In a world where human-made stuff outweighs nature and absorbs our attention, how can we lighten up? And what could it mean for the season of giving when we already have enough?

For thousands of years, we humans have been a busy bunch. We’ve built, designed, invented, cultivated, and created. For these efforts we now have shoes and saucers, houses and highways, skyscrapers and satellites. I type this on a portable computer filled with technology unimaginable one hundred years ago. That’s the blink of an eye in world time. 

And we’re still going at it—building, designing, innovating, recreating, and consuming. In fact, according to a 2020 article from BBC News, “For every person in the world, more than their body weight in stuff is now being produced each week.” Helen Briggs, BBC Environment correspondent, tells us that in that same year, “the combined weight of all the plastic, bricks, concrete and other things we've made in the world will outweigh all animals and plants on the planet for the first time.”

If the sheer volume and weight of our stuff is staggering, add to it the psychological weight of stuff, from the gadgets that demand our attention to the time, focus, and work required to maintain our cycles of consumption.

That’s really heavy. 

"It is a reason for all of us to ponder our role, how much consumption we do and how can we try to get a better balance between the living world and humanity." — Dr Ron Milo, Weizmann Institute of Sciences

Weighing the costs

If you’re a visual learner, take a scroll through the growth of both natural materials—from trees and viruses to humans—and the later growth of man-made materials in this interactive infographic designed by a Johns Hopkins University physicist and a graphic artist.

In it, you’ll see the relatively small amount of the natural world is human. Sea life, fungi, and bacteria outweigh us by large margins. And yet since the 1900s, we’ve managed to create enough stuff to outweigh everything else on the planet. It’s striking. 

But why does it matter if human-made objects outweigh natural ones? What does it cost us?

According to the BBC article, one reason that human-made is outweighing nature, is that there’s simply less nature these days. Much of what we produce requires natural products we get from trees, plants, and animals. And with fewer trees, ecosystems have fewer places to grow and thrive.

And because we are a small and deeply dependent element of the natural world, we risk the ecological balance when we tear down natural habitats to build unnatural and unnecessary things. 

In fact, the effects of man-made climate change are well documented and deeply felt in a growing number of communities around the world. And yet our stuff keeps growing.

There’s also a deeply human heaviness at play. We all likely have precious and well-loved material possessions. And yet we find ourselves drowning in stuff that just doesn’t mean that much. We have been so collectively overwhelmed with stuff that a small 2004 book about tidying up became an international best seller and 2019 Netflix special. 

Not only does stuff diminish the natural world and tax our attention, it also pulls our focus away from each other. We’ve all experienced moments in the midst of other humans who might be talking but are consumed instead by worlds packed into a gadget—the great irony of the promise of a connected world. We’ve all probably also noted the extra time we must spend working in order to maintain all of this.

Can we really lighten up?

What would it look like to stop? To need less and use less and spend the time and attention on our communities instead?   

Author and activist Robin Wall Kimmerer knows exactly what it would look like.

In her latest book The Serviceberry, she considers the complex relationships between giving, consuming, and sustaining ourselves and our communities. She sees the serviceberry—a berry thatXXXXX—as a model for these relationships, because these berries exist in a network of exchange in which they give abundantly, feeding and pollinating their communities and receive abundance back from that same community. 

In the serviceberry economy, exchange and reciprocity are the guiding principles, not personal accumulation. 

Accumulation. If you’re like me, you can look around your home, open closets and drawers, notice overladen shelves and stuffed nooks and crannies everywhere. From the looks of it, accumulation is one of the things we do best.

We live in an abundant natural world. But how does that translate to our stuff? On balance, we may have more shoes and coffee mugs and candles than we could possibly need. But is that abundance? Would we rather have more abundant time? More abundant attention? More abundant and meaningful connections? More abundant green spaces in our neighborhoods? 

Kimmerer encourages us to rethink our relationships with abundance and wealth. What if we begin to understand wealth not as the individual accumulation of goods and money—a sort of hoarding—but as a whole community that has what it needs to survive and thrive? 

Celebrating “enoughness”

In a scarcity mindset, we always need more, even when we have too much.

And here’s the thing - it’s not your fault. Scarcity is hardwired into our species as an ancient survival play. In the modern world, advertisers tap into that wiring to sell us things we don’t need. It’s a trap that’s easy to fall into. Only a full shift in our understanding of abundance as “enoughness” can disrupt the scarcity/consumption cycle. 

In a scarcity mindset, the solution to unwanted stuff is to dispose or recycle. But that mindset doesn’t decrease the production of consumer goods. In fact, it opens up the market for more in the form of recyclable goods. 

In an enoughness mindset characterized by community wealth, the solution is to use what we have, share it with our communities, repair it, hand it on, pass it down, and take care of it. And as we move from buying short-lived, recyclable goods, to longer-lived reusable stuff, perhaps we can also rethink buying altogether.

In a world where human-made stuff outweighs nature, neighborhood Buy Nothing lists have sprung up to encourage sharing resources we already have. And much of what we need and want may be waiting like unearthed treasure at a local thrift store or vintage mall. 

Or maybe we can simply settle in our enoughness. Maybe what we really need is nothing more than what we already have. That won’t always be true, but in those moments when we realize it is, when we’ve saved ourselves the time and money and effort sunk into stuff, maybe we can then reinvest that attention into ourselves and our communities. 

A very merry enoughmas

As I type this, it’s early December and the holiday advertising is in full force. I’m not going to tell you that I’m buying nothing this year. I’ve bought a few gifts and will likely buy a few more. 

What I am doing is focusing those gifts on sustainability, repairability, longevity, simplicity, and community building.  I want these gifts to enrich bonds now and in the future. I want us to share moments, share meals, and build our community abundance without hooking our wealth to accumulation. 

I’m celebrating a personal enoughmas so that when I give, it’s from my own feelings of abundance. That’s when giving is a joy.

The pecan trees remind us that “all thriving is mutual.”

Every fall the trees in my neighborhood rain food. Ripe pecans litter the sidewalks and yards and hang ready from limbs. It’s our annual reminder that nature has always provided for its own, and that nourishment has not always been found at the supermarket, flown in from far away farms and processing plants. 

Nourishment is right here, in abundant clusters of pecans.  And nature provides it as both a gift and a responsibility.

As I gather baskets of ripe nuts,  I think of my grandma and how she sent us out with pillowcases to gather as many pecans as we could carry. Back at her kitchen table, we’d take turns operating the spring-loaded nutcracker and extracting the pecan meat that granny would make into pies, candies, and spiced nut mixes (my favorite). 

If we managed to bring home enough, there would be pies to eat and pies to give to neighbors. We were so proud to deliver fresh goodies and proclaim that “we picked the pecans ourselves!” 

Granny took good care of those trees and cherished her neighbors and the trees and the neighbors nourished her in turn. 

“All thriving is mutual,” according indigenous scientist and author Robin Wall Kimmerer. And the pecan trees sing to me of this each year. They sustained my grandmother as they sustain me now and have sustained the peoples of this land for hundreds of years.  

Indigenous foodways

The indigenous peoples of this land and all lands relied heavily on local and seasonal foods. Their diets were diverse, incorporating a variety of plant and animal foods available in their immediate surroundings. This reliance was not just about sustenance—it was deeply intertwined with cultural and spiritual practices. Foods were seen as gifts from nature, connecting communities to their land and ancestors.

And indigenous communities practiced sustainable harvesting methods and land stewardship, ensuring that their food sources remained abundant for future generations. They understood the basic reciprocity required by nature. 

“Never take the first. Never take the last. Take only what you need. Take only that which is given. Never take more than half. Leave some for others. Harvest in a way that minimizes harm.

Use it respectfully. Never waste what you have taken. Share. Give thanks for what you have been given. Give a gift, in reciprocity for what you have taken. Sustain the ones who sustain you and the earth will last forever.” —Robin Wall Kimmerer, Braiding Sweetgrass

Seasonality and intentionality played a critical role in customs of harvesting, watering, preserving, and growing, with each having its time and place.  There was a time to help grow, a time to provide to the trees, a time to allow the natural world to tend to its own processes, too—the squirrels to have their bounty so that they helped plant the next trees, the ground to have its bounty to develop the rich mulch that would preserve the roots all winter. 

And yes, a time for the local people to harvest, dry, smoke, cure, and store to sustain themselves through the winter months.

Pecans as remembering 

Today, as I forage pecans with my children, crack them one by one, and return the shells to our compost and mulch, I hope to provide a small bridge between past and present. To honor and remember my granny and how her pecan trees helped forge relationships. And to appreciate the resilience and ingenuity of indigenous food systems and seasonal, local, natural nourishment. 

And when we dish up a big slice of pecan pie and deliver slices to our friends and neighbors, we keep our relationships healthy, forge bonds with one another and with the natural world that sustains us and the trees that —year after year for centuries—toss gifts abundantly right at our feet.

We’ve known for decades that we must re-examine our relationship to plastic. But how do we roll back that which has become ubiquitous? 

Plastic is everywhere. It’s the wrapper on food, the baby’s bottle, the shampoo, the car parts, the shoes.  

Invented at the turn of the 20th century, it seemed a miracle product by the 1950s, creating abundant and cheap domestic products from Tupperware to Saran Wrap. Day-to-day life was so transformed, we could not seem to see the menace behind the miracle. 

Today, plastics gather in large “trash vortexes” in oceans and nearly invisible beads of microplastic release chemicals into the very cells of our bodies. For all the critically important functions plastic continues to serve, it leaves disease and environmental damage in its wake.

We’ve known for decades that we must re-examine our relationship to plastic. But how do we roll back that which has become ubiquitous? 

Is it even feasible or practical to eliminate plastic from our lives? It’s a large and tricky problem without a simple answer. So, let’s focus on one area where individuals and families have some real control—our homes.

Take a tour of your plastic home

Walk room to room in your home, and try to spot the plastic. The kitchen is an obvious place to start. We need only open our refrigerators. Almost all of us will see plastic food containers or some kind, and maybe even a lot of them. Outside the fridge, you may find plastic versions of dinnerware and drinking cups. Perhaps there’s placemats, food wrap, and plastic storage bags. In all likelihood, every appliance in the room has replaceable plastic parts. 

The bathroom is no better. Shampoo and grooming product containers line the shelves. Medications come in plastic bottles. Toothbrushes and hairbrushes are likely plastic-predominant. Window shades and the bottoms of floor mats, too. 

Head into the bedroom, the laundry area, the living area and outdoor spaces. Inventory board games, video games, and bookshelves. Hobby supplies, tool kits, craft materials and office supplies… 

Overwhelmed yet? It’s that feeling that keeps us immobile when it comes to plastic. It’s like a pest so invasive you’d rather move houses than have to deal with the problem. 

Let’s tackle it anyway. 

Is a Plastic-Free Home Possible?

We’re going to let us all breathe for a minute and say that a 100 percent plastic-free home anytime in the near future is not realistic. Is it technically possible? Sure. But is it realistic for most people? No. 

It is, however, aspirational. The more of us who aspire towards a home without plastic, the more demand we create for products that don’t use it. Even better, the less demand we create for plastic in general. 

Start with the most economical swap—nothing

We got ourselves into this situation, partly, because plastic is cheap. Before plastic made everything affordable, most people simply didn’t have the appliances and food containers and beauty products and toys we all now have. 

Are we really better off? In some cases, yes. (Refrigeration! Medical supplies!) In many, many other cases, the stuff that fills our homes may actually make us sick, tired, broke, and burdened. 

So, even if we can’t afford to replace all of our plastic objects with bamboo or wood or glass alternatives, we can easily afford not to replace them at all or buy more.

Not buying is totally free, even if it requires a mindset shift that every part of consumer culture makes difficult. This may well be the most difficult and important change we collectively make. 

Don’t recycle and replace—repair instead

Plastic becomes most problematic when it becomes trash. And recycling, as the name suggests, doesn’t actually stop the problem, but renews the cycle. It’s certainly better than tossing something in a landfill, but there’s often another option. 

For our larger plastic-filled items, especially appliances but also clothing, toys, furniture, and even small electronics - when they break, we may be able to repair them instead of tossing them out. 

Sites like iFixit have made a name for themselves teaching people to repair even those things that seem the least repairable, including electronics that manufacturers design to be replaceable instead of repairable. 

Tackle the rest mindfully

For those things we do need and truly want - for things that are beyond repair or reuse, we can take our purchasing power a bit more seriously. 

Starting with those things you buy most frequently, take a mindful moment to audit and ask yourself which plastics are most possible and practical to swap out. 

The largest sources of consumer plastics are food, beverage, and toiletry containers, plastic bags, and straws. These are ubiquitous in our daily lives and one area in which we exert some purchasing control. 

You may not be able to get on board with a shampoo bar (awesome if you do!), but how about bar soap instead of body wash? Milk in glass containers from a local dairy might be impractical or too expensive, but how about using a less milk—itself an environmental pollutant? 

The key here is that replacing daily plastics is a highly personal endeavor with pervasive collective implications. When we all consider our own true needs and lifestyles, and make adjustments that work for us and our families, we are necessarily making choices that affect our whole community.   

In mindful purchasing and getting clear-eyed about how we use plastics, we start to make individual and collective shifts away from the plastic world we’ve collectively created. 

But what about corporate polluters?

We hear it said and it’s not wrong: individual people and households account for a smaller portion of plastic waste than large international corporations. 

It’s true. We won’t deny it. In fact, much of the plastic pollution in the ocean comes from the fishing industry and much of the plastic consumer trash comes from identifiable companies including Coca Cola, Pepsi, and Nestle. Yes, they produce much of these items because we buy them, but it’s not as simple as quitting Coke, though that would sure help. Let’s remember that Cokes do not have to be sold in plastic containers. There’s a choice that companies make and a whole industry’s worth of manufacturing practices and advertising to contend with which the average consumer has no control over. 

Governments have a huge role to play in regulating corporate plastic manufacturing and use. It cannot all be on individual consumers. Local governments have made the most inroads, enacting plastic bag bans and passing ordinances around single-use plastics, placing these obligations on companies and not just individuals. And that’s a start.

There are many efforts to make bigger, more global changes. And these efforts will be critical in rolling back the damage done by consumer plastics.

Without legislative changes, our options to go plastic-free will remain limited.

We travel more—and trash more—in July than any other month. It doesn’t have to be that way. 

The sun is shining, the days are longer, and school is out. We still have 24 hours each day, but we seem to have so much more time. 

So what do we do? Pack our bags!

Summer is synonymous with travel. According to Gallup, most of us in the U.S will vacation in July. And air travel data backs this up, with July 2023 racking up 148 million airplane arrivals - the highest number of the year.  Hotels light up their “No Vacancy” signs. Beaches are dotted with umbrellas. The National Parks fill up, and festivals abound.

We are on the go. And we are not giving up convenience for the sake of adventure. Instead, we’re trashing the place. 

Here’s the thing: More travel inevitably means more fuel. It also, and less inevitably, means more plastic and trash. According to The World Wildlife Fund, “holidaymakers cause a 40 percent surge in marine litter -- 95 percent of it plastic -- entering the Mediterranean Sea each summer.”

From plastic plates and forks to plastic-lined cups and disposable water bottles, we can do better. It may take more time and planning, but it’s the least we can do to sustain a safer, cleaner world. And to sweeten the deal—you’ll probably save money. 

Planes, trains, and automobiles

In terms of carbon emissions from transportation, car travel is by far the worst offender, accounting for 48 percent of emissions from transportation, with air travel accounting for 5-6 percent and train travel accounts for only 1 percent. 

Of course, this is because we use cars for daily travel to and from jobs, schools, and stores. When it comes to vacation travel, it will depend on the distance you’re traveling and the type of plane or car. In most cases, in terms of emissions, a bus or train will have the lowest impact. 

Where trash is concerned, air travel is the heavy waster. According to City to Sea UK, passenger flights generate 5,700,000 million tons of waste each year. And that’s not including waste that happens at the airport. 

How to reduce waste in transit:

• Bring a reusable water bottle.

• Pack reusable cups, utensils, and a cloth napkin or two. 

• Pack your own snacks. 

• Brew your own coffee on the road. 

Yes, you’ll have to save space in your bags and think ahead. Yes, you’ll have to find a way to wash them from time to time. And yes, you’ll be going against the grain in some cases. 

Also yes? No more $4.00 bottles of water, oversized bags of chips, and mediocre gas station coffee. 

Checking out of hotel plastic

20,000 plastic water bottles.

49,765 plastic amenities and amenity packages—think little shampoos and soaps.

216,693 pieces of plastic for food and drink, including cups and plastic wrap.

13,375 plastic bags.

Those are just some of the plastic items used in a 200-room hotel in the span of one month in the fully booked summer. 

While some major hotel chains are beginning to change, offering washable coffee mugs in-room and permanent dispensers for shampoo and body wash, there’s still a long way to go to reduce the enormous amount of trash hotels produce daily. 

How to reduce waste at the hotel:

• Just like with transit, you can bring reusable food and beverage containers. 

• Pack your own toiletries, especially bar soaps and shampoos.

• Shop at local markets for food and snacks.

• Bring a DIY coffee or tea kit. 

Bonus: eating produce from the grocery store or fruit stands and drinking coffee you make yourself will be tastier, healthier, and cheaper. 

Tourism with less trash

While traveling, we eat more convenience foods, drink more bottled water, and shop more. As a result, we throw out tons of plastic water bottles, coffee cups, food wrapping, and shopping bags. 

In fact, several studies have shown that tourists are responsible for twice as much trash as locals. 

How to reduce trash as a tourist:

• At the risk of sounding like a broken record, bring reusable bottles and utensils!

• Carry easy-to-pack reusable shopping bags that take up almost no space in a backpack. 

• Eat at a sit-down restaurant or, even better, shop at the grocery store.  

• Instead of buying cheap souvenirs, send postcards and take photos to frame at home. 

Trade a little less convenience for a lot less trash

There’s no getting around it, many of these ideas will require planning, packing, and carrying things you might not otherwise plan, pack, or carry. 

The more we train ourselves to pause and plan ahead to reduce trash, the less it will seem like an inconvenience and the more commonplace it will become. 

It may seem like you’re the only one doing it. You may wonder if one person can make a difference. And the answer is that one person is always part of a collective. One person influences another and becomes two people. And two becomes four. And before you know it, the behavior becomes normal. 

And collectively, we have great power.

How free, public green spaces protect people and the planet 

We are landowners of millions of acres, you and I. We share forests and wetlands and prairies and parks. On our collective lands, wildness thrives. Microbes, insects, mammals, birds, and fish all find harbor. Plants provide food and medicine and shelter. Trees extend their roots and throw up canopies of shade. They filter air and conserve water. 

And there we are too. In our public green spaces we find sanctuary from the hustle of modern life. We move our bodies, calm our minds, and immerse in the color and sound of the natural world. 

We are, after all, animals ourselves. Our free, public green spaces remind us that we are not separate from nature, but born of it. 

These free, public local, state, and national green spaces may be our most hopeful spaces. From school playgrounds to pocket parks, green belts, and public gardens, free green spaces increase physical and mental health and fight climate destruction. 

And they are ours to share and protect. 

Our public lands   

According to The National Wildlife Federation, “Americans share ownership of approximately 600 million acres of land and water in the United States. These public lands include federal designations like national parks, forests, wildlife refuges, and monuments, as well as state and local areas owned by the public.”

In fact, the Protected Areas Database shows that a whopping 40 percent of land in the United States is publicly owned. 

But before we pat ourselves on the back for being such excellent conservationists, know that the distribution of public land is wildly unequal. Some areas of the country are rich in preserved spaces. Other areas have virtually no public green spaces. 

In the Pacific Northwest, for example, the national parks and forest services care for large swathes of protected land. Head east into Nevada, Wyoming, Arizona and South Dakota, and you’re likely to find yourself on land managed by the Bureau of Land Management or local tribes. Then the maps go mostly gray to indicate privately held spaces, with a few notable exceptions along the Appalachian range and pockets of local parklands. 

Some places are rich in public parks and natural oases. Others lack that access. And it’s a public health and environmental issue. 

The importance of free, public green spaces

We children of nature need nature to thrive. Public parks and greenways provide space for recreation, rest, and restoration, in addition to noted physical and mental health benefits and environmental protection. 

Improved physical health

If you lived near a public park, trail, or lake growing up, you probably spent time there exploring trails, fishing, and playing games in the grass. We certainly did, because it was relaxing and almost completely free except for some picnic supplies and fish bait. 

It makes sense that if you have a local park, you’re likely to head there for a walk, a jog, or a game with friends and family, getting outside and moving your body. That’s why the Trust for Public Land, an organization that creates parks and protects public lands, sees access to green space as a public health issue: “One of our most powerful public health solutions is waiting right outside our doors. Research shows that when people have a quality green space close to home, they’re more physically active, which can prevent chronic conditions like obesity and high blood pressure and lead to longer lifespans.”

Improved mental and emotional health

What many of us have known for ages is finally getting scientific backing—nature makes us feel better emotionally. Now, even some doctors and health practitioners are “prescribing” time in nature.

“Time spent in nature is proven to reduce stress, relieve symptoms of anxiety and depression, and boost cognition, attention, and sleep quality. Green spaces also give communities vital places to gather together, strengthening social ties and lessening isolation.” - The Trust for Public Land

The mental health benefits may be especially pronounced in densely populated urban areas where access to nature is limited. In these areas, life may be more stressful while offering fewer natural escapes and spaces for restoration. 

Environmental protection

Even the smallest public parks improve the local environment, offering shade, protection against floods, and increasing biodiversity. Larger parks and forests go even further to combat climate change, providing habitats, clean water, and clean air.

Trees and vegetation act as natural air purifiers, absorbing harmful pollutants and carbon dioxide while releasing oxygen, improving air quality and easing the effects of pollution. In places where drought, heat, and flooding wreak havoc, more parks can help protect the land and revitalize the area.

And these are just the direct benefits of parklands on the environment. Less quantifiable but vitally important—the more time people spend in nature, even in tiny parks, the more connected we feel to the natural world, the less time we spend consuming in unsustainable ways, and the more likely we are to engage in conservation activities in the future. 

Public green spaces are not a luxury, but a right

It turns out, free public green spaces and parks are not mere luxuries but essential components of a livable, sustainable world. From promoting physical health and environmental sustainability to enhancing mental well-being and fostering social cohesion, these local sanctuaries enrich our lives and protect our collective land.

Even the tiniest local park can make a big impact. And the more free green spaces we have, the more we spend our time there, learning and relearning to play and rest and move and connect, with each other and all that grows free and wild wherever it has the space and freedom to do so.

As rising temperatures, drought, and flooding threaten coffee farms, farmers and scientists have set their sites on a more climate-resilient bean. Turns out, they’ve been growing for more than a century. 

We are a coffee-guzzling planet, and 90 percent of all we drink comes from only 12 regions of the world. What happens when even half of those areas are devastated by rising temperatures, droughts, and flooding? 

We’ve already started to find out.

According to The Guardian, “Researchers analyzed the impacts of climate factors such as temperature, rainfall and humidity in the top 12 coffee-producing countries globally between 1980 and 2020. The study, published in the journal PLOS Climate, found that the frequency of “climate hazards” – suboptimal growing conditions due to extremes such as high temperatures – had increased in every region during that period. Five of the six most hazardous years occurred between 2010 and 2020.”

Though there are more than 120 varietals of coffee, almost all of what we drink comes from the two most widely grown—arabica and robusta. It turns out they are both pretty finicky about their growing conditions, requiring conditions that are neither too cold and wet nor too hot and dry. For growers of these beans, climate change could spell disaster. In fact, researchers warn that, by 2050, only about half of the current coffee-farming land will still be suitable for growing the bean. 

As climate change threatens all types of food farms, including coffee, the quest is on for resilient plant varieties. And growers have been paying closer attention to two candidates: Coffea stenophylla and Coffea liberica. 

Far from being fancy new lab-grown varietals, both plants have been hiding in plain sight for a century or more.

Coffea stenophylla: The forgotten bean

As early as the 1830s and likely for far longer, farmers in Sierra Leone were growing and exporting Coffea stenophylla.  In fact, by the 1890s, stenophylla “dominated the market” for coffee in Europe.

Stenophylla is notable for its ability to grow in higher temperatures at lower elevations. It also takes a bit longer to grow and has lower yields, which caused farmers at the time to replace the bean with the more productive robusta plant. By the late 1950s, stenophylla was all but forgotten by the world.

And yet the plant quietly kept growing in parts of Sierra Leone until researchers in 2018 “rediscovered” stenophylla growing wild.

Researchers are now exploring techniques to introduce stenophylla genes into arabica and robusta plants, creating new breeds with improved resistance to environmental stress. This crossbreeding approach holds promise for cultivating climate-resilient coffee beans capable of withstanding the challenges posed by a changing climate.

Coffea liberica: The Malaysian not-so-secret bean

Also native to West Africa, Coffea liberica never took off in most places of the world due to its larger beans with inconsistent sizes, making it harder to process. The processing struggles often translated into a less tasty brew, and that of course meant it was less popular all around.

In the late 1870s, however, coffee leaf rust was decimating robusta plants in Sri Lanka, Malaysia, and the Philippines. In those places, liberica plants became the primary replacement. And it’s been growing steadily in the area ever since.

While liberica is no longer the primary coffee grown in the area, and farmers still struggle with processing woes, the plant is still produced and sold in coffee shops around Malaysia and the Philippines, often in the form of blends with more popular varieties.

Like stenophylla, scientists and farmers have regained interest because of the plant’s higher tolerance for warmer temperatures and its resistance to diseases like coffee leaf rust.

Research is ongoing to explore the potential of liberica as a resilient alternative or as a genetic resource for breeding programs. By incorporating liberica genes into traditional arabica and robusta plants, scientists aim to develop coffee varieties that not only resist diseases and pests but also thrive in a changing climate.

Climate-resilient hybrids: The future of coffee farming?

In response to climate change, coffee farmers have limited options. They can plant more trees in areas that have been deforested to shade their crops and prevent water runoff. This is a crucial but slow process that will take decades to pay off. They can move to higher and higher elevations, assuming there’s access and available land. Or, they can try farming hardier species.

That’s where varietals such as Coffea stenophylla and Coffea liberica come in.  Not only can farmers plant and grow these species in most of the 12 growing regions, but scientists are also working to breed them with existing arabica and robusta plants to produce new varietals that benefit from the best qualities of each.

By blending the hardiness of stenophylla and liberica with the desirable flavors and yield of arabica and robusta, these hybrids aim to strike a balance between taste and resilience. 

Preserving biodiversity and cultural heritage

Remember those 120+ coffee species we mentioned earlier? We have only two main varieties now because, at least for a time, they produced the largest yields for the lowest price and were popular with consumers.

But monocropping is always short-sighted, acclimating us to a single type of a crop and leaving that same crop vulnerable to devastation. By reintroducing genetic diversity to coffee production, we may be able to prevent widespread crop failures—and a world without our beloved morning coffee.

In addition, in regions where stenophylla and liberica have historical roots, their cultivation can revive traditional coffee farming practices. Supporting these varieties not only aids in the conservation of indigenous knowledge but also empowers local communities by diversifying their agricultural options and creating opportunities for economic growth.

As climate change continues to reshape the coffee-growing landscapes, climate-resilient coffee varieties offer a beacon of hope against a coffeeless morning. Coffea stenophylla and Coffea liberica have been quietly growing out there for more than 100 years, our heroes in waiting.

Milk and milk products are a staple of everyday life in much of the world. Even if you don’t drink a tall glass at breakfast, eat it with cereal, or splash it in your coffee, you likely have some around to use in recipes or to offer guests.

With the rise of so many dairy alternatives, we’ve learned that cow’s milk and products made with it contribute to climate change at uncomfortable rates. In fact, dairy milk has double or triple the greenhouse gas emissions of most plant-based alternatives, uses ten times more land, and about double the water use of almond milk, the plant milk that uses the most water.

So, why don’t more people make the switch? The key for many is in taste, nutrition, and cost.

After testing out just about every type of plant-based milk, oat milk comes out on top in all of these categories while having one of the lowest environmental footprints of all milk alternatives.

Let’s start with the environmental stats

According to National Geographic, when we compare greenhouse gas emissions, land use, and water use, oat milk scores well compared to other plant-based milks.

One study “found that compared to dairy it is responsible for 80 percent fewer greenhouse gas emissions, 80 percent less land use and 60 percent less energy. It also uses approximately 18 percent of the fresh water rice needs, 13 percent that of almonds, and just 7.5 percent that of dairy.”

Here’s the breakdown according to another article in The New York Times:

1. Greenhouse gas emissions: One liter of oat milk contributes less than 1 kilogram of carbon dioxide, as compared to 3.2 kilograms per liter of dairy milk. In terms of other plant-based milk, only almond milk emits less, but almond milk’s water use is much higher.

2. Land use: Even though the vast majority of oats are grown to feed livestock, they still require far less land than dairy—0.8 square meters per liter of oat milk compared to a whopping 9 square meters per liter of dairy milk.

3. Water use: Oat milk requires 48 liters of water to produce one liter of milk, which actually sounds bad until you compare that to the 371 liters of water required for one liter of almond milk and the (gasp) 628 liters of water required for dairy milk.

What about the health benefits?

For dairy milk, the key nutrients are protein, calcium, and vitamin D. Oat milk stacks up in two out of three and has added benefits. We’ll tell you upfront that dairy milk has about twice as much protein per serving. The thing is, most Americans are not deficient in protein. Many people are lactose intolerant however and could use a boost of B vitamins, both areas in which oat milk shines.

Oat milk is naturally lactose-free, contains a bit of soluble fiber, and is often fortified with essential nutrients such as calcium, vitamin D, and vitamin B12.

Other key factors: taste and cost

Gallon-for-gallon, plant-based milk can cost more than dairy, especially compared to the least expensive dairy milk on the shelf. When you compare oat milk to organic or more sustainably produced milk, the price difference typically disappears. That said, if cost is your number one concern (and that is REAL), then you might want to consider that oat milk lasts longer in the fridge than dairy milk, which could make it more cost-effective if you can’t use the whole contain quickly enough.

Oat milk is also easy to make which can further reduce the cost and allow you to make just the amount you want to use. We walk you through the recipe here.

In terms of taste, we’ve saved the best for last. Oat milk is thick, creamy, and mild-flavored. It’s easy to warm up with some vanilla and cinnamon or blend into a savory soup. So gather your cookies for dunking and your muesli for splashing.

When we invest our attention in community and for community, we are powerful

It’s the end of another year, and it’s got us all philosophical. In this week’s Simply Sundays newsletter, we are thinking about how we spend one of our most precious resources: our attention.

Attention is a form of investment. What we attend to tends to grow. When we don’t pay attention, things diminish, for better or worse. In some cases, we want to give less attention—to social media or minor tasks that don’t matter to us. In other cases, we wish we had more attention to give—to the people who matter most, to the community and the earth that asks more of us.

So, instead of a resolution, we are thinking about a reinvestment. And, to us, we want to reinvest in ways that build and protect our community and the earth.

Here are the reinvestments we think will pay big dividends in the coming year, especially when we reinvest in them as a collective.

Start small: Invest in what you ingest.

Tackle food waste

According to a 2021 report by the Environmental Protection Agency, almost one-fourth of our landfills are filled with wasted food which then emits—in a single year—the greenhouse gasses of more than 42 coal-fired power plants and wastes enough water and energy to supply more than 50 million homes.

This may be one of the simplest and most economical steps you can take to help the planet. Buy less, and use what you buy. We’ve got advice for doing both, here.  

Load up on plants

If you eat a plant-based diet, you produce, on average, 75 percent less greenhouse emissions than your buddies who eat even a small amount of meat, and you contribute far less to freshwater pollution too. (Read all about it.) 

If you eat meat (we do), don’t run off! Even a small reduction can make a difference if thousands of other people do it too. From The New York Times:

In terms of greenhouse gas emissions, people who ate more than 3.5 ounces of meat daily accounted for 22.5 pounds of carbon dioxide emissions a day due to, among other variables, the farming of livestock and land used to grow animal feed. People who ate less than 1.7 ounces of meat accounted for about half that amount, or about 11.8 pounds of carbon dioxide emissions, while fish eaters accounted for 10.4 pounds of carbon dioxide a day, and vegetarian diets produced 9 pounds of carbon dioxide daily. Vegan diets had the lowest totals, accounting for 5.4 pounds of carbon dioxide a day. (Source)

When you emphasize plants on your plate and choose animal products wisely, you do the planet and your health a big favor.

Next step: Know when to invest and when to divest when you shop.

Buy durable and reusable

So much of what we buy is disposable—from single-use paper and plastic products (think paper towels and to-go cups) to electronic gadgets that last for a year or two and need to be replaced. Disposable products don’t just fill up landfills, they pollute the air and water, harm wildlife, deplete the soil, fill the land with factories and warehouses, and require ever-cheaper human labor. And that’s just getting started. 

We’ve written plenty on this topic in our blogs, including the impact of coffee filters, plastic wrap, and paper towels, as three small and easy examples. But the logic extends to everything we buy, from clothing and shoes to phones and refrigerators. 

When you find you need a new product big or small, you can make a big difference by asking yourself a couple of key questions: 

• Is it reusable? And, if not, is there a reusable version available?

• Is it durable? For those larger products, how long will it last? Is there a more durable version available? 

Shop small and local

Small local businesses may be small, but they are mighty! 

The Small Business Administration’s; 2022 fact sheet states that, “small businesses generated 12.9 million net new jobs, meaning small businesses have accounted for 66 percent of employment growth over the last 25 years. 

More than large businesses, small business owners are more likely to be families, women, immigrants and people of color. They also tend to stay local, hire local, and support local civic life. That community connection keeps small businesses accountable to and engaged with the communities in which they operate. 

What’s more, small businesses tend to be more environmentally friendly, because these businesses “typically have a deep connection to their communities’ and environments’ needs, and therefore often have an incentive to be good stewards of their surrounding environment.” (Read more.)

There are more than 31 million small businesses in the U.S. You can probably find a small business near you that sells just what you’re looking for.

Buy used or skip it altogether

We love a good thrift store haul or resale find. And you can find everything from furniture and small appliances to a sturdy new pair of boots at a resale shop. 

Yes, hunting through thrift and resale stores can take time and patience, and that’s not always in supply. When you do have the ability, it can be a fun challenge and big reward to find unique, quality, and like-new products in resale shops for a fraction of the price you would pay if you bought it new. 

One side effect we’ve noticed of hunting around in thrift shops is how often we realize we didn’t even need what we were looking for anyway. Sometimes the best decisions about buying is the decision not to buy at all. 

Today and everyday: Invest in community

What communities do you belong to? A family, a neighborhood, a workplace?  A community of practice, of thought, of craft, or of values? An online book club, a shared love of bread baking or knitting or roller skating? 

In an age of global connections, communities need not be bound by zip code, but by mutual interest, benefit, and support. And that last part is crucial. At their heart, communities are accountable to each other.

When we invest in our friends, families, neighbors, and connections far and wide, we tighten the bonds that lead to mutual respect and mutual aid. 
Tighter bonds are good for our health and the health of our planet.

Sometimes plastic seems like an inevitable part of life. During the holidays, it’s a virtual plague. Between gift packaging, shipping, and party supplies, is it possible to avoid plastic? We’ve got tips to make it easier. 

For hundreds of years, we humans have met the challenges of the darker and colder months by bringing our own light. We deck the halls and light the candles and bake the cookies and buy the gifts. We gather with our favorite folks in joyful and light-filled spaces to celebrate the fact that we’ve gone another lap around the sun.

For most of those years, the winter celebrations involved local foods and small, handmade gifts. And then came marketing. And then came plastic.

These days, it turns out that the average household tosses out 25% more trash (up to 30 pounds worth) during the winter holidays, with thousands of tons of extra plastic hitting the landfill.

The winter holidays can be a real environmental problem. From wasteful gift packaging to disposable partyware, to plastic stocking stuffers and decorations, there’s got to be a better way. And while we don’t foresee a return to the plastic-free days of yore, we’ve gathered a few tips to help minimize plastic in cooking, partyting, and gift-buying.

For dinner parties and cookie fests

Cookies in plastic bags, leftovers in plastic containers or covered in plastic wrap…. Not to mention the toss-away plates and cups. What’s a host and cook to do? A few thoughts:

Consider the mason jar

• For drink cups: The 8oz quilted jelly jar makes adorable wine or juice glasses and you can buy 12 of them for less than $20. No, that’s not 100 for $5, but you’ll be able to reuse them for years. 

• For food storage and gifting: The larger mason easily houses leftovers of almost any kind and makes a cute candy and cookie container that requires no gift bag or extra packaging.  

We sing the praises of inexpensive and durable mason jars in this article. 

Try bamboo and beeswax

• Bamboo is far more sustainably made than plastic and it’s compostable and often reusable. Look for inexpensive bamboo plates, utensils, and cups for your next dinner party. 

• Beeswax wraps are a genius way to cover bowls and plates of food or package up treats. It’s reusable and compostable, too. 

Make big-batch beverages

From punch bowls to coffee urns, for smaller gatherings, consider making drinks in large batches with self-serve ladles and spouts. 

• Try mulling it! Filler with cloves, cinnamon, nutmeg and citrus,  mulled tea, cider, and wine are festive, beautiful, and make your house smell divine. And you can serve it right from the stovetop. Here’s how to make it. 

• Offer cold drinks from pitchers or spouted containers. Premake cold brew, tea, or water with lemon and orange peel and have guests self-serve to avoid waste. 

For gifting

From the gift itself to the packaging to the wrapping, plastic is everywhere. You may not be able to avoid it entirely, but here are a few ideas to minimize the plastic waste.

• Buy eco-versions of their favorite things.  Got a coffee or tea lover on your list? How about a chef or a crafter? Look for beautiful and reusable supplies to elevate their experience. 

• Skip the cheap wrapping paper.  Wrap gifts in colorful fabrics, old newspapers, paper bags or craft paper. Share goodies in glass jars or thrifted baskets. If you’re feeling extra crafty, try your hand at furoshiki, the Japanese art of fabric wrapping.  

Those 30 extra pounds of trash aren’t inevitable

We may not be able to completely eliminate plastic from our holidays, but we can acknowledge that plastic packaging is one of the biggest environmental issues of our time. And we can work to reduce its impact during a time of year when it can easily get out of control. 

Maybe we’ll still end up with more trash in December than in any other month, but imagine the difference it will make if even half of all households reduce our trash by a quarter or more. It would be a difference with global impact.

Blend a batch of tea to keep the sniffles at bay. 

It happens every winter on this side of the planet—the chill sets in, the rains and snows come, and we trade in our picnics for indoor game nights and holiday parties. And as we gather inside, the first shared sniffles start making the rounds.

With any luck, you’ll have a sneeze or two and pass through the season change unscathed. But more and more these days it seems that most of us will wake up one morning with a bit more than a stuffy nose and scratchy throat.

It’s not inevitable though. You have a whole immune-boosting toolkit right in the aisles of your grocery store. The humble homemade herbal tea offers more than warmth and comfort, it can be packed with immune-boosting properties and natural remedies in the fight against the seasonal viruses that make winter a bit less jolly. 

Of course, we think you should head to your doc to get your boosters if you haven’t already. Then head to the produce aisle to stock up on tea ingredients.

The immune-boosting power of herbs

Herbal teas, brewed from dried plants, contain a rich blend of antioxidants, vitamins, and minerals that can significantly enhance your immune system's resilience. And yes, you could buy a pre-packed immune-boosting tea, but when you make it yourself, your herbal mix is typically fresher, retaining a higher concentration of active ingredients. Plus, you’ll make a blend suited to your personal tastes and the symptoms you tend to experience.

Drink your tea daily, and you’ll bolster your body's defenses and increase your ability to fend off common cold and flu viruses.

Herbs to Combat Cold and Flu Symptoms

Most natural ingredients contain antioxidants and medicinal properties. The ones listed below have been used for centuries to ward off sickness and ease the symptoms most typically associated with seasonal viruses.

Ingredients you can buy in the produce section:

• Citrus: High in vitamin C, citrus juice and peel can help keep viruses at bay and reduce the severity of colds and flus if you do get sick. Vitamin C fights phlegm and strengthens the immune system. Add lemon or orange juice to your teas or steep the peels in your brew. 

• Ginger: Known for its anti-inflammatory and soothing properties, ginger is a staple in many homemade teas, helping to relieve congestion, ease nausea, and soothe a sore throat. 

• Peppermint: With its refreshing taste and decongestant properties, peppermint helps combat cold and flu symptoms, clear sinuses, reduce headaches and relieve respiratory discomfort, promoting a quicker recovery from illness.

• Cinnamon: Cinnamon is known for its antimicrobial and antiviral properties. It can help fight off both bacterial and viral infections.

• Thyme: Thyme contains compounds like thymol and carvacrol, which possess antimicrobial properties. Thyme tea can help relieve respiratory issues such as coughs and sore throats.

• Lemongrass: Lemongrass has antibacterial and antifungal properties that can help prevent and treat infections. It also has a soothing effect on the respiratory system, making it beneficial for alleviating coughs and other cold and flu symptoms.

• Honey: While not technically a produce item, raw honey is often found in the same section. It has antimicrobial and soothing properties that can help alleviate sore throat and cough symptoms. It also contains antioxidants that support overall immune health, and it tastes great, adding that hint of sweetness to your tea.

Head to the natural foods shop for these herbal extras:

• Elderberry: Renowned for its potent antiviral properties, elderberry has long been used to alleviate symptoms associated with colds and flus. Rich in antioxidants and vitamins, elderberry tea can help reduce the severity and duration of flu symptoms, including fever, cough, and body aches.

• Echinacea: Widely recognized for its immune-boosting effects, echinacea can be brewed into a tea that not only fortifies the body's defenses but also aids in alleviating symptoms such as sore throat, congestion, and fatigue.

• Lemon Balm: Known for its calming and antiviral properties, lemon balm can help alleviate fever, headaches, and muscle pains commonly associated with the flu. Its soothing effects can also promote relaxation and improve sleep quality, essential for a swift recovery.

• Ginseng: Ginseng is an adaptogenic herb known for its ability to modulate the immune system. Drink it regularly to help enhance your body's resistance to infections and reduce the severity of cold and flu symptoms.

• Chamomile: Chamomile is known for its calming and anti-inflammatory properties. It can help reduce stress and promote relaxation, which is crucial for supporting the immune system during periods of heightened susceptibility to colds and flus.

How to add homemade herb teas into your routine

Here’s the good news: Once you’ve gathered your preferred ingredients, it’s as simple as a bit of light chopping and boiling some water to make a homemade herbal tea.

Select as few or as many of the ingredients as you want and prep the larger pieces by chopping them down to the size that will fit inside a tea bag. For ingredients that are fresh and not dried, try using the back of a spoon to lightly smash the stems and leaves to release some of the oils.

For citrus, peel small sections and juice the fruit. For dried ingredients, aim for ⅛ to ¼  tsp per cup of tea, alongside your fresh ingredients.

Add 2-4 cups of water to a small pot, toss enough tea ingredients into a tea bag to fill about half the bag loosely per cup of tea, and bring to a boil for about 5 minutes. Add a touch of honey and taste. Adjust any of the ingredients or steep time to get the strength and flavor you like. 

This is not an exact science. Experiment to get the experience you’re looking for. Have fun, and stay healthy!

These make-it-yourself swaps are healthier, cheaper, and more sustainable than their store-bought versions.

You’re not imagining it—grocery trips are still getting more expensive. Everything from flour and grains to milk and (siggghhhhh) coffee has hit the wallet harder, jumping in price by 12, 25, or even 60 percent (we’re looking at you, eggs).

And when prices rise, we logically reach for cheaper alternatives. In many cases, that means more processed foods—bad news for health and the environment. 

According to the National Library of Medicine, “as prices of healthy foods escalate, unhealthy (discretionary and/or ultra-processed) foods have become relatively cheaper, which influences dietary choices. In times of financial stress, families…tend to purchase the cheapest and most affordable food; this is often the less healthy products.” 

Put more plainly in The Guardian, “In response to higher prices, people are buying cheaper, processed foods high in calories, sugar and sodium over costlier options like fruits and vegetables, protein and whole grains, according to public health researchers and anti-hunger experts.”

We know that for many, there’s simply no choice here. With limited income and people to feed, you do the best you can. That’s why we’ve been looking for alternatives—places where we can find ways to maintain health, reduce packaging and trash, and keep costs down. 

Homemade oat milk

Oat milk is creamy, delicious and more sustainable than dairy milk. (See here and here.) It can be pretty expensive though, costing $3 to $6 for a half gallon. And, in many cases, the carton is bound for landfill. 

It’s actually pretty simple to make it yourself, and you can buy a whole pound of oats for the same price as a carton of oat milk. At about ¼ a cup of oats per 8oz serving of milk, that means you’ll get 20 servings of oat milk for the same price as 8 cups in the store bought versions. 

Homemade oat milk

Homemade oat milk: Average of $2.25 per half gallon and no carton!

Store-bought oat milk: Average of $4.50 per half gallon, plus wasteful carton

Recipe: https://coffeesock.com/recipeblog/2021/11/7/homemade-oat-milk

DIY veggie broth

The most economical fresh foods often have a whole second life hidden in them—carrot tops, onion scraps, celery bits, and herb stems can all be tossed in the freezer to be used in vegetable broth.

Broth is a cheap and easy way to add flavor to soups, stews, beans, and potatoes. An herby broth even tastes great on its own and can soothe a bad stomach or seasonal sniffles. But like many pantry items, prices have inched up. And yep, it typically comes in the same unrecyclable carton as milk. 

Store-bought vegetable broth: Average $2.50 with a non-recyclable carton

Homemade vegetable broth: Mere pennies, using the parts of veggies you were going to throw out.

Recipe: https://foodwastefeast.com/recipes/2018/4/17/kitchen-scrap-vegetable-stock-or-meat-stock

More ways to save

We know that homemade versus store-bought is tricky. While many swaps may indeed cost less money and use less plastic and waste, they also take more time, planning, and access to kitchen tools and fridge space.

We swear by oat milk and broth because, for the most part, the recipes are simple and use easy-to-find ingredients. But we know there are LOTS more tricks and tips out there.

If you’re looking for more ways to save, check out these additional resources:

• All of Food Waste Feast’s cookbook and blog! 

• The FREE, printable PDF of Good & Cheap: Eat Well on $4 a Day

• We’ve been eyeballing this homemade peanut butter recipe. We haven’t tried it yet, but a $3 bag of lightly salted peanuts will make a bunch of nut butter without the added fat and sugar or the plastic container. We’ll report back!

• Herb infusions and teas!

• Dried beans and lentils. Even the fancy, heirloom brands will cost you less per serving than the average canned beans and without all the cans. (They are delicious and make a heavenly broth, too.)

What are your favorite economical and sustainable grocery hacks?

For the percolator lovers out there or anyone who loves a dark and rich brew, we’ll walk you through the perks and peculiarities of this vintage gem. And yes, there’s a reusable cotton filter for your percolator, too!

Wether you already own a percolator or you’re perc-curious, this unique brew method has a lot to offer the lover of a rich, bold coffee. But it comes with a few caveats.

As part of our ongoing series about brew methods, we’ve got the details for you about this time-tested, classic brewer.

What is a Percolator?

The invention of the percolator was part of a quest to make it easier to brew coffee at home and for several people at once. As far back as 1810, people were experiementing with stovetop brewers that functioned by boiling water and sending it up through a tube to continuously wash over coffee grounds. By the 1820s, the first commercially available percolator hit the market.

Percolators consist of a metal or glass pot, a vertical tube, a small punctured chamber for the coffee grounds, and a filter. You fill the pot with water and place coffee grounds in the chamber. As the water heats, it’s forced up the tube and over the coffee grounds, creating a rhythmic percolating sound. The water then filters back down into the pot, ready to be reheated and sent back up.

The water circulates through several cycles before the water in the pot becomes coffee.

The Pros of Percolator Coffee

• Robust Flavor: Good news if you like your coffee with a bite! Percolator coffee is known for its bold flavor, due to the continuous cycling of water over the coffee grounds, extracting an ever-bolder flavor.

• Customizable Strength: Percolators allow you to control the strength of your coffee by adjusting the brewing time. If you like a milder brew, you can shorten the percolation time; for a stronger cup, let it go longer.

• Easy to Use: Percolators are pretty straightforward, with few parts and nothing technical, making them easy to use and clean. There are no complex settings or intricate parts, which makes them a popular choice for people who want a hassle-free brewing experience.

• Traditional Charm: If you love a vintage look, a percolator fits the bill. It’s a throwback to a more analog time, and some love the decidedly non-digital sound of percolating coffee.

A few caveats to consider

• Overextraction Risk: If you let the percolator go too long, you might have a bitter brew. Percolators have a tendency to over-extract coffee when the water cycles back over the grounds a few too many times.

• Inconsistent Temperature: Maintaining the ideal brewing temperature is crucial for a balanced flavor profile. Percolators, with their continuous cycling of water, can sometimes lead to inconsistent temperatures, affecting the taste of the final product.

• Coffee Sediment: Percolator coffee can be cloudy and might contain sediment due to the recirculation process. Some coffee lovers prefer their coffee this way. It’s a case of preference.

• Not Ideal for Specialty Coffee: If you're a connoisseur of specialty coffee beans, a percolator might not be the best choice. The strong, robust flavor can overpower the subtle notes and nuances found in high-quality, specialty beans.

To percolate or not to percolate

If you love a bold brew, favor non-techie options with a vintage charm, and enjoy the ritual of percolating coffee—or if you already own one and don’t want to buy something new, the percolator has been a trusted brew method for two centuries.

And yes, there’s an organic cotton, reusable CoffeeSock filter for it too!

Round Percolator Filters

ReUsable | ReNewable | Economical | Simple

Made to fit Percolators that use 4.5”x4.5” circle filters

Manufactured in the USA

Pack of 2 reusable filters.

GET YOUR FILTER

Switching brew methods? Hitting the road and looking for a good travel option? There’s a coffee system to match your needs and a reusable filter to go with it. We’ll walk you through your options, and highlight the key differences in size, technique, and more.

Brew systems and filters come in a large array of sizes and shapes. From old-school coffee pots with their #2 and #4 filters to small, medium, or large pour-over options and travel systems.

The right system for you depends on factors such as:

• The number of people you’re serving

• Your taste preferences

• Whether you’re traveling or at home

• If you’re traveling: the amount of space available in your luggage and access to electricity or a way to heat water

• At home: how often you drink coffee and how important aesthetics are to you

There’s more to it even still. The good news is that we’ve written several deep-dive articles about the most popular brew types and the filters that go with them. Get the overview and the links below.

Pour over, machine brewed, stove top, and cold brewed: Coffee-making methods explained

Which coffee brewing method you choose boils down to a few key variables and your coffee priorities. If you want a cup of coffee in your hands quickly and prioritize convenience, you’ll likely choose a different method than if you are going for a specific flavor profile. And if you' have limited space or you’re traveling, that will matter too. Here the pros and and cons of the most-used methods.

Pour-Over Coffee

Pour-over coffee involves manually pouring hot water over coffee grounds in a filter. It relies on gravity to extract the coffee.

• Pros:

  • You can precisely control the water temperature, flow rate, and coffee-to-water ratio for customization.

  • You’ll get consistent quality every time, whether you’re making one cup or five.

  • Produces a clean, aromatic cup with nuanced flavors.

  • Brewers take up very little space and some are beautiful objects of art.

  • There are several travel varieties that take up very little space for backpacking.

• Cons:

  • Requires practice to master the pouring technique.

  • Can take several minutes of attention.

Read More: There are many pour-over methods available. We’ve got the details: Pour-over coffee methods explained.

Machine-Brewed Coffee

Machine-brewed coffee is made with automatic drip coffee makers that control water temperature and flow.

• Pros:

  • Most machines are convenient, allowing you to go about your business while the coffee brews itself.

  • Can scale up or down: Most machines can make a couple of cups or several.

• Cons:

  • You’ll have limited control over brewing variables, which can affect flavor. So a machine may not produce as nuanced or flavorful coffee as manual methods.

  • Machines typically sit on the counter and take up space, even when you’re not using them.

  • They don’t travel well and require electricity.

Read More: Yes, you can use a cotton filter with your auto-drip machine

Stove-Top Coffee: Moka Pots and Percolators

Stove-top coffee is made using a Moka pot or a percolator, which uses steam pressure to brew coffee.

• Pros:

  • Produces a concentrated, bold coffee with a rich flavor.

  • Stores well when not in use.

• Cons:

  • You’ll have limited control over brewing variables.

  • Can have a learning curve to get the right grind size and heat control.

Cold-Brewed Coffee

• Pros:

  • Creates a smooth, low-acid coffee concentrate.

  • Ideal for iced coffee or diluting with water/milk.

  • You don’t need electricity or heat.

• Cons:

  • There’s a lengthy brewing process (12-24 hours). So if you want coffee now, this isn’t the way to go. Unless of course, you made it yesterday.

  • If you prefer how coffee, this method is brewed to drink cold. You can certainly warm it up though!

Read More: Cold Brew Coffee 101—Your Complete Guide to the Best Brew

Aeropress

Aeropress is a small plastic coffee maker that sits on top of your coffee cup and uses a filter and plunger method along with pressure to produce an espresso-like brew.

• Pros:

  • Aeropress fans love the bold brew it produces.

  • It’s small and easy to store.

  • You can travel with it.

• Cons:

  • Requires practice to master the technique.

  • You’ll have to repeat the process to make more than 3 cups.

Read More: All About Aeropress

Summing up the choices

The choice between these methods depends on your preferences and priorities:

• If you seek precision and/or you’re travelling: Pour-over coffee is for you. It offers full control but requires practice.

• If you prioritize convenience and want hot coffee in your hands when you wake up: Machine-brewed coffee is the most straightforward and consistent choice.

• If you prefer strong, bold coffee and don't mind manual effort: Stove-top is a good option.

• If you want a smooth, low-acid coffee for iced drinks: Cold-brewed coffee is perfect, but it requires patience.

Ultimately, the "best" method depends on your taste preferences, time, equipment, and willingness to experiment. Many coffee enthusiasts enjoy exploring different methods to find the one that suits them best.

About those filters.

Paper is recyclable and compostable, so why is cotton more sustainable?

Once you’ve used a paper filter to brew coffee, you can’t recycle it (1). But you can usually compost it. The thing is, paper filters can contain chemicals like bleach, which isn’t good for your compost. Even if you use unbleached paper filters, the paper still comes from trees. And every day, people toss out millions of paper filters. That’s a lot of trees.

Here’s why organic cotton is better:

• You’ll use only one cotton filter for every 500 or so paper filters. 

• Organic cotton contains no chemicals and is completely compostable.

• Your coffee will taste better. A cotton filter absorbed some of the oil from beans  while letting the acid pass through. You’ll notice the difference.

How do I wash the filter?

After you toss your grounds into the compost bin, simply rinse your filter in water until the water runs clear. Then hang it to dry. That’s it!

To keep your filter in use for nine months or more, check our sock care tips.

I use this system. Which filter should I buy?

Whether you use a standard drip coffee maker, pour over methods, or another common system, there’s a filter for that. Here’s a quick guide:

• Standard drip machine: If you have a regular old drip coffee maker that uses standard paper filters, you’ll use the basket filter. You can also find cone filters in the shop.

• Chemex pour over: Chemex makers come in multiple sizes. We use a six cup Chemex, but you’ll find filters for all sizes in the shop. 

• Small pour over: For most small pour over devices that sit on a cup, you’ll use the #2 cone.

• Hario v60 style has a slightly different shape. And we’ve got a filter for it. Same goes for the Kalita wave style.

• Aeropress: The disc filters work with Aeropress brand or with syphons.  

• Cold Brew filters come in several sizes, and you can get a kit that includes a jar. Check out these options.

Not finding what you’re looking for? We make custom filters too. 

What about french press?

If you already own a french press, no need to switch brew systems just yet. We’re all about a world with less waste. And the truth is, you can’t recycle or compost that french press. So we don’t suggest tossing it.

You should know though, studies have linked unfiltered coffee to a range of health problems (2). This goes back to the oils in the beans. Filtering traps some of those oils. Some coffee lovers claim the oils make the brew taste better. But if you’re at a higher risk for heart disease, we recommend you filter your coffee.

Instead of junking the press, add pour over to your routine with a cotton filter. You’ll get more of the oils than with a paper filter, but less than with your press. And both you french press and your body might last a little longer!

Before you toss out that limp celery or stale bread, look at it again. Food waste is an environmental and social problem—but it doesn’t need to be. Let’s rethink our perfectly good food.  

Think of your last grocery haul. Can you picture it? Focus on the fresh fruits you nabbed as you entered the store and the leafy greens you tossed in the cart. Think of the onions or celery, the bread, and the cheeses. Did you grab any fish?

As you pulled out your card to pay the bill, what if we told you that one-third of everything in your cart would end up in the trash? 

Whether you went into the store for a few dinner supplies or a full fridge restock, you likely bought more than you could use. It’s a problem for your pocketbook, yes. But it’s a much larger social and environmental problem too. 

The far-reaching toll of food waste

The way that food is packaged and marketed makes it difficult to regulate how much we buy and limits our ability to buy small amounts or to divide and share our food with neighbors or local food banks, who cannot usually—and rightfully so—accept opened or used products.

So, it’s hard to imagine that we can tackle the social problems associated with hunger through the lens of individual food waste.

We can, however, consider the financial and environmental impact of food waste, and from there see positive changes in the cost and availability of food for more people. 

Tossing out our money

According to the Government Accountability Office, “​​Last year, U.S. consumers saw the largest annual increase in food prices since the 1980s. While food prices generally increased about 2% in prior years, they increased about 11% from 2021 to 2022.”

And while food prices have started to level off on the whole, they are still 5 percent higher than those elevated 2022 prices, and some items, like butter and eggs, have more than doubled in price.

I don’t know about you, but I would not want to calculate the total amount of money I spent on food that ended up in the compost or trash over the last year. 

Contributing to greenhouse gasses  

Even if we’re annoyed at the money we spent on food we’re tossing, we may not be thinking of the ecological costs.

The resources used to grow, harvest, process, and transport that food go to waste, too. This means water, land, energy, and labor are squandered. And discarded food generates greenhouse gasses as it decomposes in landfills, contributing to climate change.

According to a 2021 report by the Environmental Protection Agency, “Over one-third of the food produced in the United States is never eaten... Food waste is the single most common material landfilled and incinerated in the United States, comprising 24 and 22 percent of landfilled and combusted municipal solid waste.”

In plain language, that means that one-fourth of our landfills are filled with our wasted food which then emits in a single year the greenhouse gasses of more than 42 coal-fired power plants and wastes enough water and energy to supply more than 50 million homes. (Source: EPA)

And consider this staggering stat from a 2021 Washington Post article:

The carbon footprint of U.S. food waste is greater than that of the airline industry. Globally, wasted food accounts for about 8 percent of all greenhouse gas emissions. The environmental consequences of producing food that no one eats are massive.

How to throw out less food

About 36 percent of food waste happens in individual homes. That’s you and me buying ingredients we intend to use, but don’t, then throwing them out.

Here are just a few ways to save your money and contribute less to landfills. Some of the items on this list may not be feasible for your situation. Ignore those and find what works for you. 

• Buy fewer groceries at once. If it’s possible for you, consider more frequent and smaller trips to the store, buying only what you need for your upcoming meals. 

• Split what you get. Whether you’re getting takeout and can’t eat it all or buying a bunch of herbs when you only need two tablespoons. Offer up the extra to a friend or neighbor, make a plan to split costs, or put half of it immediately in the freezer. 

• Turn it into jam, juice, stock, or pickles. It turns out you can make jam easily and out of a surprising number of things—tomato jam is delicious and onion jam, divine. The same goes for turning surplus into long-lasting pickled condiments or turning excess veggies into juice or stock. The Internet is flush with these recipes, including here on our site! Check out this wellness juice and this herb-infused vinegar goodness. 

• Create an “eat me first” section of your fridge. We got this idea from the folks at Food Waste Feast. Simply place food that needs to be eaten in a designated place and look there first when it’s time to cook or snack. 

• Freeze it. You can freeze and save almost anything. 

• If all else fails, compost. Despite our best efforts, there will always be some food waste. Even if you don't have a backyard, your city or a local farm may offer a composting program.

How wasting less food can help the hungry

According to the World Food Programme, “Right now, the world produces enough food to nourish every child, woman and man on the planet. … All the food produced but never eaten would be sufficient to feed two billion people.”

Of course, getting excess food to hungry people is a bigger matter. But when we buy less, we create surpluses that help food prices decrease for everyone. And when we share food instead of letting it go to waste, we create social bonds that prevent people from slipping into hunger during times of crisis. 

And imagine what we might do with enough water and energy to supply 50 million homes annually. How might that too free up resources for more people?

We don’t have the answer to completely end global hunger and the climate crisis. But we remain committed to a world with less trash and waste because surely that is the direction of a more sustainable future.

How do you milk an almond? Why dunk a cookie in liquid soybeans? And do you want to pour oat milk over your oatmeal? Whether you’re curious or confused about non-dairy, plant-based milk, you're not alone. We’ve got answers. Because plant-based milks are more sustainable than dairy, and they taste great too!

It’s 6:30 pm on a Wednesday night and you’re at the grocery store making those dreaded game-time grocery decisions. You’re out of coffee, have no idea what’s for dinner, and you’re facing a dry cereal morning. Staring at your milk options, you wonder when milk became a choice at all. Whole, skim, grass-fed, locally sourced, almond, oat, lactose-free, and soy…and that’s just for starters.

Since when did milk require research? 

It turns out—there are a bunch of reasons to get in-the-know about plant-based milk. And a few real differences between them.

We went looking for the answers to the most asked questions about plant-based milk.

Once you stack up the pros and cons of plant-based milk and figure out which ones have the taste and nutrients you want, you’ll probably find you can replace the cow milk with a plant-based option that cuts your fat and calories, reduces your environmental impact, and makes a mighty good companion for your holiday cookie. 

What is plant-based milk?

Let’s start with one that seems obvious. Plant-based milk is any milk-like drink made from plants. Soy is a plant, so soy milk counts. And the others we mentioned before all count too—you can make a milk drink from oats, rice, nuts, and some seeds.

To make “milk” from a plant, you typically soak the plant in water, infuse the water with the plant’s nutrients, often through blending or pressing, and then you strain the results for a smooth drink that looks a bit like milk and functions like milk in most recipes. And yes, you can drown your muesli in it.

But let’s make an important distinction. True plant-based eating is minimally processed. If you grab a carton of many non-dairy milks in your grocery store, you’ll find a long list of ingredients that are not water or plants. So, when we talk about plant-based milk, we mean a minimally processed drink that features clean water and fresh, preferably organic, plants.  

OK—But it’s not really “milk” is it?

Well, plant-based milk does not derive from a mammal, and it was not produced by that mammal to provide vital nutrients to an infant in its early life.

So, if that’s what you mean by “milk,” then no, it’s not that. We don’t recommend oat milk as a breast milk substitute for infants or baby cows. If you’re looking for a substitute for milk for an infant, please consult a doctor!

Of course, most people use milk for a very different purpose—in baking, in soups, in cereal, or as a cold drink alongside a warm cookie. And yes! Plant-based milks do an excellent job being delicious in recipes and dripping off a brownie.

Is it healthier than cow’s milk? 

This question is a bit trickier. Because “healthy” means a lot of different things. 

When we think of the health benefits of milk, we’re usually talking about protein, calcium, and vitamin D. Some plant-based milks have a similar nutrient profile to milk, most notably soy milk. Others have less of these ingredients, but more of other nutrients, less fat, and fewer calories.

Your best bet is to study up on the nutrient profiles of these milks and choose the one or more that best matches your own health preferences and tastes.

A few highlights:

• Almond milk has the same amount of vitamin D and more calcium than milk with far fewer calories. It has less protein though. 

• Oat milk has the creaminess of whole milk with a dash of fiber added and more Vitamin B12 than milk. It has a similar number or calories though. 

• Cashew milk is similarly creamy and packed with vitamin E.

What are the advantages of plant-based milk?

If you’re allergic to dairy, lactose intolerant or vegan, then the advantages are really clear. For everyone else, you may be wondering why you would switch. Consider these facts.

Lower environmental impact.

You don’t have to be lactose-intolerant or vegan to make the switch. Dairy farming has long been linked to greenhouse gases and water pollution.

In a 2018 study, researchers found “dairy to be around three times more greenhouse gas emission-intensive than plant-based milks.” And the New York Times, in April 2022 published an FAQ about climate and eating that called out beef and dairy specifically as large contributors to the climate crisis. In fact, according again to NYT just this month (July 2023), vegans contribute 75 percent (75!) less greenhouse gases than non-vegans.

Plant-based milk has health & economic benefits

• Lower fat and calories. Compare the calories and saturated fat in the different milk types, and you’ll find that most (not all) plant milk has far fewer calories and less fat. 

• Cholesterol free. If cholesterol is a concern, test out a few plant milks where you typically use milk. 

• You can make it yourself. You don’t need a farm to make your own plant milk. Check out these recipes for nut milk and oat milk to get you started. When you make it yourself, you know exactly what goes into it.  

Which is the best plant-based milk?

There may not be a clear winner of the best plant milk award. Your personal preferences, tastes, nutritional needs and what you have available will all determine which plant-based milk is best for you. 

We like oat milk for its creaminess, and because it’s easy and inexpensive to make. But if you’re gluten free, make sure you’re buying gluten free oats! 

Are there any disadvantages of plant-based milk?

Here is where we admit that you don’t exactly need any milk at all (assuming you’re not an infant). So, if you’re not going to DIY your own plant milk and the only other affordable options are highly processed, you could avoid it altogether. 

So, while we wouldn’t say that minimally processed, plant-based milk has specific disadvantages, you do want to watch for a few things:

• Read the ingredients. If the list is long and you don’t recognize what’s on it, best to avoid it.

• Be careful if you’re gluten sensitive. Many oats contain gluten. Read the ingredients to make sure you’re not accidentally introducing misery into your gut. 

• Compare prices. Some plant-based milk is expensive, and we’re not here to tell you that you need to spend half your pay on organic, plant-based food. You don’t. In many cases, it’s better to make it yourself at home. 

What’s your favorite plant-based milk? Let us know on Insta! 

Every day on earth, about a billion people enjoy a cup of coffee (or three). To make those cups of joy, millions of coffee drinkers use filters, most of which are made of paper.

That’s millions of paper coffee filters tossed in the trash every single day.

And while some of this trash might compost over time, there’s a lot more to the journey of a coffee filter that makes paper filters a huge environmental concern, and drives the CoffeeSock mission to rid the world of paper filters.  

Let’s take a journey through the life cycle of coffee filters, exploring their production, disposal, and the ecological consequences.

The resource-intensive manufacturing of a typical paper filter

Conventional paper filters are typically made from bleached or unbleached paper, involving a resource-intensive manufacturing process that contributes to deforestation and pollution.

Overall, producing and packaging paper coffee filters involves logging, greenhouse gas emissions during manufacturing, water pollution from chemical treatments, and plastic waste from packaging materials. The carbon footprint associated with the manufacturing process contributes to climate change and environmental degradation.

It starts with the trees

Right from the beginning, you need trees. The wood pulp used in paper manufacture comes from logging and milling processes that require vast amounts of water, energy, and machinery. The extraction of trees for paper production contributes to deforestation, habitat destruction, and the loss of biodiversity.

Then comes the chemicals

For most commercially available filters, the wood pulp then undergoes a series of chemical treatments to break down the fibers and remove impurities. These treatments often involve the use of chlorine compounds, which can release toxic chemicals into the environment, polluting waterways and causing harm to aquatic ecosystems.

Most filters also use a bleaching process to make the paper white before cutting. According to a 2012 study published in Environmental Engineering and Management Journal the “discharge from chlorine-bleaching was ‘the most significant environmental issues’ in pulp and paper mills.” While some brands use a technique called oxygen-bleaching, which “requires less manufacturing and is better for the environment,” the process still requires small amounts of chemicals and the use of heavy machinery.

And don’t forget the machines

The processed pulp is then formed into thin sheets, which are further processed and cut into coffee filter shapes. During this stage, energy-intensive machinery is used, consuming electricity and contributing to greenhouse gas emissions.

Then wrap it all in plastic

The final manufacturing steps involve packaging and distribution, which require additional energy and resources, including the use of plastics for individual filter packaging.

We’ve written a ton about the use of plastics, including the microplastics that find their way into drinking water, sea life and, and just about every natural nook and cranny out there.  

What happens when you throw away that single-use paper filter

Paper filters are meant to be tossed out after a single use, by their design. And while it’s true that paper and coffee decompose, that’s not the whole of the story. 

According to the World Economic Forum, more than six million tons of coffee grounds end up in landfills annually. And all that coffee is accompanied by paper filter waste, which can take a long time to break down.  As paper filters decompose, they contribute to the production of methane, a potent greenhouse gas. Moreover, the accumulation of coffee filters in landfills increases the overall waste volume, exacerbating the strain on limited landfill space.

What about organic paper and composting?

We’ll be the first to admit that organic, unbleached paper sources and composting are, hands-down, better environmentally than bleached paper tossed in the trash. It’s still paper though and designed to be trashed.

Paper takes time to break down. So, even though organic paper filters are designed to be compostable, the process can be slow, especially in home composting systems. This means that the filters may remain in the compost pile for a considerable period before fully decomposing.

And not all composting facilities accept paper coffee filters in their composting streams. Commercial composting operations often have strict guidelines on what materials they can process, and coffee filters may not be on their approved list. As a result, coffee filters may end up in landfill-bound waste instead of being properly composted.

Choose reusable or skip the filter

You knew where this story was headed, right? With the extreme amount of coffee we drink world wide, coffee waste is a real problem.

The paper waste is bad for the trees, the air, the water, and the soil. And it’s totally optional. You could go filterless and use a French Press or other unfiltered coffee. Or, if you want your coffee filtered to remove some of the inflammatory compounds, then choose a reusable, organic cotton filter.

Organic cotton is renewable, economical, and sustainable. And each cotton filter replaces up to 12 boxes of paper filters! Imagine if every single coffee maker made the swap.

Somewhere near Tarrazú in Costa Rica, we sipped a simple brew of locally grown and roasted coffee, brewed with a traveling “chorreador,” a hand-held cloth dripper.  An idea was born that day. Though we didn’t know it at the time, we would later embark on a venture to make sustainable, travel-friendly cloth coffee filters and rid the world of coffee waste.

What we did know at the time was that the single-origin Tarrazú was near perfect. Light, smooth, almost sweet, with hints of cinnamon that linger on the tongue. We still prefer a cup of Costa Rican, even years later.

But what makes it different than coffee from other regions? Why do some taste buds yearn for Central American coffees while others prefer the flavors of Ethiopian or Peruvian brews?

Let’s take a quick trip around the world in the coffees of five continents and meet the diverse flavors, aromas, and characteristics that make coffee one of the world’s favorite drinks.

Why do coffee plants take on the unique characteristics of a growing region?

In a given region, coffee plants adapt to their environment, taking on the characteristics of the region. That’s why if you sip a simple cup of Costa Rican alongside a brew made with beans from Kenya, you’ll likely taste the subtleties of the local soil and rain. Coffee, like many plants, is like a sponge, absorbing the essence of its growing region and translating it into its own unique flavors.

Just as the soil, climate, altitude, and even the surrounding vegetation vary from one region to another, so do the coffee beans they produce. These factors play a significant role in shaping the taste profile of coffee. Higher altitudes, for instance, often result in a slower maturation process, leading to denser beans with more complex flavors. The soil composition influences the mineral content in the beans, while the amount of rainfall and sunlight affects the development of sugars and acidity.

How does that play out in terms of flavor? What follows is a quick overview. In the weeks to come, we’ll take a deeper dive into each region. 

Where it all began: African coffees

African coffee beans have earned a well-deserved reputation for their vibrant and complex flavor profiles. Ethiopia, the birthplace of coffee, is known for beans that produce coffee with bright acidity, floral aromas, and a diverse range of fruity and citrusy notes, from the wine-like complexity of Sidamo to the delicate and tea-like characteristics of Yirgacheffe.

Kenyan coffees offer distinct brightness and intensity, often characterized by their pronounced acidity and bold black currant and citrus flavors. These African beans tend to have a livelier and more dynamic flavor profile compared to other regions, with a focus on fruity, floral, and acidic notes. They bring a sense of exploration to the cup for coffee enthusiasts seeking vibrant and flavorful brews.

A balanced bean: South American coffees

South America is renowned for its diverse and flavorful coffee beans. Colombian and Brazilian coffees, in particular, showcase distinct characteristics. Colombian coffee is often celebrated for its medium body and bright acidity, accompanied by fruity and caramel notes. It’s a balanced flavor, making it a crowd-pleaser for those seeking a smooth and approachable cup. Brazilian coffee, on the other hand, offers a different experience with its nutty sweetness and low acidity. These beans produce a rich brew that coats the palate. In comparison to beans grown elsewhere, South American coffees often exhibit a milder acidity and a smoother mouthfeel. They tend to be more medium-bodied, providing a well-rounded and satisfying experience.

Rich & full bodied: Asian varieties

Asian coffee beans offer a unique departure from the brighter and fruitier profiles found in other regions, providing coffee lovers with an opportunity to explore rich, earthy, and sometimes spicy flavors.

Indonesia, with its fertile volcanic soil and tropical climate, produces coffees with a distinct earthiness and full-bodied character. Indonesian beans often exhibit flavors of chocolate, spice, and even tropical fruits, creating a rich and indulgent cup. Sumatran coffee, in particular, is renowned for its heavy body and low acidity, making it a favorite among those who prefer a bolder and more robust brew. On the other hand, Vietnamese coffee brings its own distinct charm with the iconic Vietnamese iced coffee. This coffee typically uses robusta beans and is known for its strong, dark roast flavor, often combined with sweetened condensed milk for a creamy and decadent experience. 

Smooth & bright: Central American coffees

Countries such as Costa Rica, Guatemala, and Honduras are known for producing high-quality Arabica beans with unique characteristics. Our forever favorite, Costa Rican coffee often has a bright and lively acidity, accompanied by flavors of citrus and tropical fruits. These beans offer a crisp and clean cup, showcasing the country's commitment to sustainable farming practices. Guatemalan coffee, on the other hand, presents a more complex flavor profile with its medium body, balanced acidity, and notes of chocolate, nuts, and spice.

These beans provide a harmonious and nuanced experience that appeals to a wide range of coffee enthusiasts. Honduran coffee is gaining recognition for its versatility, offering both sweet and vibrant flavor profiles with hints of caramel, red fruit, and cocoa. Central American coffee beans tend to have a balanced acidity, medium body, and a wide array of flavors.

A gift of the volcano: Hawaiian coffees

The volcanic soil, unique microclimates, and meticulous cultivation methods used in Hawaii contribute to the distinct characteristics of the U.S. state’s coffee. Kona coffee, for example, is celebrated for its smooth and mellow taste with low acidity and a medium body. The beans offer a balanced and nuanced flavor profile, often displaying notes of caramel, chocolate, and tropical fruit. 

The coffees of Maui and Kauai have their own subtle flavors given the differences in elevation and proximity to the ocean. Throughout the state, generous rainfall, ample sunlight, volcanic soil and plenty of shade grace Hawaiian coffee farms. Hawaiian coffee, with its exceptional quality and distinctive flavors, provides a sensory experience that captures the essence of the islands and offers coffee enthusiasts a taste of paradise in every cup.

Learn more about coffees from Hawaii in our article!

Taste the world in your cup

The world of coffee is an ever-expanding universe. New coffee regions sprout up as both climate change and technological innovations change where and how coffee can be grown. And farmers in traditional growing regions in the world “coffee belt” continue to modify their practices to meet the demands of global coffee drinkers while adapting to changing weather patterns.

This means that regional flavor profiles will shift subtly over time and give you a nuanced experience with every new bag you buy. So, the next time you’re buying beans, look for single-origin beans from a different area of the world and sit with the coffee in your mouth for a moment before adding in sugar or milk, if that’s your habit.

That moment of slowness and attention will bring you into contact with far away soil and distant drops of rain.

With hundreds of brew methods and endless specialty gadgets, the simplest preparation still wins.

We love to nerd out. There’s nothing quite so satisfying as mastering a useful skill, understanding the detailed nuances of how it works, unpacking its history and evolution, and learning techniques that elevate a basic life skill into a craft.

Whether it’s bread baking, wood carving, or regional veggie gardening—it feels good to go pro.

Making coffee is one of the many home skills you can level up, with endless tools, machines and techniques for roasting, grinding, extracting and filtering. We’ve even written a bit about its history and brew methods on our blog. 

Sometimes it turns out the simplest preparation is the best. Brew basics let the flavors and aromas steal the show and bring back the pleasures of ritual. And, as is often the case, the back-to-basics approach saves money and produces less trash. 

What do we mean by “simple coffee”?

When you hear the words “simple coffee,” maybe you think of  instant coffee, or grabbing a cup from the office coffee pot. Or maybe you envision waking up to coffee that’s already made, waiting in your drip machine with its pre-programmed grind and brew settings. 

And yes, there’s an extent to which each of these are simple when measured by your time and energy at the moment of that first sip. If you zoom out a bit, most simple methods require a series of steps and machinery that turn out to be far more complex than it seems. And even the instant coffee, depending on the brand, can produce an outsized amount of trash for a subpar cup of coffee. 

When we say “simple,” here’s what we mean:

• We go from bean to first sip in a few, short steps. 

• There are no difficult techniques to master.

• There’s minimal or no machinery that could break or malfunction.

• It produces a minimum amount of waste—even none at all. 

• It’s affordable and widely available.

• The process is pleasurable.

• The coffee tastes great. 

As it turns out, the basic pour over method checks all the boxes.

Pour over coffee—basic, simple, affordable, pleasurable and delicious.

Pour over is our daily, go-to coffee. In the summer, we also put away a lot of cold brew (we discuss the simplicity of cold brew, below). 

Here’s why pour over, made with a small dripper (like the Hario V60) for one cup, or with our trusty Chemex for multiples, is our simple, daily coffee ritual. You can read all about pour over brew methods, in this article.

From bean to brew in a few simple steps

Get your kettle on the stove, grab your brewer, filter and mugs, then slow pour the hot water. If you prefer to grind your own coffee at home—and we do—then you’ll add this step while the water is warming. 

You could prep the night before, but you really don’t need to. There’s a satisfying sight, sound, and smell to filling the kettle, measuring out the beans, starting up the grinder and pouring. But we’ll get to the ritual aspect in a minute. 

For now, let’s just say that you won’t need to master fancy techniques. In fact, people have been making coffee this way for more than a century. 

It’s all—or mostly—analog

Yes, you’ll need a way to heat your water, but other than that, there’s no complex machinery, nothing to pre-program, nothing to break or repair or throw into the trash.

OK—if you use an electric grinder, and we confess that we do, then you live with the possibility that it will eventually break. But you can keep some pre-ground in your fridge, a backup grinder, or even a mortar and pestle if you want to do as the ancients did.

The key here is to minimize machinery and waste while maximizing ritual and flavor. 

There’s little to no waste, and it’s affordable

If you’ve been a CoffeeSocker for long, then you know that we started this company with the simple goal of producing durable, organic, zero-waste products that make excellent coffee and rid the world of trash. 

You may also know that we are committed to making sustainable products that are accessible to all. In fact, we believe that simple, reusable products and preparation methods are the least expensive and most sustainable methods.  

With a pour over brewer and a Coffeesock cotton filter, nothing goes into the trash. And a simple, affordable kettle, dripper or Chemex can last for generations, while the organic cotton filter can last for up to a year or repeated use, and goes right into the compost when it’s brewed its final cup.

If you want to save money and save the planet, simple is where it’s at. 

Making and drinking pour over coffee is a daily pleasure

We’ve been thinking about ritual for a long time. In many ways, modern life has focused so deeply on convenience and speed, that we’ve collectively forgotten about the pleasures of ritual, how they keep us connected to ourselves, our communities, and the environment.

In always looking for convenience and ways to hack our routines, we’re missing something. We reflected on this in our blog several months ago, coming to the conclusion that so many “time-savers” amounted to life drainers.

Because here’s the truth—I had already been hacked. I had already chopped up my time to build a routine around the demands of bigger, better, faster, and more. My routines fed a machine that would never be full, while leaving me empty and time-starved. The more I optimized myself in this direction, the more I relied on conveniences that stripped joy, ritual and self-sufficiency from my day while adding more and more trash to the convenience seeking world. 

Our solution? A slow coffee ritual—a simple pour over method that adds in moments of intentional savoring. The smell of the ground coffee, the feel of the steam coming from the hot water as you pour. And the first taste, held in your mouth for an extra second. Pure pleasure. 

Even if you’re in a hurry and can’t fully pause to smell the coffee and enjoy the experience. The simple act of pouring the water over grounds can be ritual enough. Pop the dripper right on top of your to-go mug, and you’ll be ready to hit the road before you know it. 

And yes, the coffee made with this method is balanced, chemical-free, and full of the flavor your particular bean and roast bring with it.

A note about cold brew—even more simple, slightly less ritual, always delicious.

We live in Texas, and summers around here call for cold drinks. Cold brewed coffee is endlessly versatile, creating everything from basic iced coffee to cold brew smoothies and cocktails or mocktails. You can even add it to your desserts. 

It’s easy to make and a batch lasts for days (though we don’t judge if it’s gone more quickly). 

For the slow coffee ritual, we still make our pour over every morning, even in August. But for an afternoon pick-me-up or for any time a quick shot of caffeine feels right, cold brew wins the day. 

Ready to get back to basics? Starting pouring over. 

You can go as basic as a hand-held cotton filter, or find your favorite one-cup dripper, or invest in the beauty of a 3- or 8-cup vessel. 

Whatever your method, you’ll waste less, spend less, and enjoy more.  

They’re everywhere—tiny particles of plastic in the air, the dust, the water. While the harms of ingesting microplastic are unknown, we don’t want to be the test case. Try these easy swaps to rid your home of some of the worst offenders. 

When common plastic items break down, especially thin plastic items like produce bags, water bottles, and straws, they don’t disappear but turn into smaller and smaller molecules called microplastics. (You can read our article about microplastics in the water.)

A microplastic is any plastic molecule smaller than the eraser on the tip of a standard pencil. But they get smaller still, becoming “nanoplastics” detectable with a microscope. 

The thing is, you can’t avoid every particle of plastic out in the world. But you can reduce your exposure in your own home by swapping a few common household items known to contain microplastic.

But first, are microplastics harmful?

In researching our article about microplastics in the water, we noted that for “sea turtles,  fish or ocean birds, the answer is almost certainly yes. For humans, scientists have just started to research the short- and long-term effects of ingesting plastic.” 

According to National Geographic, standard water treatment facilities cannot remove all traces of microplastics. Statistica tells us that “The average person eats, drinks and breathes between 74,000 and 114,000 microplastic particles every year - and that is considered an underestimate.” 

Turning again to NatGeo: “In laboratory tests, microplastics have been shown to cause damage to human cells, including both allergic reactions and cell death. But so far there have been no epidemiologic studies documenting, in a large group of people, a connection between exposure to microplastics and impacts on health.”

Our conclusion? Microplastics are harming sea life and possibly harming humans. If we can avoid them, we’re doing it! 

Three common household items that contain microplastics

Fabric—especially polyester and nylon

The New York Times, in an article about cutting microplastics in the laundry, states:

We now know that clothing, bedding, and other textiles shed microplastics in fiber form and (along with tire degradation and road runoff) are major contributors to global plastic pollution. These microfibers, which are stripped and carried off by friction and turbulence in the washing machine, enter our wastewater, eventually ending up in the environment.

They call out fibers from synthetic material, especially loosely woven synthetic material, as the worst offenders. And while you can buy higher quality, tightly woven synthetic materials from quality brands and you buy filters for your washing machine, an even better solution is to stick to natural fibers whenever possible. 

THE SWAP: Use organic cotton, linen, wool and other natural, untreated fibers. The NYT article cites an environmental chemist who reminds us that even 100% natural cloth and fabric can be treated with chemicals to make them fire and stain resistant, so go with organic when you can and read labels carefully. 

Laundry detergent and other cleaners with microbeads

Speaking of the laundry, many laundry detergents, along with other household cleaners and beauty products contain microbeads. 

According to the National Oceanic and Atmospheric Administration:

Microbeads, a type of microplastic, are very tiny pieces of manufactured polyethylene plastic that are added as exfoliants to health and beauty products, such as some cleansers and toothpastes. These tiny particles easily pass through water filtration systems and end up in the ocean and Great Lakes.

In 2015, the Obama Administration passed The Microbead-Free Waters Act of 2015, banning microplastics from personal care products. Unfortunately, the Act did not ban them in products used for “industrial purposes.” And that includes laundry detergent. 

In an article by Columbia University’s Climate School, we learned just how problematic this is.

Asya Surphlis, a high school student intern examining the differences in detergents, found that all detergents she tested contained microbeads and microplastic fragments — including store-bought organic detergents, although in smaller quantities than non-organic alternatives. Of the detergents that Surphlis has tested so far, the most egregious results have been from an exceedingly popular detergent brand, which was found to contain approximately 178,000 microbeads in one milliliter of detergent. That’s equal to over 2.5 million microbeads per load of laundry

So, what can you do? 

THE SWAP: If you use regular, store-bought laundry detergent (you’re in good company), don’t panic! You can switch to an organic, natural brand shown to have far smaller quantities of microplastics, then use a filter on your machine. 

Even better? Wash your clothes less often, if you can, and consider natural alternatives to detergent, such as homemade baking soda solutions or Dr. Bronners. 

Tea bags

In a previous article, we wrote all about the microplastics in single-use tea bags. The short version is that manufacturers often use tiny amounts of plastic to seal tea bags, or even in the mesh of the bags themselves. 

When these tea bags are steeped in hot water, the plastic particles can leach into the tea and make their way into our bodies, potentially causing us harm.

Not all brands use plastic, and you can find more information in the article, but it’s really easy to avoid tea bags by using alternate methods to infuse your leaves.

THE SWAP:  You’ll find fresher, higher-quality options if you switch to loose-leaf tea. And you can infuse your tea with any number of tea balls, tea strainers, and YES, tea socks. 

Small changes. Big results.

The future is not yet written. We write it with all of our collective actions. It may seem like tea bags and laundry detergent choices are just too tiny to matter. But they do matter. Not only are you cleaning up your own home environment, you’re also changing your mindset and attention, and sending messages about the future you want. 

It’s a message others will notice, starting with the people closest to you and rippling out into a community, an industry, a government, and a whole planet of people.

Hawaii is the only US state known for its coffee. While the Kona region may produce the state’s most well-known coffee, Hawaii’s volcanic soil and rainy climate make for excellent coffee throughout the islands. Get the details. 

When you think of coffee that is grown and sold in the USA, you probably think of Hawaii, and Kona coffee specifically. In fact, 95% of all coffee grown on the Big Island of Hawaii is Kona coffee. 

Of course, Hawaii has other islands, and the largest coffee farm in the state is actually the Kauai Coffee Company. Then there’s the coffee of Maui, too.

So, what’s the difference between coffee grown in Kona, Kauai, or any other part of the state? Let’s take a look at farming practices, sustainability, and how each type of coffee makes it to your cup. 

What types of coffee are grown in Hawaii?

On the big island

Coffee grown on the Big Island is arguably the most well-known. Grown on the slopes of Mauna Loa and Hualalai volcanoes, the two main types of coffee grown in Hawaii are Kona and Ka'u, though other varieties gain steam every year.

Kona coffee is grown on the western side of the Big Island and is famous for its rich, smooth flavor with hints of chocolate and nuts. It is known as one of the most expensive and luxurious coffees in the world. Ka'u coffee, on the other hand, is grown on the southern side of the Big Island and is known for its deep, complex flavor with notes of fruit and spice. Both types of coffee are produced in small batches by local farmers. 

The next biggest island: Maui

The coffee of Maui is grown in the Ka'anapali and Kula regions of the island, at elevations ranging from 500 to 2,000 feet above sea level. Maui coffee is often described as having a bright acidity and a floral, citrusy flavor profile with notes of caramel and chocolate. It is typically grown in smaller quantities than Kona coffee, making it a rare and highly sought-after specialty coffee.

The climate and soil conditions on Maui are different from those on the Big Island, and Maui coffee is typically grown at higher elevations than Kona coffee, all of which impact the taste. Which you prefer, would be down to personal preference.

The coffee of Kauai

Kauai coffee is grown on the south shore of the island, in the rich volcanic soil of the Koloa and Poipu regions. The coffee of Kauai is often described as having a smooth, balanced flavor with notes of chocolate and caramel. The growing conditions on Kauai, which include abundant rainfall and warm temperatures, contribute to the coffee's unique taste and aroma.

A notable difference for Kauai coffee is that it’s grown on a single estate on Hawaii’s largest coffee farm, called The Kauai Coffee Company. This means that growing and harvesting practices will be the same for all Kauai coffee, whereas you’ll find much more small-batch coffees grown at small and distinct farms in the Kona region or in Maui. Some say this creates more consistency cup-by-cup for Kauai coffee. Of course, if you’re looking for a nuanced coffee-tasting experience while on the Big Island, you will enjoy tasting Kona varieties. 

Is Hawaiian coffee sustainable?

Because the climate across the islands is naturally excellent for growing coffee, it’s easier in Hawaii to use sustainable practices. The regular mix of sun, rain, and cloud cover along with rich, well-draining vocalic soil means that growing coffee does not require cutting down areas of forest or using pesticides.

That’s not to say all farms use sustainable farming practices. But it’s common for farms to prioritize organic farming, composting, regenerative farming practices, and water conservation. 

Keep in mind that the certification process for sustainable coffee in Hawaii can be complex and expensive, which can make it difficult for smaller farmers to obtain certification. That said, with a little due diligence, you can learn whether a farm uses pesticides or GMOs.

Some of the larger farms go so far as to be triple-certified. The Kauai Coffee Company’s “100% Hawaiian Coffee has earned the unique distinction of being triple certified by leading sustainability advocates, including Fair Trade USA®, the Rainforest Alliance, and Non-GMO Project.”

What about fair trade?

Fair Trade is a label meant to ensure that coffee farms pay workers fair wages, among other sustainable practices. 

Both The Kauai Coffee Company and Big Island Coffee Roasters clarify that, because Hawaii is part of the U.S. and subject to U.S. labor and wage laws, it doesn’t fall under the global “fair trade movement.” 

That said, in 1998, Fair Trade USA began working with partners to apply fair trade principles to the North American market. The process to qualify is very rigorous, and might not work for smaller farms at this time, but some larger farms like The Kauai Coffee Company are certified through the organization.  

Why is Hawaiian coffee so expensive?

If you’re already familiar with Hawaiian coffee, then you have probably noticed the price tag. What makes it so expensive?

Key factors include the quality, rarity, and labor practices of Hawaiian coffee. As noted, the islands make for excellent coffee growing, and many people say Hawaii produces the best coffee in the world. In addition, many farms in Hawaii are small, making their product more rare and exclusive, which can further raise the price.

In short, many consider Hawaiian coffee a luxury product.

That’s not the only reason for the cost, however. The high cost of labor in Hawaii, coupled with the high cost of land, equipment, and other farming expenses, add to the overall price of Hawaiian coffee. 

“But I found this cheap Hawaiian coffee!”

If you found inexpensive, 100% Hawaiian coffee that makes a delicious cup, congratulations! Make sure you look really closely at the label though.

Many blends that say “Kona coffee”, for example, only contain about 10% coffee grown in Kona. Because it’s so pricey, blends are common. So buyer beware when you see the word “blend” or if the coffee you’re buying seems underpriced.

Maybe you’re getting a bargain. Maybe you’re getting coffee that’s 90% not Hawaiian. 

Where to buy 100% Hawaiian coffee outside of Hawaii

When shopping for 100% Hawaiian coffee, it's important to look for reputable brands that source their coffee directly from Hawaiian farms. And it's worth checking for certifications such as Fair Trade and Organic, which ensure that the coffee has been grown and sourced sustainably and ethically. Some popular brands of 100% Hawaiian coffee include Big Island Coffee Roasters, Hawaii Coffee Company, Maui Coffee Roasters, and The Kauai Coffee Company, all of which can be found online.