Sip Sustainably: Minimizing Water Usage in Your Coffee and Tea Rituals

Question: How can I reduce water waste during my coffee or tea brewing routine?

The Brewing Water Footprint

Our beloved morning rituals, whether it’s the rich aroma of espresso or the soothing warmth of tea, often involve a substantial amount of water. While the exact water usage can vary greatly depending on the brewing method – from simple pour-overs to complex espresso machines – the act of brewing inherently consumes water. Understanding this consumption is the first step toward making more sustainable choices [5]. Even seemingly simple methods like washing reusable coffee filters or tea infusers contribute to the overall water footprint of our daily brew.

Rethinking Your Brew: Efficiency in Practice

Several straightforward adjustments can dramatically reduce water waste. Precision in measuring water is paramount; instead of guessing, use measuring cups or the markings on your kettle. This ensures you’re only using the amount of water necessary for the desired coffee-to-water ratio, preventing excess from being discarded [4]. For those who enjoy espresso, understanding that a higher lipid content, as found in some pure Arabica beans, can influence foam stability doesn’t directly relate to water saving but highlights the complexity of brewing [1]. However, focusing on brewing methods that require less water for a concentrated beverage, like a well-executed espresso or a strong cold brew, can be a strategy. Cold brewing, for instance, typically uses a higher coffee-to-water ratio, but the resulting concentrate can be diluted, potentially leading to more efficient water use over several servings compared to multiple small hot brews [5].

Repurposing Spent Grounds: Beyond the Bin

The journey of coffee and tea doesn’t have to end after brewing. Spent coffee grounds are a rich source of nutrients and bioactive compounds. Research has explored their potential in various applications, including the creation of biocomposites [2]. They can be repurposed as a natural fertilizer for gardens, adding valuable organic matter to the soil and reducing the need for chemical fertilizers. Furthermore, spent coffee grounds have been investigated for their potential as a source of bioactive phenolics, which possess antifungal and anti-mycotoxigenic properties [7]. This suggests that even the waste product from your brew can have secondary benefits, diverting it from landfills and giving it a new purpose. Some studies even explore the fermentation of coffee by-products for creating new distillates, showcasing the diverse potential of what’s typically considered waste [6].

Beyond Coffee: Tea’s Water Consciousness

Similar principles apply to tea brewing. Using loose-leaf tea instead of tea bags can offer more control over the amount of tea used and allow for multiple infusions from a single serving of leaves, thereby reducing the need for repeated brewing. Consider the water temperature; while critical for optimal flavor extraction in both coffee and tea, using only the required amount of water for the specific volume you intend to drink is key. The pH and water activity of coffee co-products have also been studied, indicating that even the raw materials themselves have varying properties that influence their use and potential waste streams [4].

Making conscious choices in your daily coffee and tea preparation can significantly lessen your environmental impact, particularly concerning water consumption. By employing precise measurements, exploring water-efficient brewing methods, and creatively repurposing spent grounds, you can enjoy your favorite beverages while contributing to a more sustainable practice.

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] — Ana Cláudia Alencar Lopes, Rafaela Pereira Andrade, Lauany Caroline Carvalho de Oliveira, Lidiany Mendonça Zacaroni Lima, Wilder Douglas Santiago, Mário Lúcio Vilela de Resende, Maria das Graças Cardoso, Whasley Ferreira Duarte — Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products. — 2020-Dec — https://pubmed.ncbi.nlm.nih.gov/33087961/ [7] — 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/ [8] — Michał Halagarda, Paweł Obrok — Influence of Post-Harvest Processing on Functional Properties of Coffee ( — 2023-Nov-01 — https://pubmed.ncbi.nlm.nih.gov/37959805/