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Coffee can contain small amounts of toxins like pesticide residues, mycotoxins, acrylamide, PAHs, and phthalates. Levels are typically very low, but it’s still a good idea to minimize your toxic load by choosing brands that use third-party-testing and publish their results.

America’s favorite morning beverage offers impressive wellness benefits, including healthier aging and protection from heart disease. But are you also consuming chemicals that could harm your health each day?

Here’s what to know about:

Toxins in coffee
How concerned you should be
Third-party-tested brands to help you brew a cleaner, healthier cup

Common toxins in coffee

Coffee can contain certain toxins that, in large amounts, may contribute to health problems. Here are some of the most common offenders.

1. Pesticide and herbicide residue

Like most crops, coffee is vulnerable to pests and weeds. As a result, farmers often treat coffee plants with pesticides and herbicides. Unfortunately, residues of these chemicals may still be present on the beans you brew each morning.

One particularly concerning type is organophosphorus pesticides (OPPs). Studies show that OPPs block acetylcholinesterase, an essential enzyme for nervous system function.

Long-term exposure can lead to:

Muscle damage
Depression and other mental health issues
Cognitive decline
Higher risks of Parkinson’s disease
Certain cancers

Researchers believe these effects are due to an increase in oxidative stress and mitochondrial damage.

Another chemical found on coffee beans is aminomethylphosphonic acid (AMPA). AMPA is a breakdown product of glyphosate, the controversial herbicide linked to:

Cancer
Liver inflammation
Metabolic syndrome

Glyphosate is banned in organic farming. However, a study conducted by the Clean Label Project found AMPA in 100% of organic coffee samples tested, with levels averaging 5% higher than in conventional brands.

“Consumers assume that labels like ‘organic’ mean protection from chemicals like glyphosate, but our data shows that’s not always the case,” says Clean Label Project’s Executive Director, Molly Hamilton.

“The detection of AMPA in 100% of organic samples is a wake-up call,” she adds. “Whether from environmental runoff or legacy contamination, this finding highlights the need for stronger safeguards and greater transparency in our food system.”

To lower your exposure, look for brands that test for pesticide residues–not just the organic label.

2. Mycotoxins

Mycotoxins are potentially harmful compounds produced by molds that can grow on coffee beans–especially when stored in warm, humid conditions. The two most common types in coffee are aflatoxin B1 and ochratoxin A.

Aflatoxin B1 is classified as a carcinogen, and ochratoxin A as a possible carcinogen by the International Agency for Research on Cancer (IARC), which is a part of the World Health Organization.

These compounds are extremely prevalent. According to several studies, you’ll find them in:

33% of green coffee beans from Brazil
18% of brewed coffee samples in Portugal
27% of roasted coffees, with the highest aflatoxin levels in decaf

Instant and decaffeinated coffee tend to contain more mycotoxins. But even then, levels are typically below international safety limits.

That said, these compounds also show up in other common foods, such as:

Grains
Nuts
Spices
Dried fruits

So coffee may be adding to your cumulative exposure.

The good news is that roasting can reduce mycotoxin levels by up to 96%. Storing beans properly after harvesting also helps prevent contamination from happening in the first place.

To be safe, choose high-quality coffee brands that test for mycotoxins, and always store your beans in a cool, dry, airtight container.

3. Roasting byproducts (Acrylamide, PAHs)

Roasting coffee gives it flavor, but it also creates chemical byproducts with potential health risks. The most well-known is acrylamide, which the IARC classifies as a probable human carcinogen.

Animal studies have also linked this chemical to:

Nerve damage
Possible reproductive harm
Gastrointestinal damage

While research in humans is ongoing, it still may be worth watching your acrylamide intake–especially if you drink coffee every day.

Acrylamide forms early in the roasting process and breaks down with extended heat exposure. So, light roasts contain the most, while darker roasts generally have less.

Instant coffee may contain higher levels as well, since the brewing and dehydration process can cause acrylamide to become concentrated.

Another common group of toxins is polycyclic aromatic hydrocarbons (PAHs), which also form at high temperatures. While levels in coffee are typically very low, some PAHs are known carcinogens and could lead to neurotoxicity.

Other heat-related byproducts include:

Furan, a volatile compound formed in heat-treated foods
4-methylimidazole: a byproduct of the Maillard reaction, the natural browning process that happens when heat transforms sugars and proteins

Both of these chemicals can lead to liver damage and higher risks of cancer, according to animal studies.

Again, coffee typically contains very small amounts of these toxins. But it’s smart to reduce your exposure by opting for high-quality, third-party-tested beans from brands that value transparency.

4. Phthalates

Phthalates are chemicals used to make plastics flexible. They’re extremely common in:

Food packaging
Cosmetics
Cleaning products

Related: Turmeric: The Wonder Spice

But they’re also endocrine disruptors–chemicals that interfere with hormones. In fact, numerous studies have linked phthalates to:

Reproductive problems
Immune dysfunction
Asthma and allergies
Obesity

Phthalates can leach into coffee from:

Packaging (cans, pods, plastic-lined bags)
Processing equipment
Even your coffee maker or other brewing device

Unfortunately, they can also enter the food chain through contaminated water and soil.

The Clean Label Project found higher phthalate levels in canned and pod coffee than bagged varieties. This suggests that packaging is a major source of contamination when it comes to coffee.

To lower your exposure, look for coffee sold in non-plastic containers, and use a plastic-free brewing device whenever possible.

Non-toxic coffee brands

Again, just because a coffee is labeled USDA Organic doesn’t guarantee it’s free of contaminants.

Here are some safer coffees to consider, as identified by the Clean Label Project and other independent testers:

365 Organic Caramel Medium Roast
Starbucks Colombia Medium Roast Pods
Dunkin Donuts Hazelnut Medium Roast
Eight O’Clock Original Roast
Fabula Organic Dark Roast Pods
Groundwork’s Organic Ethiopia
Illy’s Classico Medium Roast
Kicking Horse Three Sisters Medium
Nespresso Diavolitto Dark Roast Pods
Newman’s Own Organic Special Blend Pods
Peace Coffee Organic Birchwood Medium Roast Bag
Holistic Roasters BioDynamic Organic Medium or Dark Roasts
Peak Performance Medium or Dark Roast

As always, it’s smart to do your own research. Check each brand’s website for third-party testing information, certifications, and transparency around sourcing and processing to find the best non-toxic and mold-free coffee for you.

Final thoughts on chemicals in coffee

Your morning coffee is a complex mix of natural, healthy compounds–and, potentially, harmful contaminants.

While coffee beans usually contain only trace amounts of toxins, minimizing your exposure to substances like OPPs, AMPA, mycotoxins, acrylamide, and phthalates can help reduce your overall toxic load.

You can do this by choosing high-quality, carefully processed coffee from brands that test for toxins and publish their results; as well as controlling how much you drink.

With a little awareness, you can enjoy your favorite brew with more confidence, knowing that you’re supporting your well-being over the long haul.