Coffee isn't one drink. It's a category. Same bag of beans, same water, and two cups can deliver very different chemistry depending on how you brewed them.
Caffeine is the stimulant. Chlorogenic acids are the main polyphenols, carrying most of coffee's antioxidant activity.
Diterpenes, cafestol and kahweol, are oils that slow the liver's clearance of cholesterol, which pushes LDL up. And bitter phenolics build up with long extractions.
Angeloni 2019 compared eight brewing methods on the same beans. Espresso was the most concentrated per mL, three to six times more than drip. But a shot is 30 mL and a cup of cold brew is 240 mL, so per actual serving, cold brew delivers more total caffeine and polyphenols.
Diterpenes are where it matters most for your heart, because they're oil-soluble and a paper filter physically traps them. Filtered drip runs around 12 mg/L cafestol. French press and percolator, roughly 90. Boiled coffee, over 900. The filter is the whole story: no filter, the oils come through. That shows up in cholesterol.
Jee 2001 pooled 14 randomized trials: unfiltered coffee raised total and LDL cholesterol, filtered coffee didn't. The Tromsø study later found espresso intake tracked with higher total cholesterol, more so in men, though that one is observational.
If you want the caffeine and polyphenols without the LDL bump, use paper-filtered methods. Espresso gives you concentrated chemistry in a small serving. French press and boiled coffee give you everything, including the oils.
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