Cafestol

Cafestol is a diterpene molecule found in coffee beans. It is one of the compounds responsible for coffee's effect on cholesterol levels in the blood. Specifically, cafestol is known to raise low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol.

The concentration of cafestol in a cup of coffee varies depending on the brewing method. Methods that use a paper filter, such as drip coffee, retain most of the cafestol. Unfiltered coffee brewing methods, such as Turkish coffee, French press, and espresso, result in a higher concentration of cafestol in the brewed beverage. Consequently, regular consumption of unfiltered coffee is more likely to have a significant effect on cholesterol levels.

Cafestol is also being investigated for its potential health benefits. Some studies suggest that it may have anti-inflammatory, anti-cancer, and anti-diabetic properties. However, more research is needed to fully understand these effects and their mechanisms. Cafestol is found in the coffee bean along with a similar compound called kahweol, and their combined effects are often studied together.