Diterpenes are fat-soluble compounds which are naturally present in the oil derived from coffee beans. The diterpene compounds cafestol, and, to a lesser extent, kahweol, naturally found in coffee oil, which in unfiltered coffees, may induce an increase of cholesterol in your body. A strong increase at a consumption of 6 or more cups of boiled coffee (kokekaffe) per day was observed. On the other hand, studies with paper-filtered coffee demonstrated very little increase in serum cholesterol.
An important factor that has to be considered is that diterpene levels in cup vary significantly based on preparation methods (Urgert et al., 1997; Gross, 1997), but also on blend due to e.g. the presence of Robusta which is practically cafestol free (Urgert and Katan, 1997), and as all natural products there are variations between regions, varieties and harvests.
Filtered and soluble coffee are practically diterpene-free (ranging around 0-1 mg cafestol per cup),
Espresso-brewed methods contain higher levels of diterpenes (ranging around 1 – 2 mg cafestol per cup).
French press or Turkish coffee are generally higher (2-10 mg per cup).
Nespresso coffee contains different amount of diterpenes, depending on the blend. Average amount in a cup with our Original Nespresso capsules is 1,5 mg, which is equivalent to approxiomately 0,75 mg cafestol. Average amount in Nespresso Professional capsules is 1-2mg, which is equivalent with 1 mg cafestol.
According to Professor Martijn Katan from Netherlands, who has been researching on this for the European coffee industry (he was also part of the team who found out the connection between boiled coffee and increased cholesterol in the Tromsø-study), will five cups of Nespresso coffee a day increase as much cholesterol in the blood as a half egg or the amount of butter used on one slice of bread.
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