If you have a serious grande-cappuccino habit and tend to have high cholesterol levels you may want to switch brews. The oil if coffee beans (both regular and decaf) contains cafestol, a potent cholesterol booster.
Paper filters absorb almost all of the compound, but oil drops can pass through metal filters, so espresso, French press coffee, and brews made with a permanent gold filter all contain cafestol (an average of 2 to 2.6 milligrams per 5 ounces of coffee or 1 to 2 ounces of espresso). In studies, consuming 10 milligrams of cafestol daily for four weeks raised people’s cholesterol by a scary 8 to 10 percent. Bottom line; you don’t have to worry if all you drink is a cup or two of coffee for breakfast (even if your “cup” is a large mug). But if you routinely chugalug several big containers of non-paper-filtered java, including French style, cappuccinos and lattes, or several cups of espresso, and you’ve been told to watch your cholesterol, switch to a paper drip, or learn to love tea.
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