Coffee as a possible supporter in COVID-19 prevention and therapy

In recent years, a broad body of research has been established around coffee and its health benefits. In addition to well-known effects such as improved concentration and possible protection against certain chronic diseases, potential 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) puts this topic in particular focus 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 examines for the first time whether and how daily coffee consumption (at least one cup per day) is associated with infection risk and disease progression of COVID-19. For this purpose, a total of five studies with 39,290 participants were included in a meta-analysis.

Key findings

• Reduced infection risk: People who drank coffee regularly became ill with COVID-19 less often than people with little or no coffee consumption.
• Better disease progression: Among already infected people, those with regular coffee consumption recovered on average faster.
• Possible mechanism of action: Using so-called molecular docking, it was shown that certain coffee ingredients – particularly caffeine and chlorogenic acid (CGA) – can bind to key viral proteins (3CL protease) and to the human ACE2 receptor. This binding could inhibit viral entry or replication.

However, the authors emphasize that these are primarily observational studies and that larger, randomized-controlled trials would be desirable to definitively confirm causal relationships.

Research on this topic

The meta-analysis by Fan et al. (2025) included, among others, studies such as those by:

• Belaroussi et al. (2020), who observed improved clinical progression in COVID-19 patients through accompanying coffee consumption.
• Bulbuloglu and Altun (2021), who showed in a smaller trial 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 COVID-19 infection risk through coffee.
• Wu et al. (2023), who found a reduction in SARS-CoV-2 seroprevalence among coffee drinkers.
• Ganguli et al. (2022), who investigated the association between certain dietary habits (including coffee) and the severity of COVID-19 disease in Bangladesh.

Beyond this meta-analysis, even before the COVID-19 pandemic, there was evidence that coffee – among other things through its content of polyphenols, diterpenes, and caffeine – can be beneficial in various infectious and inflammatory conditions. For example, other epidemiological studies (e.g., Freedman et al., N Engl J Med, 2012) suggest that moderate coffee consumption could be associated with a lower risk for certain respiratory tract infections.

Possible mechanisms: What's behind the effect?

Caffeine: In addition to its well-known stimulating effect, caffeine also has anti-inflammatory and immunomodulatory properties. Furthermore, there is evidence that caffeine can inhibit viral replication in vitro for certain viruses.

Chlorogenic acid (CGA): A highly antioxidative compound that not only scavenges free radicals but, according to molecular docking studies, also binds to key enzymes and receptors of the SARS-CoV-2 virus.

Polyphenols and other antioxidants: Coffee contains a variety of plant compounds that can have partly 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 reduce infection risk somewhat or support a more favorable disease course.

Neither coffee nor its ingredients replace vaccinations, social distancing, or other measures that remain the best protection. Coffee is definitely not a cure-all.

Those who tolerate coffee poorly or have health reasons against caffeine should not force this effect. Possibly decaffeinated varieties, which still retain some of the polyphenols, may also be beneficial – however, further studies are needed here.

Research perspectives

What is definitely needed are larger clinical trials. Randomized (RCT) studies could confirm whether coffee and its ingredients actually have a significant impact on SARS-CoV-2 infections.

As coffee experts, we are of course of the opinion that different brewing methods, roasts, and also the origin of the coffee should be investigated. Studies often speak about coffee too generically. Whether espresso, filter coffee, or Turkish mocha – the method of preparation could influence the polyphenol content and thus the effect.

Of course, the interaction and combination with other dietary factors must also be examined. Especially in combination with an antioxidant-rich diet (e.g., rich in vegetables and fruits), coffee would likely exert its positive effects even better.

Conclusion: Coffee and COVID-19

The new meta-analysis by Fan et al. (2025) provides first strong evidence that regular coffee consumption – presumably due to caffeine and chlorogenic acid – can reduce the risk of COVID-19 infection and improve disease progression. While the data are still limited in some respects, an overall positive picture is emerging: coffee can possibly intervene at various levels of infection and support the immune system.

Important: Coffee is not a substitute for medically sound protective measures. Nevertheless, the available evidence suggests that moderate daily coffee consumption can be integrated into a holistic strategy – both for maintaining overall health and as a small element to support infectious diseases such as COVID-19.

In this sense: happy coffee drinking!