An element of coffee that raises your bad cholesterol (the LDL, which can contribute to artery disease and heart attacks) is present in some coffees but not others. Diterpenes such as cafestol and kahweol are both present in the oil contained within the coffee bean, and these can increase your total cholesterol and LDL levels.
The bad news is that the way coffee is brewed turns out to increase the level of diterpenes, and the highest levels are unfortunately found in the better-tasting brewing methods. French Press coffee, for example, has 7.9 mg per cup; Turkish coffee contains 7.8 mg per cup; and espresso produces a level of diterpenes at 3.3 mg per cup. By contrast, the lowest levels are found in more pedestrian brewing methods like instant (0.4 mg per cup), filtered coffee (0.2 mg per cup), and percolated (0.2 mg per cup).
The good news is that to coffee-up your cholesterol to any extent, you would need five cups of that French press or Turkish mud coffee every day. And I know that it’s possible, now that there are colossal swimming-pool sizes available, but, fortunately, most people going for quality are not also going for quantity.
So if you want to increase your coffee-induced bad cholesterol levels, just drink it by the bucket—and then add more!