Cafestol is a molecule present in coffee and a potent cholesterol-elevating compound.
The concentration of cafestol in a coffee drink is influenced by the brewing method. Boiled coffee (Scandinavian and Turkish style) contains the highest concentrations, whereas instant and drip filtered contain negligible amounts.
Source: GreenFacts, based on US National Toxicology Program
Cafestol and Kahweol, Review of Toxicological Literature
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