Key Takeaways
Cloud coffee is a caffeinated drink served hot or iced. It combines espresso, coconut water, and plant-based or dairy cream.Both the caffeine and coconut water in this drink offer potential benefits to your health and mental function.

Cloud coffee is made from coconut water and espresso. It is sometimes topped with frothed plant-based milk or cream. Cloud coffee offers potential benefits for the brain and body.

1. Provides Electrolytes for Better Hydration

The electrolytes in cloud coffee may help keep you hydrated. Coconut water (used to make cloud coffee) contains electrolytes, minerals that regulate fluid balance in your body. It’s especially rich in potassium, with one cup containing 600 milligrams (mg). That’s more than the 451 mg in a medium banana.

One study found that coconut water effectively replaced fluids lost from working out. Researchers measured performance, sweat loss, and levels of lactate (a chemical your body makes during intense exercise) in experienced cyclists. They found that hydration from coconut water was comparable to that of sports drinks.

Does Drinking Coffee Cause Dehydration?

It’s a common belief that drinking coffee dehydrates you. However, it isn’t the case if you drink moderate amounts. One study found that three to six cups of coffee daily did not affect adults’ fluid levels. But because caffeine is a diuretic—it makes you pee more—drinking large amounts can affect your hydration levels.

2. Improves Focus and Concentration

Espresso, the other major ingredient in cloud coffee, also offers health benefits. As regular drinkers know, the caffeine in coffee is a “pick-me-up.” A standard espresso shot has about 75 mg of caffeine, compared to drip coffee, which contains between 113 and 247 mg per 12-ounce cup.

Caffeine is a stimulant; studies show that it can benefit cognitive function, helping you focus and concentrate. Drinking moderate amounts of coffee offers the following cognitive benefits:

Memory, short-term recallAbility to pay attention and stay focusedAlertnessProcessing speed, how quickly you perceive and understand informationDecision makingCertain executive functions, the ability to manage thoughts, actions, and emotions, and to accomplish tasks

Since you can develop a tolerance to caffeine, the effects in people who drink little to no coffee are more pronounced than in those who drink coffee regularly or heavily.

3. Potential Antioxidant Effects

As cells in the body interact with oxygen, they release harmful byproducts called oxygen reactive species (ROS) or free radicals. Your body produces more of these in response to stress, injury, or disease. If they build up, they damage cells and tissues, raising the risk of disease. This is called oxidative stress.

Antioxidants, found in plant compounds including coconuts, neutralize free radicals. Animal studies found coconut water effective as an antioxidant. Testing effects on rat liver cells, researchers found that coconut water reduced free radical activity. Still, more studies, including those on humans, are needed to confirm this effect.

4. Supports Blood Pressure Management

High blood pressure (hypertension) raises the risk of heart disease, heart attack, and stroke. It can be especially dangerous because it doesn’t cause any symptoms. Another potential benefit of the coconut water in cloud coffee is that it may help manage this issue.

In a 2024 study of 30 adults with high blood pressure, researchers found that drinking coconut water daily for seven days significantly reduced blood pressure.

Your morning cloud coffee may help as part of a broader plan to address this issue. However, more research is needed to understand this beverage’s heart effects.

5. May Help Prevent Kidney Stones  

Kidney stones (nephrolithiasis) are solid growths that form from compounds in the kidneys. They can range in size from a grain of sand to a pea, and typically leave the body through the urinary tract. Problems arise when they get stuck and block the flow of urine, causing symptoms like:

Severe, chronic pain on the back or sideBloody, red-colored urineFever, chillsVomitingFoul-smelling or cloudy urineBurning with urination

Early research on the topic suggests that drinking coconut water may help prevent kidney stones. A study of eight people with no history of kidney stones found that regular consumption raised potassium, chloride, and citrate levels in urine. These are the building blocks of kidney stones; by helping to flush these out, coconut water may help prevent this disease.

Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

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American Heart Association. How potassium helps control blood pressure.

O’Brien BJ, Bell LR, Hennessy D, Denham J, Paton CD. Coconut water: a sports drink alternative? Sports (Basel). 2023;11(9):183. doi:10.3390/sports11090183

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U.S. Food and Drug Administration. Spilling the beans: how much caffeine is too much?

Raise-Abdullahi P, Raeis-Abdollahi E, Meamar M, et al. Effects of coffee on cognitive function. In: Progress in Brain Research. Vol 288. Elsevier; 2024. doi:10.1016/bs.pbr.2024.06.016

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Santos JL, Bispo VS, Filho AB, et al. Evaluation of chemical constituents and antioxidant activity of coconut water (Cocus nucifera L.) and caffeic acid in cell culture. An Acad Bras Cienc. 2013;85(4):1235-1247. doi:10.1590/0001-37652013105312

Centers for Disease Control and Prevention. About high blood pressure.

Awaluddin, Pristika A. The effect of young coconut water on blood pressure in hypertensive patients. J Pak Med Assoc. 2024;74(5 (Supple-5)):S51-S54. doi:10.47391/JPMA.Ind-RInC-14

MedlinePlus. Kidney stones.

Patel RM, Jiang P, Asplin J, et al. Coconut water: an unexpected source of urinary citrate. BioMed Res Int. 2018;2018:1-5. doi:10.1155/2018/3061742

Additional Reading

U.S. Food and Drug Administration. Spilling the beans: how much caffeine is too much?

Mark Gurarie

By Mark Gurarie

Gurarie is a writer and editor. He is a writing composition adjunct lecturer at George Washington University. 

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