You've probably seen the hype — "mouldy coffee," "toxic beans," "your morning cup is slowly poisoning you." But is there any truth to it, or is it just clever marketing designed to sell you expensive "clean" coffee?

In this episode, we cut through the noise and take an evidence-based look at mycotoxins in coffee. We cover what mycotoxins actually are, why ochratoxin A (OTA) and aflatoxins keep coming up, and what independent studies really show about contamination levels in green, roasted, and instant coffee.

We also look at what happens during roasting and brewing — and why the mould found on raw coffee beans tells a very different story to what ends up in your cup. Plus, how EU food safety regulations and maximum limits for ochratoxin A apply to the coffee you buy every day, and whether low-mycotoxin or mould-free coffee is worth the premium.

If you're a health-conscious coffee drinker wondering whether to switch brands, ditch instant, or invest in specialty coffee, this episode gives you the practical, no-hype breakdown you need.

• What mycotoxins are and how they form on coffee beans

• Whether roasting destroys mycotoxins

• How your total dietary mycotoxin load matters more than coffee alone

• Simple storage tips to keep your coffee as clean as possible

The truth about mycotoxins in coffee. Do we really need to avoid them?

Organic Coffee Beans (Lab-tested, Mould & Chemical Free)

Focus | Organic Coffee Beans | Mycotoxin Free - Lab Tested | Freshly Roasted

Mycotoxin Free Coffee: How the Mule keeps your beans clean

Organic Coffee, Mycotoxin Free Clean & Pure | Lean caffeine

Bulletproof Coffee & Mycotoxins | Big Island Coffee Roasters

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles - PMC

Mycotoxins in green coffee: Occurrence and risk assessment - ScienceDirect

Mycotoxins | EFSA

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles | PLOS One

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