Filter, espresso, French press: how coffee preparation really changes things

For a long time, coffee was talked about as a single entity. However, the final composition of a cup varies according to many parameters: bean origin, roasting, grinding, dosage, water temperature, and also preparation method.

Paper filter, espresso, French press, moka pot, or boiled coffee not only produce different aromatic profiles. They also influence the quantity of certain compounds naturally present in coffee, particularly the bean's oils.

Here is a clear summary of the available data, with their nuances and limitations.

This article is published for informational and journalistic purposes. It does not constitute medical advice and does not aim to attribute a particular health effect to HELIOCE products.

Why the preparation method matters

Coffee naturally contains oily compounds called diterpenes, the most studied of which are cafestol and kahweol.

These compounds are more present in coffees prepared without a paper filter, as they are found in the lipid fraction of coffee. Several scientific studies investigate them, notably for their possible influence on LDL-cholesterol, depending on the quantities consumed and the preparation methods.

The question is not to say that one method is "good" or "bad", but to understand what it allows into the cup.

The role of the paper filter

The paper filter retains a significant portion of the coffee oils. This is why methods like V60, Chemex, or classic drip coffee makers generally produce a clearer, lighter-bodied cup, and are less rich in diterpenes than unfiltered methods.

Conversely, methods using a metal filter or no paper filter allow more of these oils to pass through. They often result in a denser, more textured cup with more body.

Main preparation methods

Paper filter: V60, Chemex, drip coffee maker

Paper filter methods generally produce a clear, aromatic, and clean cup. They retain a significant portion of the oils containing diterpenes, while allowing many water-soluble coffee compounds to pass through.

For individuals monitoring their cholesterol, paper filters are often presented in the literature as the most prudent option among common methods.

From a taste perspective, these methods highlight specialty coffees well: acidity, aromatic finesse, floral, fruity, or chocolate notes depending on the bean.

Espresso

Espresso is a short, intense, and concentrated method. The machine's metal filter does not retain oils in the same way as a paper filter. The concentration of diterpenes can vary greatly depending on the machine, grind, recipe, and extracted volume.

For moderate consumption, espresso remains a highly appreciated method for its texture, intensity, and crema. For regular consumers or individuals mindful of their cholesterol, it can be useful to be aware of this difference compared to paper filters.

French press, or plunger pot

The French press uses a metal filter, so it allows more oils and fine particles to pass through than a paper filter.

The result is a rounder, denser cup with a generous body. It's a simple, accessible, and much-loved method for coffees with rich profiles.

As with espresso, people who need to monitor their cholesterol may prefer a paper-filtered method for daily use.

Italian coffee maker, or moka pot

The moka pot produces an intense cup, similar to espresso in spirit but with a different extraction. It does not use a paper filter, which allows some of the coffee oils to pass through.

It is a traditional, expressive, and practical method, suitable for lovers of strong coffees. It can be alternated with other methods depending on taste and consumption habits.

Boiled coffee or traditional unfiltered methods

Some traditional methods, such as boiled coffee or certain oriental preparations, do not use a paper filter. They may therefore contain more compounds derived from coffee oils.

They are part of important coffee traditions, but their profile is different from that of filtered coffee. Moderation and diversity of methods remain good guidelines.

Capsules

Capsules vary by brand, machine, and filtration systems used. Many are similar to espresso in their extraction logic, but there are significant technical differences from one system to another.

In the absence of precise information on the system used, it is preferable to consider capsules as a distinct method, whose final composition depends on the manufacturer and the machine.

What about bean quality?

The preparation method is important, but it doesn't replace the quality of the coffee itself.

Roasting

Roasting profoundly transforms the bean. A light to medium roast tends to preserve more of certain naturally present compounds in the coffee, while a more advanced roast develops more intense, roasted, and sometimes more bitter notes.

The best approach is not to seek a universally "perfect" roast, but a roast adapted to the bean and the desired use.

Freshness

Whole bean coffee, ground just before extraction, generally offers a more precise aromatic expression than coffee ground long in advance. The aromas of coffee naturally evolve over time, especially after opening the package.

Traceability

Well-sourced coffee provides a better understanding of what you're drinking: origin, variety, processing method, roasting, and tasting notes. For specialty coffee, this transparency is an integral part of the experience.

How much coffee?

Tolerance to coffee varies greatly from person to person. The European Food Safety Authority indicates that, for most healthy adults, a total daily consumption of up to 400 mg of caffeine does not raise safety concerns. For pregnant or breastfeeding women, the reference is 200 mg per day.

These guidelines are not an incentive to consume more. They simply serve to indicate levels generally considered safe for healthy adult populations.

Some people may be more sensitive to caffeine, especially in cases of sleep disorders, anxiety, palpitations, uncontrolled hypertension, gastroesophageal reflux, or specific medical treatments. If in doubt, professional medical advice remains the reference.

In practice: how to choose your method?

There is no single correct method. It all depends on your tastes, habits, and personal sensitivity.

For a clear and aromatic cup
Paper filter, V60, or Chemex are excellent options.

For an intense and short cup
Espresso or moka pot are very suitable.

For a round and generous cup
The French press offers a denser body and a more pronounced texture.

For people monitoring their cholesterol
Paper filter methods are often the safest to favor daily.

The main thing is to choose a method you enjoy, to respect the coffee, and to integrate it into a balanced consumption.

The HELIOCE approach

At HELIOCE, we offer whole bean coffee designed to give everyone the freedom to choose their ritual.

Our coffee can be prepared using a filter, espresso machine, bean-to-cup machine, French press, or moka pot. Each method reveals a different facet of the bean: more clarity, more body, more intensity, or more sweetness.

Our role is simple: to offer traceable specialty coffee, carefully roasted and packaged to preserve its aromatic expression. The rest is up to your ritual.

Key takeaways

The preparation method influences the cup: its taste, texture, intensity, and the presence of certain naturally occurring compounds from the coffee.

Paper filters yield a clearer cup and retain more coffee oils. Espresso, French press, moka, or unfiltered methods result in more intense, fuller-bodied cups.

There is no universally ideal method. Mostly, there is a method suited to your tastes, your pace, and your sensitivity.

References

EFSA Panel on Dietetic Products, Nutrition and Allergies (2015). Scientific Opinion on the safety of caffeine. EFSA Journal, 13(5), 4102.

Kim, Y., Je, Y. and Giovannucci, E. (2019). Coffee consumption and all-cause and cause-specific mortality: a meta-analysis by potential modifiers. European Journal of Epidemiology, 34(8), 731–752.

Orrje, E. et al. (2025). Cafestol and kahweol concentrations in workplace machine coffee compared with conventional brewing methods. Nutrition, Metabolism and Cardiovascular Diseases, 35(3).

Poole, R. et al. (2017). Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes. British Medical Journal, 359, j5024.

Ren, Y., Wang, C., Xu, J. and Wang, S. (2019). Cafestol and Kahweol: A Review on Their Bioactivities and Pharmacological Properties. International Journal of Molecular Sciences, 20(17), 4238.

Svatun, Å.L. et al. (2022). Association between espresso coffee and serum total cholesterol: the Tromsø Study 2015–2016. Open Heart, 9(1), e001946.

Tverdal, A., Selmer, R., Cohen, J.M. and Thelle, D.S. (2020). Coffee consumption and mortality from cardiovascular diseases and total mortality: does the brewing method matter? European Journal of Preventive Cardiology, 27(18), 1986–1993.