I am looking for a food safety expert/food toxicologist to answer a few questions about potentially harmful compounds in coffee for a feature story. Here are my questions: 1. What are some potentially harmful compounds/contaminants found in coffee? What are the health effects of these? Are the risks significant for the average coffee drinker? 2. Is there a specific contaminant that’s more concerning than others? If so, why? 3. What can people do to reduce the risks associated with coffee contaminants/harmful compounds? Brewing methods? Type of coffee? Does storing coffee in a particular way lower the levels of certain compounds?

1. What potentially harmful compounds are found in coffee, and are the risks real? Coffee can contain acrylamide (formed during roasting), trace pesticide residues, very small amounts of polycyclic aromatic hydrocarbons, and sometimes mold toxins if beans are poorly stored. These sound frightening on paper, but the key is dosage. For the average coffee drinker, the levels are extremely low—far below thresholds shown to cause harm in humans. This is why California once tried to add a cancer warning label to coffee... and then reversed course. The broader research shows coffee is generally protective, not dangerous, with strong associations for lower diabetes risk, lower colon cancer risk, and better cardiovascular outcomes. 2. Is one contaminant more concerning than others? Acrylamide gets the most attention because it's classified as a probable carcinogen. But again, the context matters: the amount in a cup of coffee is tiny compared to levels seen in lab studies. Poor storage can lead to higher mold exposure (mycotoxins), but reputable roasters maintain standards that keep this minimal. For most people, the biggest "risk" isn't the coffee—it's what they add to it: syrups, sugars, creamers, and the calories that quietly contribute to weight gain. 3. What can people do to reduce risks? You can lower exposure without giving up coffee: Choose reputable brands that test for mold and pesticides. Opt for medium roasts, which typically balance lower acrylamide levels with good flavor. Store beans in a cool, airtight container, not in warm or humid environments. This limits mold growth. Brewing method: paper filters remove more oils and residue than metal filters, which can slightly reduce certain compounds. Buy whole beans and grind fresh. Beans degrade slower than pre-ground coffee. The bigger picture is that coffee remains one of the most studied beverages in the world—and the data overwhelmingly leans positive. Overreach in labeling or fear-based warnings can do more harm than good by scaring people away from something that, when consumed reasonably, is associated with better metabolic health. A measured approach is the right one: enjoy your coffee, choose quality beans, store them well, and be more mindful of what you mix into your cup than the coffee itself. —Pouyan Golshani, MD | Interventional Radiologist Professional Profile: https://healthy.kaiserpermanente.org/southern-california/physicians/pouyan-golshani-3131158

What influenced me to work with homegrown coffee farmers that practiced eco-friendly methods was my certification and knowledge on food hygiene and safety; which I considered crucial to learn as a coffee ecommerce business owner. Potentially harmful contaminants like chlorpyrifos, mycotoxins, and acrylamide pose serious health risks like kidney damage but the existence of acrylamide in coffee, which is classified as a "probable human carcinogen" is concerning for me. What coffee drinkers can do is to practice responsible shopping by looking at certified organic options, particularly brands who are strongly committed to sustainable sourcing. As for brewing methods, try to shorten brewing times at lower temperatures to effectively preserve its antioxidants. Personally, I tend to stick with cold brew because of this, plus it's naturally low in acidity; making it a good choice for people with sensitive stomachs like me. It's best to store your beans at room temperature as well and avoid putting it in places where it's humid and moist (like the fridge).

When people ask about harmful compounds in coffee, I usually explain it the same way I talk to curious folks at Equipoise Coffee who want the honest version without the scare tactics. Coffee itself is generally safe, but a few things can slip in when beans are grown, stored, or roasted without much care. Mold toxins get the most attention. They form when beans sit in humid storage too long. You can taste it sometimes as a musty edge that never belongs in a clean cup. Pesticide residue is another concern, mostly with large scale farms that rely on heavy spraying. Good sourcing cuts that risk down because farms that care about soil health tend to keep chemicals to a minimum. Then there is acrylamide, which forms during roasting. Light and medium roasts usually contain more because the compound drops as the roast gets darker. It is part of the natural browning reaction, not something added, but it is worth mentioning for people who want the full picture. Old coffee, especially beans stored in warm places, can also oxidize enough to take on off notes that irritate the stomach. At Equipoise Coffee we avoid those issues by turning over inventory quickly and sourcing from producers who keep their post harvest process clean. When beans are handled with intention, the cup stays safe and tastes the way it should.