Why Does Coffee Sometimes Cause Coughing?

Quick answer

• It’s not usually the caffeine.
• Acidity can irritate your throat.
• Some people react to compounds in coffee beans.
• The temperature of the brew matters.
• A reaction to mold or pesticides is possible, though rare.
• Sometimes, it’s just dry air or a temporary sensitivity.

Key terms and definitions

• Acidity: Refers to the tartness or brightness in coffee, often described as citrusy or wine-like. It’s measured on a pH scale.
• Alkaloids: Naturally occurring compounds found in plants, including caffeine, which is an alkaloid in coffee.
• Aflatoxins: Toxic compounds produced by certain molds that can grow on coffee beans if not stored properly.
• Irritation: A general term for inflammation or discomfort in the throat or respiratory passages.
• Oils (Coffee): Lipids present in coffee beans that contribute to aroma, flavor, and mouthfeel. They can also be a source of irritation for some.
• Pesticides: Chemicals used to kill pests, which can sometimes be present in agricultural products like coffee beans.
• Roasting: The process of heating green coffee beans to develop their characteristic flavors and aromas.
• Tannins: Compounds found in coffee that can contribute to astringency and, for some, a dry, scratchy throat sensation.
• Volatile Organic Compounds (VOCs): Airborne chemicals released during brewing that can affect aroma and, in some cases, trigger respiratory responses.

How it works

• Coffee beans contain natural acids. These can affect your stomach and sometimes your throat.
• The roasting process can create new compounds. Some of these might be irritants.
• Hot liquids can naturally tickle your throat. This is a physical reaction.
• Airborne particles from brewing, like fine grounds or steam, can get inhaled.
• Certain oils in coffee can coat the throat. This might feel like a tickle.
• For some, it’s a mild allergic-like response. Not a true allergy, but a sensitivity.
• The pH level of the coffee plays a role. Lower pH means more acidic.
• The water temperature during brewing matters. Too hot can be an irritant.

What affects the result

• Water Acidity: The pH of your brewing water can add to the overall acidity of the final cup.
• Coffee Bean Acidity: Different bean varietals and origins have naturally higher or lower acidity levels.
• Roast Level: Darker roasts tend to have less perceived acidity but can have more bitter compounds.
• Brewing Method: Methods like espresso, which use pressure, can extract more oils and solids.
• Grind Size: Very fine grinds can create more sediment, potentially leading to throat irritation.
• Water Temperature: Brewing too hot can scald your throat or release more irritating compounds. Aim for around 195-205°F.
• Freshness of Beans: Stale beans can develop off-flavors and potentially more irritating compounds.
• Water Quality: Hard water or water with too many minerals can affect taste and extraction.
• Additives: Milk, cream, or sugar can sometimes interact with coffee compounds or alter the texture in your mouth.
• Individual Sensitivity: Everyone’s body reacts differently to various compounds.
• Mold or Contamination: Poor storage of beans can lead to mold growth, producing mycotoxins.
• Pesticide Residues: While uncommon in reputable brands, residues can exist.

Pros, cons, and when it matters

• Pro: Flavor Complexity: Acidity is crucial for bright, fruity, and complex coffee flavors. It’s a good thing for taste.
• Con: Throat Irritation: High acidity can trigger a cough or tickle in sensitive individuals.
• Pro: Alkalinity: Some people prefer lower-acidity coffees for digestive reasons.
• Con: Bitterness: Very dark roasts, while lower in acid, can be more bitter, which some find unpleasant.
• Pro: Aroma: The volatile compounds that create coffee’s amazing smell can be invigorating.
• Con: Respiratory Trigger: Those same volatile compounds can sometimes tickle the nose and throat.
• Pro: Brewing Versatility: Different methods extract different compounds, allowing for control.
• Con: Sediment: Finer grinds or certain brewers can leave micro-grounds that irritate.
• Pro: Customization: You can choose beans and brew methods to minimize potential issues.
• Con: Temperature Shock: Drinking coffee too hot is a common cause of a temporary cough.
• Pro: Health Benefits: Antioxidants in coffee are generally good for you.
• Con: Potential Contaminants: Though rare, mold or pesticide residues are a concern.

Common misconceptions

• Myth: Caffeine is the culprit. Nope. While caffeine is an alkaloid, it’s rarely the direct cause of a coffee cough. It’s more about the other stuff.
• Myth: All coffee is the same. Far from it. Bean origin, roast, and brew method all change the chemical makeup.
• Myth: It’s always an allergy. Usually, it’s just irritation or a sensitivity, not a true IgE-mediated allergic reaction.
• Myth: Dark roasts are always better for sensitive throats. Not necessarily. Dark roasts can be less acidic but more bitter. It’s a trade-off.
• Myth: You can’t do anything about it. You absolutely can. Adjusting beans, grind, and brewing can help a lot.
• Myth: Only cheap coffee causes issues. Nope. Even premium beans can have compounds that affect some people.
• Myth: Cold brew eliminates all problems. Cold brew is less acidic, which helps many, but other compounds are still present.
• Myth: The steam is the main problem. While hot steam can irritate, it’s usually a combination of factors.
• Myth: It only happens with hot coffee. Some people report issues even with iced coffee, suggesting other compounds are at play.
• Myth: Coffee is inherently bad for your throat. For most people, it’s fine. It’s about individual response.

FAQ

• Q: Does decaf coffee still cause coughing?

Decaf coffee can still cause coughing. While caffeine is removed, other compounds like acids, oils, and tannins remain, which can be irritants for some.

• Q: Is there a specific type of coffee bean that’s less likely to cause a cough?

Generally, lower-acid beans, often from Brazil or Sumatra, or those roasted darker, might be gentler. But it varies by person.

• Q: How can I brew coffee to minimize throat irritation?

Try a coarser grind, lower brewing temperature (around 195°F), or a method that filters out more oils, like a paper filter pour-over.

• Q: Should I stop drinking coffee if it makes me cough?

Not necessarily. Experiment with different beans, roasts, and brewing methods. If irritation persists, consult a doctor.

• Q: Can milk or cream help reduce coffee coughing?

Yes, for some. Dairy or non-dairy alternatives can coat the throat and buffer some of the acids, reducing irritation.

• Q: What if I suspect mold in my coffee?

Discard any coffee that smells musty or shows visible signs of mold. Buy from reputable sources and store beans properly in airtight containers.

• Q: Is it possible I’m sensitive to the roast process?

It’s possible. The roasting process creates hundreds of new compounds. Some individuals might be sensitive to specific byproducts of roasting.

• Q: How do I know if it’s the coffee or something else?

Pay attention to when the cough occurs. Is it only after coffee? Does it happen with other hot drinks? This helps pinpoint the cause.

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

• Detailed chemical analysis of coffee compounds. (Look into coffee chemistry resources.)
• Specific medical diagnoses or treatments for respiratory issues. (Consult a healthcare professional.)
• Brand-specific recommendations for low-acid coffee. (Explore coffee blogs and forums for bean reviews.)
• Advanced brewing techniques for specific flavor profiles. (Check out specialized brewing guides.)
• The history of coffee and its cultural impact. (Dive into coffee history books.)