Could You Be Drinking Moldy Coffee?

One of my favorite rituals is brewing a morning cup of coffee.  

How do you like your coffee?

I’m a pour-over kinda girl but I’ve done French Press, all manner of drip machines, percolators, espresso, Keurig and cold brew. 

I LOVE coffee.

Seriously. I love everything about it. The smell. The taste. The warmth. The wonderful energy boost it gives me. 

But I’ve noticed over the years that some coffee leaves me feeling more wired, with a bit of a headache and a distinctive ‘crash’ a few hours later. I’ve always wondered why. Recently I’ve come across some information that may explain it.

I’ve been listening to Dave Asprey’s podcast, Upgrade Labs, and reading his latest book, Stronger Not Harder, where he discusses how mold contamination can compromise the safety of that morning cup of Joe.

More about that in a minute. Let’s get back to the part about me and my love for coffee.  Cuz I know I’m not alone.

3 Reasons I Drink Coffee:

1. The Taste and Ritual
   There’s nothing like the taste of a great cup of coffee. The morning ritual—sipping slowly, enjoying the aroma, and taking time to start the day right—is something I treasure. Coffee is a comforting and energizing way to begin the day (but I don’t drink it as soon as I wake up…see #2)

2. Productivity Boost
   Caffeine is a powerful tool for productivity, as it binds to adenosine receptors in the brain, keeping you awake and focused. One important tip I learned from Dr. Andrew Huberman’s podcast is to wait 90-120 minutes after waking before drinking coffee, allowing your body’s natural cortisol levels to peak before you introduce caffeine. This ensures a more sustained boost without the crash.  Which means I’m not looking for another caffeine boost at 3:30 pm which would be detrimental to my sleep)

3. Metabolism and Appetite Control
   Caffeine helps support my intermittent fasting routine by increasing metabolism and suppressing hunger. Coffee helps me stay sharp and energized through the morning without feeling the need to snack.

How Would Coffee Have Mold?

The U.S. doesn’t have strict standards for coffee imports, but countries like the EU and Japan have set limits to protect their citizens. Mold and mycotoxins in coffee could be a real concern, depending on who to talk to.  

Mycotoxins like ochratoxin A and aflatoxins, which are produced by molds such as Aspergillus and Penicillium, can contaminate coffee beans during the growing, harvesting, or storage process. These toxins pose health risks, including kidney damage, immune suppression, and even carcinogenicity in long-term exposure.

It’s no secret that mold loves warm, moist environments, which pretty much sums up the climate of most coffee-growing regions. So when fresh green coffee beans aren’t properly dried—usually due to cheap, low-quality processing where manufacturers neglect to clean their equipment or are careless about storage—the gross fungi could start to grow, says Andrew Hetzel, who leads training courses for the Coffee Quality Institute. And since the roasting process doesn’t totally kill OTA, the mold could still be living on beans sitting on store shelves.

The EU, for example, mandates testing for mycotoxins, with set limits on the amount of ochratoxin A allowed in food products, including coffee. Coffee beans entering the EU undergo rigorous testing.  Thereby ensuring limits are not exceeded and safeguarding consumers from mycotoxin exposure.

Dave Asprey, who created BulletProof Coffee and now, Danger Coffee, claims that toxin mold in coffee is real and dangerous. It can cause brain fog, memory issues, headaches, aches, and pains, as any real exposure to toxic mold will cause.

An article written in Prevention Health Magazine (2015) says ‘Yes, in high doses, OTA is bad for you,  because it’s toxic to your kidneys and is probably a carcinogen. The only thing is, you’d probably die from caffeine overload before you were able to consume enough mold from coffee to cause any real problems. “This goes back to the principle that it’s the dose that makes the poison. And the levels [of OTA] that are detected in coffee are very, very low,” says Norbert Kaminski, PhD, director of the Center for Integrative Toxicology at Michigan State University.’

So take it for what you will. Perhaps mold in your coffee is about the dose and only a problem if it’s so moldy it’s off flavor. If you’re super sensitive to mold, because you’ve been exposed before, you may notice it more.

In the end, if you’re like me and want to minimize your exposure to moldy coffee, be selective about the coffee you buy and how you store it.

3 Rules Of Thumb To Avoid Moldy Coffee:

1. Opt for Organic, High-Quality Beans
   Organic beans tend to be grown without synthetic pesticides or fertilizers, and some organic farms have better quality control to avoid mold growth. Although not all organic, a favorite of mine for years has been Peet’s Coffee, especially their Major Dickason’s Blend. I discovered Peet’s during my time in Berkeley, where the aroma of their shop left a lasting impression.
   Recently, I’ve also become hooked on Rise Up, an organic coffee roaster based in Easton, MD, which I discovered in Annapolis. They focus on sourcing organic, sustainable beans.  And I love the dark roast. 

2. Choose Brands That Test for Mycotoxins
   If you want to avoid the risk of moldy coffee completely, several companies test for mycotoxins to ensure their beans are free from harmful contaminants:

   • Bulletproof Coffee: Founded by Dave Asprey, this brand tests rigorously for mycotoxins and other impurities.
   • Purity Coffee: This company focuses on organic, mold-free beans.
   • Kion Coffee: Known for testing their beans for mold, mycotoxins, and pesticides.
   • Lifeboost Coffee: Specializes in organic, low-acid coffee, also tested for mycotoxins.
   • Danger Coffee: Dave Asprey’s newest venture, offering coffee with strict testing protocols.

3. Store Your Coffee Properly
   To prevent mold growth at home, keep your coffee in a cool, dry place and buy fresh beans in small quantities. Avoid exposing them to moisture and humidity, which can encourage mold growth.

Awareness and careful selection can help you reduce the risk of consuming harmful mycotoxins​.

So all in all I drink good coffee, not too much and I like to know where it’s coming from, not unlike my food. 

I don’t know if the headache I seem to get from cheap diner coffee is a mold issue: I guess it depends on whose research I choose to believe.  Either way I stay away from coffee that doesn’t make me feel good! 

For the record, I’m a firm believer that coffee enhances my health. Read my Blog 3 Daily Go-To’s to Combat Stress and Overwhelm

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