Can Coffee Help A Headache Go Away?

Quick answer

• Caffeine is a vasoconstrictor, meaning it narrows blood vessels. This can help reduce inflammation that might be causing some headaches.
• It’s often found in over-the-counter headache medications for this reason.
• However, too much caffeine can also trigger headaches, especially if you’re sensitive or going through withdrawal.
• The key is moderation and understanding your own body’s reaction.
• For some, a well-brewed cup might offer relief. For others, it could make things worse.
• Always consult a doctor for persistent or severe headaches.

Who this is for

• Anyone experiencing a mild headache and wondering if their morning brew could be a solution.
• Coffee drinkers who get headaches and want to understand the connection.
• People looking for natural remedies to try before reaching for medication.

What to check first

Brewer type and filter type

Different brewing methods extract different compounds from coffee. Some might have more of the compounds that could potentially help with a headache, while others might extract more of what could trigger one. Paper filters usually catch more oils than metal or cloth filters.

Water quality and temperature

Bad-tasting water makes bad coffee, plain and simple. If your tap water has a strong odor or taste, it’ll come through in your cup. For headache relief, you want a clean, neutral taste. Water temperature is crucial for proper extraction. Too hot can burn the grounds, too cool and you won’t get all the good stuff. Aim for 195-205°F for most brewing.

Grind size and coffee freshness

Freshly roasted beans, ground right before brewing, give you the best flavor and aroma. Stale coffee can taste bitter and flat, and might not have the same effects. Grind size matters big time. Too fine for your brewer and you get over-extraction (bitter), too coarse and you get under-extraction (weak and sour).

Coffee-to-water ratio

This is about strength. Too weak a brew might not have enough caffeine to do anything. Too strong and you might get jitters or a caffeine overload, which can cause or worsen a headache. A good starting point is usually around 1:15 to 1:18 (grams of coffee to grams of water).

Cleanliness/descale status

Old coffee oils and mineral buildup from water are no joke. They make your coffee taste funky and can harbor bacteria. A dirty machine is just gross. If you haven’t descaled your brewer in a while, do that. It’s like giving your coffee maker a spa day.

Step-by-step (brew workflow)

Here’s how to make a cup that might help, focusing on getting it right:

1. Gather your gear. You’ll need your brewer, a filter (if applicable), fresh coffee beans, a grinder, a scale, and a kettle.

• What “good” looks like: Everything is clean and ready to go. No crusty old grounds anywhere.
• Common mistake: Grabbing a mug that looks like it hasn’t been washed properly. Avoid that. Use a clean mug.

2. Weigh your coffee beans. Aim for a ratio that gives you a moderate caffeine level. Let’s say 20 grams for a standard 10-12 oz cup.

• What “good” looks like: Precise measurement. You know exactly how much coffee you’re using.
• Common mistake: Eyeballing it. This leads to inconsistent brews and unpredictable caffeine levels.

3. Grind your beans. Use the correct grind size for your brewer. For a pour-over, think medium-coarse, like sea salt. For a drip machine, medium.

• What “good” looks like: Evenly ground coffee. No fine dust or giant chunks.
• Common mistake: Using pre-ground coffee that’s been sitting around. It loses flavor and potency fast.

4. Heat your water. Bring filtered water to about 200°F (just off the boil).

• What “good” looks like: Water at the right temperature, not scorching hot or lukewarm.
• Common mistake: Pouring boiling water directly onto the grounds. It can scald them and create bitter flavors.

5. Prepare your brewer. Rinse your paper filter with hot water if you’re using one. This removes paper taste and preheats the brewer.

• What “good” looks like: A damp filter and a preheated brewing vessel.
• Common mistake: Skipping the filter rinse. You might end up with a papery aftertaste.

6. Add grounds to brewer. Put your weighed and ground coffee into the prepared filter or brew basket.

• What “good” looks like: A level bed of coffee grounds.
• Common mistake: Tamping down the grounds too much. This can hinder water flow.

7. Bloom the coffee. Pour just enough hot water to saturate the grounds, then wait 30 seconds. You’ll see them puff up.

• What “good” looks like: A gentle rise and release of CO2. It smells great.
• Common mistake: Pouring all the water at once. You miss out on this crucial degassing step.

8. Begin the main pour. Slowly and steadily pour the rest of your hot water over the grounds. Use a circular motion, avoiding the edges.

• What “good” looks like: A consistent flow of water, saturating all the grounds evenly.
• Common mistake: Pouring too fast or too slow. This messes with extraction time.

9. Let it drip. Allow all the water to pass through the grounds. The total brew time will vary by method, but usually 2-4 minutes for pour-over.

• What “good” looks like: A steady drip until the brew is complete.
• Common mistake: Leaving it to drip too long. This can lead to over-extraction and bitterness.

10. Serve immediately. Pour your fresh coffee into your clean mug.

• What “good” looks like: A fragrant, appealing cup of coffee.
• Common mistake: Letting it sit on a hot plate for ages. It just cooks the coffee and makes it taste bad.

11. Observe and assess. Sip your coffee. Notice the taste, the aroma, and how you feel.

• What “good” looks like: You enjoy the taste, and hopefully, your headache starts to ease a bit.
• Common mistake: Downing the whole cup without paying attention. You miss the subtle cues your body might be sending.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale coffee beans	Weak, bitter, or flat taste; inconsistent caffeine	Buy whole beans and grind them just before brewing. Store beans in an airtight container.
Incorrect grind size	Over-extraction (bitter) or under-extraction (sour)	Use a grinder with settings and match it to your brew method (fine for espresso, coarse for French press).
Water temperature too high or low	Burnt, bitter taste or weak, sour taste	Use a thermometer or a temperature-controlled kettle. Aim for 195-205°F.
Inconsistent coffee-to-water ratio	Brew too strong (jitters) or too weak (ineffective)	Use a kitchen scale for both coffee and water. Stick to a ratio like 1:16.
Dirty brewer or stale water	Unpleasant taste, potential health issues	Clean your brewer regularly and descale it as recommended. Use fresh, filtered water.
Rushing the bloom phase	Poor degassing, potential for sourness	Wait the full 30 seconds after the initial pour to let the coffee release gases.
Pouring water unevenly	Uneven extraction, pockets of bitterness or weakness	Use a gooseneck kettle for controlled pouring. Pour in slow, concentric circles.
Letting coffee sit on a hot plate	Coffee “cooks,” develops bitter, burnt flavors	Brew only what you’ll drink immediately. If you need to keep it warm, use a thermal carafe.
Over-extraction (too long brew time)	Bitter, astringent, unpleasant taste	Monitor your brew time. If it’s too long, your grind might be too fine or you’re pouring too much water at once.
Under-extraction (too short brew time)	Sour, weak, watery taste	If brew time is too short, your grind might be too coarse or you’re not using enough coffee.

Decision rules (simple if/then)

• If your headache feels like a dull ache and you’ve had caffeine regularly, then a small cup of coffee might help because the caffeine can constrict blood vessels.
• If your headache is severe or throbbing, then it’s best to avoid coffee and see a doctor because it could be something more serious.
• If you’re sensitive to caffeine, then skip the coffee and opt for water or herbal tea because too much caffeine can trigger or worsen headaches.
• If you haven’t had caffeine all day and get a headache, then a cup of coffee might be withdrawal, and it could relieve it.
• If your headache started after drinking coffee, then it’s likely the coffee is the trigger, and you should avoid it.
• If you’re trying to treat a headache with coffee, then start with a smaller amount (e.g., 4-6 oz) to gauge your reaction.
• If you’re unsure about your caffeine tolerance, then try decaf or a very small amount of regular coffee first.
• If you normally drink a lot of coffee and skip your morning dose, then your headache is probably caffeine withdrawal, and a regular cup should help.
• If your headache is accompanied by other symptoms like fever or stiff neck, then do not try to treat it with coffee; seek medical attention immediately.
• If you find that coffee helps your headaches sometimes but not others, then pay attention to your sleep, stress levels, and hydration, as these can influence your reaction.

FAQ

Can drinking coffee actually cause a headache?

Yes, absolutely. Too much caffeine can lead to what’s called a caffeine-induced headache. It can also happen if you’re sensitive or if you consume more caffeine than your body is used to.

Is decaf coffee a good option for headache relief?

Decaf coffee still contains a small amount of caffeine, so it might offer a very mild effect for some. However, its primary benefit would be the placebo effect or the warmth of the drink, rather than significant caffeine action.

How quickly might coffee help a headache?

If caffeine is going to help, you might feel some relief within 30 minutes to an hour after drinking your coffee. It depends on how quickly your body absorbs the caffeine.

What if I’m already taking headache medication?

Many over-the-counter headache medications contain caffeine. Adding coffee on top of that could lead to too much caffeine, potentially worsening your symptoms or causing side effects. Always check the ingredients of your medication.

Does the type of coffee bean matter for headache relief?

While different beans have varying caffeine levels, the primary factor is the total amount of caffeine consumed, not necessarily the bean origin itself. However, the brewing method and extraction will impact the final caffeine content.

How much coffee is too much when trying to treat a headache?

There’s no single answer, as it varies greatly from person to person. A general guideline for daily caffeine intake is up to 400 mg, which is about 4 cups of brewed coffee. For headache relief, starting with much less is wise.

What’s the difference between a caffeine-withdrawal headache and a regular headache?

A caffeine-withdrawal headache usually occurs when you suddenly stop or significantly reduce your caffeine intake. It often feels like a dull throbbing and typically goes away once you have caffeine again. Regular headaches can have many other causes.

Should I drink coffee on an empty stomach for headache relief?

It’s generally not recommended to drink coffee on an empty stomach, especially if you’re trying to treat a headache. It can increase stomach acidity and potentially lead to jitters or an upset stomach, which might not help your headache.

What this page does NOT cover (and where to go next)

• Detailed analysis of specific caffeine levels in different coffee roasts or brewing methods.
• Medical diagnosis or treatment plans for chronic or severe headaches.
• Specific brand recommendations for coffee makers or beans.
• The science behind other compounds in coffee and their potential effects on the body.

Next, you might want to research:

• Understanding caffeine’s effects on the body.
• Hydration’s role in headache prevention and relief.
• The benefits of different brewing methods for flavor and extraction.
• When to consult a healthcare professional for headache concerns.