Protocol
Coffee Sourcing & Storage for Mold Prevention
Curated from
Rhonda PatrickPractical steps to minimize mycotoxin exposure in coffee.
Assembled by Cited from Rhonda Patrick's recorded recommendations across multiple sources. It is not an ordered program and was not created or endorsed by them — it's our grouping of what they've said on the record.
Components
3-
In a protocol
Choose specialty-grade coffee beans from reputable roasters to minimize mycotoxin risk.
“choose specially-grade coffee beans from reputable roasters
FO▶ 40:40CertaintyexplicitrecommendationSpecialty-grade beans from reputable roasters -
In a protocol
Choose washed wet-processed coffees (e.g., from Ethiopia, Colombia) for lower mold risk.
“opt for washed, wet-processed coffees
FO▶ 41:00CertaintyexplicitrecommendationWashed/wet-processed coffees -
In a protocol
Store coffee beans in airtight container away from moisture and heat; consume within a month of roasting.
“Keep coffee beans in an airtight container away from moisture and heat
FO▶ 41:20DosageConsume within ~1 month of roastingCertaintyexplicitrecommendationAirtight storage, consume within ~1 month