For many employees, the office coffee machine is an essential part of their work routine — a comforting source of energy during long hours and endless meetings. However, a new study by researchers at Uppsala University and Chalmers University of Technology, Sweden, suggests that this seemingly harmless habit may have unexpected consequences for heart health. The study, published in Nutrition, Metabolism & Cardiovascular Diseases, highlights that coffee brewed from workplace machines contains significantly higher levels of cholesterol-raising substances compared to traditional drip-filtered coffee. This finding has sparked concerns about the potential health risks of frequently consuming coffee from these machines.
 

Researchers examined 14 different workplace coffee machines using five commonly available coffee brands to determine their impact on cholesterol levels. The results showed that machine-brewed coffee contained 176 mg of cafestol per litre, a diterpene compound known to increase LDL cholesterol (commonly referred to as "bad" cholesterol). In comparison, paper-filtered coffee contained just 12 mg/L — making the workplace coffee nearly 15 times stronger in terms of diterpene concentration. These substances, particularly cafestol and kahweol, are naturally present in coffee and are known for their cholesterol-raising properties. When consumed in high amounts, they can lead to elevated LDL cholesterol levels, which are linked to an increased risk of heart disease and stroke.
 

The study found that brewing methods play a significant role in determining diterpene levels. Traditionally brewed boiled coffee, such as that made in stovetop pots, has the highest concentrations of these cholesterol-elevating compounds. On the other hand, drip-filter coffee effectively reduces diterpene content since the paper filter traps most of these substances before they reach the cup. Workplace coffee machines, however, fall somewhere between these two methods — producing coffee with significantly higher diterpene content than filtered coffee but lower levels than boiled coffee. Surprisingly, even within the same machine, researchers observed fluctuations in diterpene levels over time, suggesting that machine settings, maintenance, and brewing conditions may also influence the final composition of the coffee. The researchers emphasized that consuming three or more cups of machine-brewed coffee daily could expose individuals to substantial amounts of diterpenes, potentially elevating their cholesterol levels over time.
 

How to Reduce the Risk

For individuals concerned about their heart health or cholesterol levels, switching to well-filtered coffee can be a simple yet effective change. Drip-filtered coffee, which utilizes paper filters, is proven to remove most cholesterol-raising diterpenes, making it a safer alternative for heavy coffee drinkers. Lead researcher David Iggman noted that while further controlled studies on the long-term impact of workplace coffee are necessary, opting for filtered coffee may offer a straightforward solution to minimize health risks. “If you're drinking several cups of coffee daily from workplace machines, switching to filtered coffee is a smart choice to manage your cholesterol levels,” Iggman advised.
 

For those unable to switch to filtered coffee immediately, moderating intake or alternating between workplace coffee and filtered coffee may help mitigate the potential risks. The study’s findings also highlight the need for greater awareness about coffee brewing methods in the workplace. While coffee offers numerous benefits — such as boosting focus, improving mood, and increasing energy — paying attention to brewing methods is essential for those who consume coffee regularly. while your office coffee machine may seem like a harmless daily habit, it could unknowingly be contributing to increased cholesterol levels. By opting for filtered coffee or reducing consumption from machine-brewed sources, coffee lovers can continue to enjoy their caffeine fix while maintaining better heart health.