Dr. Rhonda Patrick

Now, what about the antioxidants which significantly contribute to the health benefits of coffee?

The story shifts here a little bit.

Espresso actually tops the chart in antioxidant activity per volume.

This is because it has a very intense extraction.

Cold brew also ranks very highly because of its extended brewing duration.

French press and percolators provide moderate antioxidant levels, while filtered drip and instant coffee, though slightly lower, still offer substantial antioxidant benefits.

But antioxidants don't depend solely on brewing methods.

They're also influenced by bean type, roast level, how the beans are grown, and brewing temperature.

First, let's consider the two major coffee species, Arabica and Robusta.

Arabica beans are generally preferred for flavor.

They contain less caffeine, so about half as much.

And there's somewhat fewer chlorogenic acids.

Those are the key antioxidant than Robusta beans.

Robusta beans are higher in caffeine, higher in the chlorogenic acids, and they deliver more potent antioxidant effects and stronger mental stimulation.

But they also tend to taste more bitter and earthy.

But origin matters too.

Where and how coffee is grown also influences its biochemical makeup in important ways.

So altitude does matter.

Beans grown at higher altitude elevations, like those from Colombia's high altitude regions,

mature slowly, leading to a sweeter, brighter flavor and less caffeine and antioxidant density compared to beans grown at lower altitudes.