In recent years, extensive research has emerged regarding coffee and its health benefits. In addition to well-known effects such as improved concentration and potential protection against certain chronic diseases, possible benefits in the context of COVID-19 are now increasingly being discussed. A new meta-analysis by Fan et al. (PDF: published in Medicine®, 2025) particularly highlights this topic and provides exciting insights into how regular coffee consumption could influence susceptibility to and the course of COVID-19 infections. Below is an overview of this study and other current research on this topic.
What is the new study by Fan et al. about?
The study by Fan and colleagues (Medicine, 2025) systematically investigates for the first time whether and how daily coffee consumption (at least one cup per day) is associated with the risk of infection and the course of COVID-19. For this purpose, a total of five studies with 39,290 participants were summarized in a meta-analysis.
Key findings
- Reduced infection risk: People who regularly drank coffee were less likely to contract COVID-19 than people with little or no coffee consumption.
- Better disease course: Among those already infected, those who regularly drank coffee recovered faster on average.
- Possible mechanism of action: Molecular docking showed that certain ingredients in coffee – especially caffeine and chlorogenic acid (CGA) – can bind to key viral proteins (3CL protease) and to the human ACE2 receptor. This binding could inhibit the entry or replication of the virus.
However, the authors emphasize that these are primarily observational studies and that larger, randomized-controlled studies would be desirable to definitively confirm cause-and-effect relationships.
Research on the topic
The meta-analysis by Fan et al. (2025) included, among others, studies such as those by:
- Belaroussi et al. (2020), who observed an improved clinical course in COVID-19 patients with accompanying coffee consumption.
- Bulbuloglu and Altun (2021), who showed in a smaller series of experiments that smelling (Turkish) coffee can be supportive for COVID-related loss of smell.
- Vu et al. (2021), who analyzed data from the UK Biobank and pointed to a possible reduction in the risk of COVID-19 infection through coffee.
- Wu et al. (2023), who found a reduction in SARS-CoV-2 seroprevalence in coffee drinkers.
- Ganguli et al. (2022), who investigated a link between certain dietary habits (including coffee) and the severity of COVID-19 disease in Bangladesh.
Even beyond this meta-analysis, there were findings before the COVID-19 pandemic that coffee – partly due to its content of polyphenols, diterpenes, and caffeine – can be beneficial for various infectious and inflammatory processes. For example, other epidemiological studies (e.g., Freedman et al., N Engl J Med, 2012) suggest that moderate coffee consumption may be associated with a lower risk of certain respiratory infections.
Possible mechanisms: What's behind the effect?
Caffeine: In addition to its known stimulating effect, caffeine also has anti-inflammatory and immunomodulatory properties. There is also evidence that caffeine can inhibit the replication of certain viruses in vitro.
Chlorogenic acid (CGA): A highly antioxidant compound that not only scavenges free radicals but also binds to key enzymes and receptors of the SARS-CoV-2 virus, according to molecular docking studies.
Polyphenols and other antioxidants: Coffee contains a variety of plant compounds, some of which can have anti-inflammatory effects.
Practical relevance and outlook
What do these findings mean for everyday life? Regular coffee consumption could be another building block in an overall healthy lifestyle that helps to slightly reduce the risk of infection or support a more favorable disease course.
Neither coffee nor its ingredients replace vaccinations, social distancing, or other measures that still provide the best protection. Coffee is definitely not a panacea.
Anyone who tolerates coffee poorly or has health reasons against caffeine should not force this effect. Possibly, decaffeinated varieties, which still contain some of the polyphenols, may be useful – but further studies are needed here.
Research perspectives
What is needed are definitely larger clinical studies. Randomized controlled (RCT) studies could confirm whether coffee or its ingredients actually have a significant impact on SARS-CoV-2 infections.
As coffee experts, we are naturally of the opinion that different preparation methods, roasts, and also the origin of the coffee should be investigated. Often, studies speak too generically of coffee. Whether espresso, filter coffee, or Turkish mocha – the type of preparation could influence the polyphenol content and thus the effect.
The interaction and combination with other nutritional factors must also be investigated, of course. Especially in conjunction with an antioxidant diet (e.g., rich in vegetables and fruits), coffee is likely to unfold its positive effects even better.
Conclusion Coffee and Covid-19
The new meta-analysis by Fan et al. (2025) provides strong initial evidence that regular coffee consumption – presumably due to caffeine and chlorogenic acid – can reduce the risk of COVID-19 infection and improve the course of the disease. Although the data is still somewhat sparse in parts, an overall positive picture is emerging: coffee may be able to act at various levels of the infection process and support the immune system.
Important: Coffee is not a substitute for medically sound protective measures. Nevertheless, the available findings suggest that moderate daily coffee consumption can be integrated into a holistic strategy – both for general health maintenance and as a small element of support for infectious diseases like COVID-19.
In this sense: happy coffee drinking!
