Between Farm and Cup: The Waste and Potential Benefit of Coffee Byproducts

Coffee Consumption Worldwide

According to Coffeedasher.com, about 175.6 million 60-kilogram bags of coffee are consumed worldwide yearly. This translates to about 400 billion cups of coffee per year! Given that the average cup of coffee uses around 15 grams of coffee beans, the world produces approximately 210 billion grams of coffee grounds.

Coffee waste is frequently overlooked in coffee production, with most of the coffee cherry discarded during processing. Spent coffee grounds are often thrown away, ending up in landfills where they contribute to environmental harm.

The Environmental Impact of Coffee

Despite being organic, coffee grounds pose environmental risks when discarded in landfills. Oil from the coffee, mixed with other compounds, creates an acidic liquid that can degrade soil quality. Decomposing grounds also release methane, a greenhouse gas more potent than carbon dioxide. ^Link

The Potential of Coffee Byproducts

The global coffee industry generates significant waste, with only about 6% of the coffee cherry making it into the final beverage, leaving vast amounts of byproducts like husks and spent grounds. Historically overlooked, these byproducts are now gaining attention for their potential to create sustainable solutions. This article explores innovative ways to repurpose coffee waste, transforming it into valuable resources.

Despite being treated as waste, the potential of coffee byproducts has been recognized in recent years. Innovators and organizations are exploring methods to repurpose coffee grounds, reducing landfill waste and promoting sustainability. From composting to creating biofuels, these efforts aim to ensure coffee byproducts contribute positively to the environment before they are discarded.

Coffee Flour: A Nutritional Powerhouse

Coffee flour is made from the dried fruit of the coffee cherry after fermentation, then ground into a flour-like consistency. Epicurious writer, Katherine Sacks, notes that the flour adds a dark color and slight bitter flavor to baked goods, but that can be balanced in sweeter recipes. Its caffeine content is comparable to dark chocolate or lower.^Link Nutritionally, it’s high in protein and fiber and low in fat and carbohydrates. It’s naturally gluten-free,^Link making it a great substitute for flour in gluten-free and low-gluten recipes.

Coffee Husk: From Waste to Fuel

During processing, various parts of the coffee cherry, including the husk—a thin, papery material surrounding the bean—are separated. Once dried, these husks contain around 3,800 calories per unit, making them excellent fuel sources for burning. They burn more cleanly than other materials like wood. One company in India is looking to become the leader in coffee husk fuels. Buyofuel, a company in India, aims to lead in coffee husk fuels, creating an online marketplace to connect buyers and sellers of clean-burning, emission-free alternative fuels like coffee husks. This initiative is one of many working to create a sustainable pipeline for food waste.

Composting with Coffee Grounds

Your morning cup of joe can do more than just wake you up. After brewing, coffee becomes only slightly acidic. In large doses, like in landfills, that’s still enough to lower the pH of the soil, but used in moderation, the levels aren’t high enough to pose any harm. Used in moderation, coffee grounds become food for microbes, which improve soil quality and water drainage. Oregon State University’s Kym Pokorny recommends using 3 parts leaves to 1 part grass clippings to 1 part coffee grounds by volume and turning it often for about six months. This mixture also acts as a natural pesticide against slugs and snails.

Cascara: The Coffee Cherry Tea

According to Freshcup.com, only 6 percent of a coffee cherry ends up in a cup of coffee, resulting in significant waste. Many cultures emphasize maximizing the use of all parts of their food to minimize waste.

Cascara, a tea-like beverage derived from the husk of coffee cherries, was introduced to the West via Spain, with its name meaning "husk" in Spanish. Originating in Ethiopia, where it is known as Qishr, it offers a sweet and fruity flavor.^Link It’s often described as having hints of hibiscus and other floral notes. As most of the caffeine resides in the coffee bean, cascara is low in caffeine.

Sustainable Coffee

Coffee production has long impacted the environment, but recent years have seen a growing push for sustainable processing methods. While many organizations are taking action, individuals can also contribute to making coffee consumption more eco-friendly. This list is not exhaustive, as numerous opportunities remain to transform coffee drinking into an environmentally positive practice.