6 ways to make your coffee habit more eco-friendly

6 ways to make your coffee habit more eco-friendly

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

6 ways to make your coffee habit more eco-friendly

Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]

6 ways to make your coffee habit more eco-friendly

Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

6 ways to make your coffee habit more eco-friendly

6 ways to make your coffee habit more eco-friendly

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

6 ways to make your coffee habit more eco-friendly

Because Earth is the only planet with coffee!

I bet you and I have at least one thing in common: we both love coffee. Warmer weather is coming around, which means iced coffee and cold brew all day until the sun drops. But, again, if you’re anything like me, your “green” practices have probably gotten a bit lax.

Sometimes making your own cold brew at home is too time-consuming before a weekend road trip on the fly, so we stop at a local café and take the to-go cup with the plastic straw, instead. Before you know it, you’re at the next rest stop tossing your empty into the nearest garbage can, without a thought to recycle it. I’m not trying to make you feel bad about your your coffee-drinking habits — we’re all guilty. In addition to buying Organic and Fair Trade certified beans, let’s take a look at some ways we can adapt our coffee habits to make Mother Earth a little more colorful moving forward.

Man overlooking a vista, feet outstretched, holding a Death Wish travel mug

1. Buy a travel mug.

While most coffee lovers push these to the side due to them being impossible to clean and unappealing to look at, if you’re working towards being more “green,” you probably should own one. Investing in a mug that you’re proud of will make it easier to use it over and over again! Here’s one I recommend that will keep your coffee at the temperature you want it all day long while making you feel like a badass. The best part? Tons of coffee shops will gladly pour your morning fix into your reusable mug when you’re on the go.

Chalkboard sign that reads "Coffee grounds are great for your garden"

(Photo Credit: rosebudsducklane via Instagram)

2. Caffeinate your compost.

Believe it or not, a lot of coffee shops sell their used grounds to locals instead of discarding of them. Since coffee grounds are packed with nutrients, this makes them great for community gardens. Most cafés are willing to bag up their spent grounds for distribution, so if yours doesn’t advertise this, ask your barista!

 

Woman holding a Chemex

(Photo Credit: mountainginger.adv via Instagram)

3. Cut the power.

Brewing your coffee at home can be a good way of limiting waste by using mugs instead of disposable products! But be sure to unplug all of your electric coffee makers. Even when they’re not running, they’re drawing wasted energy from a power source. If you want to have more power over your brew instead of your coffee maker taking your power from you, try brewing your coffee in a French press or Moka pot.

 

Bulk bags of coffee

(Photo Credit: katjascoffeesack via Instagram)

4. Buy in bulk, if possible.

Buying in bulk minimizes packaging. Sometimes, buying from a small coffee shop, they may be willing to fill your own container, so you don’t waste the bag. If you don’t buy in bulk, purchasing the largest bags possible will also minimize packaging. Coffee snobs will argue that buying coffee more often will ensure the freshest beans, but with a few good tips on how to store your coffee for maximal freshness, you’ll be good to go!

 

Metal straws

5. Ditch the plastic straws.

There’s a reasons why major cities like Seattle are banning plastic straws — Americans alone use 500 million plastic straws every day. Instead of sticking a plastic straw into your favorite iced coffee drink, buy reusable ones. You can get a pack of them for as little as $10 on Amazon. 

Man pouring Chemex coffee into cup

(Photo Credit: specialty_pal via Instagram)

6. Brew only what you’ll drink.

You’ve just gone through all this trouble to find the strongest, most flavorful, eco-friendly beans you could possibly find. Don’t waste them! Consider one cup brewers (you can make single or double servings of coffee in a French Press or Chemex) or keep what’s left refrigerated for iced coffee the next day. My favorite way to make sure coffee doesn’t go to waste is to freeze it into coffee ice cubes!

Now, let’s get one thing straight. Going without coffee just isn’t an option, but if you can make a few simple changes, you’ll be on your way to a “greener” cup of joe in no time. Being mindful of your coffee experience goes a long way. Stay caffeinated!

Related: How to turn K-Cups into plant seed starters

6 ways to make your coffee habit more eco-friendly

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

6 ways to make your coffee habit more eco-friendly

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