Would you like to know whether decaffeinated coffee is bad for you? Here you’ll find all the information you need for an informed approach to this alternative brew. Decaf coffee is an appealing option for anyone who fancies a cup of coffee without the stimulating effects of caffeine. But is it truly a safe choice? Are there any side-effects or risks linked to drinking it? Below you’ll find an up-to-date scientific overview covering production techniques, chemical composition and potential health implications.

Is decaffeinated coffee really harmful? Key facts at a glance

The term “decaffeinated” refers to a coffee from which caffeine has been removed by specific chemical or physical processes. The beans are treated before roasting to extract caffeine by means such as organic solvents like dichloromethane – still the most common method – or ethyl acetate, often marketed as Sugar Cane decaf because it is derived from sugar-cane fermentation. More recently, advanced technology using super-critical carbon dioxide has come to the fore. Modern methods ensure effective decaffeination without leaving dangerous residues. After treatment, the coffee beans are washed, dried and roasted, meeting European food-safety standards.

Even though it is labelled “decaffeinated”, this coffee still contains a trace of caffeine. US regulations require at least 97 % of the original caffeine in green coffee to be removed before the label “decaffeinated” may be used. European rules produce similar results but specify that residual caffeine must not exceed 0.1 % of the weight of either green or roasted coffee. In practice, an espresso cup may contain anything from 2 to 7 mg of caffeine – a very low dose but still enough to affect particularly sensitive individuals. Nevertheless, decaf coffee retains much of the aroma and many beneficial substances found in regular coffee, offering a drink whose flavour remains pleasantly close to the original.

Chemical solvents in decaf coffee – are they a health hazard?

One of the main concerns about decaf coffee is the use of chemical solvents. In the past there was much discussion about dichloromethane, deemed potentially carcinogenic. Nowadays its use is tightly regulated in Europe and is often replaced by safer methods such as super-critical carbon dioxide. Modern industrial processes remove virtually all solvent residues, and roasting further drives off anything left behind; dichloromethane boils at 39.6 °C, while roasting temperatures reach roughly 190 °C. Laboratory tests confirm that levels found in coffee blends are well below thresholds considered dangerous to human health. What is more, if you choose CaffèLab quality – whether a decaf or a single-origin coffee – the bean’s natural characteristics are preserved along with its benefits.

Decaf coffee isn’t harmful: health benefits

From a nutritional standpoint, decaf coffee differs slightly from its standard counterpart. During caffeine extraction, some bioactive compounds may be reduced or altered. In particular, the amounts of diterpenes such as cafestol and kahweol – linked to benefits for the liver and cardiovascular system – go down. Even so, most polyphenols and antioxidants, including chlorogenic acids, remain unchanged, retaining worthwhile nutritional value and potential protective effects against oxidative stress.

Many scientific studies have shown that decaf coffee can confer health benefits on various groups. It has been associated with a lower risk of type 2 diabetes and has positive effects on liver health, reflected in reduced circulating liver enzymes. Recent research suggests decaf may help protect the cardiovascular system, cutting the likelihood of stroke and heart attack. Observational studies also point to possible preventive action against neurodegenerative diseases, thanks to antioxidant compounds that act on the nervous system.

Although generally well tolerated, decaf coffee can cause discomfort in some sensitive people. For instance, some drinkers experience acid reflux or heartburn, partly due to the polyphenols rather than the caffeine. Irritable-bowel symptoms can likewise be triggered by certain decaf components. In very sensitive individuals, even the small residual caffeine may bring on restlessness or sleep difficulties. During pregnancy, and in those with high blood pressure or heart problems, decaf is still the wiser choice compared with regular coffee – but moderation is essential. Anyone with specific health conditions should always seek personalised medical advice.

Decaf treated with dichloromethane is often also dewaxed, making it more digestible. Waxes may irritate the stomach in sensitive subjects, so removing them renders the coffee gentler for those suffering from gastritis or reflux.

If you love the quintessentially Italian habit of savouring a decent coffee and are wondering what age you can start drinking coffee, you’ll find a clear overview here that explains the reasoning behind this limit. Coffee is one of the most widely enjoyed drinks in the world, valued for its bold flavour and the stimulating effect of caffeine. Yet when it comes to children and adolescents, things grow more complicated. At what age can you begin drinking coffee without health risks? There is no single answer; it is based on scientific evidence and international nutritional guidelines that take into account youngsters’ physiological, neurological, and metabolic development.

From what age can you drink coffee? Let’s see what the science says

Caffeine is a natural stimulant of the central nervous system. In adults, moderate consumption is generally deemed safe and can even bring cognitive benefits. In children and teenagers, however, caffeine is metabolised less efficiently and the nervous system is more sensitive to external stimuli. According to a study published in the Journal of the American Academy of Pediatrics, caffeine can cause insomnia, irritability, raised blood pressure and attention difficulties in those who are still developing.

According to Health Canada, daily caffeine amounts considered safe for children vary with age and body weight. For instance, a maximum of 45 mg per day is advised for children aged four to six, 62.5 mg for seven- to nine-year-olds, and 85 mg for ten- to twelve-year-olds. Bearing in mind that a single shot of espresso contains roughly 80 mg of caffeine, it is clear that even one serving can exceed the recommended limits.

The EFSA (European Food Safety Authority) has also voiced concern about caffeine intake in children and adolescents, stressing the risk of sleep disturbances, anxiety and dependence on stimulants. Besides postponing coffee consumption for as long as possible in younger age groups, it is wise to choose high-quality coffee blends that preserve the bean’s organoleptic properties. You might also opt for organic coffee, cultivated without chemical fertilisers and therefore healthier.

Teenagers: at what age and how much coffee can they drink?

During adolescence, the urge to imitate adult behaviour draws many young people towards coffee. Studies, however, advise caution. Research published in Pediatrics showed that regular caffeine consumption among teenagers can disrupt circadian rhythms and worsen sleep quality, negatively affecting academic performance and mood. Caffeine in particular interferes with the production of melatonin, the hormone that governs the sleep–wake cycle.

There is no law that sets a minimum age for drinking coffee, yet experts recommend avoiding the drink before the age of 12–14, and even then consuming it sparingly. Some nutritionists suggest 16 as a sensible age to start drinking coffee occasionally, provided it is in small amounts and preferably in the morning to lessen its impact on sleep.

Teenagers are also exposed to other sources of caffeine, such as energy drinks, tea, chocolate and fizzy drinks. The cumulative effect can easily lead to excessive intake, with symptoms ranging from nervousness to gastrointestinal upset.

Decaffeinated coffee is sometimes put forward as a way to introduce young people to the drink gradually. Although it contains only a trace of caffeine (usually under 3 mg per cup), experts advise evaluating each case individually. While decaf lessens the risk of stimulating effects, it remains a bitter-tasting beverage, culturally linked to adulthood, and may encourage early habits involving stimulants.

Science suggests postponing regular coffee consumption until at least late adolescence, preferably after the age of 16, while still avoiding daily intake. For younger children, even occasional consumption can have significant consequences, which is why it is discouraged.

The involvement of parents, educators and paediatricians is essential in fostering a culture of mindful consumption—not only of coffee but of any substance that acts on the nervous system. Accurate information, rooted in reliable scientific sources, is the key to safeguarding the health and wellbeing of the next generation.

What exactly do we mean by “fat-burning coffee”? We’re talking about plain black coffee, without sugar or milk, which—according to some scientific evidence—can stimulate metabolism and promote lipolysis, that is, the breakdown of stored fat. But the real question is: is there any scientific basis for saying that coffee burns fat? Let’s find out.

Caffeine and metabolism: does coffee really burn fat?

The active ingredient in coffee is caffeine, a methylxanthine that acts as a stimulant on the central nervous system. Numerous clinical studies, including one published in the American Journal of Clinical Nutrition (1980), have shown that caffeine intake can temporarily increase basal metabolic rate by up to 11%. This means the body burns more calories even at rest.

In addition to boosting metabolism, caffeine stimulates the release of adrenaline, a hormone involved in activating lipolysis. This prompts the body to release free fatty acids into the bloodstream, which can then be used as an energy source. According to a study from the Journal of Applied Physiology (2002), athletes who consumed caffeine before exercising showed a significantly higher fat oxidation rate compared to those given a placebo.

Taking a cup of coffee before physical activity can increase endurance, enhance performance and promote fat burning. This effect is particularly noticeable in endurance sports, where the body adapts to using fat as its main energy source. It’s a strategy often used by athletes to boost performance and maximise calorie use.

One important factor not to overlook is the quality of the coffee itself. Specialty coffees, for instance, are rare and precious varieties that deliver a unique aroma and an exceptional cup. They must score over 80 points out of 100 in the cupping protocol of the Specialty Coffee Association. These are single-origin coffees of exceptional character—each sip offers a flavour journey to the land of origin.

Stimulating lipolysis and fat oxidation

However, it’s not all smooth sailing. The body can develop a tolerance to the effects of caffeine, which diminishes its impact over time. A study published in Pharmacology, Biochemistry, and Behavior (1981) found that after 12 days of regular caffeine intake, the boost in metabolism dropped significantly. Therefore, to gain real benefits, it’s important to avoid constant and repetitive use.

Coffee also affects thermogenesis, the process of heat production in the body using calories from food. A study in Obesity Research (2004) found that coffee can increase post-meal thermogenesis, contributing to energy expenditure. Caffeine may also suppress appetite temporarily, although this effect varies from person to person and tends to wear off with regular use.

Green coffee vs roasted coffee: which burns fat better?

Green coffee, which hasn’t undergone roasting, contains chlorogenic acid, a compound that may impact glucose metabolism and fat absorption. Some early studies have suggested that chlorogenic acid may aid in weight management. However, further research is needed to confirm these findings on a large scale. The raw green coffee from Caffèlab should be consumed only after proper roasting and grinding.

Genetic variations in caffeine receptors (e.g., the CYP1A2 gene) affect how quickly our bodies process caffeine. Some people, known as “slow metabolisers”, may experience side effects even from small amounts. This explains why coffee affects people so differently, making it hard to give universal recommendations.

Coffee can be a valuable ally in weight management, but it’s no miracle cure. Its fat-burning effects are real, but modest, and depend on factors like lifestyle, genetics and eating habits. Used alongside a balanced diet and regular exercise, it can certainly provide an extra boost. But on its own, it’s not enough.

Most people who suffer from migraines or similar types of pain often wonder about the effects of coffee for headaches. Coffee is one of the most widely consumed beverages in the world and has long been considered a possible remedy for headaches. Its effectiveness, however, is not just based on popular belief but is actually backed by scientific studies that have analysed the role of caffeine in pain modulation. Let’s take a closer look at how coffee can influence headaches, with reference to clinical data and medical-scientific guidance.

Caffeine as the active ingredient in coffee for headaches

The main active compound in coffee is caffeine, a substance belonging to the purine alkaloid class. From a pharmacological perspective, caffeine acts as a competitive antagonist of adenosine receptors, a molecule involved in sleep regulation and the dilation of cerebral blood vessels. When adenosine binds to its receptors, it induces vasodilation and a feeling of drowsiness. Caffeine, by blocking these receptors, causes vasoconstriction, meaning the narrowing of blood vessels in the brain—a mechanism that can help relieve certain types of headache, particularly migraines and tension-type headaches.

Coffee and headaches: what the research says

Numerous studies have explored the effect of caffeine on migraine pain. A review published in The Journal of Headache and Pain (2017) highlighted that the combination of caffeine with over-the-counter painkillers (such as paracetamol or ibuprofen) can significantly enhance the effectiveness of treatment by reducing the duration and intensity of episodic headaches. This synergistic effect is attributed to caffeine’s ability to increase the absorption and bioavailability of pain medications, as well as its own contribution to pain relief.

Another study published in Cephalalgia (the journal of the International Headache Society) found that a moderate dose of caffeine (around 100–130 mg, equivalent to an cup of espresso) can significantly reduce the symptoms of migraine in its early stages. However, it’s important to note that these benefits were mainly observed in individuals who do not consume high amounts of caffeine on a regular basis.

The paradoxical effect: when coffee makes headaches worse

While coffee can help relieve pain, excessive consumption or the sudden withdrawal of caffeine intake can actually trigger headaches. According to some studies, the so-called “caffeine rebound headache” is a common phenomenon among individuals who consume large amounts of coffee over long periods and then suddenly stop.

This type of headache is caused by compensatory vasodilation of cerebral vessels after caffeine withdrawal. In addition, regular intake exceeding 400 mg per day (roughly equivalent to 4–5 cups of coffee) can make the central nervous system more sensitive to pain, potentially leading to chronic headaches.

The quality of your coffee blend should not be overlooked. The better the coffee beans, the more the organoleptic properties of the drink are preserved.

Does coffee relieve headaches? Recommended dosages

The use of coffee as an aid in headache treatment should always be considered in relation to the individual’s specific profile. Experts recommend not exceeding 200 mg of caffeine per day to minimise the risk of side effects in more vulnerable individuals.

For those who suffer from frequent headaches, it’s important to maintain a consistent and moderate caffeine intake over time, avoiding both excess and sudden withdrawal. In some cases, neurologists recommend limiting intake to 1–2 espresso shots per day, and advise against using coffee as the sole remedy—rather, it should be paired with appropriate medication. As always, it is best to consult your GP for personalised advice, especially in cases of recurring or chronic headaches.

If you’re wondering what the most expensive coffee in the world is, here you’ll find not just an answer but also an overview of various premium types. Among them, you’ll discover some of the rarest and most sought-after coffees on the planet. There are certain coffee blends that stand out not only for their unique organoleptic qualities but also for the exceptionally high prices they can fetch on the international market. On CaffèLab, you’ll find a wide selection for every taste: from organic coffees for those who love natural products to single-origin beans that let you savour the unique character of each country of origin.

Among the world’s finest coffees: Kopi Luwak

Originating in Indonesia, Kopi Luwak is famous for its unusual production process: the coffee cherries are eaten by the Asian palm civet, a small mammal, and then excreted. During digestion, enzymes in the animal’s stomach alter the chemical composition of the beans, giving the coffee a distinctive flavour—less bitter, with hints of chocolate. This rare method of production, combined with its limited availability, means Kopi Luwak can sell for between €500 and €900 per kilogram.

Black Ivory: one of the world’s finest coffees

Similar to Kopi Luwak, Black Ivory is produced in Thailand through a process involving elephants. The coffee cherries are eaten by the elephants and, after digestion, the beans are collected from their waste. This gives the coffee a delicate flavour with notes of chocolate and dried fruit. Production is extremely limited—around 225 kg per year—and prices can reach up to €2,800 per kilogram.

Panama Geisha: among the priciest coffees with Ethiopian roots

Geisha is a coffee variety originally from Ethiopia but has found its ideal growing conditions in the highlands of Panama. Renowned for its floral and fruity notes, bright acidity and light body, Geisha is considered one of the most exquisite coffees worldwide. In a recent auction, a batch of Geisha reached a record price of €9,156 per kilogram, highlighting its exclusivity and high demand among coffee connoisseurs.

Jamaica Blue Mountain: the most refined and expensive coffee in the world

Jamaica Blue Mountain is often ranked among the world’s most refined and costly coffees. Grown in Jamaica’s Blue Mountains at altitudes between 1,000 and 2,000 metres, this coffee benefits from a cool, misty climate with heavy rainfall and rich, well-drained soil—perfect conditions for coffee cultivation.

Jamaica Blue Mountain beans are known for their larger size and complex aroma profile, ranging from tobacco notes to hints of vanilla. The flavour is round and velvety, with a natural sweetness and almost no bitterness. These qualities make it especially prized by aficionados.

Production is tightly regulated by the Jamaican government to prevent counterfeiting and ensure quality. Penalties for fraud can reach up to $600,000 in fines or six months in prison. Over 80% of Jamaica Blue Mountain coffee is exported to Japan, demonstrating its global prestige.

The high price of Jamaica Blue Mountain reflects both its rarity and quality, with costs varying significantly depending on the vintage and availability. For instance, 125-gram packs can cost around €30, while larger quantities fetch proportionately higher prices.

The world of premium coffee offers a variety of unique sensory experiences, often tied to unusual production methods and extraordinary geographical conditions. While these coffees can be pricey, for many enthusiasts they represent a justified investment in quality and flavour.

Discover our coffee specialties now.

Among the many common dream visions, dreaming of being offered a coffee may seem like a simple, everyday experience, yet it conceals profound meanings linked to communication, human relationships and the need for connection. A dream is always a mirror of the unconscious, a language made up of images and sensations that reveal desires, fears, hopes. What is the symbolism behind this dream? What are its psychological and cultural interpretations?

The coffee offered in dreams: a symbol of stimulation and sharing

Coffee, in the collective imagination, is much more than just a beverage: it represents conviviality, a break, the start of the day or a moment of exchange. In dreams, it often takes on the role of mental and emotional stimulation, a symbol of a “wake-up call” for the soul or the consciousness. When the coffee is offered by someone else, the scene is enriched with meanings connected to the relationship with others, to openness and willingness.

In particular, receiving a coffee in a dream may indicate that the dreamer is in need of comfort, encouragement or attention. It may also represent an invitation to slow down and reflect, or the unconscious desire to strengthen a bond with a specific person.

If you’re a lover of this beverage, you will certainly appreciate the coffee blends offered by CaffèLab, a mix of cultures and incredible aromas. The artful creation of a good coffee definitely starts with the bean or the ground coffee, which can also be organic coffee or single-origin, and ends with the quality of the perfect bar cup.

Psychological interpretation of dreaming of being offered coffee

From the perspective of analytical psychology, particularly the Jungian school of thought, dreaming of receiving an offered coffee could indicate the activation of a relational archetype: the other who takes care of us or who acknowledges us. This may be interpreted as an inner need for acceptance or validation, especially if the dream is accompanied by positive emotions such as gratitude, serenity or joy.

If, on the other hand, the offer of coffee in the dream causes discomfort or suspicion, it may reflect ambiguous relational dynamics in real life: perhaps a proposal is perceived as manipulative, or there’s a fear of “having to return the favour.” In such cases, the dream invites us to question the sincerity of the relationships around us.

The dream context and the identity of the person offering the coffee

A fundamental element in understanding the dream is the identity of the person offering the coffee. If it’s someone familiar, such as a colleague or a friend, the dream may refer directly to the relationship with that person, a recent interaction, or a desire for clarification. If instead the coffee is offered by a stranger, the dream takes on a more symbolic tone: it could represent a part of oneself still unknown but ready to emerge, or an opportunity about to present itself in the dreamer’s life.

The setting and manner in which the coffee is offered are also important. A café, for instance, evokes a social and public context, while a home kitchen recalls a more intimate and familiar setting. If the coffee is hot, fragrant and served with care, the dream experience tends to have a positive meaning. If, on the contrary, it’s cold or unpleasant, it may indicate emotional distance or disillusionment.

Esoteric and cultural interpretations of coffee offered in a dream

In some cultures, coffee is linked to divinatory practices such as coffee grounds reading, particularly widespread in Middle Eastern and Balkan countries. In this sense, dreaming of being offered a coffee could be interpreted as an invitation to look within, to pay attention to hidden signals or deep intuitions.

In the realm of esotericism, coffee also represents the transition from one state to another: sleep and wakefulness, dream and reality, unconsciousness and consciousness. The offering of coffee thus becomes a rite of passage, a transitional moment in which something new may begin to manifest in the dreamer’s life. Dreaming of being offered a coffee is a powerful image, speaking of connection, care and communication. Whether it’s a sign from the unconscious or a reflection of everyday relationships, this dream often represents an invitation to open up to dialogue, to accept a kind gesture, and to reflect on what truly stimulates us.

As always with dreams, there are no universal or definitive meanings: it’s important to consider one’s own experiences, the emotions felt during the dream and the personal context in order to arrive at an authentic and meaningful interpretation. The coffee offered in the dream, in the end, is just that: a small gift, ready to reveal something more about ourselves.

Discover our coffee specialties now

Drinking a glass of water alongside your coffee is a common habit in many cultures, but it often raises the question: should you drink water before or after your coffee? The answer depends on several factors linked to taste, health, and personal habits. At CaffèLab, first and foremost, we recommend choosing high-quality coffee blends and using coffee machines that are capable of enhancing their flavour and aroma.

Water before coffee: a recommended choice

Many coffee experts and enthusiasts suggest drinking a glass of water before enjoying your espresso. This habit offers several important benefits that go beyond simple courtesy.

Cleansing the Palate:
Drinking water before coffee helps cleanse the mouth of any lingering food or drink residues. This allows you to better appreciate the aroma and flavour of the coffee, especially in the case of premium blends or single-origin coffees.
Coffee expresses very complex aromatic notes that can be altered by foreign tastes already present in the mouth.

Hydration and Counteracting the Diuretic Effect:
Coffee is known for its diuretic effect due to the presence of caffeine, which stimulates urine production. Drinking water before coffee helps maintain proper hydration levels, avoiding slight fluid loss that, over time, could lead to mild dehydration. This is especially useful for those who drink several cups a day.

Preparing the Stomach:
A sip of water before coffee can prepare the stomach for the intake of an acidic beverage like espresso. Those particularly sensitive to gastric acidity or who suffer from digestive issues may benefit from this habit. Proper hydration can also help lessen any irritating effects caffeine might have on the stomach lining.

If you enjoy coffee with a certified organic supply chain and free from chemical fertilisers during cultivation, organic coffees are undoubtedly the best match for your palate. On the other hand, if you love coffee but can’t consume caffeine for health reasons, CaffèLab also offers decaffeinated coffee of the highest quality.

Tradition and culture around drinking water with coffee

In many Italian regions, especially in the South, a glass of still water is served before the espresso as a sign of respect for the customer and to highlight the quality of the product. The water is served alongside the cup of coffee, leaving it up to the guest to decide whether to drink it before or after. This habit is deeply rooted across Italy, where coffee is not just a beverage but a true social ritual.

The quality of the water itself is also important: cool still water is preferred, free from flavours that could compromise the tasting experience. Moreover, in professional tasting environments (such as barista competitions or industry fairs), palate cleansing with water between sips is considered essential.

The choice to drink water before or after coffee depends on personal preference and the needs of the moment. However, if the goal is to fully appreciate the taste of coffee, stay well hydrated and aid digestion, it’s advisable to drink a glass of water before the espresso. This small gesture helps make the coffee ritual even richer, more enjoyable, and more mindful.

Still, not sparkling

It’s better to drink still water, not sparkling, before coffee, as the bubbles can interfere with taste perception, making it harder to pick up on the drink’s full range of aromas and nuances. In some cases, fizzy water can even cause mild irritation to the taste buds, making the palate less sensitive and less responsive. Still water, on the other hand, cleanses the mouth in a neutral and gentle way, perfectly preparing it for tasting.

Discover our professional espresso machines

Among the tools increasingly adopted by professional baristas and discerning coffee lovers, the refractometer is nothing short of a revolution for anyone looking to take quality control of their coffee to the next level. In the world of specialty coffee, every detail matters: from the quality of the bean to the precision of the grind, from extraction time to the measurement of the brew in the cup. Whether you prefer decaf or you’re passionate about organic coffee , the refractometer is an essential instrument for properly assessing the quality of the extraction.

How to use a refractometer for coffee

A refractometer is a precision instrument used to measure the refraction of light through a liquid. In the case of coffee, it allows you to calculate the Total Dissolved Solids (TDS) percentage in a drink—an essential indicator for evaluating extraction quality.

A good espresso, for instance, should have a TDS between 8% and 12%, whereas filtered brewing methods typically yield a TDS of around 1.2–1.5%. These values help the barista determine whether a coffee has been over-extracted, under-extracted, or is perfectly balanced.

The refractometer operates based on light refraction: an LED light passes through the coffee sample, and a sensor detects the refraction angle, which changes depending on the concentration of dissolved solids in the liquid. The measured value is displayed on the device’s screen as a TDS percentage.

To ensure an accurate reading, the coffee sample must be filtered (for example, using a 0.45-micron syringe filter) to remove any oily or solid residue. After filtering, simply place a few drops on the refractometer sensor and wait for the reading.

What are the advantages of using a refractometer?

Using a refractometer comes with several benefits, particularly in settings where precision and consistency are critical—such as in specialty coffee shops or coffee analysis labs. Here are the main advantages:

• Objective measurement of extraction: TDS gives a concrete number, avoiding subjective assessments.
• Recipe optimisation: Helps fine-tune grind size, dose, and extraction time in a scientific way.
• Consistency in the cup: Ensures that a recipe can be reproduced with the same quality every time.
• Quality control in brewing processes: Useful during cupping sessions or when comparing different coffee batches.
• Educational tool: Ideal for training courses and for those looking to dive deeper into the science of extraction.

Refractometers available on CaffèLab

At CaffèLab, you’ll find highly reliable models used throughout the professional coffee world. Among them:

The Atago Digital Refractometer: One of the most accurate and widely used models in the industry. Designed for analysing liquids with a low concentration of dissolved solids, it’s perfect for measuring filter coffee, tea, and other infusions. The Atago is water-resistant (IP65), features a rapid response time, and is easy to calibrate using distilled water.
The HM Digital Refractometer: More compact and budget-friendly, this model is ideal for those just starting to incorporate a refractometer into their workflow. It’s easy to use and delivers quick, accurate readings. Like the Atago, this model also requires filtered samples for correct measurements.

Both tools represent a smart investment for improving extraction quality and bringing your coffee to a level of excellence.

Refractometer use in the coffee world

Using a refractometer in the coffee world is no longer a quirky lab-only practice, but rather an increasingly common standard for those seeking precision, repeatability, and control. Whether you’re a seasoned barista or a curious homebrewer, the refractometer allows you to better understand what’s happening during extraction—and to continuously improve your coffee.

Explore the models on CaffèLab and start experimenting with science in a cup!

If you’re wondering whether coffee raises blood pressure, here you’ll find all the explanations you need on the topic. The relationship between coffee and high blood pressure is often the subject of debate, both among health professionals and regular coffee drinkers. Coffee is one of the most widely consumed beverages in the world and, because of its popularity, it’s important to understand whether coffee raises or lowers blood pressure.

If you’re a coffee lover, you’ll definitely appreciate the high-quality blends from our brand: CaffèLab. On our e-commerce site you’ll find not only coffee beans, but a variety of blends, aromas, and flavours to suit every taste. You’ll also find espresso coffee machines, allowing you to enjoy the pleasure of quality coffee right in your own home.

For those asking whether coffee raises or lowers blood pressure, the answer lies in caffeine – the main active ingredient in coffee – which is known to stimulate the central nervous system. This stimulation causes a temporary increase in blood pressure, especially in individuals who aren’t used to consuming caffeine regularly. However, this effect isn’t the same for everyone: factors such as individual sensitivity, regular caffeine consumption, and the daily amount ingested all play a role.

The physiological effects of coffee and high blood pressure

Once ingested, caffeine is quickly absorbed by the body and begins to take effect within an hour. It stimulates the release of adrenaline, increasing heart rate and the strength of the heart’s contractions. This results, at the vascular level, in a rise in blood pressure.

However, in people who consume coffee regularly, the body tends to build a sort of tolerance: the pressor effect diminishes over time and becomes almost negligible. On the other hand, for those who only drink coffee occasionally, the effect may be more pronounced and noticeable.

What do scientific studies say about coffee and high blood pressure?

Several scientific studies have investigated the impact of caffeine on blood pressure. Research suggests that in non-habitual consumers, a temporary increase in blood pressure may occur, with average rises of around 8–10 mmHg for systolic and 5–6 mmHg for diastolic pressure. In regular coffee drinkers, however, these changes are much milder or even absent.

A report published in the New England Journal of Medicine highlighted that regular coffee consumption is not associated with an increased risk of developing hypertension. In fact, in some cases, it has even been linked to a slight reduction in blood pressure and an overall improvement. Regular and prolonged consumption may actually help prevent the onset of cardiovascular disease.

Does coffee raise or lower blood pressure? It depends on the individual

Not everyone responds to caffeine in the same way. The reaction varies based on numerous factors such as genetics, age, simultaneous intake of medication, and general health conditions. Some people metabolise caffeine very slowly, meaning its effects on the cardiovascular system last longer. Others eliminate it quickly and don’t notice any particular changes.

It’s important to note that those with high blood pressure should carefully monitor how their body responds to caffeine – perhaps by measuring their blood pressure before and after drinking a cup of coffee.

Although it may sound contradictory, in some cases coffee can help stabilise or even lower blood pressure if consumed regularly and in moderate amounts. This effect may be linked to its natural diuretic properties, which help eliminate fluids and sodium, or to the presence of antioxidants, which can improve artery elasticity and endothelial function.

However, this isn’t an immediate effect: these benefits appear over time with consistent and moderate consumption – certainly not with high or irregular doses. If you have high blood pressure, it’s always best to follow your doctor’s advice regarding whether or not to drink coffee.
 

How much coffee can you drink if you suffer from high blood pressure?

General guidelines suggest not exceeding one cup a day if you have hypertension. If you suffer from high blood pressure or are particularly sensitive to the effects of caffeine, an alternative could be to opt for decaffeinated coffee. This retains the flavour and aroma but has a much smaller impact on blood pressure thanks to a reduction of up to 97% in caffeine content. Studies show that decaf coffee has minimal impact on blood pressure, allowing people with hypertension to enjoy their favourite drink without compromising cardiovascular health.

Aside from coffee, there are other drinks and foods that contain caffeine and may contribute to your daily intake: tea, energy drinks, cola, dark chocolate, and certain supplements. Even if they seem harmless individually, together these sources can become significant – especially for those with unstable blood pressure.

Coffee, when consumed in moderation and with awareness, isn’t necessarily harmful to those with high blood pressure. The key is not to overdo it, to observe how your own body responds, and if in doubt, to speak with your doctor.

Discover our coffee specialties now