Brewing a Greener Morning: Making Your Daily Coffee and Tea Routine Sustainable

Question: How can I make my daily coffee or tea a more sustainable habit, from sourcing to disposal?

The Journey from Bean to Cup: Sustainable Sourcing

The environmental footprint of our beloved beverages begins long before the first sip. For coffee enthusiasts, understanding the nuances of sourcing is paramount. Global coffee supply chains are vast and complex, with numerous initiatives aiming for greater sustainability [6]. While robusta coffee is often lauded for its contribution to crema due to higher CO2 content, the interplay of factors like lipid content also influences foamability, as seen in pure Arabica espressos [1]. Beyond the bean itself, exploring coffee co-products like cascara can offer alternative avenues. Studies have shown variations in water activity and pH among these co-products, with Coffea canephora samples generally exhibiting higher pH (5.90-5.97) compared to Coffea arabica (4.22-4) [3]. This diversity highlights opportunities to utilize more of the coffee plant, reducing waste at the origin.

For tea drinkers, the focus shifts to agricultural practices. Opting for organically grown teas, fair-trade certifications, and brands committed to sustainable land management can ensure your tea is not only flavorful but also ethically produced. Supporting local tea growers where possible can also reduce transportation emissions.

Minimizing Your Daily Footprint: Waste Reduction and Reusables

The daily ritual of brewing coffee and tea often generates a significant amount of waste, particularly from single-use items. Embracing reusables is a straightforward yet impactful strategy. Investing in a durable, reusable coffee cup or tea mug for your daily brew at home or on the go dramatically cuts down on disposable cup waste. Similarly, opting for a French press, pour-over filter, or a reusable tea infuser eliminates the need for paper filters or single-use tea bags, which can often contain plastic components [7].

Beyond personal consumption, consider the brewing method itself. While specific process parameters like fermentation time or temperature are crucial for flavor development in coffee pulp wines, ranging from notes of honey and spice to floral aromas [4], the initial brewing at home can also be optimized for efficiency. For instance, brewing only the amount of coffee or tea you intend to drink prevents waste from discarded beverages.

The Second Life of Spent Grounds: From Waste to Resource

Spent coffee grounds (SCG) are a rich byproduct with a surprising range of potential applications, transforming them from waste into a valuable resource. Research has explored the creation of biocomposites using SCG mixed with wheat flour and a urea-based plasticizer, demonstrating their potential in biodegradable materials [2]. Furthermore, SCG are recognized as a source of bioactive phenolic compounds, possessing antifungal, anti-mycotoxigenic, and anti-cytotoxic activities [5].

One of the simplest and most beneficial ways to repurpose SCG is through composting. They are a valuable addition to compost bins, providing nitrogen and improving soil structure. Alternatively, they can be used directly as a soil amendment in gardens, offering nutrients and deterring certain pests. Emerging green processes even utilize ultrasonication to extract bioactive compounds and create multifunctional fibrous ingredients from SCG [7]. This highlights the growing understanding and innovation in valorizing what was once considered mere waste.

Embracing these strategies—from conscious sourcing and reducing single-use items to creatively repurposing spent grounds—allows for a more sustainable and environmentally responsible daily coffee and tea habit. This approach not only benefits the planet but can also deepen one’s appreciation for these cherished beverages.

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] — 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] — Ahmed Noah Badr, Marwa M El-Attar, Hatem S Ali, Manal F Elkhadragy, Hany M Yehia, Amr Farouk — Spent Coffee Grounds Valorization as Bioactive Phenolic Source Acquired Antifungal, Anti-Mycotoxigenic, and Anti-Cytotoxic Activities. — 2022-Jan-31 — https://pubmed.ncbi.nlm.nih.gov/35202136/ [6] — 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/ [7] — Jaquellyne B M D Silva, Mayara T P Paiva, Henrique F Fuzinato, Nathalia Silvestre, Marta T Benassi, Suzana Mali — An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds. — 2025-Jul-25 — https://pubmed.ncbi.nlm.nih.gov/40807293/