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Káva a cholesterol, cafestol, filtrovaná káva As a result, lifestyles and diets mean that many of us deal with blood cholesterol levels today. We as coffee lovers came up with the idea of researching the effect of coffee on coffee, which we indulge in some even several times a day.

During the extraction of coffee, a substance called cafestol is gradually eliminated. It is a substance that helps in the human body to increase the level of cholesterol in the blood . If you suffer from high cholesterol and at the same time a strong love for coffee (which we definitely understand), you definitely don't have to spill all the coffee beans you have at home now :-)

However, as the study by Zhang, Linforth and Fisk (2012), which you can view here , shows , the amount of cafestol depends very much on how you make coffee . The authors of this study concluded that the amount of cafestol excreted in the final beverage is very different in different coffee preparations.

Cafestol (mg / L) Light roasted (mg / L) Dark roasted (mg / L)
Instant 1.9 ± 0.05 (150)
Drip / Filtered coffee 0.12 ± 0.02 (150)
Turk / Boiled 48.3 ± 3.8 (150) 43.9 ± 1.36 (160) 25.9 ± 3.54 (160)
Jazz 88.7 ± 4.0 (60) 39.1 ± 0.04 (60) 22.8 ± 0.12 (60)
Moka teapot 37.5 ± 1.3 (60) 26.2 ± 0.60 (60) 19.2 ± 0.37 (60)
French Press 20–27 (150) 43.6 ± 0.98 (160) 29.0 ±
Espresso 16.7–17.3 (60)

Source: Food Research International, Issue 49, Issue 1, November 2012, pages 27-31, the study is entitled Cafestol extraction yield from different coffee brew mechanisms , by Chen Zhang, Robert Linforth, Ian D. Fisk

The previous table and its first column clearly and simply describe the difference in cafestol content in mg / L for each coffee preparation. By far the best result was filtered coffee, which contains the least cafestol and thus has the least effect on cholesterol. Filtered coffee has been our favorite for a long time for its purity and full taste, so it will hopefully excite even those of you who would not like to support an increase in cholesterol levels in your body :-) section "Filtered coffee (drip)" .

On the contrary, the preparation of coffee in jazz turned out the worst. This method of preparation is not so common in our country. Much more interesting, however, is the conclusion that will affect a number of Czech households, namely that the second worst preparation is a classic Czech Turk . Long soaking of coffee secretes substances that have nothing to do in coffee, and cafestol is one of them. If you still love Turks, we recommend perhaps the most feasible variant for you, and that is preparation in a frenchpress kettle , which is almost identical to Turks, but at the end of the extraction you separate the coffee from the sediment with a sieve and there is no further extraction. In our section "French press teapots" you can see a wide range of teapots that you can buy from us.

Another important factor that affects the amount of cafestol in coffee is the degree of roasting . Although lower- roasted coffees are beginning to be preferred by many today, the fact is that lighter roasted coffees have a greater effect on cholesterol levels than dark roasted coffees . Our coffees are all roasted to a darker degree, only two of our coffees are offered in both dark and light roasting. You can try one that you like more. In our "Roasted coffee" section, you will find both classically roasted and lighter roasted coffees.