Brewing a Greener Cup: Conscious Choices for a Lower Carbon Footprint Coffee and Tea

Question: How can I make conscious choices about my coffee or tea consumption to reduce its overall carbon footprint, considering transport and production?

The daily ritual of a warm cup of coffee or tea offers comfort and invigoration, but the journey from bean or leaf to your mug carries a significant environmental cost. Fortunately, conscious choices can dramatically reduce the carbon footprint of these beloved beverages, impacting both production and transport. Understanding the lifecycle of your brew is the first step towards a more sustainable sipping experience.

The Impact of Origin and Production

The geographical origin of coffee and tea plays a crucial role in its carbon footprint, primarily due to transportation distances. Opting for locally roasted coffee or domestically grown tea, where available, can significantly cut down on emissions associated with shipping [7]. Beyond transport, agricultural practices themselves have a profound effect. Shade-grown coffee, for instance, can support biodiversity and sequester carbon in forest ecosystems, offering a more environmentally friendly alternative to sun-cultivated varieties [7].

Processing methods also contribute to the environmental burden. Fermentation, a key step in coffee processing, can influence the final product’s volatile compounds and overall quality. Studies have shown that both aerobic and anaerobic fermentation treatments can positively impact pH and acidity, while CO₂ treatment had an inhibitory effect [2]. Different mucilage retention treatments during honey processing of Arabica coffee, for example, have been characterized for their volatile compounds and microbial diversity [6]. The choice between washed and other processing methods can also have varying impacts [6]. For tea, the specific drying and processing techniques will influence its characteristics and, consequently, its production footprint.

Beyond the Brew: Utilizing Coffee and Tea By-Products

Much of the environmental impact of coffee and tea can be mitigated by considering what happens to the parts of the plant that aren’t brewed. Spent coffee grounds (SCGs) and coffee silverskin, for example, are often discarded but hold significant potential for valorization [8, 5]. SCGs can be a source of chlorogenic acid, a valuable compound with various applications [8]. Coffee silverskin has also been explored for its chemical composition and prebiotic potential [5]. Research into coffee pulp wines has revealed that by-products can be transformed into products with desirable flavor profiles, incorporating notes of honey, spice, fruit, and smoke [4]. Similarly, cascara, the dried skins of coffee cherries, can be used to create unique beverages or food products, exhibiting different water activity and pH values compared to silverskin [3]. Exploring products made from these co-products can contribute to a circular economy model, reducing waste and its associated environmental burden.

Brewing Smarter and Sourcing Sustainably

Even the act of brewing can be optimized for a lower carbon footprint. While the precise parameters for every brewing method aren’t universally standardized for carbon reduction, general principles apply. For coffee, brewing temperatures between 90-96°C are often cited for pour-over methods [5]. Understanding the nuances of different coffee species, like the lipid content affecting espresso foamability, can also be part of a holistic approach [1]. For tea, the quality attributes are influenced by factors such as water temperature and brew ratio [3].

Ultimately, making conscious choices about coffee and tea consumption boils down to informed decisions at every stage. From selecting beans or leaves grown with sustainable practices to supporting brands committed to ethical sourcing and waste reduction, consumers have a powerful role to play. Exploring the potential of coffee and tea by-products and choosing those that minimize transport distance are key strategies for enjoying your daily brew with a lighter environmental conscience.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — 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/ [4] — 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/ [5] — Marlene Machado, Iva Fernandes, Ana Fernandes, Liliana Espírito Santo, Cláudia Passos, Aroa Santamarina, Alejandra Cardelle-Cobas, Manuel A Coimbra, Maria B P P Oliveira, Helena Ferreira, Rita C Alves — Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin. — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40911156/ [6] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [7] — Dale R Wright, Sarah A Bekessy, Pia E Lentini, Georgia E Garrard, Ascelin Gordon, Amanda D Rodewald, Ruth E Bennett, Matthew J Selinske — Sustainable coffee: A review of the diverse initiatives and governance dimensions of global coffee supply chains. — 2024-Jul — https://pubmed.ncbi.nlm.nih.gov/38684628/ [8] — Krystyna Pyrzynska — Spent Coffee Grounds as a Source of Chlorogenic Acid. — 2025-Jan-30 — https://pubmed.ncbi.nlm.nih.gov/39942717/