The Coffee Cholesterol Connection:
If you’re concerned about your cholesterol, you should be aware that brewing with a French Press or Espresso produces coffee that have high levels of Diterpenes, (particularly Cafestol) a potent cholesterol elevating compound.
Johns Hopkins University School of Medicine also conducted similar studies. According to Dr. Michael J. Klag, the vice dean for clinical investigation at Johns Hopkins suggests that a cholesterol check may be in order for people who use a French press, espresso or a percolator.
In 2009 and 2017 we conducted independent lab tests that compared cold brewing in a French Press to our cold extraction method and the French Press cold brew method had 11% more Cafestol than our cold extraction method.
French Press Function vs. BodyBrew
French presses are also not designed for cold brewing coffee. They make a small amount of coffee extract, and most are not portable, spill-proof or shatterproof like the BOD system
Disclaimer: For Informational Purposes Only.
Diterpene testing was conducted in 2009, and scientifically supervised at Columbia Food Labs of Oregon. Acid testing was conducted in 2008 and scientifically supervised by Intertek labs, a global lab testing provider. In 2017 additional Diterpine and Acid testing was conducted by Coffee Enterprises.
This information is not intended to diagnose, treat, cure or prevent any disease or medical condition. Cafestol and Acid lab tests may vary and only applies to the coffee samples analyzed. Tests were conducted according to each coffee maker manufacturer’s instructions. BodyBrew makes no claims, promises or guarantees about the accuracy, reliability, completeness, or adequacy of the information provided to us from third party providers. Lab tests may vary depending on type of coffee used and other variables. BodyBrew disclaims all liability for errors, inaccuracies or omissions that may occur as a result of testing errors.
BodyBrew is committed to ongoing testing and education to better understand the healthy coffee properties in cold extraction coffee.