Beyond the Bin: Greening Your Coffee and Tea Rituals

Question: What are some simple ways to reduce my carbon footprint when enjoying coffee or tea, beyond just recycling?

The comforting ritual of a morning coffee or an afternoon tea is a cherished part of many lives. Yet, the journey from bean to cup, or leaf to steep, carries an environmental cost. While recycling is a crucial first step, there are numerous other straightforward ways to lessen your carbon footprint associated with these beloved beverages, often by simply making more informed choices and embracing a bit of creativity.

The Power of the Bean and Leaf: Sourcing Matters

The origin and processing of your coffee beans or tea leaves significantly influence their environmental impact. Coffee species, for instance, play a role. While robusta beans are often associated with good crema due to their CO2 content, the complexity of coffee foam involves factors like lipid content, where arabica’s higher lipid levels can affect foam stability [1]. Beyond species, consider the cultivation practices. Organic and shade-grown options often support biodiversity and reduce the need for synthetic inputs, though specific comparative lifecycle assessments are complex and varied. For tea, opting for loose-leaf varieties over tea bags can also be beneficial. Many conventional tea bags contain plastic, which doesn’t biodegrade and contributes to microplastic pollution. Loose leaves, when composted or managed correctly, offer a more sustainable alternative.

Brewing Smarter: Efficiency and Innovation

How you brew your coffee and tea can also impact your footprint. For coffee, consider the brewing method. While espresso is known for its intricate foam, a creation influenced by protein layers around bubbles [1], it’s also an energy-intensive process. Alternatives like drip coffee makers or French presses, when used efficiently, can consume less energy. The temperature and pH of water used during brewing can influence the extraction of compounds and, consequently, the taste and quality of the beverage [2, 3]. However, focusing on simply not over-heating water or brewing more than you need can be an effective, albeit simple, way to reduce energy consumption.

Embracing the ‘Waste’: Repurposing Coffee Co-Products

The ‘waste’ generated from your coffee or tea habit is often a valuable resource. Spent coffee grounds, for example, are rich in bioactive compounds and can be repurposed in various ways, moving beyond simple disposal [5]. Research has explored their potential for extracting valuable substances like caffeic acid and producing cellulose microfibrils, utilizing methods like hydrodynamic cavitation [6]. Furthermore, coffee processing itself yields co-products such as cascara (coffee cherry skins) and silverskin. Studies indicate significant differences in water activity and pH among these co-products, suggesting varying stability and potential uses [3]. These materials can be explored for their flavor profiles, as demonstrated by the analysis of coffee pulp wines, which contribute notes of honey, spice, and fruit [4]. By creatively reusing or finding value in these by-products, we can significantly reduce the overall waste associated with our coffee consumption.

Reducing your carbon footprint while enjoying coffee or tea doesn’t require drastic lifestyle changes. By making conscious choices about sourcing, brewing efficiently, and creatively repurposing spent grounds and co-products, you can significantly lessen your environmental impact, transforming your daily ritual into 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] — 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] — 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] — Hitoshi Soyama, Kousuke Hiromori, Naomi Shibasaki-Kitakawa — Simultaneous extraction of caffeic acid and production of cellulose microfibrils from coffee grounds using hydrodynamic cavitation in a Venturi tube. — 2025-Jul — https://pubmed.ncbi.nlm.nih.gov/40288159/