Coffee is one of the most widely consumed beverages globally. Beyond taste, how coffee is prepared, whether as filter coffee or pressed may have implications for digestion, gut comfort and liver function. A Harvard-trained gastroenterologist Dr. Saurabh Sethi, from All India Institute of Medical Sciences (AIIMS) has outlined the scientific understanding of coffee’s effects on the gastrointestinal (GI) tract and liver.
Coffee contains caffeine, antioxidants, polyphenols, and bioactive compounds that influence metabolism and digestive physiology. The preparation method can alter the concentration of oils and particulate matter in the final beverage:
Paper Filter coffee typically uses a paper filter that removes oils and fine particles from the brew. 2
Pressed coffee (French press) involves steeping coffee grounds in hot water and straining only with a metal mesh, retaining more oils and microscopic particles in the cup.
These differences in content may influence how coffee affects digestion and metabolism, although individual responses vary.
Medical experts note that coffee can stimulate gastric acid secretion, potentially increasing symptoms in some individuals prone to heartburn, acid reflux or gastritis. The mechanism involves caffeine and other components triggering stomach acid production and lower esophageal sphincter relaxation in sensitive persons.
However, not all coffee consumers experience discomfort; tolerance depends on individual sensitivity and existing digestive conditions.
Coffee is known to stimulate colonic motility the rhythmic contractions of the large intestine which can lead to an urge to defecate after drinking. This effect is linked to caffeine but also occurs with decaffeinated coffee, suggesting that other compounds contribute.
This stimulation supports digestion by promoting bowel movements, but may worsen diarrhea or urgency in some individuals with irritable bowel syndrome (IBS) or similar conditions.
Studies have examined the association between coffee consumption and liver health, particularly in chronic liver diseases:
Moderate coffee consumption (typically defined as 2–3 cups per day) has been associated with lower risk of liver fibrosis and cirrhosis, and may improve liver enzyme profiles in some patients with liver disease.
Coffee is thought to influence liver function through antioxidant and anti-inflammatory effects, though exact mechanisms remain an area of ongoing research.
The type of coffee (filter vs. pressed) does not appear to dramatically alter these liver effects, but total daily intake and individual health status matter more.
Current evidence suggests that the brewing method (filter vs. pressed) may slightly change the profile of compounds present in coffee, but both types share core components like caffeine and polyphenols. The differences in health impact are subtle and depend on:
Individual digestive sensitivity
Underlying GI or liver conditions
Quantity and timing of intake
Additives such as milk, sugar or cream
For instance, the oils retained in pressed coffee may raise cholesterol slightly more than filtered versions due to diterpenes, but typical consumption levels mitigate this effect for most people.
Individuals with acid reflux, gastric irritation or peptic symptoms may find filter coffee less irritating than pressed coffee due to lower oil content.
Patients with IBS or other bowel sensitivity should note that any coffee may stimulate bowel movements; adjusting timing or quantity may help.
People with chronic liver disease should discuss coffee intake with their clinician; moderate coffee consumption has been associated with potential liver benefits in some studies. 3
Importantly, responses to coffee are highly individual, and tolerability varies among different people.
While multiple observational studies have explored coffee’s effects on liver disease and GI symptoms, definitive causality or direct comparative clinical trials on filter vs. pressed coffee are limited. Most current recommendations focus on individual tolerance and overall patterns of consumption rather than strict brewing method distinctions.
References
Martínez-Micaelo, Natalia, Patricia Martín-Montalvo, Elena Jiménez-Maldonado, José L. Damas, and Miguel A. Medina-Gómez. “Coffee Prevents Fatty Liver Disease Induced by a High-Fat Diet by Modulating Pathways of the Gut–Liver Axis.” Journal of Nutritional Biochemistry 66 (2019): 79–87. ResearchGate. https://www.researchgate.net/publication/332564594_Coffee_prevents_fatty_liver_disease_induced_by_a_high-fat_diet_by_modulating_pathways_of_the_gut-liver_axis.
van Dusseldorp, M., M. B. Katan, T. van Vliet, P. N. Demacker, and A. F. Stalenhoef. “Cholesterol-Raising Factor from Boiled Coffee Does Not Pass a Paper Filter.” Arteriosclerosis and Thrombosis 11, no. 3 (May–June 1991): 586–93. https://pubmed.ncbi.nlm.nih.gov/2029499/
Xu, J., Y. Wang, S. Wang, T. Zhou, S. Zhang, Z. Li, F. Liu, H. Yin, X. Wang, and H. Sun. “Consumption of Unsweetened Coffee or Tea May Reduce the Cancer Incidence and Mortality: A Prospective Cohort Study.” The Journal of Nutrition 155, no. 7 (July 2025): 2100–2109. https://pubmed.ncbi.nlm.nih.gov/40113169/
