Brew Smarter, Sip Greener: Minimizing Energy Consumption in Your Coffee and Tea Rituals

Question: How can I minimize energy consumption when brewing my coffee or tea?

The comforting ritual of brewing coffee or tea is a daily staple for many, but the energy consumed in this process can add up. Fortunately, several evidence-based strategies can help minimize this impact, allowing you to enjoy your favorite beverages more sustainably.

Optimizing Water Heating

The most significant energy draw in brewing often comes from heating the water. While specific temperature ranges are crucial for optimal flavor extraction in coffee [6], there’s room for efficiency. For drip coffee, industry guidelines often suggest brew temperatures between 92-96°C [6]. However, if total dissolved solids (TDS) and extraction yield are managed, slightly deviating from this precise range might have little impact on the sensory profile [6]. This suggests that avoiding excessive re-heating or prolonged periods at very high temperatures could be a simple energy-saving measure.

For both coffee and tea, pre-boiling only the amount of water you need for your immediate brew is far more efficient than heating a full kettle for a single cup. Investing in an electric kettle with a precise temperature control can also prevent overheating and wasted energy, as it will automatically shut off once the desired temperature is reached. Some research suggests that fermentation treatments can influence coffee’s pH and acidity [2], which indirectly relates to the water used in brewing, but direct energy-saving implications are not detailed.

Appliance Efficiency and Maintenance

The type of brewing equipment you use also plays a role. Electric kettles are generally more energy-efficient for heating water compared to stovetop methods, especially those with automatic shut-off features. If you use an electric coffee maker, ensure it is clean and free of mineral buildup. Scale can reduce the efficiency of heating elements, causing the machine to work harder and consume more energy [1, 3]. Regularly descaling your coffee maker and kettle can prolong their lifespan and improve their energy performance.

While not directly related to energy consumption, the processing of coffee beans, including fermentation protocols, can affect volatile compounds and flavor profiles [2, 5]. Understanding these factors, alongside brewing parameters like brew ratio and water temperature [3], can lead to more efficient extraction, potentially reducing the need for multiple brewing attempts or over-extraction, which might indirectly influence overall energy use.

Mindful Brewing Practices

For those who enjoy multiple cups, consider brewing larger batches if storage and quality allow. This reduces the number of times you need to heat water. However, be mindful of how long brewed coffee or tea is kept hot, as warming plates on coffee makers can be significant energy drains. Insulated thermoses are a much more energy-efficient way to keep your beverage warm.

It’s also worth noting that while the degree of coffee roast influences caffeine content [7], and altitude can impact flavor precursors [4], these factors are more about the bean’s inherent qualities than the brewing energy itself. The primary opportunities for energy reduction lie in the heating and preparation stages.

In conclusion, minimizing energy consumption in your coffee and tea brewing routine involves a combination of thoughtful water heating practices, selecting and maintaining efficient appliances, and adopting mindful brewing habits. By implementing these strategies, you can continue to savor your beloved beverages while reducing your environmental impact.

References

[1] — 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/ [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, 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/ [5] — 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/ [6] — Mackenzie E Batali, William D Ristenpart, Jean-Xavier Guinard — Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. — 2020-Oct-05 — https://pubmed.ncbi.nlm.nih.gov/33020560/ [7] — Zachary R Lindsey, Joshua R Williams, James S Burgess, Nathan T Moore, Pierce M Splichal — Caffeine content in filter coffee brews as a function of degree of roast and extraction yield. — 2024-Nov-25 — https://pubmed.ncbi.nlm.nih.gov/39582028/ [8] — Jose Antonio, Brandi Antonio, Shawn M Arent, Darren G Candow, Guillermo Escalante, Cassandra Evans, Scott Forbes, David Fukuda, Maureen Gibbons, Patrick Harty, Andrew R Jagim, Douglas S Kalman, Chad M Kerksick, Jennifer A Kurtz, Joseph Lillis, Lonnie Lowery, Gianna F Mastrofini, Scotty Mills, Michael Nelson, Flavia Pereira, Justin Roberts, Michael Sagner, Jeffrey Stout, Jaime Tartar, Adam Wells — Common Questions and Misconceptions About Energy Drinks: What Does the Scientific Evidence Really Show? — 2024-Dec-27 — https://pubmed.ncbi.nlm.nih.gov/39796501/