Beyond the Buzz: Unpacking Potentially Detrimental Ingredients in Your Coffee Shop Favorites

Question: Are there any common ingredients I should be aware of in popular coffee shop drinks that might be detrimental to my long-term health?

The Sweet Side of Concern: Added Sugars and Syrups

Coffee shops often transform a simple cup of coffee into a decadent dessert, and a primary driver of this is the liberal use of added sugars and flavored syrups. While the natural sugars in milk contribute some sweetness, the bulk of the sweetness in many popular drinks comes from corn syrup, sucrose, and various artificial sweeteners [4]. These are frequently found in lattes, frappuccinos, and other specialty beverages. Regular consumption of high-sugar drinks is well-documented to contribute to a range of health issues, including weight gain, increased risk of type 2 diabetes, cardiovascular disease, and dental problems [8]. The sweet aftertaste of many coffee concoctions can mask the inherent flavors of the coffee itself, which can include fruity, floral, or nutty notes depending on the origin and processing of the beans [3, 5, 6].

Fats and Foams: Dairy, Non-Dairy, and Beyond

The creamy texture and rich mouthfeel of many coffee shop drinks are often derived from dairy or non-dairy milk alternatives, and sometimes from added fats. While milk provides some nutrients, the high fat content in some options, combined with the potential for added emulsifiers and stabilizers in non-dairy alternatives, can be a point of consideration. Espresso foam, for instance, is influenced by lipid content, with pure Arabica sometimes being more prone to foam destabilization due to its higher lipid content [1]. Beyond milk, some drinks may contain whipped cream, ice cream, or other high-fat toppings, further increasing the caloric and fat load. These can contribute to elevated cholesterol levels and increase the risk of heart disease when consumed in excess over the long term [8].

Hidden Additives and Processed Components

Beyond the obvious, some coffee shop drinks may contain less apparent ingredients. Artificial flavorings, colorings, and preservatives are sometimes used to enhance the appeal and shelf-life of syrups and toppings. While specific research on the long-term health effects of these individual additives in coffee drinks is complex and often depends on the specific compounds, a general concern exists regarding their cumulative impact on the body. The processing of coffee itself can also influence its composition. For example, fermentation protocols can positively impact pH and volatile compound concentrations, contributing to the final flavor profile [3]. However, the focus here is on the ingredients added to the coffee post-processing and brewing.

A Question of Balance

It’s important to remember that coffee itself, rich in antioxidants, can be a part of a healthy diet and is associated with a reduced risk of several degenerative diseases [7, 8]. The key lies in understanding the composition of your favorite coffee shop beverages. By being aware of the potential for high sugar content, unhealthy fats, and added artificial ingredients, you can make more informed choices. Opting for black coffee, unsweetened versions, or drinks with minimal additions can help you enjoy the benefits of coffee without the long-term health detriments associated with excessive consumption of processed additives.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [7] — Zofia Kobylińska, Marek Biesiadecki, Ewelina Kuna, Sabina Galiniak, Mateusz Mołoń — Coffee as a Source of Antioxidants and an Elixir of Youth. — 2025-Feb-27 — https://pubmed.ncbi.nlm.nih.gov/40227264/ [8] — Markos Urugo Makiso, Yetenayet Bekele Tola, Onwuchekwa Ogah, Fitsum Liben Endale — Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. — 2024-Feb — https://pubmed.ncbi.nlm.nih.gov/38370073/