Keurig cups are disposable little cups that are single use and make one cup of coffee, they're very convenient and easy to use, but they are becoming a problem. A HUGE waste problem. 1 in 3 American homes have a Keurig coffee machine and over 10 billion Keurig cups are sold every year by green mountain. The plastics they use are not recyclable and sit in a landfill, contributing to the already bad waste problem. Green Mountain, the company who owns Keurig, claims they made the cups recyclable, but the plastic they use is only accepted in a few landfills. The amount of waste from the pods could wrap around the earth 10 and a half times and over 13 billion Keurig cups went into landfill in 2015. Not only is the plastic an issue, but the coffee grounds are being wasted too. Keurig cups are inefficient and waste more water than any other conventional coffee brew process. Even the inventor of the Keurig cups regrets inventing them. So what is the solution to Keurig cups? Don't buy plastic one use k-cups. And if you don't have a Keurig yet, don't buy one. Make coffee with a french press, or use a different single serve coffee brewer from companies like Cuisinart and Hamilton Beach who don't use single use plastic cups My personal solution to this problem was to buy the reusable k-cup filters and my own coffee grounds. It will save you a lot of money and most importantly, you won't be contributing to the huge waste problem they are causing.
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Coffee is the best.
But one part of coffee that causes us more harm than good is the waste it provides. Here are some simple and conscious ways to dispose of your coffee waste after you've enjoyed your beverage: 1. Don't throw away your cups! Cups are the biggest part of the coffee industry that provide waste. With the amount of coffee consumed on a daily basis, and the amount of cups (especially plastic) that are distributed each day, there is more waste than imaginable across our planet. By being conscious of the cups we use, as well as avoiding throwing them away if you can, we can begin to limit the amount of waste from coffee cups alone. 2. Recycle, recycle, recycle! Recycling your plastic and paper coffee cups is a great way to limit the amount of waste that goes to landfills as a result of coffee! Something that I try to do is rinse and recycle coffee cups that I use if I am able to. It's as simple as bringing your drink home from a coffee shop, or wherever you may be, and rinsing the contents out with warm water. Then, recycle accordingly! Just think how many cups you could prevent from entering a landfill in just a week by choosing to rinse and recycle! One of the newest trends in coffee, is white coffee. White coffee is exactly what it sounds like, coffee that is white as opposed to the dark brown we see from brown coffee beans.
So then what is all the hype? White coffee is made from the same green beans as normal coffee, the difference is that it is roasted for half the time, and at a lower temperature than normal coffee. White coffee is roasted to 325 degrees, while fully roasted coffee is roasted to anywhere between 450 and 480 degrees. A lower roasting temp and time, means more caffeine in the bean! The amount of caffeiene in a coffee bean is dependent on its density, which has to do with how long the bean is roasted for. White coffee has 50% more caffeine than fully roasted coffee. Besides it having more caffeine, white coffee also has a lighter and more nutty taste. A nice change for those not into dark and rich flavors. It also is less acidic and has more antioxidants. The next time you see white coffee at a coffee shop, try it, and let us know what you think! + The consumption of coffee is theorized to date back to 800 A.D. possibly earlier with a number of claims. However, it is more likely and verifiable that coffee originated in parts of Ethiopia and Yemen. Earliest reports of coffee consumption tell the story of an Ethiopian farmer who noticed his goats becoming energized after eating the coffee berries. Strengthening this argument is the fact that by the 15th century traders from Ethiopia began exporting coffee to Yemen.
+ About 90 % of the coffee consumed in the U.S. is imported. The U.S. can only produce coffee in two of its states which include Hawaii and California. Hawaii is widely known for there Kona coffee. The Kona coffee belt stretches 2 miles wide and is located on the slopes of the Mauna Loa volcano. The black volcanic soil makes for the perfect conditions for the coffee tree. + Brazil produces one-third of the coffee consumed in the world each year. The production of coffee employs over 8 million people in Brazil. Coffee accounts for 10% of Brazil's exported commodities each year. It is also theorized that there are around 300,000 coffee plantations in the country. Kitanda is an espresso and açaí cafe located around Seattle, Washington with six locations. The beans are sourced in the farms of Brazil, and locally roasted in Seattle. They sell only organic Brazilian coffee in all of their drinks! They also serve pastries of unique Brazilian flavors. They even have creamy coffee shakes that contain real espresso, never syrup. We appreciate how they stand for other local shops in the area because they care about supporting their community. We are all totally convinced to go try this place out, hopefully you are too!
1.Ethically Sourced Coffee beans
When you drink a product that is endorsed by our company you can be sure that you are drinking an ethically sourced product. That being said our team has made it our mission to find businesses that can prove that their products are obtained in a responsible and sustainable way. Additionally, we guarantee that the workers involved in producing said coffee beans are safe and treated fairly. We also like to guarantee that the environment and social impacts are taken into consideration as well. 2.Biodegradable Cups and Straws Our initiative is aware of how trash can impact the environment. Many of us have seen first-hand how trash accumulates and then threatens physical habitats and aquatic life. These things considered we want to ensure our followers that if our initiative seal is present. That you can be sure the products there are capable of being decomposed by bacteria or other living organisms. Our mission is to minimize the daily impact coffee has on the environment. 4.Good Cup of Coffee Finally, we want our followers to be able to find and explore all that coffee has to offer. Our team is full of coffee lovers who will stop at nothing to find good cups of coffee that can be enjoyed with a clear conscious. We want to start a movement amongst coffee distributors to consider ethics and our environment as a whole when supplying their businesses. Our website was created to help educate people towards a more environmental atmosphere. We post tips and tricks that will help our audience learn new ways to adapt clean living to their daily lives. Here are 10 ways to make your coffee healthier!
1) Brew coffee using a paper filter 2) Avoid low-fat and artificial creamers 3) Use coconut, soy, and or oat milk 4) Narrow down your cups of coffee a day to 1! 5) Try choosing an organic brand 6) Try to avoid using too much sugar, even though it is yummy 7) Try NOT to drink coffee after 2pm 8) Some healthier additions for taste are: unsweetened cocoa powder, honey, cinnamon, vanilla, maple syrup, or molasses 9) measure your add in products instead of pouring in 10) Moderation IS KEY I know these tips aren't as easy as they may sound, so just start off with a couple and add some more as you go through your week. Even trying one tip a week will be taking part in our initiative and will help you become a clean coffee drinker yourself! Maybe even put some of these tips on sticky notes in the kitchen to remind yourself. Just like tip 10 says, moderation is key so don't worry too much about not completing all of these steps because as long as you try that is all that matters. Every step counts! Coffee. It seems pretty simple and self-explanatory, right?
Going to a coffee shop and ordering your favorite latte or mocha is easy, but have you ever tried making that same drink at home? Here are some helpful tips on how to make a great tasting coffee on your own - whether you're ready to spice things up and try your barista skills at home, or you're looking for a more sustainable option for enjoying your coffee! Tip #1: Figure out what kind of coffee tastes best to you. Often times, a certain kind of coffee will taste better to you than others. This is all dependent on what kind of roast you are buying. When it comes to roasts, there are a million different options out there on store shelves, and in some coffee shops. Just know this, the darker the roast, the bolder the flavor, and vice versa. So you have an idea of the bean roast spectrum. Some supplemental information here: know that with the roast (light or bold and everything in between), there can be some roasts that have entirely different flavors that don't make them more bold or light. Some blends can have a fruity flavor, and others a darker, more hearty and nutty taste. Experiment with what you like, and ask your barista what kind of roast is in your favorite drink next time you're out for coffee! Tip #2: Know how to make coffee! So you want to make coffee at home all by yourself. But do you actually know how to make coffee? If the answer's no, don't worry. First, ask yourself this question: "do I have an espresso machine?" If the answer is no, that's also ok! An uncommon belief surrounding at-home coffee is that you actually need an espresso machine, such as a Mr. Coffee or DeLonghi. However, if you do not own one of these and don't want to spend money on one, that is completely fine. An easy option in this case would be a Keurig (there are smaller, less expensive ones or other brands!), or any kind of small coffee pot that you can heat up on the stove. Do your research, and know how to use the machine you are making your espresso with. The fancier the machine, the more complicated it will likely be - but if you own anything similar to a Keurig or instant coffee maker, it can be as simple as putting in some grounds and pressing a button! Tip #3: When you make your coffee, make your coffee. What I mean here is when the espresso is pulling, the clock is ticking! If there is one important thing I've learned being a barista, it's paying attention to the process of espresso pulling. If you happen to have an espresso machine that pulls actual shots, make sure that they are anywhere from 18-25 seconds long. 17 and 26 second shots are ok, but if you are making something that is more coffee than supplemental flavoring (cream, caramel, chocolate, etc.), then you are going to want to aim for that 18-25 second range. Though this does not apply to Keurig's or instant coffee makers, it's interesting nonetheless. For all the Keurig users and alike out there, here is another tip just for you: don't put a large amount of the actual coffee in your drink that you made. If you are looking to mimic the method of baristas in your favorite coffee shop, consider going lighter on the actual espresso. You're probably thinking I'm crazy for saying this, but trust me, there is less espresso in your coffee than you think there is. Unless of course you order a 6 shot cup of lightning bolts - no judgements. My point here is to experiment with your espresso to milk (or whatever else you put in your coffee) ratio. If a 50/50 spilt works for your taste, go for it! At the end of the day, make yourself something that you will enjoy and everything will come together. Finally, once you have the espresso, don't waste time! Prep your mug or reusable cup with any flavors, milks, or added deliciousness that you want in your coffee before you get your espresso made. You don't have to fill your cup completely, but putting a splash of something inside before the espresso is in there is going to change the taste of your coffee entirely. When espresso sits for too long after being made and is not added to flavor or ice, or whatever it might be mixed with, the flavor of it can change significantly, and not for the better. To avoid a burnt-tasting shot, make sure that you have your cup at the ready with a little something inside so once the espresso is ready, you can just pop it right in with your ingredients and ensure a delicious tasting cup of joe! If you have been following us on our instagram, or have read about our initiative, you know that we have been focusing on the small things that everyone can do in regards to their coffee drinking habits to be more sustainable. Another aspect of finding sustainable coffee shops is considering their carbon footprint.
I had the chance to talk with the owner of Pups and Cups coffee, a small coffee shop in downtown Pullman, WA. I asked her what they were doing as a coffee shop in regards to sustainability. She then explained that they get a lot of their ingredients locally, which reduces their carbon footprint as a store, due to less travel of the ingredients and hence C02 emissions from the travel. She explained that they get their beans from a roastry in Lewsiston Idaho, not very far away from Pullman, and gave me a list of other local providers that they use. She emphasized that getting local ingredients, is not as hard as people make it seem and the that beside the environmental benefit, the ingredients are fresher and of higher quality. By locally sourcing, Pups and Cups has been able to keep their customers happy, and the greater Pullman area happy by supporting its economy. This is why shopping local is important. The next time you go to a coffee shop, consider where they get their ingredients from, and if they are considering their carbon footprint. Welcome to our first coffee shop spotlight! This will be a new series for our blog where we will go to a new coffee shop every week in the pullman/moscow area. we go into depth about their coffee beans sources, access to that information, and their overall conservation efforts. After assessing these different categories we will be determining whether the organization gets our stamp of approval.
This week's coffee shop is Thomas Hammer coffee shop. They have a store in downtown Pullman but have other locations in Spokane, Cheney, and Coeur d'alene. I ordered a cold brew instead of hot coffee and I was disappointed everything came in non compostable plastic. The information of where the beans came from was not easily accessible. However the barista working at the time put me in the right direction to do some research myself. Looking on the website I can see most of the coffee comes from small family farms or fair trade certified. These small family farms are preferred to larger coffee farms, and the fair trade certified isn't the end all be all of “ethical coffee growing” but it is a good sign. Overall I think Thomas Hammar could be doing a better job of making that information accessible in the store and on their website, but i dont think they’re hiding anything from their customers by not being more transparent. I think Thomas Hammer does a solid job being socially responsible. They have quality coffee that comes from ethical sources and do an ok job at using products that limit landfill. I am going to give Thomas Hammer our silver stamp of approval! |
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