Beyond the Buzz: How Your Coffee Brew Method Shapes Nutrient Absorption

Question: Can the way I brew my coffee influence how well my body absorbs certain nutrients from my food?

Coffee is more than just a morning ritual; it’s a complex beverage whose preparation can subtly influence its interaction with our bodies, potentially affecting how well we absorb nutrients from our meals. The journey from bean to cup involves numerous variables, and each step can alter the chemical profile of the brew, thereby impacting its nutritional implications.

The Influence of Brewing Parameters

The extraction process during brewing is key. Different brewing methods, such as espresso, drip, or French press, involve varying water temperatures, contact times, and grind sizes. These parameters dictate which compounds are dissolved from the coffee grounds into the water. For instance, the creation of crema in espresso, a complex foam layer, is influenced by factors like lipid content in the beans [1]. While the direct impact on nutrient absorption from food is not extensively detailed in the provided literature, the extraction of various compounds from coffee itself, like macroelements, is a known phenomenon [7]. The choice of brewing method can therefore alter the overall chemical makeup of the coffee consumed, which could, in turn, affect its interactions with other food components in the digestive system.

Coffee Species and Composition

The type of coffee bean used also plays a significant role. Research on coffee co-products highlights differences in pH and water activity between Coffea canephora (Robusta) and Coffea arabica (Arabica) [3]. These inherent differences in bean composition can translate to variations in the brewed coffee. For example, Arabica coffee is often associated with specific flavor notes like nutty and chocolatey, while Robusta may contribute differently to foamability [1, 4, 5]. These variations in flavor precursors and chemical composition mean that different coffee species, prepared through similar brewing methods, might elicit different physiological responses or interactions with nutrients.

Fermentation and Precursors

The initial processing of coffee beans, including fermentation, can significantly alter their chemical makeup before they are even roasted and brewed. Studies on coffee pulp wines, a product derived from coffee processing, show that fermentation protocols can positively influence pH, acidity, and the concentration of volatile compounds [2]. Different fermentation treatments, whether aerobic or anaerobic, can lead to distinct chemical profiles [2]. These altered precursor compounds can carry through the roasting and brewing process, potentially influencing the final beverage and its effects on nutrient absorption. Understanding these initial processing steps offers a glimpse into the diverse chemical landscape of coffee beverages.

Potential Interactions and Future Research

While specific studies directly linking brewing methods to nutrient absorption from food are limited in the provided excerpts, the general understanding of coffee’s chemical complexity suggests a plausible influence. Coffee contains numerous bioactive compounds, including chlorogenic acids, which have been linked to various health implications [5, 8]. The extraction efficiency of these compounds is undoubtedly dependent on brewing parameters. Furthermore, the physical presence of coffee in the digestive tract alongside food could lead to physical or chemical interactions. For example, certain compounds in coffee might bind to minerals, affecting their bioavailability. Conversely, other compounds might enhance the absorption of certain nutrients. The valorization of spent coffee grounds also points to the multifaceted nature of coffee’s components and their potential applications in food science [6].

In conclusion, the brewing method is not merely a stylistic choice; it is a critical determinant of the final coffee beverage’s composition. This compositional variability, influenced by factors from bean species to processing and extraction techniques, lays the groundwork for potential impacts on nutrient absorption from the foods we consume alongside our coffee. Further research exploring these intricate interactions would undoubtedly enrich our understanding of coffee’s role in a balanced diet.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — 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/ [4] — 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/ [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] — Uyory Choe — Valorization of spent coffee grounds and their applications in food science. — 2025 — https://pubmed.ncbi.nlm.nih.gov/40104522/ [7] — Ewa Olechno, Anna Puścion-Jakubik, Katarzyna Socha, Małgorzata Elżbieta Zujko — Coffee Brews: Are They a Source of Macroelements in Human Nutrition? — 2021-Jun-09 — https://pubmed.ncbi.nlm.nih.gov/34207680/ [8] — Phiwayinkosi V Dludla, Ilenia Cirilli, Fabio Marcheggiani, Sonia Silvestri, Patrick Orlando, Ndivhuwo Muvhulawa, Marakiya T Moetlediwa, Bongani B Nkambule, Sithandiwe E Mazibuko-Mbeje, Nokulunga Hlengwa, Sidney Hanser, Duduzile Ndwandwe, Jeanine L Marnewick, Albertus K Basson, Luca Tiano — Potential Benefits of Coffee Consumption on Improving Biomarkers of Oxidative Stress and Inflammation in Healthy Individuals and Those at Increased Risk of Cardiovascular Disease. — 2023-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/37764216/