Beyond the Bean: Understanding the Water Footprint of Your Daily Brew

Question: How can I learn about the water footprint of my coffee or tea consumption and make more informed choices?

The ritual of enjoying a cup of coffee or tea is a daily pleasure for millions. However, behind the aromatic steam lies a complex journey with a substantial water footprint. From cultivation to processing and brewing, water plays a critical role at every stage, shaping the environmental impact of our beloved beverages.

The Cultivation Conundrum

The most significant water consumption for both coffee and tea typically occurs during their cultivation. Coffee, particularly, requires considerable water for irrigation, especially in regions prone to dry spells. The specific variety and growing altitude can influence flavor precursors and sensory characteristics, and indirectly, the water needed to achieve optimal growth [5]. For instance, the water activity in coffee co-products like cascara can vary significantly, indicating different water retention properties [4]. Similarly, tea cultivation demands ample water, with environmental conditions like rainfall and humidity being paramount to the development of its unique flavor profiles.

Processing: From Farm to Factory

Once harvested, coffee beans and tea leaves undergo various processing steps, each with its own water requirements. Coffee processing methods can involve washing, pulping, and fermentation. For example, fermentation protocols, whether aerobic or anaerobic, have been shown to positively influence pH, acidity, and volatile compounds in coffee, contrasting with CO₂ treatments [3]. The choice of processing method can therefore impact the final quality and potentially the resources consumed. Similarly, tea processing, which includes withering, rolling, oxidation, and drying, requires careful management of moisture levels and temperatures to achieve desired sensory attributes.

Brewing and Beyond: The Final Steps

While cultivation and processing account for the bulk of water usage, the act of brewing itself also contributes to the overall water footprint. The amount of water used in a brew ratio, along with water temperature, are key parameters influencing the extraction of soluble compounds from coffee beans [4, 5]. Even the production of coffee foam, crucial for espresso, involves intricate physical and chemical interactions within the beverage [1].

Furthermore, understanding the origin and variety of coffee can offer clues to its production. Arabica coffee, for instance, has distinct flavor profiles and co-product characteristics compared to Robusta [4, 6]. While not directly water-related, these distinctions can sometimes correlate with regional agricultural practices that may have different water intensities.

Making Informed Choices

To make more informed choices, consumers can consider several factors. Firstly, understanding the water footprint associated with different origins and processing methods is crucial. While precise water footprint data for individual cups is not readily available, general knowledge about water-intensive regions and processing can guide decisions. For instance, looking for sustainably sourced coffee or tea from regions with efficient water management practices can be a starting point. Secondly, exploring different types of coffee and tea can reveal variations. While robusta coffee might contribute to foamability, the interplay with other components is complex [1].

While the concept of spent coffee grounds being used in biocomposites for plant growth highlights a potential for resource recovery [2], the focus for direct consumption remains on the upstream impacts. Ultimately, becoming a conscious consumer involves appreciating the journey of our beverages and seeking out options that align with environmental responsibility.

By acknowledging the water-intensive nature of coffee and tea production, consumers can begin to make more mindful choices, supporting sustainable practices and reducing their environmental impact, one cup at a time.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [7] — Fredrika Schill, Simon Timpka, Sophie Hellstrand, Olle Melander, Sofia Enhörning — Coffee intake and the vasopressin system: an epidemiological and experimental study. — 2025-Sep-01 — https://pubmed.ncbi.nlm.nih.gov/40827947/ [8] — Claudia Gonzalez Viejo, Eden Tongson, Sigfredo Fuentes — Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity. — 2021-Mar-12 — https://pubmed.ncbi.nlm.nih.gov/33809248/