra Papuga, Maria Sroka, Natalia Piegza, Makary Hejduk
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