French Press vs Drip or Pour-Over Brewing Method
Studies show that when the french press method is used to brew coffee; the natural oil compound
cafestol and kahweol is not filtered out of the coffee. Brewing releases oil droplets containing cafestol and kahweol from the ground coffee beans. Boiled coffee, such as Scandinavian-style and Turkish-style, contains the highest concentrations, while instant, drip-filtered, and percolated coffee brews contain negligible amounts.
Studies have shown that an intake of cafestol and kahweol causes an increase in total cholesterol as well as low density lipoprotein (LDL) cholesterol, triglycerides, and alanine aminotransferase (ALT) activity.
The content of cafestol and kahweol in a coffee drink has been shown to be influenced by the brew method.
Chemex drip-filtered coffee maker brings the simplicity of the press to drip coffee, but still filters out the cafestol and kahweol from the ground coffee beans.
http://ntp.niehs.nih.gov/ntp/htdocs/chem_background/exsumpdf/cafestol.pdf
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