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Companies are claiming "mold-free" and "mycotoxin-free" coffee, implying that regular coffee is contaminated with dangerous toxins that survive roasting and are slowly poisoning you. But is any of this actually true?

We examined lab tests comparing cheap grocery store coffee, specialty coffee, and "certified mold-free" brands. What we found about mycotoxin levels might surprise you. The question is: should you be worried about what's in your daily brew, or is this just expensive marketing preying on health-conscious consumers?

We're drinking: Goshen Coffee Roasters Colombian co-fermented with wine yeast and lychee

Thank you to James Hoffmann for conducting the lab testing we reference.

Studies 

Determination of potentially mycotoxigenic fungi in coffee:

https://pmc.ncbi.nlm.nih.gov/articles/PMC6049681/

0:00 - Intro

1:45 - What We're Drinking

2:31 - Co-Fermented Coffee 

9:49 - Is Your Coffee Moldy?

10:32 - The Mold Marketing Trend

13:34 - What Are Mycotoxins?

15:41 - Mold Survives Roasting

19:02 - James Hoffman's Testing

22:28 - Results

25:20 - Specialty Coffee Standards

28:00 - Coffee Storage & Freshness

35:04 - Final Verdict on Mold

45:30 - Outro