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.

Some coffee-growing methods are harmful to bird populations and ecosystems. When farmers use bird-friendly practices, they help protect our feathered fellow creatures and fight climate change. Bird-friendly coffee is a win for all.     

If you’re one of the millions of people sipping a cup of coffee each morning, you might want to check the package of your favorite bean. Does it say “bird safe” or “bird-friendly”? If so, sip easy. The people who grew those beans used practices meant to preserve bird habitats.

Don’t see anything about birds on the label? Read on and we’ll give you the details and make it easy to pick a bird-friendly brand. 

How coffee farming affects birds—and why it matters

Coffee production can significantly impact bird populations, particularly in areas where the crop is grown.

In the 1970s, researchers began to study the impact of coffee farming on bird populations in Latin America. They found that traditional coffee farming methods, which involved clearing forests and planting coffee in full sun, was devastating to bird populations. Many bird species that were once common in these areas, such as the Baltimore Oriole and the Cerulean Warbler, became endangered or disappeared altogether.

According to The Cornell Lab of Ornithology, “From the 1970s to the 1990s, more than 60 percent of Colombian coffee lands were cleared of forest as new varieties of sun-grown coffee were planted. During that same period, populations for many Neotropical migrant species plummeted—a drop many scientists say is related to deforestation of the birds’ wintering areas across Central and South America.”

And the thing is, coffee does not require full-sun, treeless spaces in order to grow. Again quoting The Cornell Lab: “When the Dutch introduced coffee to the New World in the 1700s, it was a forest-floor crop grown under an overhead tree canopy.” And now many farms are returning to shade-grown planting. 

Birds, trees, and humans are all connected

When scientists learned of the connection between coffee farming, deforestation, and bird health, several organizations responded and developed bird-friendly certification programs for coffee, which aim to promote sustainable farming practices and protect bird habitats.

And though it should be enough to say that birds are important—full stop. We know that some will still ask why it matters.

Birds are pollinators and habitat builders. They keep insect and rodent populations in check and spread seeds. They are deeply entwined with local habitats and a delight of sound and color.  And bird population declines go hand in hand with deforestation which we know is a key player in climate change. 

In short, the health of birds, trees, humans, and the planet are connected. And as the species doing the farming and consuming, we have a critical role to play in keeping us all safe. 

What is bird-safe and bird-friendly coffee?

The Smithsonian Migratory Bird Center's Bird-Friendly Coffee program offers one way for coffee growers to certify their product is safe for birds.

To earn the certification, experts visit the farm and assess the coffee plants, shade trees, and the overall landscape.

To be certified as bird-friendly, coffee farms must:

• Have a minimum of 40% shade cover: This means that they grow the coffee plants under a canopy of trees that provide habitat for birds and other wildlife.

• Not use synthetic pesticides: Pesticides can be harmful to birds, other wildlife, nearby waterways and even the air. Bird-friendly coffee farms must use organic or natural pest management practices.

• Support native bird populations: Bird-friendly coffee farms must provide habitat for native bird species by incorporating features such as birdhouses, nest boxes, and other structures that encourage nesting.

• Protect forest habitat: The coffee farms must conserve forest habitat on their land and support reforestation efforts in the surrounding area.

When a coffee farm certifies as bird-friendly, it means that they seek to operate in an environmentally sustainable and socially responsible way. And these farmers also earn the ability to sell their products in markets that offer premium prices. Again - it’s a win-win. 

How you can help ensure your coffee is bird safe

The easiest way to ensure your coffee is bird safe is to look at the packaging. For those certified by the Smithsonian program, you’ll see the “bird-friendly” label. They also have a list of retailers on their website.

But even if you don’t see the bird-friendly label, do a little digging. Some farms may use bird-safe practices without going through the Smithsonian’s more rigorous standards. And some common brands, like Peets,  offer some varieties that have the certification as well as other certifications, such as the Rainforest Alliance, which helps farmers build sustainable action plans for their farms. You might also see a label on some brands that says “shade-grow “ another sign that the farm protects trees and birds. 

With millions of daily drinkers, coffee consumers have a lot of power to change the way the plant is grown, processed and sold. The more we choose bird-safe, shade-grown, and sustainable options, the more the industry will respond with better practices. 

And that is absolutely for the birds.

Should you use coffee grounds in the garden? The short answer is—YES, but do your research. Some plants and soils love used coffee grounds. Others…not so much. Use your spent grounds in the right ways to keep your green friends safe and thriving. We’ve got the dos and don’ts for you.

You’ve heard it before—plants love your used coffee grounds. We’ve even said it before. And it’s true! Some plants in some environments will love a sprinkling of used coffee grounds.

The key is to know which plants will thrive with a coffee treatment and which will not. In this article, we’ll walk you through the dos and don’t of using coffee grounds on plants. 

What makes coffee grounds good for plants?

First off, we’re talking about used coffee grounds—the wet leftovers after you’ve made your coffee. 

Unused ground coffee is not plant food! The wet, used grounds may still contain a little caffeine, but most of that magic lands in your coffee cup. As we’ll see, caffeine can stunt the growth of seedlings and cause other mischief in your garden. 

What makes used coffee grounds good for some plants? 

Gardeners have handed down their knowledge from generation to generation, and much of what we know about gardening is anecdotal. Recently, we’ve started to get scientific studies to validate—or invalidate—some of this evidence.

In gardening lore, used coffee grounds famously contain nitrogen and acid, which plants love and need. This is a key reason so many gardeners recommend the grounds for use in the garden with acid-loving plants, or in compost. The grounds are also said to contain phosphorus, potassium, and antimicrobial properties that may deter pests and weeds. 

In gardening science, it seems that grounds are fairly close to pH neutral and only mildly acidic, with the acid decreasing over time. In terms of nitrogen, that too changes over time and circumstance, but science validates that used coffee grounds can increase the availability of nitrogen in the soil (1).

Also—worms love spent coffee grounds, so adding a thin layer to the soil can attract local worms. Even better? If you have a worm bin, add a small amount of spent coffee grounds each week.

What types of plants like used coffee grounds?

Gardening lore says that acid-loving plants enjoy the coffee ground treatment. Science tells us that spent grounds are less acidic than we think. There may be other factors that determine whether grounds will work well, including whether or not a plant likes dry or moist soil.

Many gardeners and garden scientists agree that you can test your grounds on these types of plants. The key word here is test. So much of gardening is specific to the type of soil you have and the conditions in your area.

And as we’ll see below, use the grounds on established plants and not seedlings.  

• Fruits and veggies. Try a thin layer of spent grounds on established blueberries, carrots, and radishes.

• Flowers and plants, like hydrangeas, rhododendrons, and azaleas.

• Water-loving plants, like Lily of the Valley.

• Test other plants with weaker “coffee ground tea.” A weaker mixture of spent grounds soaked overnight in water can work well on a larger group of plants. You can even add this mix to a spray bottle and apply it directly to leaves to deter pests. Again, always test first!

What plants do not like coffee grounds?

At the risk of repeating ourselves, avoid using fresh coffee grounds on any plants. And you probably don’t want to use the wet, spent grounds on seedlings.

Other than that, the science has been mixed about which plants are definitely not coffee drinkers. According to The Spruce:

One 2016 research study found that using spent coffee grounds in growing broccoli, leek, radish, viola, and sunflower resulted in poorer growth in all soil types, with or without additional fertilizer. The good news is that the coffee grounds improved the water-holding capacity of the soil and decreased weed growth. (2)

For these plants, you could run your own tests, using the weaker coffee ground tea described below in the areas surrounding the plants—to improve pest control and encourage worms. But you may want to avoid using it directly on the plants or in the soil where they are planted.

How to use coffee ground in gardening—dos and don'ts

If you’ve done a little research on the topic, you probably came away confused. Should you use grounds in gardening or not!? And how should you do it? 

Here’s the bottom line: Gardeners have been touting this trick for ages, so there’s definitely some truth to the method. Gardeners also live in very different climates with very different soil, wind, and rain conditions and grow different plants. What works in one circumstance may not work in another. So think of this as trial and error based on research, and check out these dos and don’ts. 

Do THIS WHEN YOU ADD COFFEE GROUNDS TO SOIL

This list of dos consistently shows up in both anecdotal accounts and scientifically-validated studies.

• Test your soil. Your soil is uniquely composed of a set of compounds that may already be excellent for growing a garden or may need a boost. It’s best to find out what your garden wants if you’re not committed to the error part of trial and error.  You can pick up a soil testing kit at most garden supply stores. 

• Allow grounds to cool before using. Heat can kill the good stuff in your compost or soil.  

• Use grounds in compost, but only about 20-30 percent of the compost. Make sure you’re adding a carbon source, like dried leaves or paper, and other organic material. 

• If applying directly to the soil, apply sparingly and mix in. No compost bin? You can apply the grounds directly to the soil in a thin layer. Avoid areas where you want seedlings to grow and be sure to mix in with the soil and other fertilizer. This will keep your grounds from drying out and repelling water. 

• Use in mulch. Similar to adding directly to your garden, you can add a layer and cover it with other mulch material. The grounds will mix with the mulch providing extra nutrients and pest control properties. 

• Use as a coffee ground tea. Put a few tablespoons of spent grounds in a spray bottle and fill it with water. Let the mixture sit overnight, then you can use the liquid to spray the soil and leaves of indoor and outdoor plants. We recommend you test it first. Your plants will let you know if they like it! (3)

Do Not DO THIS WITH YOUR COFFEE TREATMENT

• Don’t use it with seedlings. Used grounds may still contain a little caffeine, which may stunt the growth of seedlings. This isn’t true for all seedlings, and small amounts of grounds could even boost some growth, but this is still an area of debate, so be ready for error if you want to experiment. 

• Don’t use too much. If you have a coffee habit like ours, you have a lot of grounds! You may be tempted to find uses for them in your garden. But most studies say it’s best to keep the grounds other material at about 20 percent and no more than 30. (4) Never fear though, you can store them separately to add to your compost or mulch as needed. (5)

Have other tips for using grounds in the garden? 

Send us an email or tag us on Instagram. 

• coffeesock@coffeesockco.com

• https://www.instagram.com/coffeesock/

Since the 1940s, we’ve been covering leftovers and bowls of rising dough with disposable plastic wrap. It all ends up in landfills and waterways, where it takes more than 450 years to break down. If you love a cling wrap, try this easy alternative. 

Homemade dinner rolls always remind me of my memaw. Growing up, I adored the smell of her kitchen, breathing in the yeasty scent of rising dough and fresh-baked breads. 

I don’t think I ever saw her open a can of ready-to-cook rolls. And rarely did she buy store-bought bread. Instead, there was the ever-present bowl of rising dough, covered with cling wrap and a kitchen towel, resting in the open oven or on a sunny windowsill.

Fast forward to 2020, when along with everyone it seemed, I channeled memaw’s thrift and ingenuity in the early days of the pandemic and began making bread.

I received a sourdough starter from my neighborhood Buy Nothing group and cobbled together a few supplies. And yes, I bought cling wrap. 

The trouble with the wrap

Two things about my cooking style: I avoid plastic whenever possible, but I’m a practical person, so I weigh the costs against the benefits before I make a swap.

With the cling wrap, I wasn’t convinced that any alternative was going to work as well at a reasonable cost—in both time and money. I thought back to memaw’s own thrift and noted that most of my favorite recipe sites listed cling wrap as part of their process. 

It doesn’t actually cling that well

But here’s the thing: it actually didn’t work very well. In my memory, the cling wrap always, well…clung. And yet I couldn’t get that clingy seal I imagined. After a little research, I found that lots of people had the same issue. 

It turns out that “the original wrap contained a chemical that's toxic to the planet. Polyvinylidene chloride, or PDVC, is the polymer in plastic wrap that makes it stick to itself so well.” Many manufacturers, including Saran, stopped using the toxic ingredient or used far less, relying more on the static that forms when you pull apart the thin plastic to give the product a static cling.  (1)

The manufacturing process uses toxic chemicals 

After a little more digging, I learned that modern cling wrap still uses materials that make it potentially toxic—for the humans using the wrap and the animals that mistake it for food when it inevitably ends up in landfills, lakes, oceans, and even simply trash cans. 

According to National Geographic, the Food and Drug Administration allows for small amounts of the known toxin to be present in plastic wrap, saying it isn’t harmful at low levels, at least not to humans who are not eating the plastic wrap. And it turns out that other ingredients, known as “plasticizers,” may also cause harm.  

It’s rarely recycled, takes up to 450 years to biodegrade, and is harmful to sea life

If you have a Ridwell or other paid service that recycles specialty or hard-to-recycle items, then you are not able to recycle plastic wrap. And most people do not have this access. Your city recycling program can’t handle plastic wrap, since the thin plastic clogs up recycling machines. If you put it in your recycling bin anyway, you might be resigning the entire bin back into the landfill, since your city probably cannot take the time to separate out the offending cling wrap.

As a result, we don’t recycle plastic wrap though “5.3 million Americans used 10 or more rolls of plastic wrap” in a single year, and “Each year, Americans buy enough plastic film to shrink-wrap Texas.” (2) That’s…a lot.

And depending on the chemicals used to create the wrap, it will sit in the landfill for a minimum of 10 years, leaching out its chemicals, and up to 450 years for wraps that still use PVC.

Of course, sometimes it doesn’t end up in landfills, where at least it is contained. Each year, according to the Ocean Conservancy, 8 million metric tons of plastics, including plastic wraps, end up in the oceans where sealife can try to eat it or get tangled in it. 

A better alternative: reusable containers & bee’s wax wraps

We didn’t always have reusable containers, Tupperware, and ample refrigeration. So, it makes sense that many of our elders used cling wrap as a necessary intervention to keep food fresh and safe to eat.

Times have changed though, and it’s time to say goodbye to plastic wrap. 

Use a mason jar

In 2021, we told you our favorite way to use less plastic—the humble mason jar. In it, you can store leftover food, use it as a to-go container for work lunches, preserve fruit and pickle veggies, buy from the local bulk bin, and more and more.

They’ve been around for more than a century, and though you can add some modern conveniences, like sippy-cup lids and metal funnels, the classic jar cannot be beaten for about 1,000 different uses. 

And they’re still cheap.

Try Bee’s Wrap

The one thing you can’t easily do in a mason jar? Set your sourdough to rise. You might use the jar to store your starter, but when it’s time to mix up the dough, you’ll want something to securely cover the top of your bowl.

I’ve been loving Bee’s Wrap for this. It’s inexpensive, reusable, non-toxic, and compostable. Hexhugger sells bowl covers in several sizes, including extra large—perfect for the dough rise.

But you can buy much smaller sizes for a variety of other needs, including covering your mason jar when you can’t seem to find a lid.

Wrap snacks for a picnic, keep your lunch sandwich fresh, preserve half a lemon or avocado in the fridge, or keep that freshly baked loaf of bread soft for an extra day.

You can reuse Bee’s Wraps over and over—simply rinse them in water to clean after use—and they’ll keep working for about a year. Once they’ve come to the end of the road, you can use them as a natural firestarter (how cool is that?) or add them to your compost. 

The thrift of our elders + modern knowledge of sustainability

As we learn more about the environmental impacts of human activities—everything from driving and flying to fast fashion and plastic waste—we are looking back to our elders to understand how to live more sustainably.

They grew their own food or bought it from local suppliers. They cooked at home using fresh or preserved real-food ingredients. They had fewer clothes and shoes and repaired them when they ripped or needed new soles. 

We have much to re-learn from these practices. And we also have much to offer—an understanding of the harms of plastic and a plethora of alternatives is chief among them.

I know memaw would be proud to see me baking fresh bread. And I know she would be delighted by learning a new trick from her granddaughter, too. A wrap she could wash and reuse over and over again? One she could store anywhere and use to cover just about anything? They would be covering her bread bowl and emerging full of snacks from her bag. I just know it.

Want to taste the nuances of your coffee’s origin? Or do you love coffee that’s dark and bold?

Coffee gets its flavor in a few key ways—where it was grown, the growing method, and finally, the roast. Here’s how roasting works and why it matters.

Quick—what color is a fresh coffee bean right after harvest? If you said “green” you got it right!

If you’ve ever seen a coffee plant, then you know that the bean is actually the seed of a fruit, called a coffee cherry.  And the seed inside is naturally green because the outer layer of the seed, called the parchment, contains chlorophyll, the chemical necessary for photosynthesis.

Before that seed can transform into your cup of morning magic, it still has a long way to go. Growers have to extract the seeds from the fruit and then send them off to be roasted. Some of the flavors that end up in your brew are already in those little green seeds since the growing location and conditions really matter to the final product. That’s an article for another time. 

For now, it’s off to the roasters. 

How does coffee roasting work?

The coffee you buy at the store comes in various shades of brown or black based on the roast. But how does it work to roast the seed of a coffee cherry?

Roasting the coffee beans causes a chemical reaction called the Maillard reaction—the same reaction that causes meat or onions to brown at high heat in dry conditions. (Lower heat and wet conditions might result in caramelization instead). 

For coffee, roasting at high heat breaks down the chlorophyll and other compounds and produces new compounds that turn the beans brown and gives them their unique flavors. Depending on the darkness of the roast, the green coffee beans will go into a roaster set between 350°F and 450°F.

During roasting, the beans are stirred continuously and any remaining moisture gets sucked out so that the beans are completely dry. The entire process might only take 15 minutes—more or less depending on the roast. Then the beans are cooled and rested, allowing the flavors to develop.

Several variables determine whether your morning coffee has a light brown color and mild flavor, or a deep blackish hue and a bold taste. 

• The temperature: The higher the temperature, the darker the roast. 

• The rate at which the temperature increases.

• The length of time in the roaster. 

What are the different roast types?

You probably already have a preferred flavor and roast. If you’ve been curious about how your favorite bean got its unique roast, here’s a 101.

Light Roast

Beans called “light” or “blonde” fit into this category, and they usually have a lighter color and a milder flavor. That’s due to the short roasting period, usually less than 10 minutes, and lower temperature. 

Some people choose light roast because it maintains the original flavor of the seed. So, if you choose coffee based on its origin or growing method, you might prefer a lighter roast to really pick up on the flavors.

Medium and Medium-Dark Roast

Also known as  "city" roasts or “full” roasts, these have a darker brown color and a balanced but bolder roasted taste. The roasting process is a bit longer, usually between 10 to 15 minutes, and the temperature is slightly higher than for light roasts.

You might prefer a medium roast if you enjoy the bolder flavor of the roasting but still want to taste the nuances of flavor that come from a coffee plant’s origin.

Dark Roast

If you love a French or Italian roast, then you love the dark side of roasting. These beans are very dark brown and have a strong, robust flavor with a full body. The roasting process for these beans can go up to 20 minutes, and the temperature is the highest of all the roasts. 

While the dark roast overshadows the nuanced flavors of the beans’ origin and growing, you might prefer this method if you like the strong flavor—and some say the darker roast is less acidic. According to a few sources, the darker roasts are also higher in certain antioxidants released during the roasting process.

Does roasting affect caffeine?

The short answer here is “not really.” 

Because the flavor of a dark roast is so bold, you might think it’s stronger in terms of caffeine too. But the opposite is true, actually. Some caffeine is removed during the roasting process, so darker roasts will have somewhat less caffeine. The difference is pretty tiny though, and you probably can’t tell just by drinking a cup.

Caffeine levels are determined more by the original coffee plant and the brew methods you use. 

Visit your local roaster

Want to learn more? In many cities, you can find a local roastery and take a tour. They may even have tasting opportunities so you can experiment with the subtle (and not subtle) differences between bean types and roasts.

Try a Colombian bean and a medium roast or an Ethiopian origin with a blonde roast. There’s a literal world of coffee to explore!